You find a summary of this post in English at the end!

Wiedereröffnung “neue” Brücke mit einzigartigem Ergänzungsbau:

The post Restaurant Brücke in Niedergösgen im neuen Kleid mit “Aare-nahem” Gästeraum appeared first on Swiss Traveler.

You find a summary of this post in English at the end!

Wiederöffnung b_smart restaurant mit ausgebautem Speiseangebot & Bar:

Seit Montag, 13.03.2023, ist der “Storchen” in Schönenwerd wieder offen, neu unter dem Namen b_smart hotel & restaurant Schönenwerd! Der Betrieb war seit Weihnachten 2022 geschlossen und wurde umgebaut. Zimmer und Seminarräume erfuhren eine Renovation. Auch das Restaurant erhielt ein neues, zeitgemässes Gewand. Zusätzlich zum Speiselokal gibt es neu eine Bar, wo Kleinigkeiten aufgetischt werden. Trotz allem Neuen, Bewährtes bleibt! Das erfolgreiche Team an der Front und in der Küche ist dasselbe. Nach wie vor ist das Dream Team, Katharina und Daniel Sladek, am Ruder. Er als kreativer Kopf hinter den Töpfen, sie als Gastgeberin. Und fein ist die Küche im b_smart restaurant Schönenwerd noch immer, ausgezeichnet von Gault Millau mit 14 Punkten.

Zuerst ein paar Zeilen zur Entwicklung des ehemaligen “Storchens” und der Gruppe hinter b_smart hotel & restaurant Schönenwerd, bevor es dann um den Betrieb und insbesondere um sein Restaurant geht.

Vom Bally Hotel & Restaurant “Storchen”zum b_smart hotel & restaurant Schönenwerd

Das Hotel und Restaurant “Storchen” sind untrennbar mit den Bally Schuhfabriken verbunden. Diese bekannte Firma leistete sich nämlich eine eigene Herberge samt Gaststätte. Nachdem die Schuhproduktion in Schönenwerd in den 1990er-Jahren gestoppt wurde, stiess man auch den Hotelleriebetrieb ab. Die neuen Besitzer waren Monika und Peter Lustenberger, beide entstammen aus Hoteliersfamilien. Unter ihrer Führung entwickelte sich der “Storchen” zu einem gut laufenden 4 Sterne Seminar-Hotel samt Gourmet-Restaurant (14 Punkte Gault Millau).

Nach 25 Jahren des “Storchens” im Besitz des Ehepaars Lustenbergers kam es im Juli 2020 zum Verkauf an die b_smart selection, einen expandierenden Liechtensteiner Hotelbetreiber. Trotz dieses Wechsels sollte der Charakter des Betriebs erhalten bleiben. Auch übernahm man sämtliche 35 Mitarbeiter. Das waren natürlich gute Neuigkeiten sowohl für das Personal als auch für die Region Olten-Aarau. Nicht nur gibt es in der Umgebung wenige valable Beherbergungsstätten, sondern auch das Angebot an von Gault Millau ausgezeichneten Feinschmeckerlokalen ist eher bescheiden.

So weit, so gut, aber was ist das Besondere an der in der Region bisher nicht so bekannten Hotelgruppe b_smart selection?

Hotelkette b_smart selection mit Self Check-in

Die Hotelgruppe b_smart selection wurde 2014 gegründet, und zwar mit der Eröffnung eines b_smart motels im Osten der Schweiz an der Grenze zu Liechtenstein. Unterdessen ist das Portfolio dieser Liechtensteiner Hotelbetreiber auf rund 20 Betriebe in der Schweiz, dem Fürstentum Liechtenstein und in Österreich angewachsen.

Was diese Hotelkette von anderen unterscheidet, ist, dass alle Betriebe mit einem smarten Self Check-in ausgestattet sind. So kann rund um die Uhr eingecheckt werden. Dies soll beim ersten Mal um die drei Minuten dauern, ab dem zweiten weniger als anderthalb Minuten. Der Check-out ist genauso unproblematisch. Die Schlüsselkarte wird in die Check-out Box geworfen, die Rechnung gelangt per E-Mail an den Gast.

