Pascal Steffen, chef at Roots Restaurant in Basel, pursues an innovative approach that combines the roots of regional cuisine with state-of-the-art cooking techniques. With a clear focus on local ingredients and sustainable products, he elevates nature’s flavours to new heights.
His dishes are characterised by precision, clarity, and a deep connection with the region. Steffen focuses on reducing the ingredients to highlight the natural flavour of the products. He expertly combines classic elements of Swiss cuisine with modern accents, thereby creating a unique culinary experience.
With Roots, Steffen has established a restaurant that is known for both its creative signature and the outstanding quality of its cuisine – and has been awarded 2 Michelin stars and 18 GaultMillau points.