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Erlebe das kulinarische Glück im Philippe Bamas - Restaurant Sonne, zu finden unter Baslerstr. 4, 4103 Bottmingen, Switzerland, indem du einen Tisch über unsere bequeme Reservierungsseite reservierst. Genieße eine Reihe von schmackhaften Geschmacksrichtungen, die dich nach mehr verlangen lassen. Für einen gesicherten Platz, wähle +41614222080, +41614222002.
Dienstag 11:30 - 14:00
Mittwoch 11:30 - 14:00
Donnerstag 11:30 - 14:00
Freitag 11:30 - 14:00
Samstag 17:45 - 23:00
Sonntag 17:45 - 22:00
With friends for the Basel Fair what can one say total food art nice size room not to large service very professional got the card need the t shirt had the food say no more may be see you next year
we have been getting into the sun for many years and have never been disappointed. eating is always a joy. tastefully anyway, but also every teller is wonderful to look at.The prices have been a little bit closed since michelin and gault millau points, but price/performance is right from my point of view.The wine card offers a nice selection, here I still see potential for price correction down.
ambiente very nice, service perfect and eating: simply awesome! many thanks for a great New Year's evening!
My girlfriends and I had a lovely dinner here a couple days before Christmas! We decided to have the Chef's menu (Menu Atelier,) with the wine set, and it was an excellent decision! Each course got better and we were left pleasantly full at the end! Because of my shellfish allergy, I was treated to "Le Bolet" from the à la carte menu, and I sincerely recommend it! It was one of my favourites from the meal, though the veal was also wonderful. The atmosphere was tastefully festive and intimate; our server was attentive and friendly; and though the price of the meal was high (this is Switzerland,) I would say it was worthwhile. Everything was really nice and I will certainly be back again!
after a long break due to the move, we finally dined again in the sun in bottmingen. we used to visit the restaurant regularly. at the time we never understood why herrn bamas have been denied the stars and points he has received right now. From the host personally, I was still recognized what the feeling of a return to home has mediated after a long journey. all the tables were booked, the meanwhile publicity of the awards seemed to have fulfilled their purpose. equipped with a lot of hunger, we dared to order the complete “Menue Atelier” for the first time. the first lucullic pleasure reached us in the form of a broth basket. Unfortunately, we will end up asking what the brot is getting from, because a dark nut-spicked brot was something of the best we ever had in fruity olive oil. This led to the fact that, despite the knowledge of the many still following, and the certainty that this will be regretted later, I did not have to make a great deal to empty the broth basket. the at this level now obligate amuse bouche contained a glass with a delicious pumpkin soup. the black drinking straws always served in the sun led to the fact that we were able to pick up every one of them in an insurmountable manner. the world to the left and right was already no matter what time we had, and that's exactly what justifies the price of the high gastronomy! I never at herrn bamas did not eat any appetizer that did not contain anything from the leber of the duck. that the dishes produced therefrom usually have a fruity supplement, is now standard. in the form of the ananas with ingwer, however, this supplement was very special. the real surprise, however, were the curry verses on the leber, this combination was new to me and it tasted after more of them. my wife ass changes in the menue are never a problem- a delicious Maroni soup in which you could have bathed. Continued with the actual high point of the evening: long fried with citrus butter and surrounded by small carrots and (if I remember correctly) celery and still something. delicious, more commentary does not need this appetizer. after a short pitstop with a mandarin sorbet awaited us the main food. a wonderfully delicate roasted calf velvet surrounded by a kartoffel swamp, whose recipe my wife had to know (I like it when pointedly telling such recipes and always start with the set “that is quite simple” although what follows in the ears of laien never sounds “greatly simple” since you were already 5 minutes after that only remembered the half of the necessary carbs. the meat-enveloping sauce fund, however, led to the fact that any cranial ban on the sauce should not be done with broth has become completely irrelevant. you have to do the broth in this sauce, who does not do it is self-degree!Before the intermediate “les Fromages”, gave these to speak. my wife is pretty hot about cheeses, and I don't know them other than that she categorically rejects any soft cheese and especially those from goat's milk. we gave herrn bamas at least the info with the soft cheeses and when he saw that the waitress brought us the “normal” cheese selection, he immediately took away the teller of my wife to provide a personal choice in the kitchen. there