Während manche Hotels von b_smart selection über ein vollwertiges Restaurant verfügen, haben andere nur ein kleines Angebot zur schnellen Verpflegung. Obwohl gewisse Dinge wie der vorher erwähnte Check-in-Prozess bei allen Betrieben gleich sind, gibt es auch Raum für Individualität. Das kann das Erscheinungsbild sein oder die Art der Restauration.

Wie sieht das Ganze beim b_smart Unternehmen in Schönenwerd aus? Zuerst ein kurzer Blick auf die Hotellerie, bevor sich der Fokus auf die Gastronomie richtet.

b_smart hotel & flexi.motel Schönenwerd

In Schönenwerd existieren bei der b_smart selection sogar zwei Möglichkeiten, die Nacht zu verbringen. Beide befinden sich in der Nähe des Bahnhofs und bieten kostenlose Parkplätze an. Und selbstverständlich kommt der oben beschriebene Smart Self Check-in zum Einsatz.

Die gehobenere Beherbergungsstätte – b_smart hotel Schönenwerd – befindet sich im Hauptgebäude des ehemaligen Hotels Storchen, wo auch das Restaurant untergebracht ist. Dort kann ein Zimmer aus sechs verschiedenen Kategorien gewählt werden. Der Preis beinhaltet sowohl das Frühstück als auch die Benützung eines kleinen Fitnessraums.

Wer am Morgen nur einen Kaffee oder Tee möchte (im Preis inbegriffen), allenfalls noch mit einem Gipfeli, für den eignet sich das b_smart flexi.motel. Hier stehen vier verschiedene Zimmer-Kategorien zur Verfügung. Wünscht man trotzdem ein vollständiges Frühstück, ist dies zu einem Spezialpreis im Restaurant des Haupthauses erhältlich.

Wie sieht es nun beim kulinarischen Angebot von b_smart vor Ort aus?

b_smart restaurant & bar Schönenwerd

Das lokale Publikum interessiert sich natürlich vordergründig für die Kulinarik im ehemaligen “Storchen”. Und da kann Entwarnung gegeben werden für Foodies aus der Umgebung oder unter den Hotelgästen. Es bleibt nämlich alles beim Alten, und das ist eine gute Nachricht! Auch unter dem neuen Label b_smart restaurant & bar soll eine hochstehende Küche zelebriert werden. Zusätzlich zum eigentlichen Speiserestaurant gibt es neu auch eine Bar mit einer kleinen Karte. So können sich Hotelgäste – und natürlich auch die lokale Bevölkerung – schnell und gut verpflegen.

Bevor es zum Esserlebnis im Speiselokal geht, noch ein paar Worte zum Team in der Küche und im Service.

Leitungsteam im Restaurant

Im ehemaligen “Storchen” unter der Familie Lustenberger legte man stets viel Wert auf eine feine Küche. Mit der Anstellung des neuen Küchenchefs im Mai 2019 erfuhr dann deren Niveau noch eine Steigerung. Dies ist Daniel Sladek zu verdanken, der auch heute noch das Sagen in der Küche hat. Mit der Annahme dieser Stelle folgte er seiner Frau, die hier bereits seit einiger Zeit als Restaurantleiterin waltete. Glücklich vereint, auch am Arbeitsplatz, nahm das Ehepaar seine Arbeit auf.

Bereits Daniel Sladeks erstes Degustationsmenü im “Storchen” war ein Erfolg. Hier ist ein Bericht dazu plus ein paar Details zu seinem Werdegang. Auch bei Gault Millau konnte das Restaurant punkten, 14 waren ihm bereits im ersten Jahr sicher. Und diese konnten bis heute gehalten werden.

Ein baldiges Ende dieser Erfolgsgeschichte zeichnet sich auch nicht ab, trotz des Wechsels von der Familie Lustenberger zur b_smart selection. Im Gegenteil, es wurde investiert ins Restaurant, dazu mehr im nächsten Abschnitt. Vorher noch kurz zur Organisation im Leitungsteam von b_smart restaurant & bar Schönenwerd.

Mit dem Besitzerwechsel zur neuen Hotelgruppe wurde Katharina Sladek befördert. Sie ist nun als Resident Manager tätig. Als neue Restaurantleiterin wurde Kaltrina Kqira eingestellt. Sie hat die Lehre im Betrieb gemacht und ist nun nach einer Weiterbildung hierher zurückgekehrt. Nach wie vor ist Katharina Sladek auch an der Front anzutreffen. Sie hat die Rolle der Gastgeberin sozusagen im Blut.

