The story
Brasserie du Château, at Schlossgasse 9 in Basel, is a classic French brasserie that Gault&Millau scored 15 points in 2026. The kitchen serves classic cuisine in a relaxed setting, with a short carte and a menu of up to seven courses.
Guy Wallyn carries every course to the table himself, working alongside his team. The house also hosts seminars, weddings and birthday parties, so the kitchen runs a full calendar. Michelin lists the restaurant as Recommended for 2026.
The Gault&Millau review describes a menu built around asparagus from the village. Amuse-bouches included asparagus tartare with miso, black garlic and Oona caviar, and a creamy asparagus soup. Salmon cooked at 58 degrees arrived with asparagus risotto and calamansi foam, and veal fillet with grilled asparagus and morel sauce was singled out as excellent. The dessert course paired an asparagus and elderflower ice cream with a strawberry and asparagus salad.
In summer, guests can dine outdoors in the courtyard under the trees. Alongside the brasserie, the house also runs Gourmet Louis as a second dining option. The wine list is extensive, which suits the long, unhurried meals the menu invites.
Recognition
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