This half-timbered Basel standby went bust in 2013. Few miss the stuffy interior now that the new managers have transformed the house to resemble the traditional tavern it was centuries ago. The restaurant focuses on local ingredients, like white asparagus in the spring or mushrooms in the fall. The excellent lunches are a steal; at dinner the prices rise but so does the quality. Try the local steaks or the heavenly molten-chocolate cake.