à table Gästebewirtung

More than 25 years of feeding parties stand behind à table Gästebewirtung, a small Basel firm. Its trade-register purpose is "Störkochen und Gästebewirtung für Private und Firmen", which means cooking in clients' own homes and hosting guests, and the service keeps that scale in view: dinner for a few, a Sunday brunch, a business lunch, a wedding meal. We admire a kitchen that makes its terrines, fillings, pastry, ice cream and desserts largely in-house, because for a wedding it means the sweet course comes from the same hands as the main course. Its pages are German-only, so the first conversation is likely to happen in German.

French and Italian kitchen, cooked fresh

The firm's specialty is the French and Italian cuisine of many regions, cooked with fresh seasonal ingredients and plated with care. Every event starts with a personal conversation, and the cooking is shaped to the client's wishes. Many products come straight from producers around Basel, and dietary habits such as vegetarian and gluten-free, as well as allergies, are taken into account (all read November 2026).

Terrines, fillings, pastry, patisserie, ice cream and desserts are largely made in the firm's own kitchen. For a wedding with a dessert table, that is good news, since the ice cream and patisserie are mostly made rather than bought in. Sample dishes are sorted by season. Green asparagus, monkfish and caramelized rhubarb are spring dishes, an exotic fruit sorbet is summer, and a brasato al Barolo is for winter, alongside lamb loin, porcini ravioli in lemon butter, saddle of venison, scallops in orange vinaigrette and rose-hip mousse. These are examples, not a fixed wedding menu: the firm develops a tailored offer together with the client. A spring wedding with monkfish and rhubarb, or a winter one with a brasato, sits naturally inside that seasonal rhythm.

From four guests, at home or in a hired room

The formats on offer are a finger-food apéro, gourmet creations with as many courses as you like, family lunches, Sunday brunch, business lunch, special decoration for the ambiance, and service staff so you can spend the day with your guests. The firm will cook for you at home or at a location you have selected, from 4 people upward, any day of the week, at lunch or in the evening. For a wedding that means the same kitchen can serve the intimate civil lunch for the immediate family, a full wedding menu or an apéro in the garden.

On request the firm provides dishes, glasses and decoration, and a service team runs the event on the day. Prices are not published; a non-binding offer is available on request.

Two partners in 1998, one owner since 2006

The business is documented in the Basel-Stadt commercial register, read through Lixt and Moneyhouse in November 2026. It began as a general partnership between two partners, entered in 1998, and since January 2006 has been a sole proprietorship carrying the remaining owner's name, registered at Wanderstrasse 87, 4054 Basel. Both listings show it as active. The 2006 gazette entry records the partnership dissolving when one partner left and the other continuing the business alone, which matches the more than 25 years of trading.

Next to a Basel caterer with its own bistro

As of November 2026, Albrecht Catering, also in Basel, runs the Reithalle Wenkenhof bistro and takes on planning, decoration and music alongside the food. à table sits at the other end of the same market: smaller, personal, built around the chef's menu and the kitchen rather than a venue or a full production service. A couple who wants the menu planned in person and a team to cook and serve it will find that at à table; music and wider event planning sit with Albrecht.

Basel and its neighbors

The area covers Basel, Riehen, Bettingen, Allschwil, Reinach and the wider region, which takes in a wedding at a family home, a garden in Riehen or a hired room in the city. Given the German-only pages, a couple planning from abroad will want a German speaker, or the venue, to carry the first exchange; once the conversation starts, the cooking is built around what you ask for.