Schloss Binningen, Schlossgasse 5, 4102 Binningen

I booked a private dinner for my family and friends after my civil wedding ceremony earlier that day. The restaurant manager Aleks was able to customize my dinner/appetizer menu to anything me and my fiance asked for. Even before the dinner service started, there was small snacks, and some juice and water available for my guests. We wanted an appetizer to have bite-sized vol-au-vent avec poulet , and Aleks went out of his way to create this using his team of in house pastry chef/cooks and perfected it. During dinner, Aleks' service team always made sure our water/wine glasses were not empty and brought out the next dish with accordance with the time requested. Aleks and his team served up an amazing apero hour, and an unforgettable four course dinner service. I sent in a couple of photos for the menu, and he also printed exactly as I expected. I think the dessert was the most amazing version of Swiss vermicelles I've ever tired. The Schloss has their own version of the dessert! I was very happy with the quality of the dinner service I received for my wedding day at Schloss Binningen. Thank you Aleks!

Lovely food, surroundings and very friendly helpful staff. we had the 95Fr four course with ‘extras from the kitchen’ - Great evening out. Would recommend and come back again

Impossible not to love this meal, the team led by Alex under the leadership of Brigitte and Sergio the owners and the beautiful venue. The menu was fish-themes but our friend who didn’t enjoy fish was well-served at every course with meat or vegetarian alternatives. A pre-starter featured both a tiny canollo with a savoury cream and a kind of beignet with anchovies. Both were superb though I favoured the cannolo. The amuse bouche of artichoke and a parmigiano mousse was so delicious. Octopus - caramelised and tender with a superb sauce. Our friend who had beef tartare was also in heaven. Part 2 We followed on with a lovely linguine inspired by Sicilian cuisine - with tomatoes and aubergine; for the fish eaters a deep risotto full of the flavours of crustaceans from a rich broth and on top a confection of Sicilian red prawns. Amazingly the chef had woven raspberry into the risotto without damaging the savoury flavours. And a Balsamic reduction somehow made into a crumb to top it off. And then: Salmon cooked on its skin - delicious. A ballotine of guinea fowl filled with sausage from Ticino with aromatic herbs wowed our friend. To finish: Cheese! An Altkirch was intrinsically delicious. And from further away Bleu d’Auvergne matched with a spicy, orange, Ticino mustard marmalade. This was very fine. As a last course unexpectedly offered a deconstructed “Schloss Biningen”-style Tiramisu. Wonderful including Cremosa al Mascarpone and Coffee Ice-cream. Overall 10/10!