This edition of “Table & Terroir” takes us to Basel, on the banks of the Rhine, to the Grand Hotel Les Trois Rois, one of Europe’s oldest city hotels. Located directly on the Rhine near the Middle Bridge since 1681, the property, successfully led by Mark Jacob and recently named the best city hotel in the NZZ’s “150 Best Hotels in Switzerland 2026/27”, brings together three culinary worlds under one roof: the lively brasserie led by Hervé Mahler, the relaxed and contemporary “Banks”, and, as the crowning jewel, “Cheval Blanc” by Peter Knogl.
Since 2007, Peter Knogl has been creating classic French haute cuisine enhanced by Mediterranean and Asian influences, always driven by a search for the finest ingredients. Three Michelin stars and 19 GaultMillau points speak for themselves. In 2025, La Liste named Cheval Blanc the best restaurant in the world. Guests who have experienced it often praise its remarkable consistency and the calm confidence of a kitchen where every dish is executed flawlessly.
At lunchtime, all thirty seats are filled and the restaurant is alive with energy. Guests are welcomed in the entrance hall and escorted to their tables. The dining room breathes Belle Époque elegance: round tables dressed in white linen, lavish floral arrangements, silver candelabras, crystal chandeliers, heavy curtains, a traditional clock striking every half hour, and a beautiful view over the Rhine.
The experience begins with four amuse-bouches, each a masterpiece in its own right, including a foie gras and garam masala macaron. Courses followed featuring crab with tomato and jalapeño, hamachi with ponzu and avocado, and an exceptionally silky polenta with Périgord truffle. One of the restaurant’s signature dishes is red mullet with crispy scales, saffron and black garlic. The raw fish is finished with oil heated to 200°C, causing the scales to lift and transform into delicate, crackling crisps. In total, the menu consists of around fifteen plates per guest, a true culinary journey.
For a few hours, guests enter a world entirely dedicated to gastronomy. A menu of this calibre deserves time and attention. Supporting the experience is an outstanding service team: highly professional, attentive and genuinely warm.
At the heart of the wine experience is an exceptional sommelier: Christoph Kokemoor. A member of the Cheval Blanc team since 2008, he has been honoured with the Michelin Guide Sommelier Award. He recommends, tastes and speaks about wine with the skill of a gifted storyteller. We brought him several bottles from our own cellars, which he promised to taste at his leisure. He also agreed to join our podcast, “Genusswelten – The Wine Podcast”, in the near future. We were, of course, delighted when Peter Knogl personally came to our table to greet us.
When Valais terroir meets cuisine of this calibre, it creates exactly what “Table & Terroir” stands for: a dialogue between origin and craftsmanship, between vineyard and restaurant.
Grand Hotel les Trois Rois, Basel