Restaurant im neuen Kleid

Anlässlich eines Test-Lunches hatten mein Mann und ich die Gelegenheit, das neue b_smart restaurant & bar zu begutachten. Was für eine Perle ist daraus geworden! Nicht nur hat das Restaurant einen frischen, zeitgemässen Look erhalten, auch die Raumgestaltung hat Änderungen erfahren. Bereits früher wurde der Aussenbereich umgebaut. Daraus resultiert ist nicht nur mehr Platz, sondern auch eine ansprechende Holz-Terrasse, umgeben von neu gepflanzten Bäumen.

Was nun den neuen Innenbereich anbelangt, so wirkt dieser grosszügiger denn je. Der vordere Gastraum (zur Terrasse) ist zweigeteilt. Auf der einen Seite hat es leicht erhöhte Tische und Bänke, auf der anderen “normale” Tische und Stühle. Im hinteren Teil des Raums fällt der Blick sofort auf die neue Bar, gehalten in gedämpften Rot. Daran schliessen sich ein paar Hochtische und -stühle an.

Beim Eingang zum hinteren Gastraum findet die Bar eine beinahe nahtlose Fortsetzung in der Form eines “Buffets” (Getränkeherausgabe). Dieses hat dasselbe Design wie die Bar und ist ein wahrhafter “Eyecatcher”! Ansonsten finden sich hier Tische und Stühle, ähnlich wie im vorderen Raum im Teil gleich beim Fenster. Apropos Tische und Stühle, es ist hier casual fine dining angesagt. Die Teller mit den Speisen werden auf Holztische aufgetragen, es gibt weder Tischtücher noch -sets. Gesessen wird auf modernen Stühlen mit roten Beinen. Positiv fällt auf, dass es hier viel Privatsphäre gibt, der Abstand zwischen den Tischen ist recht gross.

Die Farbgestaltung ist “trendy”. Es ist ein Wechselspiel zwischen verschiedenen Blautönen und Holz. Nicht nur die Tische sind aus diesem Material, sondern auch der Boden. An den Wänden hängen Bilder, die an die Ära Bally erinnern, eine schöne Reminiszenz! Und auch wenn beim Dekor wenig an die Zeit unter der Familie Lustenberger erinnert, noch immer hier ist die Deckenbeleuchtung im Retro-Stil!

Essangebot im b_smart restaurant & bar Schönenwerd

Wie bereits angetönt, gibt es hier beides: etwas für Gäste, bei denen es schnell gehen muss oder die wenig Hunger haben, aber auch für diejenigen, denen ein genussvoller Abend voller kulinarischer Leckereien vorschwebt. Beim Test-Lunch, an dem mein Mann und ich teilnehmen durften, ging es um letzteres. Wir konnten bei dieser Gelegenheit schon mal die neue Speisekarte ausprobieren. Daneben wird es auch spannende Gerichte von einer Empfehlungstafel sowie ein Signature-Menü geben.

Daniel Sladek und sein Team bereiten alle Speisen mit viel Herzblut, Handarbeit und Liebe zum Detail zu. Es wird darauf geachtet, dass alle Produkte höchsten Qualitätsansprüchen genügen. Auch werden sie, wenn immer möglich, von regionalen Partnern bezogen.

Was steht auf der Speisekarte?

Der Blick auf die Speisekarte zeigt, dass hier der Frühling bereits eingezogen ist. Ingredienzen wie Bärlauch oder Spargeln finden sich darauf. Für den ersten Gang kann man sich zwischen drei Vorspeisen (9.50 bis 27 SFR) und zwei Suppen (9.50 bis 16 SFR) entscheiden. Mein Mann wählte das Schwertfisch-Carpaccio mit der Spargelvariation (27 SFR), ich das Rindstartar auf Gemüse-Tartelettes in der vegetarischen Variante, d.h. mit Falavel anstatt Fleisch (23 SFR).

Da es der Schwertfisch nicht bis nach Schönenwerd geschafft hatte – so liess uns die freundliche Restaurantleiterin

wissen – , gab es stattdessen Wolfsbarsch-Ceviche, was passte für meinen Mann.

