The story
Brasserie Les Trois Rois, located on Blumenrain in the heart of Basel, brings a refined yet relaxed approach to dining. The kitchen focuses on classic French techniques while incorporating international influences, resulting in a menu that feels both timeless and contemporary. The cuisine is a celebration of simple, well-executed dishes that highlight quality ingredients.
In 2026, the Michelin guide awarded Brasserie Les Trois Rois its Recommended distinction, a recognition of the consistency and skill found in the kitchen. This endorsement places the brasserie among Basel’s notable dining destinations, where guests can expect a meal that balances tradition with subtle creativity.
Beyond the à la carte offering, the brasserie is also known for its brunch – a weekend tradition that draws locals and visitors alike. Whether you come for a leisurely morning meal or an evening dinner, the atmosphere remains warm and inviting. The restaurant is wheelchair accessible and air-conditioned, ensuring comfort for all guests.
The interior of Brasserie Les Trois Rois is designed to be both elegant and approachable, making it suitable for a business lunch, a family gathering, or a quiet dinner. The service is attentive without being intrusive, and the wine list complements the cuisine’s French and international character. In a city known for its culinary scene, this brasserie stands out for its reliable quality and welcoming spirit.
Recognition
Details
History
The young kitchen brigade and the experienced host Hervé Mahler are doing a fine job. Operating in the shadow of the formidable Peter Knogl, they ensure that diners also enjoy exceptionally good food in the very pleasantly elegant brasserie with unobstructed views of the Rhine. A meeting place for Basel, an enrichment for the outstanding hotel. If it says Brasserie, there must be a genuine Brasserie inside. The brasserie classics are listed separately on the menu, and the chef delivers: a huge Wiener schnitzel, for instance, that barely fits on the large plate. A Rib Eye Café de Paris with matchstick fries, a plaice with potato mousseline. Also very popular: beef tartare with a generous splash of cognac. Talented chefs need a stage, and they get one too. Maître Mahler discreetly draws guests' attention to the "Menu de la Brasserie". Here, the kitchen can really let loose. Even the start was remarkable (and very refreshing): slices of top-quality red tuna with grapefruit (!), daikon, coriander, ponzu, lemon, and ginger. Then a highlight: a "minestrone" that isn't one at all, but rather an extra-class clear, robust broth. The same goes for the noble additions: pieces of South African spiny lobster, foie gras cubes. Normally, veal medallions with conchiglioni would follow now, but the maître has a better idea: turbot with the season's first (French) asparagus and playful Parisian fries. Applause for the perfectly poached, snow-white turbot, special applause for the outstanding champagne beurre blanc! Then the "dessert cart" is rolled out, featuring a grand, highly tempting parade of cakes and tarts. It's nice to see that the "Grand Hotel" can still afford this "carriage". An impressive wine list. News just before deadline: Thomas Schaefer has (unfortunately) left the brasserie. Executive Chef Thomas Beiglböck takes over. PS: New restaurant at the "Les Trois Rois". In the heritage-listed wing renovated by Herzog & de Meuron, the "Banks" has opened: relaxed Euro-Asian cuisine, a trendy bar right in the middle of the venue.
Location
