Taverns and Gourmet Temples
Where to find our wine
pup crawl with Valentin
Bodega zum Strauss
A go-to establishment in Basel
The Bodega zum Strauss is legendary in Basel. As a 15-year-old I used to have lunch with my dad at Jonny’s restaurant – back in the day when smoking at the table was as natural as drinking claret. Here’s to good health!
Fähribödeli Basel
Exquisite summer locale
This is where we spend unforgettable summer evenings. Below the “Pfalz” of the Basel cathedral, right at the water’s edge, enjoying local specialities – and, of course, a cool glass of Nanumy. In 2019, this was definitely Basel’s best summer bar. Will the dream go on in 2021?
Dani Matter Weine
Wine shop in Samedan
Quite simply a fantastic selection of wines. That’s it, end of story.
Weisses Kreuz Bergün
Small-town warmth and tradition
What a proud old establishment in the heart of Bergün! Thomas Baer and Ursina Barandun have achieved the passionate meeting of many things: local pine wood, hospitality, tasty regional dishes and, hanging above the regulars’ table, a real carnival lantern from the Basler Fasnacht. Makes me feel right at home.
Restaurant Safran
An institution in Basel
Alexandre Kaden has managed to turn a historical guild hall into a fresh and modern restaurant. Quite an achievement! It’s the perfect blend of tradition and modernism. My wines are perfect for Kaden’s fine cuisine.
Hotel Laret Samnaun
recharge your batteries in Graubünden
The chic boutique hotel in Samnaun is the ideal retreat to recover from the stressful and noisy city life.
Where gentian and edelweiss blossom, cooking and dining are at the highest level.
A Gourmet-Zen-Place to be!
Franzoli GmbH
Streetfood Deluxe & Interactive Cocktails
Franz & Oli are the “da Vinci” of the catering scene.
They make everything possible: unconventional, virtuosic and classy.
Customers include the Beyeler Museum, Aston Martin Zurich and Design Miami/Basel.
On the menu: vinigma’s wines.
Passion & Wine GbR
passionate jack-of-all-trades
Björn Seidel does not limit himself to selling selected wines and spirits.
In addition, the graduated food chemist, sommelier and coach offers team events, tasting seminars and hotel training courses.
He is inspired by the same spirit of experimentation and discovery that regularly grips Valentin. No wonder that the two match perfectly!
You can’t wait to see what they’ll cook up next!
Source du Rhône, Obergoms
A glass of Jeninser between Grimsel, Furka and Nufenen passes
The Obergoms is home to one of the most beautiful golf courses in Switzerland. Its restaurant “Source du Rhône” excels across the board: location, cuisine, service – and wine list.
Landhus Almens
Andeerer Dream, Suferser Sheep und blue Miracle
When you enter the cheese cellar of Amanda Theiler and Urs Reichen, there is no turning back.
Massive cheese loaves, tender cheeses and creamy mildew chunks just waiting to set the tongue vibrating. The best way to enjoy the cheese platter is on the sun terrace opposite the Heinzenberg.
Valentin’s recommendation: “blue miracle” with apriori 2017.
A must for cheeselovers.
La Parenthèse
un ésprit convivial
Christelle and Ludovic create ornamental dishes in La Chaux-de-Fonds.
La Parenthèse is a delicate little restaurant with an exquisite and experimental cuisine.
With a strong pinch of French charm.
Definitely worth an excursion into calcareous regions!
Enoteca Sydney
hardworking in Australia
Enoteca Sydney – that is Andreas Puhar, Sally Harper and her troop of hard-working bees, who stream out into the country to bring wines from Germany, Austria, France, Hungary, Spain and – from Switzerland to man & woman.
With success: Enoteca Sydney is now also represented in Melbourne and Queensland.
Le Rhin Bleu Basel
Forward dive
Water rats, sunbathers and Le Rhin Bleu share the old bath house in Basel’s Breite quarter. Here, a swim in the Rhine merges easily with a lovely dinner on the sundeck right above the water. Check out the spectacular sunsets.
Port9 Reykjavik
very, very cool
Reykjavik isn’t excactly a pretty town. But the bars pack a punch: Port9 is extremely stylish and friendly. The appetizers combine the local and international cuisine, and the wine menu is respectable. Skal!
bisskid Münchenstein
Catering with teeth
Every dish that the bisskid chefs serve will melt in your mouth. Whether it is a simple amuse-bouche or an elaborate five-course wedding dinner. They love to serve my wines with their food. Our cooperation has evolved into a good friendship.
Club de Bâle
Members only
This used to be the legendary Café Spillman. Today, this perfect spot is owned by a private club. The food is delicious, the ambiance is unique. Have a glass of gran espiritù and enjoy the view. It is worth the membership!
Hotel Castell Zuoz
Rural with an urban feel
Castell Zuoz in brief: traditional Grand Hotel meets design and contemporary art. The meals are fantastic. Every plate is a little time sculpture, just as the works of the Swiss artist Roman Signer, who is very present here.
In Lain Hotel Cadonau Brail
The Aston Martin class
The Cadonaus are a friendly and creative bunch. The hotel, built by the owner’s brother and made of light pine wood, oozes hospitality and class. Where else can you rent your Aston Martin at reception?
Julen Hotels Zermatt
quintus and the Matterhorn
In 1910, Meinrad Julen opened his first inn. Today, his family run nine hotels, restaurants and bars in Zermatt. And wherever their guests settle, they will find my wines on the menu. What a pleasant surprise!
Hotel Ofenhorn Binn
A journey through time
Oh the pioneers of alpine tourism! Did they not build the most beautiful Grand Hotels? The Ofenhorn in Binn is a fine example: Bell époque rooms with charming wallpaper and original furniture. The food is contemporary.