Bei den Hauptspeisen steht eine grosse Bandbreite von Gerichten auf der Karte, vom gebackenen Spargelrisotto (32 SFR)

– die Wahl meines Manns – , über das Zanderfilet mit Bärlauch-Kruste und Spargel-Arancini (47 SFR)

– meine Wahl – , bis zum Duo vom Lamm mit Spargeln und Kartoffel-Stampf (48 SFR). Daneben ist auch Traditionelles erhältlich wie Wienerschnitzel vom Kalb mit Gemüse und Pommes Frites (42 SFR) oder Cordon Bleu vom Schwein mit denselben Beilagen (29 SFR). Schliesslich gibt es auch den b-smart-Burger (28 SFR) oder den Bauch vom Kräuterschwein mit Gemüse und Bratknödeln (35 SFR).

Wenn man dann das Essen noch mit einem dritten Gang abschliessen möchte, so hält die Karte einiges parat. Da sind mal die zwei Desserts: das kleinere, der Honig-Schaum mit Orange (9.50 SFR)

– was ich bestellte – oder das grössere, der Cheesecake mit Erdnussglace (14.50 SFR). Weiter hat es Mini Coupes (6.80 SFR), den Kalten Hugo mit Zitronensorbet, den Almtraum mit Alpenkräuterglace, den Dänemark oder den Eiskaffee mit Kirsch.

Den letzteren orderte mein Mann. Schliesslich gibt es die hausgemachte Glace und das Sorbet auch noch kugelweise (3.50 SFR) und als Frappee (8.50 SFR). Wer Käse liebt, dieser ist auch im Angebot, und zwar in zwei Grössen (12/16 SFR).

Wie war das Esserlebnis?

Einem geschenkten Gaul schaut man nicht ins Maul, heisst es im Volksmunde, aber ich tue es trotzdem! Daniel Sladek “hat es drauf”, nicht nur handwerklich, sondern auch vom Geschmack und der Kreativität her war alles tadellos! Die Portionen waren eher gross bemessen. Ich hätte zum Nachtisch eigentlich gerne noch den Cheesecake versucht, aber der lag nicht mehr drin. So entschied ich mich für den Honigschaum, der eine absolute Wucht war! So viel Aroma und ein tolles Zusammenspiel verschiedener Texturen. Auch mein Mann war begeistert von seinem Eiskaffee. Die Glace war reich an Geschmack und perfekt in der Konsistenz.

Auch alle anderen Gerichte, die wir hatten, überzeugten. Es begann mit einer delikaten Randenvariation als Amuse Bouche

und nahm seinen Fortgang bei den Vorspeisen. Sowohl die Falafel auf Tartelettes – was für ein feines Gebäck – als auch die Ceviche schmeckten himmlisch. Das war nicht anders bei den Hauptspeisen, einem perfekt gegarten Zander mit einer aromatischen Bärlauchkruste als auch den gebackenen Risotto-Kugeln mit Spargeln. Einzig zu beanstanden wäre vielleicht, dass die letzteren etwas zu wenig heiss waren. Schliesslich brillierte Daniel Sladek auch bei den Saucen, allesamt ein Hochgenuss!

In Sachen Service gibt es eigentlich auch nur Gutes zu berichten. Das Personal ist herzlich, professionell und kompetent. Das eine oder andere Mal mussten wir etwas lange warten, bis uns der Wein nachgeschenkt wurde. Ich denke jedoch, dass dies dem besonderen Rahmen des Test-Lunches geschuldet war. Es war doch “recht was los” an diesem Mittag (viele Familien mit oftmals kleinen Kindern).

Fazit b_smart restaurant

Das b_smart restaurant überzeugt nicht nur vom Kulinarischen her, auch das Lokal ist jetzt eine Augenweide! Der neue Look des Restaurants ist frisch, fröhlich und modern. Und das Essen ist nach wie vor grosse Klasse! Daniel Sladek hat zum Neustart eine durchdachte Speisekarte aufgelegt, die auf verschiedene Bedürfnisse eingeht. Es hat etwas für den Feinschmecker, aber auch für den Liebhaber von mehr traditionellen Speisen. Und bei der Ausführung spielt der Küchenchef seine (vielseitigen) Stärken aus. Da stimmt alles, von der Qualität der Produkte über deren Zubereitung bis zu ihrer Präsentation! Das positive Bild der Küche wird verstärkt durch die vorbildliche Gastfreundschaft der Service-Crew, angeführt von Katharina Sladek. Sie ist die Herzlichkeit in Person und findet stets die richtigen Worte. Und jetzt stimmt auch das Umfeld, ein grosszügiges Restaurant mit zeitgemässem Dekor!

