The story
Le Murenberg sits at Krummackerstrasse 4 in Bubendorf, Switzerland, where the kitchen serves classic and modern French cuisine. The Michelin Guide awarded the restaurant one star in 2026.
Chef Denis Schmitt, a member of Jeunes Restaurateurs, cooks with fresh produce that is prepared each day. Guests can choose a tasting menu of three to six courses or order à la carte. Every October, the Breton Weeks bring seafood and lobster directly from Brittany to the table.
One meal opened with Prosciutto di Norcia and Piedmont hazelnuts. The first courses included glazed organic salmon with salmon roe and Breton turbot under champagne foam. The main course, Breton lieu jaune on saffron foam with asparagus and a risotto cake, was followed by a yoghurt mousse with rhubarb, sablé and strawberries. Gault&Millau gives the restaurant 16 points for 2026 and praises the wine list.
Recognition
Ambience
Details
History
High quality cooking
Those who head to the elegant "Le Murenberg" in Bubendorf in the Basel region want to enjoy top-level French cuisine by Melanie and Jeunes Restaurateurs chef Denis Schmitt, either through a three-to-six-course tasting menu or à la carte. Or look forward to the legendary "Breton Weeks" in October, featuring an abundance of freshly caught seafood. During our visit, the amuse-bouche was an intense Prosciutto di Norcia with Piedmont hazelnuts and refreshing cauliflower foam. The first course impressed with both the glazed organic salmon served with salmon roe, watercress, radishes, and sour cream, and the juicy Breton turbot accompanied by capers, leek, and airy champagne foam. The intermezzo featured a crispy egg with morels, wild garlic, and Parmesan. The main course also deserved applause: a tender Breton "lieu jaune" on saffron foam with crisp green and white asparagus, alongside a risotto cake. The exquisite finale was a yoghurt mousse with rhubarb, sablé, and strawberries. An impressive wine list.
Location