The story
At Philipp Soldan, Michelin-starred modern cuisine meets an atmosphere deliberately stripped of pretension. Chef Erik Arnecke and his team work with handcrafted precision, creative flavour combinations and top regional ingredients – all served in a dining room that feels open and welcoming. The restaurant’s guiding principle: lightness. No starched formality, just exceptional cooking.
The menu is a five-course affair (Thursday to Saturday, from €159), built on classic French techniques with pronounced regional accents. On Sundays, a three- or four-choice option starts at €79. The dishes rotate with the seasons, making each visit a reflection of what’s best at that moment.
Two walk-in, climate-controlled wine rooms sit right inside the restaurant, holding about 300 bottles from the world’s finest growing areas. Bordeaux classics, steep-slope German Rieslings, rare aged vintages – the selection is broad and deep, and every bottle has been chosen to complement the kitchen’s cooking. The service team offers a tailored wine pairing for each menu, guiding you through the pairings without fuss.
Philipp Soldan is housed in the historic Die Sonne Frankenberg hotel on Marktplatz, right at the heart of town. It’s a place that lets the food speak – no grand gestures, just excellent modern cuisine delivered with transparency and a genuine warmth.
Recognition
Ambience
Details
History
High quality cooking
Located in the town center, characterized by 500-year-old half-timbered architecture, is the modern restaurant featuring an open kitchen and a walk-in climate-controlled wine cellar. A Chef's Table is available for cooking classes and group events.
Concept The modern gourmet restaurant is located in the half-timbered complex of the Hotel Sonne Frankenberg. A five-course menu is served in the evenings, and the restaurant is open for Sunday lunches. Cuisine Style For over ten years, Erik Arnecke has successfully headed the kitchen at the “Philipp Soldan”, focusing on bold flavors. His five-course menu begins with confit char and mustard ice cream on sour cream. The main course features cabbage rolls with pikeperch and pork knuckle, accompanied by braised pointed cabbage. The venison loin is served with butternut squash, pickled porcini mushrooms, and purple cinnamon leaf jus. The meal concludes with an Upland-style crème fraîche dessert featuring pickled wild blueberries. Wine The wine list, featuring 300 selections, focuses primarily on Germany. Wines from Europe and overseas are also offered. Ten wines are available by the glass. Atmosphere A large glass wine climate cabinet, light-colored walls, and a curved ceiling create a pleasant atmosphere. Conclusion Creativity and craftsmanship: For ten years, this restaurant has consistently hit the mark with connoisseurs.
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