Datum des Besuchs: 12.03.2023 (Einladung zum Test-Lunch)

Der Post “Der “Storchen” in Schönenwerd im neuen Kleid, jetzt als b_smart hotel & restaurant” erschien zuerst auf Swiss Traveler

Summary

This post is in German as it concerns a local dining spot in my home region of Olten-Aarau in Switzerland’s northwest. The former “Storchen” in Schoenenwerd between Olten and Aarau in Switzerland’s northwest had been closed for renovation since Christmas 2022. It reopened on Monday, the 13th of March 2023, new under b_smart hotel & restaurant Schoenenwerd. All the guest and seminar rooms were updated. The same is true for the restaurant which received a fresh, contemporary look. Yet nothing has changed as to the team in the kitchen and at the front, the great husband-and-wife team of Katharina and Daniel Sladek. And you still get here fine cuisine, awarded 14 points by Gault Millau.

The post Der “Storchen” in Schönenwerd im neuen Kleid, jetzt als b_smart hotel & restaurant appeared first on Swiss Traveler.

Dave Waelti is now in charge of one of Olten’s best restaurants:

NOTE:  This post is in German as it concerns a local dining spot in my home town of Olten in Switzerland’s northwest. Only the following short summary at the beginning is in English.

SUMMARY: Restaurant Zollhaus in Olten was opened in 2016. In no time it has become one of the town’s most popular spots for (affordable) fine dining (14 points Gault Millau). The young hosts, Sandra and Adrian Mueller, run the eatery with a lot of dedication and commitment. But with time and a growing family (three daughters in quick succession) it soon became clear that these two areas of life do not go together. So, they withdraw from the restaurant business. New in charge is Dave Waelti, a chef with experience in the Michelin starred gastronomy. He does not cook himself but appointed a young talent, Felix Anneler, as chef. The food concept of the dining spot with the new name “Verena” will be different from the former “Zollhaus”. On offer will be contemporary regional cuisine where meat and vegetables will be equally important. The opening date will be on the 5th of November 2022. The day before, there will be an open day (12 am to 6 pm).

Sandra & Adrian Müller sagen bye, bye im Zollhaus – Dave Wälti & Felix Anneler begrüssen im Verena

Das Restaurant Zollhaus in Olten hat im Juli 2022 seine Türen wegen Ferien geschlossen und seither nicht mehr wieder geöffnet. Später ist zu vernehmen gewesen, dass sich Sandra und Adrian Müller aus der Gastronomie zurückziehen. Auf jeden Fall wollen sie das Lokal, das sie im Jahr 2016 erworben und seither erfolgreich betrieben haben, nicht mehr weiterführen. Die Gründe liegen auf der Hand. Innert kurzer Zeit ist ihre Familie auf fünf Mitglieder angewachsen. Und dem jungen Paar ist klar geworden, dass die beiden Lebensbereiche Restaurant und Familie nur schlecht vereinbar sind. Deshalb haben sich die beiden entschlossen, einen neuen Betreiber für ihr Unternehmen zu suchen. Den haben sie in der Gestalt von Dave Wälti gefunden. Anscheinend kennen sich Adrian Müller und der neue Wirt von ihrer Ausbildung als Köche. Eröffnung ist am 5. November 2022, am Vortag wird eingeladen zum Tag der offenen Türe (von 12.00 bis 18.00 Uhr).

Als Stammgast im Zollhaus unter der Leitung der Müllers seit seinen Anfängen liegt mir das Schicksal vom Zollhaus am Herzen. Nachfolgend möchte ich ihr siebenjähriges Wirken im Zollhaus würdigen und die neuen Chefs – Dave Wälti wird nicht selber kochen, sondern hat einen Koch eingesetzt – unter die Lupe nehmen.