was something that you could almost call a miracle: there was now a mild goat cheese on the teller and I saw it already land on my teller. not one piece I got away from, the notorious goat-seedist at least 2 days after that still blackened from the goat-seed. The dessert, consisting of celestial, celestial, white chocolate mousse and a slightly bitter chocolate cream, was just as delicious and had to be cleaned, although since the beginning a feeling of pleasant saturation was signaled from all synapses. when we ordered the espressi, my wife said that she had no more space for friandises. when the waitress then brought the zigarrenbox (at least so the wooden chest looked out) to the table and the little sweet pieces began to introduce, these were also disappearing in the nu in the rake and I, contrary to expect, only received the three pieces that were also intended for me. “Don’t ever say!” the film title matched the announced refusal of the food intake of my wife on this successful evening. a short chat with the chef showed us that despite all his too much rewards he has remained the same as before. courteous, attentive, a master of the kitchen (where the team must be mentioned at least equivalent) and a French charm that gives you the impression of eating at friends. the feeling of the vanity that has now been achieved, the associated happiness and the short foot march to the somewhat further parked car, led to unambiguous manifestations: we come again more often! but not too often, because it would be a real loss if one would take the kitchen of herrn bamas the anticipation through a regularity. In 2017 we also plan to take part in one of his cooking classes. there we then want to check how complicated the “greatly simple” kartoffelstampf really is. merci, monsieur bamas!
the main service lady has served us professionally, with the service help of our view still very, very (to?) much development potential for a restaurant that wants to play along in a high level! so the empty butter and oil and bread containers stood throughout the whole eating until the espresso in the middle of the table! the served stripe of the calfskin was surrounded on three sides by a tough non-chewing and cutable sehne (fascie) without the slightest fat margin. is not at all at this desired level! the reaction of herrn bamas: he brought a whole velvet to the table and wanted to explain that it has no fascie in the heart. that is true, but around it it has a very strong fascie of the long backstretching muscle (we are from the subject in anatomy!) and that had not been removed from my piece...The crisis management of herrn bamas we felt as a thirsty but he is still capable of developing. in our view, the sun or bamas is still much too much praised at the time. Let's give him time, maybe he'll get a little looser.
because of a recommendation I recently visit the sun in bottmingen. the other reviews are mostly excellent.However, our experience was anything but excellent.The restaurant was empty over the midday, so we only had the guests. until the appetizer was served, about 30 minutes passed. the wein ordered on the card they had unfortunately no more!!!.A star-local, that the wein offered no longer has on the card, has not earned a star in my guess.From the table above the spin nets. also at the deck above the table..The main course went over 1 hour, although the restaurant was empty..The quality and the present of the fish was excellent. However, the 37.3567823 programmes, which were served, are far overpriced. there are some restaurants in basel, whose price/performance ratio is better..One set: the service has seen that it rained out and asked for a screen, as the 3 parking spaces in front of the house were not occupied by our cars. Conclusion: top quality of the fish, but all the other around it was rather below average; therefore only the note satisfactory.
we were recently for the first time in the restaurant sun in bottmingen. we had all the menu atelier with the wine tasting. the 1st floor the warm ensemble fried ananas with ingwer and honey curry streusel was an extremely tasty start and this has drawn in the same level throughout the whole menu. the whole menu was tastefully excellent and very beautifully presented. I also found it very pleasant that the portions were not so large, so that one had still good space for dessert and the friandise to the coffee (which is not the case with me otherwise) and one finally was pleasantly satt after home and was not overcrowded.The wee were well selected and have been very good fit to the feeds. the service was very friendly, you felt comfortable. I would only have to complain about the very long waiting times at the beginning of the menu (from the 2nd start it went significantly faster.) I am not sure if this was so intended. in general, I think it better to have something in my stomach first and then to have a break than to wait for the meal at the beginning. or it would be nice to be asked at what speed you want to get the courses served. but this is also really the only point of criticism, and I think that was an exception. I'm sure I'll come back.
