Eight seats. One table. Basel.
We host a supper club in our flat in Basel. Between us we have travelled
to more than forty countries, and every trip left us with a dish we could not forget.
So we came home and cooked it. Again and again, until it tasted like the place.
Now we share those dishes at our table. Six to eight seats, one long table. You arrive
as strangers, you eat your way around the world, and you leave as friends.
The idea
We cook everything, and we cook it properly
There is no single cuisine here, because there is no single cook. Nik learned in his mother's kitchen in India. Ania is a trained chef from Warsaw. Between us, most of the world's good food is covered.
One night is ramen: broth started yesterday, chilli oil made this morning, gyoza folded by hand while you watch. The next is Italian, or Thai, or an Indian night with butter chicken, lamb korma, paneer straight from the pan and naan hot from the oven. What never changes is the size of the table and how much we care about the people at it.
Nik's curries are his mother's recipes, cooked the way she taught him. Ania cooks pasta and ramen with the same love she brings to the Polish food she grew up on. Every dish has a story, and we will probably tell you.
What lands on the table
Six kitchens we keep going back to
Each evening picks one and goes deep. Never a buffet of everything at once.
Coming up
The next evenings
The flat
A real home, not a room above a restaurant
Wooden floors, one long table under a black pendant lamp, and a balcony full of herbs that we cook with and drink on when the weather allows. You'll get the exact address when your seat is confirmed — never before, and never on the internet.
What it costs
Two ways to sit down
Per person. An evening runs with a minimum of six guests. Twint, card or cash.
There are eight seats
Dates go out to the list first and the table is small. Put your name down and you'll hear before anyone else.
Reserve or join the listEvenings
Dates and menus
Six to eight seats and a table full of food. CHF 120, or CHF 150 with drinks poured all evening.
We're setting the first dates now — put your name on the list and you'll get them before they go public.
Previously
Tables we've already fed
Before the supper club there were a lot of dinners for friends. This is where it came from.
What we cook
Six kitchens, one at a time
We don't do fusion and we don't do "world cuisine". Each evening commits to one kitchen and tries to do it justice.
A sample evening
A ramen night
The one we've cooked most, and the one people ask us to repeat. Broth goes on the night before.
Always true
- Everything comes to the middle of the table and you help yourself
- A full vegetarian version of every menu, written from scratch
- Vegan and gluten-free with a week's notice
- No pork or halal on request, arranged in advance
- Noodles, dumplings, pasta and pickles made here
- You're told what's in every dish before you eat it
Where it comes from
- Vegetables and meat from Basel Marktplatz
- Herbs and chillies off our own balcony in summer
- Asian pantry from the shops in Kleinbasel
- Broths, chilli oils and pastes made from scratch
- Wine from Alsace and Baden, half an hour away
Gallery
The food, the table, the nights
Everything here came out of our kitchen. Click any of them.
Our guests
The people who sat down
Eight strangers at seven o'clock, friends by eleven. This is what that looks like.
Private dining
We come and cook at your place
A birthday, an anniversary, a team that actually wants to talk to each other. You choose the location, we build the menu around your evening and your guests.
We arrive with everything prepped, cook it in front of your people, serve it, and leave your kitchen cleaner than we found it. You don't touch a pan and you don't touch the washing up.
What's included
- A menu written after a conversation, not handed to you
- All shopping, prep, cooking and service
- Both of us in your kitchen for the evening
- Every dietary requirement built into the menu
- Washing up, and a kitchen left spotless
- Drinks package if you want it, or your own cellar
Good to know
- From CHF 150 per person — final price after we've talked
- Six guests upwards
- Six weeks' notice for a weekend; more in December
- Travel inside Basel-Stadt included, further billed at cost
- We need a working oven, a sink and some counter space
- 50% confirms the date, balance on the day
Your hosts
Nik and Ania
One of us learned to cook at home. The other went to school for it. Between the two, most of the world's good food is covered.