7 Jahre Zollhaus Olten unter Sandra & Adrian Müller

Die ersten Jahre

Gross war die Freude, als das Zollhaus Olten im September 2016 wiedereröffnete, und dies nachdem es jahrelang leer gestanden hatte. Und der Koch, Adrian Müller, hatte zuletzt im Spitzenrestaurant Wirtschaft zum Wiesengrund in Uetikon am See bei Hans-Peter Hussong (2 Michelin-Sterne) gearbeitet. Das verhiess Gutes, obwohl das junge Paar betonte, dass es das “Zollhüsli” nicht in einen Gourmet-Tempel verwandeln wolle. Nun, es kam etwas anders, später mehr dazu …

Ein paar Wochen nach Eröffnung machten sich mein Mann und ich auf, das neue Lokal auszuprobieren. Und wir waren begeistert, von der Küche, aber auch auch von den Gastgeberqualitäten von Sandra Müller (siehe auch meinen Blogpost in Englisch).

Seither gehörte das Zollhaus zu den Restaurants, die wir regelmässig aufsuchten, wenn es uns nach feinem gutbürgerlichem Essen mit einem modernen Touch gelüstete.

Die zweite Hälfte

Die Müllers waren umtriebige Wirtsleute, was das Essenskonzept, die Öffnungszeiten und die Lokalgestaltung angingen. Sie schraubten immer wieder an diversen Rädchen, bis es ihnen als perfekt erschien.

Und obwohl ich nicht jede Änderung für gut befand, so stimmte doch die Essenz jederzeit, einwandfreie Qualität bei Essen und Service.

Letzterer war beispielsweise immer herzlich, jedoch zu Beginn etwas langsam. Nachdem das Angebot etwas gestrafft wurde, verbesserte sich dessen Geschwindigkeit. Das Ganze ging allerdings etwas auf Kosten der Kreativität und Variabilität der Speisen.

Aber fein gegessen haben wir hier immer, und zwar ausnahmslos. Nie gab es etwas zu bemängeln an der Qualität und der Zubereitung der Gerichte.

Ein Einschnitt war für uns persönlich, dass Sandra und Adrian Müller eines Tages beschlossen, am Sonntag nicht mehr zu öffnen. Oft waren wir am Sonntagabend zu Gast hier, und so wurden unsere Besuche etwas weniger häufig. Auch wurde der Betrieb des Restaurants über den Mittag eingestellt. Unterdessen waren die Müllers Eltern geworden, und dieser Umstand blieb weder für das junge Paar noch für die Gäste folgenlos. Während die Küche – wie erwähnt – immer top war, erschien uns die Gastgeberin als nicht mehr so unbeschwert wie zuvor. In der Zwischenzeit hatten Adrian Müllers Geschwister immer wieder mal ausgeholfen. Und seine Schwester Alexandra Müller verblieb dann auch im Betrieb. So fand Sandra Müller Entlastung. Diese konnte jedoch nicht verhindern, dass die Ära der Müllers als Gastgeber im Zollhaus ein Ende nahm. Das ist bedauerlich, aber die Familie geht vor!

Neubeginn im Restaurant Zollhaus aka Verena, unter Dave Wälti und Felix Anneler

Werdegang der “Neuen”

Dave Wälti ist kein Unbekannter in der Schweizer Gastroszene. So machte der Koch sich einen Namen als Sous Chef im Restaurant Eisblume in Worb (1 Michelin Stern), das unterdessen geschlossen wurde. Zuvor wurde der Berner mit bolivianischen Wurzeln San Pellegrino Young Chef Switzerland 2017. Später wurde er von Ivo Adam als Chef der Bistro-Bar im Casino Bern eingesetzt. Als dann dieses (zu) gross angelegte Projekt des Casinos redimensioniert wurde, fanden sich die beiden nicht mehr. Und deshalb kam es zum Abgang von Dave Wälti. Der machte sich dann – unterdessen Vater geworden – selbständig im Bereich Pop-up Gastronomie.

Dave Wälti wird im Zollhaus, das neu Verena heisst, nicht selber zum Kochlöffel greifen. Er wird als eine Art Executive Chef die Oberaufsicht über das Ganze innehaben. Als Head Chef hat er Felix Anneler eingesetzt. Die beiden haben sich über ihre Arbeit im Casino Bern kennengelernt. Dort war Felix Anneler als Chef de Partie tätig, d.h. Postenchef. Die gleiche Position nahm er bis zu einem Antritt im Verena Olten in Zermatt beim Backstage Hotel Vernissage wahr.

