Restaurant Rubino

Fine dining with finesse

Welcome to Restaurant Rubino in the heart of Basel. We are delighted that you have taken an interest in us. We aim to inspire you with our menu and wine list. Don’t worry, we’re not snooty restaurateurs. We pride ourselves instead on being down-to-earth craftsmen who understand our profession and know what we are talking about. Above all, we understand the ingredients we cook with. Our wine tastings are very popular, as are all the various other relaxing occasions we organize. You can find information about these events in the News section. We can, of course, also lay on an individual celebration for you. Contact us without obligation on +41 61 333 77 70 or email us at info@rubino-basel.ch

We are convinced that you will enjoy your time with us. We look forward to welcoming you soon.

Our opening hours

Tuesday - Friday
12 noon - 2 pm and 6.30 - 11.30 pm
Saturday 6.30 - 11.30 pm

We look forward to your visit!

Holidays 2026
Sunday, 27.9. – Monday, 5.10.26

Rockets, wine, and bread on a fork…

Open-Air Fondue on July 31 & August 1, 2026, at Invino

Dear wine lovers,
Dear guests,

At Invino, we’re raising a glass to Switzerland—twice over. Experience authentic Swiss tradition with open-air fondue, kirsch, and all the trimmings.

Does that sound tempting?
Then make your reservation right away—space is limited:
info@invino-basel.ch or by phone at +41 61 333 77 70

Details in the PDF download.

more news

Let us pour you a glass of exquisite wine

Let us pour you a glass of exquisite wine

Our wines

We hold drinkable, affordable wines close to our hearts because – let’s face it – selling expensive bottles is not all that difficult. We select our wines with expertise and care, sourcing them from winemakers whom we respect and know personally. We are thrilled when we are occasionally able to surprise and delight our guests with a tipple from an unusual provenance.

In other words: Simply superb

Our dishes

In our kitchen, we keep it real. We leave test tubes to lab workers, and we don’t cook with tweezers either. We don’t put on airs and graces, but stand tall for healthy, seasonal and imaginative cuisine. Our menu changes daily and, whenever possible, we use organic products from regional suppliers. Our specialty is the Menü Surprise, which consists of between three and five meat, fish or vegetarian courses. Yes, we cater equally for omnivores, pescetarians, flexitarians and vegetarians.

From 12 noon to 1 pm, you can choose from our lunch menu and
from 6.30 to 10 pm, you will be overjoyed by our Surprise menu !

In other words: Simply superb

Our dishes

From 12 noon to 1 pm, you can choose from our lunch menu and
from 6.30 to 10 pm, you will be overjoyed by our Surprise menu !

Your Hosts

In Basel, she first made her mark at the legendary Hübeli, before cooking alongside me, Beat Rubitschung, first at Union and, for the last fifteen years, at Rubino. Her dishes are a skillful balancing act between the light, Mediterranean and hearty Swiss cuisine that has been around for so long. Sustainability is the new German word for it, and I say “Chapeau!”

Basel on the Mediterranean?

Well, we’re not all that far away. But when you visit the Rubino, Manuela Buser indulges you Mediterranean style. Sea bream, sea bass, monkfish and other varieties are incorporated into dishes that challenge but do not overtax the palate. A veritable delight for the taste buds, in fact. Manuela Buser honed and refined her culinary skills at the Restaurant Sternen in Kriegstetten, at the Krone in Bätterkinden and with Michelin-starred chef René Weder at the Sternen in Walchwil.

How time flies!

We’ve been a perfect team for fifteen years – my business partner Manuela Buser and I, Beat Rubitschung. We have made our Rubino stand out like a rock in the culinary surf. Regulars sometimes exaggerate: “Basel without Rubino would be like the Vatican without St. Peter’s Basilica.” A bit over the top, of course, but all the same, we’re always delighted when we hear plaudits of this kind. However, I’m well aware that all good things come to an end, and I’m smart enough not to carry on balancing a serving tray forever. Eventually, you have to call it a day.

So, over the last three years, I have been gradually transferring my responsibilities as host at Rubino to Anna Leibundgut, who has effortlessly slipped into the role, displaying great charm and expertise. She applies a lightness of touch to serious matters, attaching great importance to local virtues, which she enhances with a worldly flair, having spent her formative years not only in Switzerland, but also in Germany and the United Kingdom. At university, where she studied German Literature and Ethnology, she familiarized herself with the catering business, working at the Bistro Kunstmuseum, Rubino and the Invino wine bar. Anna has a natural talent for foreign languages, has taught in adult education, has obtained the necessary qualifications for work in the restaurant trade and has attended numerous wine courses: all of these attributes have given her the strong personal and professional foundation that now allows me to take more of a back seat. Not every day – I’m not there yet – but my muse is growing into the role with every passing week. Anna loves people, wine and food. In short, she is my perfect successor, which is exactly what I wanted. Cheers, Anna!

Rubino’s wine bar

I don’t claim to be young anymore, but equally I don’t regard myself as old. I’ve stayed fit mentally, I’ve kept in good physical shape, and on a spiritual level, I’ve developed into a connoisseur over the years. So, I will certainly be devoting even more time to the wine side of my business (“He who rests, rusts!”) and occasionally have a civilized glass with friends and regulars at Invino, the place where my passion for wine comes through in the glass. I am also constantly on the lookout for special wines in terms of origin, grape varieties, inspirational winegrowers, cultivation methods and pressing.

From Tuesday to Saturday each week, you can choose from five red and five white wines at Invino. These are accompanied by bread, olive oil and water, and guests with a hearty appetite can tuck in to a wide variety of delicacies. There’s something very special about sitting at a long table or in the courtyard in front of a roaring fire, so the rise of Invino as a popular Basel meeting place in recent years comes as no surprise. Perhaps we’ll be greeting you and your friends in the near future?

On that note, Santé!
Sincerely yours, Beat Rubitschung