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    Stop by
    at Aarauer Schachen

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Relax. Enjoy.

A gourmet restaurant, a brasserie and a wine tavern - the Mürset combines three well-known local restaurants under one roof. Here you can meet for a café, a business lunch or for an elegant dinner as well as for a birthday aperitif or a banquet. And during summer we take care for you on our wonderful terrace. A true Aarau classic.

We are looking forward to seeing you!
Martin Klima & the Mürset Family

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Muerset Restaurants Aarau Brasserie
Muerset Restaurants Aarau Brasserie
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What our guests say

November 2018

"It was absolutely lovely. The service was perfect, very kind and courteous. The food was delicious, seasonal and presented carefully. The menu was selected carefully as well, I totally need to get back to try some more dishes. I recommend it to everyone!"

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Muerset Restaurants Aarau Brasserie

Daily Menu Brasserie

Every day a special menu for you!

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Jazz for Dinner

Exhilarated by the end of the day.

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Candlelight Dinner

Romantic time for two.

Something tingling

Champagne Drappier

The guests of the Balance properties prefer to toast with the unique house champagne. The special drop comes from a family business that is as personal and passionate as the Balance family.

How did this happen? Read it (in German only) on our blog.

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Balance Magazine

Creative & Informative

What about the anniversary at the Sonne Seehotel in Eich? Why does Flavio Fermi from Osteria TRE ask himself where the next generation in our industry is? Our new issue of Balance Magazine gives you insights, answers and a glimpse behind the scenes of our versatile properties. And if you're still looking for an excursion tip in the Central Switzerland region - there are great offers around the Seeblick Höhenhotel. (in German only)


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Steffen Eiszner, Chef

Passion & Quality

"Taste experience and culinary delight - that's how food has to be. And remain in good memory for a long time to come. It's the combination that counts, the refinement. The kitchen offers us many possibilities for this. My mother showed me how to cook. And the first chef and trainer was completely enthusiastic about this profession. Today I'm working with my team to make sure that our guests can feel the joy of our profession on their plates."

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