One of Altstadt’s most exciting new openings, Tobias and Sabrina
Buholzer’s Münsterhof is a restaurant of two halves. Downstairs is the casual
Unten, whilst the first floor houses the Oben fine dining restaurant.

Unten is
a small, homely space with wood tables, warm lighting and cream wood panelled
walls. Short and light, the menu is perfect for lunch. The star turn is the
homemade ravioli, a variety of
fillings and sauce are on offer but you’d be hard pressed to beat the veal ravioli with tomato and olive sauce, alternatively
there are plates of meats and cheeses, plus daily specials and salads.

Upstairs
in the Oben’s beautiful dining room gastronomic fireworks are on offer under
venerable weathered oak beams and opaque glass chandeliers. Chefs Tobias and
Sabrina serve up innovation in multiple courses; sole in filo pastry with
truffles and artichokes, duck liver terrine with figs and a green tea jelly and
Sisteron lamb with gnocci, followed
by a compelling cheese board. True foodies will revel in the 9, 7 or 5 course
tasting menus, paired with wines from the extensive cellar downstairs.