Im Service ist für gewisse Konstanz gesorgt, Alexandra Müller, Adrians Schwester, wird weiterhin im neuen Verena tätig sein. Und das ist eine gute Nachricht! Sie wird das tun unter der neuen Gastgeberin, Tina Gunziger. Diese arbeitete vorher im bekannten Restaurant Chez Vroni Zermatt. Wer das Lokal kennt, weiss, dass dort die Gastfreundschaft hoch gehalten wird.

Konzept Verena

Bis vor kurzem wusste man nur, dass Gemüse eine wichtigere Rolle im ehemaligen Restaurant Zollhaus spielen soll. Dieses war nämlich auf dem Titelbild des Lokals in der Zeit nach der Schliessung zu sehen. Und das hat sich nun bewahrheitet. Es wird eine zeitgemässe Saison-Küche geben im neuen Verena, wo Gemüse gleichberechtigt neben Fleisch auf der Speisekarte steht. Regionale Qualitätsprodukte sollen zum Einsatz kommen. Beliebte Fleischgerichte von Adrian Müller, die er so gut zuzubereiten wusste, verbleiben auch auf der Karte.

Es gibt also einen Grund für bisherige Gäste, ins neue Restaurant zurückzukehren. Es ist jedoch auch das Ziel der neuen Betreiber, vermehrt junge Personen anzusprechen. Und Restaurant Zollhaus aka Verena soll keine Gourmet-Adresse werden, so Dave Wälti im heutigen Oltner Tagblatt.

Kommt einem das nicht bekannt vor? Bereits Adrian Müller wollte das Zollhaus nicht in einen Gourmet-Tempel verwandeln. Es wurde auch nicht zu einer besternten Gastronomie-Hochburg, aber doch zu einem Ort für Liebhaber guter Küche (14 Punkte im Gault-Millau und Bib Gourmand im Michelin). Und zeichnen diese renommierten Restaurant-Führer nicht Lokale für Gourmets aus, also Leute, die gerne fein essen? Was man auch immer unter einem Gourmet versteht, es besteht jedenfalls Hoffnung, dass im neuen Verena weiterhin hochstehende Küche angeboten wird, wenn auch eher – sorry, ich muss ins Englische wechseln – casual fine dining!

The post New management for Restaurant Zollhaus aka Verena, Olten/Switzerland first appeared on Swiss Traveler

The post New management for Restaurant Zollhaus aka Verena, Olten/Switzerland appeared first on Swiss Traveler.

If you want to know where to head for great fine dining restaurants in the Olten-Aarau region outside of these two towns, then stay tuned. There are nine dining-spots you do want to miss if you are a foodie in the area. And this on top of the seven venues in Olten and the five in Aarau that I have introduced to you in my previous two posts. Earlier on, I also provided an overall overview of the culinary scene in the whole region.

Now to the specifics of the individual eateries, including food offerings, ambiance, service level and pricing. First, there will be a top restaurant, the one and only in the area. Then I will go into contemporary dining spots, before ending the post going into classic restaurants with a twist.

1. Top restaurants in Olten-Aarau’s fine dining scene

Traube Trimbach

I have dined here several times lately, after not visiting it for a while. And I have to admit, it is (still) top class! While its location just outside of Olten is not spectacular, its food offerings are (modernized classic cuisine). The chef, Arno Sgier, is a consummate professional indeed. Everything I had here on my recent meals was unbelievably good! Each of the dishes was not only expertly crafted, but also, refined, creative and inspired.

Do not expect less than culinary magic performed here! Also the service knows how to persuade. It is provided with professionalism, warmth and attentiveness. And the atmosphere in here is sophisticated without being pretentious.

The restaurant has one Michelin star and 17 Gault Millau points.

On offer here is the Traube Menu with six courses (160 SFR/US$), the Gourmet Menu with one course less (145 SFR/US$) or the Starters Menu with eight starters (190 SFR/US$).

