Restaurant Frieden

Restaurant Frieden

This cosy restaurant dating back to the 16th century offers a total of 250 square meters of space with a historical ambience and rustic furnishings suitable for events of all types and sizes.more

Valais rye bread AOP: the real thing

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been...more

Basel wine: from great grapes

Basel wine: from...

At lower elevations, bathed in sunshine, are the vineyards that produce...more

Lummelbraten: succulent roast

Lummelbraten:...

Fillet of beef roasted pink, flavoured with garlic, and served with...more

Restaurant Frieden

This cosy restaurant dating back to the 16th century offers a total of 250 square meters of space with a historical ambience and rustic furnishings suitable for events of all types and sizes.

Restaurant Frieden
Zoom map

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label.

Valais rye bread AOP: the real thing
Zoom map

Basel wine: from great grapes

At lower elevations, bathed in sunshine, are the vineyards that produce the grapes from which the Basel Region's fine wines are made. Winemakers here are regarded as especially innovative, and the area under cultivation is growing continually – the best proof of the quality of the grapes here. A speciality is Hypokras, a herbal wine enjoyed at New Year.

Basel wine: from great grapes

Lummelbraten: succulent roast

Fillet of beef roasted pink, flavoured with garlic, and served with carrots, celery and a rich red-wine sauce: gourmets' mouths water even at the thought. Lummelbraten (or Lümmelibraten) is one of the highlights of the region's gastronomic heritage – along with Basler Schunggebegräbnis (pasta with ham), Landmetzgete meat platters in November and Basel-style salmon.

Lummelbraten: succulent roast