KLARA

  • Food Stalls
  • `Sup?
  • Shop
  • Bookings
    • Your Event
    • 360* Klara
  • About us
    • History
    • Team
    • Guided Tours
    • FAQ’s
    • Media
  • D
  • E

bar

Klara drinks regionally!

What is important to us is what is on your plate and in your glass. Our wine selection comes primarily from regional and biodynamic producers, with specifically selected specimens to match our food offer as a finishing touch. Our principle is to serve regional, organic and fairly traded products as often as possible, supporting your culinary journey along the way.

Klara loves coffee culture: Our coffee blend, provided by the Kaffeemacher:innen from nearby Münchenstein, hits the spot with a nutty, chocolaty and long-lasting taste.

Klara loves traditional beer culture: Our beers are brewed in Switzerland, with a focus on Basel. You will surely find a brew to your taste in our wide assortment of drafts and bottled beers, ranging from light lager to bitter IPA.

Klara drinks seasonally: Apart from some established classics, our cocktails are a migratory bunch and come and go with the seasons, keeping the menu slim and moving with the flux of the outside world. Fresh ingredients and the creative energy of our bar staff ensure a steady flow of surprises and delights.
We aim to discover new methods for a contemporary bar and are constantly on the lookout for exciting new products on the market.

Are you missing something on our menu or did you particularly like your drink? Let us know.
We look forward to your visit and your feedback.

…

Sushi Tenzan

Sushi Tenzan is your go to place for the delights of the japanese culinary arts. A varied menu of bento boxes is topped by a selection of delicious ramen bowls, that classic noodle dish beloved by students and gourmets alike. Careful preparation and an aesthetically pleasing presentation are vital to founder and head chef Tenzin, hailing from Tibet. His passion for japanese cuisine has led him to California and Tokyo, where he perfected his craft. We are happy he is now sharing it with us.

Order here at Sushi Tenzan

…

bug a thai

Hailing from Bangladesh, Islam went through the hard school of the Bangkok streetfood scene and had a stint in Singapore, before arriving in Switzerland and firing up the Wok in various establishments. Armed with a keen sense for the fragility of our chilli-phobic european palate, he presents his take on the authentic cuisine of his home with the gruff demeanour of a hardened street vendor. There’s a ton of hidden humor behind that though, and once you dig into his Satay, Pad Thai or Pad Si Ew, you will be magically transported onto a shoddy plastic stool at a roadside food stall outside Chiang Mai. Every now and then some mysterious dish far from the beaten tourist tracks will appear as a special on Islam’s menu and if you ask really nicely, he will happily cater your event with all sorts of dishes based on insects.

Order here at Bug a Thai

…

afrolicious

Meaza’s transcontinental kitchen serves finest dishes from Ethiopia and Senegal: the delicious traditional sourdough flatbread Injera, accompanied by a vegetable potpourri and various stews – traditionally eaten by hand all over Ethiopia. Originating from the other side of the continent in Senegal is the legendary Maffé. This rich peanut stew with or without meat makes you feel good, tastes even better and warms your heart and stomach.

Order here at AfroLicious

…

la manufacture

The Burger. That archaic symbol of American fast food hegemonism has long left its greasy roadside beginnings behind and is busy spearheading gentrification in a neighbourhood near you. Anthony Bourdain, may he rest in honour, has deservedly buttkicked gold plated truffle burgers into the abyss of history, but let’s face it: the original concept of meat between bread had some headroom. And this is where La Manufacture come in. The classics are all there, but with an everchanging list of Specials they prove that burgers can be rather amazing. Gravity defying layers of goodness are accompanied by two kinds of on-point fries alongside condiments and buns made in house. Their vegetarian options aren’t just some non descript slab of thickened soypaste smeared with wasabi and labelled “green whopper”, no, they too are created from scratch based on varying ingredients such as carrots, lentils, beets and the like. Decadence, done in style.

Order here at La Manufacture

…

YOYA

YOYA will take you on a trip to the savoury and spicy vegetarian cuisine of the Middle East. Enjoy their take on the alltime favorites Hummus, Falafel or Shakshuka and dig into the epic richness that is the Malawach sandwich. As references go, YOYA’s head honcho Yacki comes fully equipped: having learnt his chops in the mediterranean streetfood capital of Tel Aviv, he combines kitchen skills with his oriental family’s tradition and passion for assorted spices and herbs.

Order here at YOYA

…

Viento Sur

Experience Viento Sur and the tingling passion of Argentina and South America with milanesas, empanadas & the legendary sandwicheria. Whether it’s a good piece of meat or a variety of vegetables from the grill, marinated baked potatoes or homemade ensaladas – you will find everything and more in Pancho’s kitchen! The dishes are prepared by the team with South American temperament and Argentinean charm.

…

Tenz Momo

Tenzin in Tibetan means “upholder of the teachings”. The success story of Lobsang, Chimey and Tenzin “Tenz” is also a lesson in culinary matters. Short though the nickname may sound, queues in front of the Momo stand at street food festivals are long! It was therefore only a matter of time before the three Swiss-Tibetans opened their own restaurant. Since day one, the likeable young gastronomes have been overrun by gourmets of all kinds at their locations in Zurich, Zug and Bern. The steamed dumplings are served fresh with juicy fillings (meat, vegetarian or vegan) and seasoned with a fiery chili sauce. A success story to our taste!

Order here at Tenzo Momo

…

Gianila

Gianila’s delicious dishes have been a staple for the local crowd for over five years. In 2016 Nilam & Giovanni opened their stall at the harbour, feeding droves of afternoon strollers and afterhour revellers with a much beloved selection of curries, samosas, chapatis and lassis. The support their indo-italian lovestory has received from their families is one to behold: Both of their moms contributed old family recipes and herb mixtures to the enterprise. This amount of intergenerational generosity is not a given anywhere under the sun and practically begs to be enjoyed.

…

Nón Lá

Nón Lá, the classic southeastasian conical hat has been used by the peoples of Vietnam for millenia. Unsurprisingly, it has become their national symbol. Naming their various establishments all over town after it, shows the Nón Lá -Team’s dedication to serving authentic vietnamese cuisine. In their «Vietnamese Corner» in our Kitchen 9, they serve spring- and summerrolls, next to delicate ricenoodle dishes and that unexpectedly obvious tasting Vietnamese classic: the Banh Mi. Based on the Vietnamese word for bread, the Banh Mi today is considered a specific sandwich, packing all sorts of typically southeastasian ingredients and spices into not any bun, but a crunchy and unwieldy French baguette. The French brought their elongated bread sticks along with their ill advised notions of 19th century imperialism. The Vietnamese went “hold my Nón Lá ” and turned the thing into a delicacy of their very own style, eventually managing to have the term fixed in the Oxford Dictionary. Ăn ngon miệng nhé!

 

Nón Lá

 

…

KLARA

Clarastrasse 13
4058 Basel
welcome@klarabasel.ch

Newsletter

Email address

     

    Opening Hours Klara

    Monday – Sunday
    11.00 – `til the end

     

    Serving Time Kitchens

    Monday – Saturday:
    11.00 – 14.00H
    18.00 – 21.00H

    Sunday:
    11.00 – 14.00H
    18.00 – 21.00H

     

    Barmenu

    Kitchenmenu

    • FAQ
    • Team
    • Jobs
    • AGB