The story
La Couronne in Solothurn operates inside Switzerland’s second oldest hotel, where the kitchen has earned 14 points from Gault&Millau for its consistent output. Chefs prepare modern French cuisine using fresh regional produce, balancing straightforward midday plates with elaborate evening courses. Recent additions include Wagyu braised beef and a Cordon bleu crafted from Luzern Napfschwein. This French cooking style respects traditional techniques while allowing seasonal ingredients to guide the plate.
Tuna arrives alongside an avocado compote and pomegranate mint salsa, offering bright contrasts to richer elements. A lobster cocktail pairs smooth seafood with pickled summer tomatoes and mango. Carrot cream soup gains depth through purple curry spices, proving that subtle adjustments can transform familiar foundations. The pastry corner rounds out service with a structured blood orange composition featuring mousse, cake, and shaved fruit segments.
Guests dine against exposed masonry that dates back centuries, creating a quiet backdrop for the meal. The adjacent Bar à Vin maintains a steady rotation of bottles designed to complement the menu. An extensive cheese selection and a recently expanded wine list provide ample pairing options for each course. The historic festsaal remains available for larger gatherings when private dining suits the occasion.
Executive oversight falls under Chef Martin Elschner, who steers the broader culinary vision across the local hospitality group. Day-to-day execution relies on Chef Sebastian Kuntz and his brigade, who adjust recipes according to market availability. Regular menu updates keep the offerings aligned with current harvests and supplier capabilities. This continuous refinement supports the restaurant’s standing among top regional dining destinations.
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