We met, worked out we'd both rather plan a menu than a holiday, and started feeding people. It got out of hand in the best possible way, and now there's a table in Basel with eight seats at it.
Hospitality is the half we care about most. Getting the food right is the entry fee. Making eight people feel properly looked after in someone else's home is the actual job.
India · curry, spice, the slow pots
Nik
Nik grew up in India in his mother's kitchen, and that is still where every curry on our table comes from — learned by watching her, by tasting constantly, and by being told when he'd got it wrong.
He went on to study engineering at MIT, which sounds like it has nothing to do with dinner until you watch him weigh spices to the gram and keep written notes on every batch of garam masala. It's his mother's cooking, measured — and it means a dish tastes the same on the tenth evening as it did on the first.
Warsaw · pasta, ramen, and the Polish table
Ania
Ania is from Warsaw and is a certified chef — the one of us with the actual training. She cooks Italian and Japanese with equal seriousness: pasta rolled that afternoon, ramen broth started the night before, chilli oil ground by hand that morning.
And then there's Polish food, which is where she started and the reason any of this happened. It's what she grew up eating, it's what she cooks when nobody's paying, and it turns up on our menus whenever she decides the table is ready for it.
How the night runs
Doors at seven
The flat
Where you'll be sitting
One table, eight chairs, a balcony over the rooftops. The address goes out with your confirmation and nowhere else.
Getting here
A few minutes from a tram stop and straightforward from Basel SBB. Full directions come with your confirmation.
Access
There are stairs and no lift. Tell us when you book and we'll work something out — including hosting you elsewhere if that's what it takes.
The balcony
From late spring the first course and the drinks happen out here, under the awning, with the herbs we're about to cook with.
Reserve
Take a seat
Tell us who you are and we'll come back within 24 hours with payment details and the address. Your seat is held for 48 hours and becomes yours when payment lands.
Questions
Before you book
The small print
Terms, privacy and imprint
Terms of participation
- Booking. A request through this site is not yet a reservation. We confirm by email and hold your seat for 48 hours.
- Payment. Your seat is confirmed once payment arrives in full — by Twint, card or cash — within 48 hours of our confirmation. Unpaid seats are released.
- Price. CHF 120 per person for the evening’s full menu with a welcome drink, water, coffee and tea. CHF 150 per person with wine, beer, gin and tonic, vodka mate and classic cocktails poured through the evening.
- Cancellation. Once payment is processed it is non-refundable. You may send someone else in your place — just tell us their name in advance and we'll look after them exactly the same.
- Cancellation by us. An evening runs with a minimum of six guests. If we cancel or move a date, you receive a full refund or a seat at the next evening, your choice.
- Allergies and intolerances. Declare them when you book. We build the menu around them. We cannot accept liability for a reaction to something that wasn't declared. Ours is a home kitchen and is not free of nuts, gluten, dairy, shellfish or soy.
- Alcohol. Served only to guests aged 16 and over, spirits from 18, in line with Basel-Stadt rules. We reserve the right to stop pouring.
- The house. You are a guest in a private home. Please arrive within fifteen minutes of the stated time, don't smoke inside, and be considerate of the neighbours on the way out. Participation is at your own risk and we are not liable for personal belongings.
- Photographs. We sometimes photograph the food and the table. Tell us if you'd rather not appear and you won't.
- Law. Swiss law applies. Place of jurisdiction is Basel.
Privacy
We collect your name, email, phone number and dietary information for one reason: to host you properly. We keep it while you're on our list and delete it on request.
We don't sell, share or rent your details. This site sets no tracking cookies and runs no advertising pixels. Write to verma.nikunj66@gmail.com to see, correct or delete what we hold about you.
Imprint
Basel Supper Club — supper club and private dining
Basel, Switzerland · address supplied on confirmation
verma.nikunj66@gmail.com · +41 76 526 41 60