The story
Brasserie Les Trois Rois sits at Blumenrain 8 in Basel, inside the Grand Hotel, and serves classic French cooking that earned 15 Gault&Millau points in 2026.
The classics have their own section on the menu, and the kitchen treats them seriously. The Wiener schnitzel is huge and barely fits on its large plate. There is a rib eye Café de Paris with matchstick fries, and a plaice with potato mousseline. Beef tartare with a generous splash of cognac is a regular favourite.
For something more adventurous, host Hervé Mahler steers guests toward the Menu de la Brasserie. One version began with red tuna, grapefruit, daikon, ponzu and ginger. Next came a "minestrone" that was really a clear, robust broth with spiny lobster and foie gras. Poached turbot with the season's first French asparagus and a champagne beurre blanc followed, and the dessert cart closed the meal with its parade of cakes and tarts.
The dining room is elegant, with unobstructed views of the Rhine, and Gault&Millau calls it a meeting place for Basel. A young brigade cooks here, and Executive Chef Thomas Beiglböck now leads it. The Michelin Guide lists the brasserie as Recommended for 2026. The wine list is impressive, and wine pairing is on offer.
Recognition
Ambience
Details
History
Exceptional cuisine
The young kitchen brigade and the experienced host Hervé Mahler are doing a fine job. Operating in the shadow of the formidable Peter Knogl, they ensure that diners also enjoy exceptionally good food in the very pleasantly elegant brasserie with unobstructed views of the Rhine. A meeting place for Basel, an enrichment for the outstanding hotel. If it says Brasserie, there must be a genuine Brasserie inside. The brasserie classics are listed separately on the menu, and the chef delivers: a huge Wiener schnitzel, for instance, that barely fits on the large plate. A Rib Eye Café de Paris with matchstick fries, a plaice with potato mousseline. Also very popular: beef tartare with a generous splash of cognac. Talented chefs need a stage, and they get one too. Maître Mahler discreetly draws guests' attention to the "Menu de la Brasserie". Here, the kitchen can really let loose. Even the start was remarkable (and very refreshing): slices of top-quality red tuna with grapefruit (!), daikon, coriander, ponzu, lemon, and ginger. Then a highlight: a "minestrone" that isn't one at all, but rather an extra-class clear, robust broth. The same goes for the noble additions: pieces of South African spiny lobster, foie gras cubes. Normally, veal medallions with conchiglioni would follow now, but the maître has a better idea: turbot with the season's first (French) asparagus and playful Parisian fries. Applause for the perfectly poached, snow-white turbot, special applause for the outstanding champagne beurre blanc! Then the "dessert cart" is rolled out, featuring a grand, highly tempting parade of cakes and tarts. It's nice to see that the "Grand Hotel" can still afford this "carriage". An impressive wine list. News just before deadline: Thomas Schaefer has (unfortunately) left the brasserie. Executive Chef Thomas Beiglböck takes over. PS: New restaurant at the "Les Trois Rois". In the heritage-listed wing renovated by Herzog & de Meuron, the "Banks" has opened: relaxed Euro-Asian cuisine, a trendy bar right in the middle of the venue.
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