Schloss Bottmingen

A wedding in a moated castle

Schloss Bottmingen offers historic rooms near Basel for wedding receptions, banquets and seminars. The bridge over the moat, park and salons allow different arrangements from welcome drinks to dinner. A wedding reception can be planned with personal advice; both individual rooms and exclusive use of the house are offered. The written quotation must specify which areas are actually reserved.

Rooms and seating

The 2026 banqueting information gives the Festsaal on the second floor as 170 m², with 150 banquet places, 160 for aperitifs, 100 in concert seating and 80 for seminars. The 45 m² Täfersaal accommodates 36 for banquets or 30 for aperitifs. The Baslersaal and Spiegelzimmer are each 35 m², each with 24 banquet or 20 aperitif places. Enfilade I & II is listed as 35 m², with 32 banquet and 30 aperitif places. Brasserie du Château has 60 m² and 40 banquet places; Gourmet Louis in the Steinsaal has 70 m² and 25 places at round tables. For the Stübli, the heading and table conflict between 20 and 24 places: confirm the actual seating layout.

Park, terrace and ceremony

According to the documentation, the terrace covers 150 m² with 100 seated places. The 50 m² lounge has 12 seated or 40 aperitif places; the park is listed for 150 at aperitifs or 120 in concert seating. These figures are not added together. Outdoor ceremonies and civil weddings are offered; binding dates and legal requirements for a civil marriage must be agreed with the responsible registry office. A park booking does not replace a guaranteed wet-weather alternative. Explicitly confirm an indoor room with suitable capacity and any public areas of the park.

Cuisine and 2026 menus

The venue is offered with its own kitchen and staff; room-only hire with a freely chosen external caterer is not guaranteed. The 2026 banquet menus cost, per person in CHF: Parisien 82, Découverte 92, Prestige 104, Grand Cru 138 and Gourmet Louis 175. These are meal prices, not room hire or complete wedding budgets. Parisien combines salad, entrecôte with Béarnaise and tiramisu; Découverte includes prawns, veal and Pavlova. Prestige includes salmon, veal and beef fillet and a dessert selection; Grand Cru combines duck liver, scallops, granita, Angus beef fillet and dessert. Gourmet Louis is a seasonal offer. Vegetarian dishes are listed; agree allergens, vegan requests, children’s portions and special diets beforehand. No religious certification is established.

Aperitifs, buffets and drinks

Choices range from individual canapés to a substantial aperitif reception, buffet and served menu. For budget comparisons, request separate prices for food, drinks, coffee and mineral water. Wine, Champagne and alcohol-free alternatives are offered; a drinks package is not automatically included in the menu prices above. Wedding cake, bottles brought in and external deliveries require current agreement. Historical documents mention service and corkage fees; those old amounts are not presented here as current tariffs.

Technical equipment, furniture and organisation

The current documentation lists guest Wi-Fi, two HK Audio Polar speakers, three wired microphones, two projectors, two screens, four flipcharts and five pinboards. Twelve round tables, each 1.60 m in diameter for six to eight people, are intended exclusively for the Festsaal. Equipment inventories do not establish a guaranteed room capacity. Agree availability and prices for additional technology, lighting, decoration, music, setup and supervision. The team supports planning; this does not make all external suppliers an inclusive service.

Travel, accessibility and accommodation

The address is Schlossgasse 9, 4103 Bottmingen, Basel-Landschaft, Switzerland. Parking is available; confirm how many spaces can be reserved for your event. Public transport from Basel is an option. A lift serves the upper floors and accessible toilets are described. Because this is a historic building, individually check the bridge, entrances, lift dimensions and routes to the booked room. No current bedroom or bed inventory within the castle is established; arrange guest accommodation in the surrounding area separately.

Times, quotation and contract questions

The regular brasserie opens Tuesday to Sunday, 11:30–15:00 and 18:00–23:00; Gourmet Louis opens Wednesday to Saturday, 18:00–23:00. These are restaurant hours, not a promise about when a wedding reception may end. Agree deliveries, setup, music cutoff, extensions and dismantling in the banquet contract. Room hire, minimum spend, taxes, cleaning, staff, overtime, advance payment, security bond, cancellation and payment methods must be specified in a dated quotation. Old banqueting and wedding documents from 2016 do not guarantee current prices. Published online table-reservation terms do not replace a wedding contract. For event enquiries: events@weiherschloss.ch, +41 61 421 15 15; general contact: info@weiherschloss.ch.

Price components from the 2026 banqueting information

Aperitif offers in CHF: Petits Plaisirs 18 with four cold selections, Supérieur 26 with six, Deluxe 34 with eight; Apéro Riche 48 with seven cold, three warm and two sweet selections. Individual canapés cost 4.50, cold spoons or glasses 5, warm ones 7.50 and sweet bites 5.50. Confirm item counts, quantities and the per-guest calculation in the quotation. For toasts, the listed 0.75-litre prices are CHF 72 for Charme du Château Spumante, CHF 125 for Nicolas Feuillatte Champagne and CHF 60 for alcohol-free Chazánte sparkling tea; alcohol-free sparkling wines are CHF 56 per litre and homemade iced tea CHF 15 per litre.

The Classic Buffet costs CHF 80 per person and includes salads, tomato and mozzarella, prawn cocktail, veal ragout, cod, ravioli, spätzli, vegetables and a dessert buffet. The CHF 120-per-person Gala Buffet additionally features choices including oysters, beef-fillet Stroganoff, pike-perch and cheese with dessert. Adding the listed CHF 15 coffee/mineral-water component and CHF 35 white/red-wine package gives CHF 130 or CHF 170 per person respectively. These are documented buffet combinations, not complete wedding or room-hire packages; clarify duration and drink quantities in writing.

The following CHF prices are listed for individually combined courses: salads 18 or 22, prawn cocktail 22, salmon 24, vitello tonnato 26, duck liver 28 and soups 15; intermediate courses of scallops 28, cod 24 or seasonal risotto 20, and sorbets 10. Main courses: veal/beef-fillet duo 58, Angus beef fillet 56, roast beef 54, veal steak 56 and corn-fed chicken breast 42. Vegetarian choices: spätzli 30, gnocchi 32, ravioli or risotto 34, and tagliatelle with morel sauce 42. Desserts: île flottante or tiramisu 15, mousse or Pavlova 16, Tarte Tatin 17, passion fruit/chocolate/mango 20. Dessert buffets cost 26 for three glasses, 30 for four or 34 for five varieties; cheese is an additional 14. Do not count these again on top of a complete menu.

Other documented seating and equipment inventories: foyer for 12–150 at aperitifs, bar up to 20; twenty 70-cm-diameter standing tables, 85 chairs on the first and 120 on the second floor, 150 folding chairs for the park and ten highchairs. Technical equipment includes Epson WXGA projectors with 1280 × 800 pixels and 1.55 × 1.90 m screens. Agree quantities, chair covers, stages, tents or food trucks with the event plan and any additional costs.

Photograph and licence

Archive photograph of the castle by Fotogasse, 5 September 2011, Wikimedia Commons, CC BY-SA 3.0. Resizing and WebP conversion may occur; adaptations remain under the same licence. This authentic photograph does not establish the current interior layout and implies no endorsement by the photographer.