Fridays*, 6–10 p.m.
“Friday Beyeler” is an invitation to start the weekend off with a relaxed Friday evening visit to the museum. Visitors are welcomed to enjoy dinner and drinks at the “Beyeler Restaurant im Park”. In addition to the exhibitions, the evenings include tours, workshops, meditations, and more. The museum remains open until 9 p.m. and the Restaurant until 10 p.m.
“Friday Beyeler” is included in the regular museum admission. No registration is required.
"Critical Cringe Night" will now take place on March 8, 2024.
1 December “Edible Christmas Decorations” workshop
6 p.m.–8 p.m.
The workshop will take place in German.
Meeting point: Renzo Piano Hall. Drop-in.
All materials will be provided.
8 December Georgian film night
6 p.m.–9 p.m.
The introductory talk will be held in German.
Venue: Renzo Piano Hall
15 December “Artistic Christmas greetings” creative workshop
6 p.m.–8 p.m.*
Meeting point: Foyer. Drop-in.
Materials will be provided.
* On 15 December 2023, the "Beyeler Restaurant im Park" will close at 5 p.m. due to a private event.
22 December "The Winter Solstice Gong Bath" Meditation with Alan Steinborn
6.30 p.m.–8 p.m.
The event will take place in English.
Admission: CHF 40 incl. museum admission
Guests are kindly requested to bring their own yoga mats.
29 December Friday Beyeler
6 p.m.–10 p.m.
Evening restaurant opening
Fridays*, 6–10 p.m.
“Friday Beyeler” is an invitation to start the weekend off with a relaxed Friday evening visit to the museum and the restaurant “Beyeler Restaurant im Park”. The restaurant offers a menu with seasonal “sharing dishes” and drinks, which are best enjoyed together.
Reservations for Friday Beyeler are accepted as of 6 p.m. on the Friday of choice. The museum remains open until 9 p.m. For a minimum restaurant order of CHF 25 per person admission to the museum on the same evening is free. Valid on Fridays from 6 p.m. – 9 p.m.
STAY UP TO DATE
If you are interested in the Fondation Beyeler and its various exhibitions and events, we would be happy to keep you informed via newsletters and social media.