The Best Restaurants in Canton of Solothurn

At the Traube, lovers of the good things in life get their money's worth. The modern gourmet cuisine is served in a calm setting. The high-quality, carefully selected ingredients take centre stage. The fantastic wine list is designed to impress.

At the Säge, chef Patrick Zimmermann has been cooking to a consistently high standard for years. Born in Alsace, he feels at home with classic French cuisine. In the cosy dining room, guests are attentively looked after and served fine wines.

Château Attisholz in Riedholz is a gastronomic jewel; the gourmet restaurant Le Feu surprises with creative fine dining and a carefully selected range of European wines. The Brasserie la Source offers seasonal cuisine in a stylish ambience.

The motto here is: "simple, but really good". The cooking is straightforward, with really good products and solid craftsmanship. That's why the dishes don't need any frills. In addition to classics such as Wiener Schnitzel, there are deliciously creative specialities.

The Brücke is a wonderful place to dine with a view of the Aare. A varied menu is available here at lunchtime, and gourmets will be even happier in the evening. Fine à la carte dishes or a tavolata in several courses are served, accompanied by a wine pairing on request.

In the charming 1786 customs house, Dave Wälti serves modern market cuisine with a clear signature. Seasonal, regional products meet expressive contrasts - such as tiradito of Lostallo salmon with leche de tigre and quinoa crunch. Set menu possible.

Smart are guests who don't need a huge menu but appreciate a manageable selection. Especially as there is everything you need, from tartare and burgers to iced coffee. The wines from Aargau and the rest of the world are selected by Katharina Sladek.

The operators advertise their "Nivo Zwoi" with the slogan: "Not upmarket, just up". Stefan Minsel works in the restaurant on the second floor, offering a classic menu and a signature menu in addition to à la carte. He previously cooked at "Solbad Schweizerhalle" and has been working in Olten since October. He welcomes us with a tray decorated with moss and bones, topped with a basket of tartare, field caviar, yuzu drops and sour clover plus a cornet filled with feta cream. This is followed by bread that Minsel has baked at Vögeli Beck in Hägendorf, accompanied by flavored butter and pumpkin seed paste reminiscent of foie gras. To present his cuisine in all its facets, he sends us dishes from both menus. The duck liver is bold and unforgettable, served both fried with chervil root and as a terrine. The carrot course, in which the vegetables are presented as a puree, oil, dust, foam, cake and fried, is magnificent. The quails on lentils and truffles and the blackcurrant beurre-blanc are also successful. The main courses are venison and poularde de Bresse. The chicken breast is topped with puffed quinoa and fine spruce sprout mayonnaise, accompanied by dabs of quince and celery. The tender venison fillet is served with jus and black walnut mousse. A perfect ménage- à-trois! The dessert is delicate and and delicate: Piedmont hazelnut with pear, tuiles, semolina and chocolate. The apple strudel is deconstructed, but not outlandish - as the slogan emphasizes.

At Löwen in Messen, the charm of a country inn meets ambitious cuisine. The historic timber-framed building is invitingly simple, while the dishes are more refined: schnitzel for fans of the classics and exciting tasting menus for the curious.

Above the chapel, the Chappeli is quietly located in the countryside - market-fresh produce from the garden and region, down-to-earth but refined, finishes up on the plate. The wine list is inspiring and the prices remain fair. The Tuesday tavolata is a great time to enjoy a meal together.

At Tiger in Solothurn, the focus is on uncomplicated dishes to share - from soul food to creative vegetable ideas. The wine comes straight from the shelf, selected by the guests themselves. This makes the visit both relaxed and surprisingly personal.

This restaurant in the old town centre offers feel-good cuisine made from slow food products. Only what is in season is used in the kitchen. With ingredients like these, there's no need for chichi to make the food taste good. The wine cellar also focuses on locality and sustainability.

Tuscan dolce vita on the banks of the Aare: the Cantinetta Bindella seduces with simple, skilfully prepared Italian dishes. Whether in the romantic chestnut garden or in the cosy parlour - guests are spoilt for choice at the Cantinetta.

Elegant cosiness meets seasonal cuisine in the garden room. Whether business lunch, classic or vegetarian - every menu is a winner. In summer, the terrace with its garden view is enchanting, accompanied by an excellent selection of wines for enjoyable moments.

One of the oldest inns in Switzerland is located in the centre of the baroque old town. In an elegant, modern interior, the chef serves French classics, stylishly reduced, with a focus on product and flavour. The service shines with genuine cordiality.

Italian-inspired restaurant with heart and variety. The mix of aperitif bar with antipasti and restaurant with pasta, meat or risotto makes an impression. Not content with an above-average wine list, they also mix cool cocktails.

At Eintracht, traditional hospitality meets modern variety. Since 1870, the restaurant has been serving classics such as veal cordon-bleu and seasonal menus with international influences. This is accompanied by a fine selection of wines - cosy, down-to-earth and tasteful.

The Salmen in Olten combines a brasserie atmosphere with Art Nouveau charm. Seasonal classics with a French twist are served alongside a solid wine list. A restaurant that exudes elegance without being pretentious and reliably makes guests happy.

On the banks of Solothurn's Aare, you feel like you're in the Mediterranean. Here, the Salzhaus team cooks with artisanal care. Classics are given a global twist, while vegetarians find a wide range of options. On Thursdays, the menu pays homage to Japan's gastronomic tradition.

The former sawmill in Selzach is no longer used for slicing, but for cooking. The kitchen focuses on regional products and serves pasta, meat and game dishes in autumn. An uncomplicated place that welcomes its guests with honest food and hospitality.