Spalenvorstadt 38 // 4051 Basel // phone 0041 61 262 02 80 // firstname.lastname@example.org
Monday till Friday: 11.00 a.m. - 2.30 p.m. / 5.30 p.m. - midnight
Saturday: 6 p.m. - midnight
Closed on Sundays
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.
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.
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.
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.
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.
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.
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.
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.
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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.
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.
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.