Discover the perfect venue for your next event at Forum , where light, elegance, and functionality come together. Located in the heart of Zurich (Stadelhofen) with easy access via SBB, our space features a bright, airy design with beautiful wood accents and large windows that create an inviting and sophisticated atmosphere. Whether you’re planning a workshop, seminar, social gathering, or creative meeting, Forum offers a versatile setting to enhance your event. Our team is dedicated to supporting you every step of the way to ensure your event’s success, with personalized assistance to help organize every detail.

KBH.G was founded in 2018 by Sibylle Piermattei Geiger, to provide a forum for art and culture to the interested public. Entrance is free of charge.

FloydFungi is a passionate Swiss company specialized in the artisanal cultivation of organic gourmet mushrooms . We offer a wide range of mycelium in various forms — agar, liquid, grain — as well as ready-to-use kits that allow anyone to easily grow their own mushrooms at home. Aware of the importance of environmentally friendly agriculture, our mushrooms grow exclusively on substrates made from organic agricultural waste from local farms, ensuring a fully circular production cycle . We also organize hands-on workshops to share our know-how about home mushroom cultivation, providing a practical and educational experience. Find us every Saturday at the Lausanne and Morges markets , where our products are also appreciated by top chefs in the French-speaking region of Switzerland for their quality and originality. FloydFungi combines tradition, organic innovation, and strong commitment to a sustainable and gourmet lifestyle.

Fátima ist eine sehr engagierte und versierte Spanischlehrerin. Ihre Kurse für Anfänger bis zum höchsten Niveau sind interessant gestaltet, mit gutem Lernmaterial aber auch vielen zusätzlichen Informationen zu verschiedensten Themen, die Fátima sehr engagiert zusammensucht. Wir lernen auch viel über all die verschiedenen spanischsprechenden Länder der Welt, deren Geografie, Geschichte und Kultur. In kleinen Gruppen im Unterrichtsraum oder auch online lernen wir Grammatik, und die Anwendung der Sprache sehr individuell. Zusätzlich wird der Unterricht bereichert durch eine Fülle von zusätzlichen Materialien, Filmen, Buchvorschlägen etc. und den ganzen Buchladen. Viel Freude beim Lernen und herzlichen Dank an Fátima!

Wir waren gestern mit unserer Enkelin und ihrem Freund zum Abendessen bei Ihnen im der Schlosshalde. Service, frischer Salat, feine Marronisuppe und Hauptspeise auch vegetarisch sehr gut. Auch der Gruss aus der Küche zum Abschluss mit ausgesuchten Eisspezialitäten wunderbar. Wir kommen wieder. Heidi und Teddy Keller

La disponibilità di Giorgia è enorme; fa il possibile per trovare, comandare e fornire tutto ciò che le si chiede...e poi ci sono sempre anche delle belle sorprese! Grazie Giorgia

Das Lokal ist phantastisch, das Personal sehr freundlich, das Essen frisch und lecker. Wir kommen wieder.

The PROZ is a cultural magazine that appears eleven times a year and presents current information on cultural life in the Basel area in three clearly structured parts. Based on a broad concept of culture, the editorial section reports on cultural events, cultural workers, venues and cultural policy in the region. The exclusive contributions from the organizers in the “Culture Scene” section reflect the diversity of cultural activities. The comprehensive agenda clearly presents around 1,500 cultural tips per month. Inclusion in the agenda , which is printed as a separate brochure, is free of charge for the organizers. The agenda is also available free of charge at www.proz.online .

Parterre Basel From an informal youth center café to an SME The history of the Parterre Basel is a long one, and one spurred by social engagement. In 1942, the BFA (Basler Freizeitaktion, engl. “Basel Recreational Activities”) was founded with the goal of establishing an open youth work center. The idea was to offer diversion for the youth during the hard times of the on-going war — such as workshops and open meeting points, but also activities such as choirs, hiking, and trips. Today, the BFA still operates several youth centers and activities, albeit now as JuAr Basel. In 1975, the BFA opens the “Kaffi Schlappe” next to the Kaserne, including a youth counselling center, probably one of the first of its kind in Switzerland. Since 1992, the restaurant has continuously been developed and expanded according to economic criteria. With the takeover of the premises previously used by the GGG library on the first floor/ground floor, the restaurant now stands on its own feet as a business. In 1999, the Restaurant Parterre is opened, replacing the “Kaffi” but still keeping the aspects of social engagement and youth work in place. The business behind the restaurant is accordingly called Parterre Basel but still run by the BFA. Over the next few years, the company expands further, incorporating more subsectors to its business areas. Amongst others, laundry and cleaning services are now offered, and a buvette (an outdoor snack bar) is opened during the summer months on the Rhine bank. Additionally, the restaurant Rialto (2003) and the event hall Querfeld (2007) have been taken over as venues, which is another step for the Parterre Basel to become an SME. As you can see, the formerly socially engaged youth center has become a profit-oriented and economically minded business with a focus on cultural and social engagement. In 2006, the BFA hands over the Parterre Basel business to four private investors. As a result, the previously established business was split into the Parterre AG (Gastronomy, cultural arts, events), and Parterre Tangram (social engagement, work integration, etc.) Mid-2015 sees another change that is indicative of future developments. Yvonne Hürlimann-Hockenjos, the long-standing patron, is now joint owner of the afore-mentioned established businesses, together with Peter Sterli und Roland Aebi. In addition, Yvonne Hürlimann-Hockenjos’ granddaughter, Diane Hürlimann, has been delegated to the Board of Directors and the shareholders’ meeting/committee.