Traube Blansingen

On a Saturday before Christmas, I returned to my favorite restaurant in the region – the Traube Blansingen. The outside of the restaurant had a nice and subtle Christmas decoration, the way I like it. Inside, there was also a warm, welcoming decoration. I was the first guest as I booked the 18:00 slot. This gave me a lot of time to speak with Daniela Hasse about the latest restaurants, current trends, and the state of gastronomy in Germany.

I eagerly looked forward to the evening as I studied the menu beforehand. I was positively surprised to get a change in the menu as the team also had, by chance, some wild boar and pheasants in the kitchen.

Starting the amuse-bouche with a Pinot Rosé Reserve from Trautwein is always a great idea as it rounds up the amuse-bouche selection. I really enjoyed the wild rabbit that came with mustard grain. The amuse-bouches were followed by their famous emmer wheat bread with whipped brown butter — one of the best breads I have eaten in a restaurant. 

Then, the six-course menu started, and as always, I selected mixed wine and non-alcoholic pairing. This gives a good balance, and one can appreciate Daniela Hasse’s homemade non-alcoholic pairing. They are well-selected and always fit with the course. The best one was the white tea kombucha with elderflower vinegar that came with the fermented vegetables.

The fermented vegetables were followed by onion with a chestnut puree and apples, which I considered the best of the evening. Nevertheless, the wild boar and pheasant were on the same exceptional level.

A mountain cheese course and pear dessert followed the main course. Both rounded up the menu very well.

Ultimately, the Petit Fours and espresso gave me a well-rounded experience, and I can only recommend the Traube in Blansinge.

I can only recommend that you come for dinner if you live in the Triregio or pass Basel on your traveling journey.