Through his solid craftsmanship and keen sense for trends, our chef Philip Dollinger succeeds in transforming the familiar into the new: he combines textures and flavors in surprising and skillful ways. Despite all creativity, the goal remains simple: it is the culinary product that takes center stage with its first-class quality - without frills, but prepared with enthusiasm and passion.
Often, inspiration from the current exhibitions at the Fondation Beyeler also finds its way into the kitchen, creating unique culinary works of art. The dishes are freshly prepared on-site with artisanal skill. For this, the Beyeler Restaurant has been awarded the “Fait Maison” label.
In the morning
Start your visit at a relaxed pace with barista-quality coffee, fresh croissants or a delicious slice of cake.
At lunchtime
Seasonal, fresh and preferably regional: Our cuisine follows the seasons and combines careful craftsmanship with creativity. The Beyeler Restaurant has been awarded the “Fait Maison” label for this. At lunchtime, a selection of seasonal dishes awaits you, as well as a separate children’s menu for our youngest guests.
In the afternoon
Before or after your museum visit, after a walk, or simply in between: Enjoy coffee and cake or end the afternoon with an apéritif.
In the evening
In the evening, the Beyeler Restaurant opens exclusively for your event. After regular opening hours, our spaces are available exclusively for your private and business events.