Opening Hours

Monday to Friday: 11.00 am - 2.30 pm  // 6.00 pm - midnight
Saturday: 6 pm - midnight
Closed on Sundays


Tell's Service

Tell's Service


Come and visit us.

Whether you want to enjoy a delicious lunch in the atmosphere of a classy local pub or meet with friends in the evening over a good glass of wine and culinary specialties from the canton of Graubünden and the region: just come and visit us at Tell.

There are many good reasons for this. Just take the attractive old town building on two comfortable floors where we look after your comfort with friendliness and care, also when it comes to business functions and private parties. Or the seasonal menu offering handmade delicacies, stews and Tell's classics depending on the time of year. Not to mention the ideal location, in the middle of the town and quite near the Spalentor.

The best reason for a visit to Tell is, however, the feeling afterwards: as if you had been sitting, eating and drinking in your very own living room.

Take your time.

And we mean this literally. It is contained in every one of our fine dishes – time. Quite a lot of it in our handmade Capuns from the Bündnerland. Or during the cold season in our stew and simmered dishes: based on freshly prepared stocks and broths the many hours from the pan onto the plate will literally melt in your mouth with every bite.

And now it could be maintained that we at Tell claim time can be eaten. But we will not go this far. All we say is the longer it cooks the better it gets.


When selecting our ingredients we are as careful as we are uncompromising. Therefore the Jenzer Fleisch- und Feinkost AG supplies us with meat in 'Natura' quality (from animals bred and raised in natural environment). Game comes straight from Surelva in Graubünden. And we can also recommend the fish, either caught in the wild or organically raised – always MSC certified.

In short you enjoy the self evident. Our quality.


Tell's Venue

Tell's Venue


Tell''s Pub

Two steps down from the narrow entry in the Spalenvorstadt take you right into the middle of Tell's pub. You will feel immediately at home, at one of the long wooden tables in the semi-basement. Is it the appealing interior, our friendly staff or the delicious smell of food wafting from the neighbouring table – that we don't know. From experience we can promise you however, that here in Tell's pub great things happen in a small space.

  • For lunches, a beer after work, Apéro, evening meal, small talk over fondue, clique, business and private functions
  • Space for up to 35 person

Tell's Parlour

Up the narrow stairs above Tell's pub you find Tell's parlour, the restaurant's small Bel-Étage with tables set all in white and with a wonderful view of the old town houses of the Spalenvorstadt. A jewel with a tasteful atmosphere presenting a wonderful cozy setting for private and business functions. But watch out: if you think that only Basel's elite socializes here you are wrong. Tell‘s parlour welcomes anybody who knows how to enjoy the good things in life.

  • For banquets, birthdays, anniversaries, family gatherings and business functions of any kind.
  • Space for up to 40 persons
  • Seating as per your requirement

Tell's Boulevard

Directly opposite the Botanic Gardens Tell's Boulevard nestles up against the timber frame of the old suburban houses. It feels like being on a small island, right in the middle of town and quite close to the university. And before we take this any further let's just say: On Tell's Boulevard you are on holiday.

  • For pleasurable summer evenings, spontaneous chilling downtown, candle light dinner, jazz evenings, taking a break
  • Mediterranean cooking and cooling drinks
  • Room for up to 35 persons

Tell's Lounge

Well hidden in the back of the Bel-Étage you encounter Tell's Lounge. Here at the large table you can overlook the small things in life helped by a glass of good wine. An excellent single malt. Or an Apéro. But then overlooking gets difficult what with all the culinary snacks from the kitchen.

  • For private, club or business functions. In combination with Tell's Parlour also as Apéro room
  • Room for up to 12 persons
  • Separate beer bar and ventilation



Tell's Team

Tell's Team

Fabian Karlen


From Wiese to Spalentor: not so long ago Fabi did his magic as the only cook in the kitchen of Schliessi in the middle of the Langen Erlen. Now he cooks at Tell's. But wait a minute – cooks? Fabian Karlen has taken all his energy, his expertise and passion for his dream job into town. And rumour has it that since then it gets darker sooner in the Langen Erlen.

Andy Cavegn


For almost 30 years Andreas Cavegn has been a cook with passion, team coach and host all in one. Just recently, i.e. since the end of 2015, in Tell's restaurant. Some customers have the impression it has been a lot longer than that. Being an old hand in the catering business he did a good job beforehand. This makes you immediately feel at home on his new turf.



Text coming soon...


Managing Assistent

Raschida Jardioui knows from years of experience how to manage the balancing act in a restaurant. Striking this difficult balance between satisfied customers, motivated co-workers, excellent working atmosphere etc. How this works? We have no idea. But we know from experience: she knows, and she does it really well.


Service staff

Inspired by a pioneer of natural food, Lilija Monkevic's culinary gene developed to great heights a few years ago. Also in private she has become a passionate follower of sustainable cuisine. You are invited to ask her yourself what this means. She will probably produce Tell's Menu, smile and say: this here, for example.



After 16 years in the «holy village» in Mariastein Angela is now reading the wishes from the lips of her guests at the Restaurant Zum Tell. Well ok... Sometimes it still need's to be a menu on the table. But only for the details. One wish she always fulfills her guests: The nice and warm feeling, of getting served by a obliging and friendly person.



