The story
Restaurant zum alten Stephan holds the distinction of being the oldest restaurant in the city of Solothurn. Where market-goers once came and went, today it welcomes guests who want to spend a few pleasant hours in a cozy, home-like atmosphere. The restaurant offers a familial service and an authentic cuisine that has earned it a Michelin Bib Gourmand award for good quality, good value cooking.
The kitchen operates on a simple but exacting principle: "Einfach, aber das richtig gut" – simple, but done right. This means unadorned cooking where first-class, expertly prepared products take the leading role, not elaborate decorations or tiny spectacles. For chef Stefan Bader, taste is the central focus. He draws on a far-reaching network of trusted producers for his ingredients, ensuring that every dish is built on quality.
Bader trained under his predecessor, starred chef Andy Zaugg, and refined his craft in stages with three-Michelin-starred German chefs Dieter Müller and Nils Henkel. The result is a cuisine that is straightforward yet deeply satisfying.
The restaurant is run by a husband-and-wife team. Stefan Bader is the chef, responsible for the quality of the food. Tamara Bader oversees the ambiance, the swift service, and the rich wine cellar. Raised by southern Italian parents, she trained as a restaurant professional and joined Zum Alten Stephan in 2012. With her young service team, she ensures a pleasant and comfortable atmosphere where families and small children are welcome.
The restaurant can accommodate private events, with spaces including the Stadtbeiz (up to 45 guests), the Sääli upstairs (up to 25), and a terrace (up to 45).
Recognition
Ambience
Details
History
good quality, good value cooking
The «Alte Stephan» is a culinary institution in Solothurn and ranks among the city’s highest-rated restaurants. However, the team led by Stefan and Tamara Bader has become far less ambitious than in the past—the gourmet menu was quite a disappointment. The rustic smoked ham praline with bacon mustard served as an acceptable opener, but the bread came with ice-cold, clumpy cottage cheese and pesto. The rice accompanying the eel fillets fried in Chasselas batter with curry mayonnaise was also served cold. The shrimp cocktail with a classic British Marie Rose sauce was well executed, yet we still wondered what place a simple shrimp cocktail has in a gourmet menu. Next came a scallop ceviche that was almost overshadowed by an excessive amount of salad on the plate and overly dominated by the orange dressing. There was almost nothing to criticize about the neatly seared pork loin steak, paired with a fried egg and, unfortunately, slightly clumped tomato orecchiette. We then ordered the main course from the à la carte menu: a large portion of veal sweetbread with diced morels, a solitary carrot, fried potatoes, and one spear each of white and green asparagus, rather boldly presented as “accompanying seasonal vegetables.” To finish, the creative coconut-chocolate-raspberry pot was delicious.
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