Food Culture
Food was more than a necessity at OMG, Franck! conceived and programmed by No Chef Studios like a line-up: a kitchen built into the industrial street, direct, generous, and woven into the festival's rhythm.
2025
Photo: Timo BindlerGood food, zero pretence: royal chairs in a garage, servers dressed like they just stepped out of the crowd - fine dining's seriousness, gently disarmed.
Photo: Samuel BramleyThe kitchen told stories through ingredients and craft local, inventive recipes, delivered calmly under pressure — a daily anchor where people could gather, reset, and stay a while.
Photo: Selina Seibel
Photo: Selina Seibel
Artists Contributors
Brut Nature Wein (Lukas Vögele & Kat Fischer)
Wine selection paired with the menus – making beverage curation part of the kitchen's stage.
Heissi Schnitte
A Basel pop-up by two brothers: vegan or with meat, made-to-order aubergine and sauces – instantly iconic.
Michaela Frank
Featured chef for several days: experienced, award-recognised, effortlessly cool – with a strong personal style.
Nicole
A vegetable wholesaler at night and a devoted Pinsa baker by day, with a genuine love for fresh ingredients.
No Chef Studios
Built and hosted the kitchen concept, curating food like a DJ timetable – woven into the festival's narrative.
S.P.A Stadtkellerei am Rhein
A wine collective behind the festival's wine programme, including special bottles like the fresh rosé "Blush".
Squadra Violi
The bar crew: held it down all week – and kept the crowd hydrated.