The story
Roter Bären, at Ochsengasse 17 in Basel, is a modern cuisine restaurant that Gault&Millau scored at 14 points in 2026. The kitchen works with fresh, seasonal ingredients, and the menu is built around choice rather than a fixed sequence of courses.
Every dish arrives in the same portion, so guests can order freely and mix courses to suit their appetite. The à la carte menu lists savoury plates such as golden trout with orange, chicory and tarragon, and veal shank served with white asparagus and wild garlic gremolata. Sweet options include mango with tonka bean and salted caramel, and crème brûlée with mandarin and long pepper.
Moha Agouni is the new head chef, cooking in the open kitchen. Gault&Millau found the concept unchanged, with dishes that stay consistent from starter to dessert. Their reviewer praised a confit whitefish course in a fish broth with bittersweet almond notes, and a Wagyu parcel resting in a butter-mounted jus.
Recognition
Ambience
Details
History
At the trendy "Red Bear" on Ochsengasse, Moha Agouni is the new head chef in the open kitchen. However, the concept remains unchanged: the beautifully presented dishes, from starters to desserts, continue to be consistently portioned, allowing guests to freely mix and match their selections. We savored marinated Swiss shrimp, sliced paper-thin, served with a refreshing chamomile infusion; Japanese radish added a touch of heat, while shallots brought sweetness. The celery soup, featuring cognac, leek, chestnuts, and star anise, was perhaps a bit overloaded with flavors, but the fish course was far more successful: tender confit whitefish fillets were served in an excellent fish broth with bittersweet almond notes, accompanied by skillfully quick-seared orange segments and black salsify. The Wagyu parcel was equally tender, resting in a classic butter-mounted jus and accompanied by an airy parsley mousse and honey-garlic. The meal concluded harmoniously with dark chocolate paired with mandarin and olive oil.
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