Guests hardly ever set an eye on Brigitta «Brigi» Giordano although she can be found just as often as the others in Tell's rooms. She is not shy, it is her duty: outside opening hours Brigitta is in charge of overall cleanliness in the restaurant – and therefore quite spectacularly inconspicuous and discrete. She creates the inviting feeling that guests will later enthuse over.


Kitchen Staff

In fact, Kamran is a shoemaker by trade. And before the native Afghan went to Northern Europa and then came to Switzerland he was floor manager in a shoe factory. Now he is a member of Tell's team, in charge of preparing salads, washing up and the cleanliness of the kitchen – and the war is far away. An Afghan proverb says: the feet go where to heart goes. We say: enjoy, appreciate und keep the peace. And this does not only apply to Tell where Kamran wholeheartedly stands his ground at the sink.



Banquet Request

Banquet Request


Banquet request


dear guest

Thank you very much for your interest in the banquet services of our «Restaurant zum Tell». We are delighted to assist and inspire you in planning your event. Below documents inform you about our various rooms, our culinary offers, the prices as well as serivces. There are plenty of possibilities at your disposal to tailor your event to your individual wishes and needs. 

The «Restaurant zum Tell» is a special place located in a building near the Spalentor in Basel’s old town. It can look back on a 500-year-old tradition. We would love to meet you personally to show you the amenities of our location.

The rooms of the «Restaurant zum Tell» offer the ideal backdrop for events of any kind. The Tell's Stube is especially suited for business or club events as well as private celebrations. We recommend the Tell's Baiz for wedding feasts, baptism celebrations or corporate Christmas dinners. The Tell's Lounge turns meetings into experiences and Tell's Boulevard promises unforgettable BBQs during the warm seasons. We provide a professional, creative atmosphere for you. 

The Restaurant zum Tell is closed on Sundays. However, we are available for banquets or events from 15 people on request.

The wellbeing of our guests is always at the center of our attention. We attach great importance on personal service. Your satisfaction is our greatest concern.

– Your host Andreas Cavegn


Restaurant Zum Tell

Spalenvorstadt 38 // 4051 Basel
T. 0041 61 262 02 80  // info@zumtellbasel.ch

Monday to Friday:
11.00 - 14.30 / 18.00 - 24.00
18.00 - 24.00
Closed on Sundays.



Tell's Stube

The Tell's Stube just above the cosy Tell's Baiz is the small Beletage of the restaurant. With tables set entirely in white and an enchanting view of the historic Spalenvorstadt, its dignified atmosphere offers the perfect ambiance for private or business occasions. In short; a jewel in the crown.

  • For banquets, birthdays, anniversaries, family celebrations and company events

  • The Tell's Stube offers space for up to 35 people

  • Individual seating options


Tell''s Baiz

Here you will feel at home right from the first second. The reason is the beautiful interior, the seductive scent of fine, lovingly prepared food and the friendly staff. An authentic, charming Basler Baiz, as it is unfortunately no longer frequently to be found.

  • For lunch, after-work beer, aperitif, dinner, fondue, cliques, company and private occasions.

  • The Tell's Baiz offers space for up to 30 people.

Tell's Boulevard

Vis-à-vis the Botanical Garden, Tell's Boulevard nestles against the venerable half-timbered houses of the suburbs. An idyll in the middle of the city. Our guests feel as relaxed here as they do on holiday. An experience you won't soon forget.

  • For enjoyable summer evenings, spontaneous relaxation, candlelight dinners, jazz evenings, BBQ and Mediterranean buffets.

  • Tell's Boulevard offers space for approx. 40 people

Tell's Lounge

A little hidden in the back of our Beletage, the large table of our cosy Tell's Lounge offers the perfect setting for profound or lighter conversations over a glass of good wine, a beer or a dignified single malt. The discreet ambience also invites you to an aperitif or a hearty meal.

  • For private, club or company occasions in combination with Tell's Stube for aperitifs and the serving room for buffets.

  • Own beer counter and separate ventilation

  • The Tell's Lounge offers space for up to 12 people



Professional ethics

Cooking does not begin in the pot, but in the heads and hearts of the cooks. The craftsmanship, the will to be creative and the quality of the products used play an important role.

Flexible and mobile

If you're hosting a party at home but don't want to lift a finger, just give us a call. We have a lot of experience in the field of catering.

Beautifully decorated

According to your wishes we organize a suitable table decoration in all possible variations. Of course, you are also free to decorate the rooms yourself according to your taste.


We are always at your service for your banquet, your event and exclusive catering.


We only use fresh products from our carefully selected, long-term supplying partners in the region. Christoph Jenzer from the well-known Jenzer butcher's, always convinces us with his free-range and Natura quality. We source our game from the Surselva in Tujetsch, Graubünden. The Kabier meat is sourced directly from Sepp Dähler in Appenzell. The local company Pfaff supplies us with fresh vegetables every day. Fresh fish is delivered to us twice a week by Sealike. Only fish with sustainability certificates such as MCE, friendship etc. are served.

The coffee roaster Buser in Binningen, a small family business, supplies us with fine coffee from sustainable production. We consistently avoid wines from overseas and promote the sale of local wines from Antoine Kaufmann's organic viticulture from the Hintere Klus in Aesch.

Briliantly entertained

Do you want to surprise your guests with entertaining acts? We arrange contact with artists, varieté artists, musicians and DJs. Or would you like to cook in a restaurant kitchen with friends under expert guidance? We make it possible.




Fabian Karlen &Andreas Cavegn