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
Je veux Mürset!
Full of energy and highly motivated, we open our Brasserie Terrace in beautiful, dry and mild weather daily from 11.30 to 19 o'clock. Reservations are possible for the time between 11.30 and 13.30 as well as from 17 to 18.30 and we are happy to accept them online or by phone +41 62 822 13 72. Enjoy our new offer à la française as well as old known Mürset classics.
Our "Plats a l'emporter" - the Mürset for home - will continue to be available on the terrace opening days.
Furthermore, please note the following regulations:
We look forward to many old and new encounters on our terrace and look forward to a great summer with you.
"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!"
A piece of Mürset for home
We send you on a journey through the French departments and offers you selected specialties for home.
You will get our offer on the terrace opening days.
For the missed excursion with the family. A friend's birthday. The planned candle light dinner for two. To say thank you! There are many reasons.
Send a piece of anticipation - for the good things in life.
Here you can find our gift vouchers.
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.
Steffen Eiszner, Chef
"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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