Baselbieter Kirsch: rich and fruity

Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A great souvenir of the region – and an ideal gift... meer

Chillon

Flammkuchen: pizza, Alsace-style

This wafer-thin dish made of bread dough is a speciality from neighbouring Alsace that is now widespread on the Basel side of the border. The... meer

Flammkuchen: pizza, Alsace-style
Mostbröckli: family secret

Mostbröckli: family secret

Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and... meer

Baselbieter Kirsch: rich and fruity

Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A great souvenir of the region – and an ideal gift to bring home.

Baselbieter Kirsch: rich and fruity

Flammkuchen: pizza, Alsace-style

This wafer-thin dish made of bread dough is a speciality from neighbouring Alsace that is now widespread on the Basel side of the border. The "Alsace pizza" is scattered with crème fraîche, red onions and bacon, and baked in a wood oven. Other ingredients can be added at will – with Flammkuchen, the only limits are to your imagination!

Flammkuchen: pizza, Alsace-style

Mostbröckli: family secret

Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and then smoked using selected varieties of wood and herbs. How, exactly? Butchers refuse to say. Each has a slightly different Mostbröckli recipe: a family secret, passed from parent to child.

Mostbröckli: family secret