Philipp Soldan
Frankenberg, Germany
⭐1 Star
The Experience
From Michelin Guide
The three lovingly restored historical houses in the middle of the charming old town are really something to behold. Here, the tasteful Hotel Sonne has various catering options, including this restaurant. The fine dining restaurant in the basement of the centuries-old Stadtweinhaus is chic, modern and pleasantly laid back. (If you are not coming from the hotel, you get to the restaurant via Untermarkt.) In the open kitchen, Erik Arnecke oversees the preparation of a creative five-course set menu. Dishes such as North Sea plaice with Irish rock oyster, bacon emulsion and watercress cream are brimming with harmoniously combined flavours. Upgrades include Japanese Wagyu beef and an international selection of cheeses. There is a good choice of wines. Tip for fine dining novices: come on a Sunday afternoon for the three-course set menu. In case you were wondering, Philipp Soldan is the sculptor, whose carved wooden figures adorn the town hall.
Unique Things
From Visitor Experiences
Historic Setting in Three Restored 16th Century Houses
The restaurant is uniquely housed in the basement of the "Stadtweinhaus," one of three lovingly restored historical buildings dating back to the 16th century, located in the charming old town of Frankenberg. These buildings include the old brewery house and the civic auditorium, blending medieval architecture with modern hospitality.Connection to Sculptor Philipp Soldan
The restaurant is named after Philipp Soldan, a sculptor whose carved wooden figures adorn the nearby town hall with its ten towers. This artistic heritage ties the restaurant closely to local history and culture, adding a distinctive character beyond just the cuisine.Creative Modern Cuisine with International Upgrades
While rooted in creative and modern cuisine, the menu features unconventional upgrades such as Japanese Wagyu beef and an international selection of cheeses, alongside dishes like North Sea plaice with Irish rock oyster, showcasing a blend of local and global gourmet influences.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Philipp Soldan in Frankenberg include:
North Sea plaice: Featured in a signature dish paired with Irish rock oyster, bacon emulsion, and watercress cream, showcasing a harmonious blend of seafood and rich flavors.
Irish rock oyster: Used alongside North Sea plaice to add a fresh, briny contrast and elevate the seafood profile of the dish.
Bacon emulsion: Provides a smoky, creamy texture that complements the seafood elements, adding depth and richness.
Watercress cream: Adds a fresh, slightly peppery note that balances the richness of the bacon emulsion and seafood.
Japanese Wagyu beef: Offered as an upgrade, highlighting the restaurant's commitment to premium, internationally renowned ingredients.
These ingredients are significant as they reflect the restaurant's creative and modern cuisine style, combining local and international high-quality components to create balanced, flavorful dishes under chef Erik Arnecke's direction.
Menu & Pricing
Current Offerings & Prices
Reopening Abend im Philipp Soldan
- €145.00 per person
Weihnachtstag Dinner
- 5-Gang-Menu: €159.00 per person
Weihnachtstag Lunch
- 3-Gang-Menu: €99.00 per person