Baden Restaurants

2 more images

Baden is a very beautiful place for walking and exploring nooks and crannies. Definitely bring a camera with as much film or disk space as possible. And it is just for the corner of 21 Untere Halde alone. I really mean this when I say, the view from the downward spiraling cobblestone village path of the church in the background, that arrives just to the terrace of this romantic and relaxing french restaurant, is worth it alone to trek there for a drink, apperitif, and the view.
Even if you don't speak any more Swiss German then "Beer", "Essen", "trinken", or "Gruetzi", the Chef owner of this soulful and natural toned neighborhood restaurant, that most locals say "has the style and passion of a place you might find in Zurich", Chef Didier Mortaigne, will assist you from either Wine or Meal Menu as he fluently speaks French, Swiss German, German, and English.
The menu consists of a range of fresh fish and steaks, to the ever daily changing Plat du Jour, or Daily Specials. Normally Chef Mortaigne is very creative, pulling on his range of 20 years in kitchens in South Africa, Germany, France, and in Ghana where he owned his last restaurant.

This is not off on the main strip. Instead if you want to experience Baden with out one ounce of a touristic feel, then this little neighborhood, from when Obere Halde descends, to the restaurant, down to the wood bridge, and up the hill, this village is 15th century homes, and some small artisinal businesses, with a diverse working class of architects, students, financiers, artists, and culinary artists.

If you have been traveling around Switzerland you will have already noticed 3 principal beer signs in front of doors of restaurants and bars, he does not have this beer. What he does have is Baden brewed Muller Brau, and if you like beer that is more of a full bodied Ale, instead of the many varieties of Pilsner found across Switzerland, then head over here; he has in draft, and it is delicious and fresh.
It is a great ambience regardless if the terrace is full or the dinning room is just open for 2.
The Chef will make you at ease.
Reservations are recommended.

Favorite Dish: Moules, well Mussels. They aren't always on the menu, as they are a daily Special he offers when he can find them fresh. But they are made in a white wine, tomatoe, bouillon, and my preference with a Curry Cream Sauce. Also, the mountain of fries and mayonnaise on the side, is maybe what puts it over the top for me with a pint of Muller Brau.
Also, the Creme Brule is a simple dessert, but excellent every time.