Tiger

The story

Tiger Restaurant Solothurn: Jürgen Andre's Sharing Kitchen

The chef and the kitchen

Jürgen Andre commands the open kitchen at Tiger, bringing experience from the Lenkerhof, Widder in Zürich, and Meridiano in Bern to Solothurn's Old Town. The concept revolves around sharing plates where seasonal vegetables lead the menu, while meat and fish remain available as additions rather than defaults. Local business owners revitalized the historic building, and Andre's approach emphasizes interactivity, inviting guests to gather around the table and watch the cooking unfold.

Seasonal flavors and bold pairings

The menu offers distinct textures, starting with large-format chips served alongside pickled vegetables and harissa mayonnaise. A sourdough loaf made with Ur-dinkel grain arrives with onion butter and chive vinaigrette, offering a rustic foundation for the meal. Vegetable-forward creations include fennel ceviche dressed with leche de tigre and passion fruit, alongside spitzkohl paired with Pommery mustard and wild caviar. For dessert, a pistachio and tahini composition incorporates Toblerone chocolate and kataifi pastry, reflecting the kitchen's playful yet precise technique.

Historic setting and social dining

Situated near Friedhofplatz, the restaurant occupies a renovated traditional establishment that balances comfort with contemporary energy. The ground floor features a cozy wine cellar area where guests can select bottles directly from the shelves, while the upper level centers on the open kitchen to encourage conversation. This layout supports the venue's philosophy of soul food designed for connection, making it suitable for both intimate gatherings and larger groups seeking a shared culinary experience.