10 Questions for Lukas Lindt

After my time as assistant bar manager at the Alchemist, I had the opportunity to help build the Basso and shape it as its head bartender. It’s a blend of restaurant, bar, and club that demands creativity and adaptability. As a member of the board of the Basel BarTender Association, I am committed to strengthening Basel’s bar culture.

The 10 questions

1. Who would you like to serve a drink to?
Jerry Thomas, the forefather of American mixology. I’d serve him a new classic like the Penicillin.

2. What’s the first thing you do when you start work?
Say hi to the chefs and see if there’s anything to taste.

3. What do you love about your job?
Being a host. Welcoming guests, setting the mood, and giving them a memorable evening.

4. What annoys you the most?
Ironing shirts

5. What developments in the bar scene / drink trends are on the horizon?
Low-alcohol cocktails will play a more significant role. I think people are no longer looking for a quick buzz; they’re enjoying themselves more and value the atmosphere and company over the alcohol itself.

6. A special experience or moment behind the bar was…
A wonderful moment was when I got to welcome my closest friends to Basso for the first time.

7. A world without social media would be…
Basically, social media offers a huge opportunity to improve, measure your performance, and showcase your work. However, it can also be very stressful and paralyzing. All the hype surrounding the next trend is often just too much.

8. What was the most unique bar you’ve ever visited?
Nightjar in London’s Shoreditch. A 1920s speakeasy that takes you on a journey back in time. Also in London, the Walz Bar—just 12 seats right at the bar, nothing more. Exceptional hospitality and Japanese flair at the highest level.

9. What do you treat yourself to every now and then?
Taking a day off to do nothing—time for yourself is priceless.

10. Three words to describe yourself:
Creative, calm, curious

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