The story
Ackermannshof is a Mediterranean restaurant at St.-Johanns-Vorstadt 21 in Basel, awarded one Michelin star in 2026 for high quality cooking.
Gault&Millau scored the kitchen 17 points in 2026. The guide describes how Flavio Fermi pairs the comfort of traditional Italian "Mamma" cooking with the finesse of fine dining. His years in Bangkok show in an amuse-bouche of Iberico suckling pig secreto with Thai BBQ sauce, quail egg, watercress and shiitake. It is modern cuisine with a clearly Italian spine.
The renowned agnolotti are folded by hand, 500 pieces every two hours. On the reviewed menu they were filled with eggplant and served with sea bass, cabbage stems and lemongrass. A rustic cacciucco of whitefish, zander and prawns uses tapioca to give the broth body. Pan-seared scallops come with bacon lentils and porcini, and turbot with glazed leeks and Arctic char roe. Lamb arrives with celery purée, onion confit and a buckwheat crunch.
Host Roland Tischhauser is described by the guide as a walking encyclopedia of wines and champagnes. He runs the house with his wife Eveline, and their stated aim is a place that is small, fine and personal. In the St. Johanns district, the restaurant looks onto a tranquil inner courtyard, and the Bar & Lounge makes a separate stop for a drink.
Recognition
Ambience
Details
History
High quality cooking
Flavio Fermi effortlessly and flawlessly combines the comforting essence of traditional Italian “Mamma” cuisine with the finesse of fine dining. No wonder the “Ackermannshof” in the St. Johanns district is so popular. Host Roland Tischhauser, a walking encyclopedia of wines and champagnes, also adds significantly to the charm of the venue, which features a tranquil inner courtyard. Following the aperitif bites (including crispy thyme grissini and duck liver parfait with sesame and green apple), Fermi introduces an Asian twist with the amuse-bouche: secreto from an Iberico suckling pig served with Thai BBQ sauce, quail egg, watercress, and shiitake mushrooms. Having previously worked in Bangkok, the chef has mastered its distinctive flavor profiles perfectly. Our standout summer favorite is the raw red prawn paired with salmon trout roe, Zerbinati melon (served as spheres and a chilled soup), bergamot, and coconut foam—a brilliant use of sweetness to bridge the two main ingredients. The renowned agnolotti (Fermi and one of his chefs fold 500 pieces every two hours) are stuffed with eggplant this time around, accompanied by sea bass, cabbage stems, and lemongrass. The rustic cacciucco features whitefish, zander, prawns, and toasted sourdough bread floating alongside tapioca, which adds body to the broth. The next course packs a powerful punch: pan-seared scallops served with bacon lentils, porcini mushrooms, cauliflower purée, and lardo. The expertly seared turbot, served with glazed leeks, chive emulsion, and Arctic char roe, offers a lighter and more elegant experience. Tender, juicy lamb is paired with celery purée, onion confit, and a rich buckwheat crunch. The finale is just as direct as the preceding courses: wild berry sorbet and yogurt mousse accompanied by apricot, honeycomb, almond sponge, lemon balm, and thyme. Overall, it’s a flawless menu brimming with highlights and inventive ideas. Complimenti—we are thoroughly impressed and award 17 points.
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