The story
At Château Attisholz in Riedholz, near Solothurn, the gourmet restaurant Le feu holds a Michelin star for its high-quality contemporary French cuisine. The setting is a carefully restored château, where the Slaschek family, Marlise and Jörg, act as hosts, creating an atmosphere that feels both refined and genuinely welcoming.
Le feu is the star of the house, offering a tasting menu that changes with the seasons. The cuisine is precise, modern, and rooted in French technique – a style that earned the Michelin distinction. For a more relaxed yet still accomplished meal, the Brasserie la Source serves a separate, handcrafted menu in a less formal setting. Both kitchens share a commitment to seasonal ingredients and meticulous execution.
The château also offers stylish hotel rooms, allowing guests to linger after dinner. The property is equipped for private events, from weddings to business dinners, with several salons and a garden courtyard. The wine list is carefully curated, and the team’s attention to detail is evident throughout.
Le feu at Château Attisholz is a destination for those who appreciate haute cuisine without pretension – a place where the quality of the food and the warmth of the welcome are equally important.
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High quality cooking
good quality, good value cooking
Jörg Slaschek is investing in the future and has renovated his second restaurant, Brasserie La Source. In the atmospheric room with its historic vaults, brasserie classics take center stage. In the modern Le Feu, the experienced chef continues to uphold haute cuisine according to the motto Tradition innovatively staged. The starters are more varied than ever and excellent: for instance, the venison terrine with lingonberries and balsamic foam, the caramelized quail egg, or the mini cornets with cheese cream and Bellota ham. In keeping with contemporary tastes, there is also a meat-free starter featuring a slice of blue poppy and Hokkaido pumpkin; the following courses are quintessentially Slaschek: a crispy strudel made from veal heart sweetbreads with leek vegetables, served with a jus made from red port and a foam made from white port. And the venison loin fillet with duck liver, parsnip, smoked lentils, and a cognac sauce enriched with duck liver. The kitchen also excels at pairing white and black truffles: atop a white truffle foam rests a glazed chestnut tortellino, topped with slices of Périgord truffle. The cheese course impresses with caramelized goat cheese wrapped in Trevisano, verjus foam, and a granola made from various nuts. And the dessert of apricots prepared as dumplings, sorbet, and sauce highlights the chef’s Bavarian roots. The final compliment goes to the polished service led by Sina Utz.
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