The story
Inside the Salzhaus in Solothurn, Chef Christian Härtge applies his signature Japanese fusion style to every plate. He builds his cooking around fresh regional ingredients, weaving subtle Asian accents into familiar European formats. This dedication to craft has secured the kitchen a Gault&Millau 13 rating, reflecting its steady standing in the region.
Every Thursday transforms into a dedicated celebration of Japanese cuisine, offering guests everything from precise sushi selections to fully inspired tasting menus built around seasonal fish or meat. On other evenings, the kitchen focuses on a broader fusion style, balancing European staples with distinct oriental accents. Short lunch boxes provide a lighter introduction to these cross-cultural flavors during the day.
Large windows frame the Aare river, casting natural light across the dining floor at Landhausquai. Locals frequently refer to this stretch of the pedestrian-friendly old town as the Solothurn Riviera due to its bright, open layout. The space comfortably shifts between a quiet corner for business lunches and a vibrant hub for evening gatherings.
The beverage program emphasizes high-quality Swiss wines, drawing from respected local estates like Maison Carrée in Auvernier and Georg Fromm Weine in Malans. These selections are chosen to complement the rich, layered profiles of Härtge’s fusion preparations. Guests can explore the curated list alongside the main menu or enjoy individual pours at the adjacent bar.
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