Privatkochschule Batlogg Schwyz
Culinary artist
Gabriele Batlogg is living her dream: Ten years ago, she started her own cookery school. In a refurbished farm, she experiments with international cuisine. Her classes are really attractive, and the food is delicious. My wine is served with the meals. A perfect match!
Grand Hotel Les Trois Rois, Brasserie Basel
A royal menu
Fine Swiss and French food is served at the best address in town. A view of the Rhine and a glass of quintus – it’s the perfect match. I always appreciate sommelier Christoph Kokemoor’s expert appraisal.
Restaurant Viertelkreis Basel
The neighbourhood’s rising star
Stöff Lehmann knows, where the steak on his plates and the mirabelle plus topping his desserts come from. He also knows his guests – the workers that come for lunch and the urbanites that dine here in the evening. And yes, the food is damn good.
Tellplatz 3 Basel
Artisan snacks
Forgotten sausages, artisan cheeses and llama meat. Tellplatz 3 only serves delicate food that the owners love eating themselves. Handmade in local manufactures, always fresh and new every day. Only the wine remains constant.
Restaurant Zum Tell Basel
Gourmet tavern
Andy Cavegn achieves a rare thing: Zum Tell is both a neighbourhood tavern and a genuinely nice place to eat in the old part of town. The guests are a motley mix, hence the uniquely charming atmosphere.
Restaurant Bad Schönenbuch
A real character
The homemade bread is fantastic. As is the salad dressing. And try the spicy tomato soup with crab! All the food served by Jacqueline and Michael Matter-Levy makes you sigh with delight.
Restaurant Union Basel
Burgers galore
Nachos, Burgers and Cordon Bleu. This restaurant’s upscale version of fast food served in trendy surroundings goes down well with customers. There’s a hip wine list to match – featuring my quintus next to Kung Fu Girl, or Zweigelt Unplugged.
Saint Louis Buvette
Summer resort
The Rhine is always packed on the Kleinbasel side. So the new Buvette across the river is a real blessing. Right between St. Johanns Park and the river. A nice glass of some fresh summer wine will make your day.
Restaurant Rhyschänzli Basel
Soul-warmer
Jérôme Beurret was the first restaurant owner in Basel to serve my wines. He keeps his menu lean, simple, and down-to-earth. The mock snails are hard to beat, and the mushroom polenta warms you from the inside out.
Löwenzorn Basel
Traditional establishment reopens with a bang
The who’s who of Basel turned out for the opening and loved it. Karim and Anwar Frick have breathed new life into the time-honoured restaurant “Löwenzorn”. I’m pleased that my wines can contribute to this fresh start.
Kurhaus Bergün
Lots of art nouveau
The Kurhaus Bergün is my oldest client. You could say that I am the in-house winemaker: quintus is the establishment’s house red. I imagine it has contributed to the success of many a festivity in the legendary art nouveau ballroom.
Berghotel Sterna Feldis
Home-made from start to finish
Arrive, unpack, get started and let go.
The uncomplicated mountain hotel with charm offers the ideal setting to work concentrated or to relax pleasurably. All rooms are facing south. The lounges are large, stylish, comfortably furnished and offer plenty of space. The studio receives seminars, yoga groups, courses, bridal couples or birthday children.
Café La Fourchette Basel
A la Française
«Nous sommes fières d’avoir tes vins!» Bon, I’m glad to hear it. La Fourchette in Basel is an uncomplicated cafe with good food and soulful hosts. Everything is fresh, organic and local. Great to be part of it.
Bärgbeiz Gempenturm Gempen
A meal with a view
At last, you can have something to eat again before climbing the Gempen look-out tower! The clifftop restaurant provides hearty meals and a fantastic view of the Jura hills.
Radius 39 Basel
Can’t get more local than this
This bright corner shop and café sells food and delicatessen produced within a 39 kilometre radius from Basel. From potatoes to gin. From spelt flour to my very own quintus. And in the evenings, there’s sometimes live jazz.
Rostiger Anker Basel
The rusty anchor
You can’t get more harbour than this. Be careful, or you’ll drop right into the water with your chair. So you had better watch that alcohol intake. Although, a glass of aspermont never harmed anyone, did it?
Keschhütte Bergün
For mountaineers
True, there are easier ways to get a glass of quintus. But after braving the steep climb to the Kesch cabin at 2632 meters above sea level, you definitely deserve it. And to top it off: the sun setting behind the peaks. Viva!
Cantina Don Camillo Basel
For carnivores and grain munchers
When it comes to hosting guests, Bruno Mürner and his sister Rosy are naturals. Their customers are as diverse as the menu, which ranges from vegan to French, and from Thai to home cooking. Their spelt bread is home-baked. I’m happy!
Ustaria Crusch Alba Guarda
Schällenursli
Maybe the famous boy from Guarda really visited the Crusch Alba. I really think he may have. Today, we think of him as we enjoy our highland cattle carpaccio, maluns or a rich barley soup. Bun appetit!
Oelist
All-rounder
Simon Müller is a bit of an all-rounder. He runs an oil mill, where he produces a range of healthy gourmet oils. And he has a spot in the Markthalle, Café Finkmüller, where he also serves my wines.
Waldhaus Sils-Maria
Swiss Historic Hotel
The art nouveau building is steeped in history and radiates an aura of dignified elegance. No frills but a lot of character. One of my personal favourites.
Wassermann Catering
Hospitality at its best
Art Basel, international conferences, or FC Basel: no event is too big or too daunting for Franz Wassermann and his team. If you ask me: this is the Champion’s League of show and event catering.
