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Cheval Blanc by Peter Knogl
Classic French
Fine antiques, sparkling chandeliers, and a terrace over the Rhine set the stage for Peter Knogl's three-Michelin-star French haute cuisine in Basel. The cooking is precise and restrained in the way that only very confident kitchens manage, with clean flavors and technique that never announces itself. A tasting menu or à la carte, both backed by a sommelier whose wine list treats the occasion with appropriate seriousness.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Red mullet fillet
“the perfectly cooked red mullet fillet, for example, which is served with crisp, crunchy scales, an intense black garlic cream, and finely diced dehydrated tomato in a fresh, tangy vinaigrette, with a full-bodied saffron sauce”
Michelin Guide
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