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
October 2020
"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 every Friday to Sunday from 5 to 8 pm.
We will be happy to take your orders from 4 p.m. on +41 62 822 13 72 or by email to restaurant@muerset.ch.
Gift Vouchers
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.
Balance Blog
Guaranteed good news. Stay well informed about the companies of the Balance Familie. Get the latest recipe tips, lots of insider knowledge from the hotels and restaurants and much more (in German only). For the good things in life.
Something tingling
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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