Name: Restaurant Zum Alten Stephan
Address: Friedhofplatz 10 4500 Solothurn, Solothurn 4500 Switzerland, Solothurn
Telephone: +41-326221109
Price range: 26
Rating: 5

This type guild restaurant: Zum Stephan lived up to all expectations. the food was superb, and special. It was very amazing !!! The service amazing. A special experience.

Restaurant Zum Alten Stephan

Today I ordered a traditional soup at a Turkish wedding. It is said to be soup, with beef balls, chicken, and rice. The seasoning is mainly tomato, and the last is dried mint. This method of use has also been seen in Iranian dishes.

Fantastic food and very friendly services at all. The &quot;Solothurner White Wine Soup&quot; is the best in town.I will come back again!Thanks you so much for the time we&#39;ve spent in your house.

Very welcoming and brilliant service from the start. They supplied us with menus in English and German which was appreciated. Food service was so well timed for each course and the waiting staff were very attentive ensuring our glasses were topped up and plates cleared at the right times and without interrupting our conversations at the table. The food was amazing, every dish was meticulously presented and tasted amazing. The whole meal was an amazing experience. I could rate the service, wine, food and atmosphere any better! 10/10!

For every time a good location - excellent food combinated with family ambience.Thank you Stefan &amp; Tamara and the service &amp; kitchen-Crew.I suggest to reserve for lunch and for diner.

The oldest restaurant in Solothurn has a cosy inside and is perhaps a bit smaller than expected and slightly newer than the nominal age (dating back to 1038) might suggest. The service was excellent, and the food consisted of truly new and interesting interpretations of classic dishes (or so one thinks) and beyond, delicious and inspiring at the same time. My octopus salad was interspersed with surprise tastes, such as a small roll of cucumber hidden in between, there were capers, BIG olives, celery, tomatoes, pomegranate, young salad leaves, onions, and a very original &quot;grid&quot; of deep fried herbs which also appeared on my fish main course,

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