2. Restaurants in Olten-Aarau with modern (innovative) fine dining

As in my previous posts about Olten and Aarau fine dining establishments, I start with the newer ones before coming to the longer established eateries. Those are Grosser Alexander in Baden and Loohof in Oftringen. Please note in this context that not all the restaurants I am going to write about are between Olten and Aarau. Some are even borderline candidates when it comes to belonging or not belonging to the area (Grosser Alexander in Baden), but in my view they are still part of “my region”.

Restaurant Grosser Alexander Baden

UPDATE 2: Restaurant Paradies closed in October 2025

UPDATE: change of location & name as from July 2023, new Restaurant Paradies Baden

The relaxed dining spot in the old town of Baden

is my new discovery of the moment in my home region. Niklas Schneider, a young chef, offers modern casual fine dining in the evening and well-made soul food for lunch time. After opening in summer 2021, he was awarded 14 points Gault Millau only six months later, which is well deserved as I think.

You get here Nordic-French cuisine, reduced to the maximum and without frills.

You can opt for four, five or six courses, either from the dinner menu (110, 120 or 135FR/US$) or the vegetarian alternative (102, 112 or 125 FR/US$). As to service, I was astonished to see that the chef also acts as host, at least part time. While I liked the original creations full of taste, I found the serving sizes sometimes a bit on the small side.

Restaurant Loohof Oftringen

UPDATE: change of management end of 2022

This is also a newcomer in the Olten-Aarau region, Daniel Pittet

who is in charge at the Loohof above Oftringen, together with Michael Kumpusch. When he opened here in summer 2020, he started with more traditional food offerings and a small gourmet cellar with a seven-course menu (155 SFR/US$). Later on, he changed this concept. While the latter (gourmet atelier) was maintained, the classic à la carte menu was ditched. A multi-course fine dining menu took its place. You can choose 3/4/5 or more dishes (88/99/122/+25 SFR/US$). And this got him 14 Gault Millau points end of 2021. Furthermore, a family-style meal is also available at a big table.

The Loohof serves high quality market cuisine, locally sourced.

Most of the vegetables and herbs are grown in the restaurant’s own garden. The chef is a real character and seems to be everywhere simultaneously. And you also find here one of the best outdoor area in the region!

Restaurant Silvio’s Ampère Rupperswil (previous post)

Silvio’s Ampère is quite an unusual eatery. It is tiny (about 50 sqm including kitchen, toilet etc) and housed at an ancient transformer station of a spinning mill.

Hence its name, and Silvio was the former restaurant owner. Nowadays, a husband-wife team – Micheal and Iris Lang – runs this place just by a water channel complete with quite a noisy waterfall. It is a great choice on a hot and stuffy evening, sitting in the pleasant outdoor area, the cooling sound in the background. While the restaurant looks like a container from the outside, it is nice once you are inside. Its is contemporarily furnished with a small open cuisine, you feel like a guest at a private home (18 seats).

Host and chef are both gracious and accommodative persons who know their stuff. When dining here, you can put together a meal from a small menu (3/4/5 courses at 78/88/98 SFR/US$). You get great value here! Food is a contemporary take on classics (14 points Gault Millau).

Restaurant Storchen Schoenenwerd (previous posts)

UPDATE 2: change of management as from January 2026, Daniel & Katharina change to Restaurant Waadtlaenderhalle in Olten as from March 2026

UPDATE: name change in b-smart restaurant Schoenenwerd since March 2023

The restaurant at Hotel Storchen has been a favorite of my family for many years, and this despite some changes here in the kitchen and the ownership respective management. Currently, a husband-wife team runs the place, Katharina Sladek

as host and Daniel Sladek as chef. And they both do a great job! The choice is not large but everything you get is immaculately done.

At Restaurant Storchen you get a modern, refined cuisine which is reasonably priced as a plus (14 Gault Millau points, Michelin listed). There is a small à la carte menu (starters between 8 and 23 SFR/US$, mains from 24 to 43 SFR/US$) and a multi-course menu (3, 4 or 5 courses at 69, 89 or 120 SFR/US$). If you care for the chef’s inventive creations, go for the latter.

While I like dining here very much, I sometimes miss a bit the busy atmosphere of other similar places. As the Storchen is strong in the event business, the (regular) restaurant division does not seem to be their main focus.

Restaurant Bruecke Niedergoesgen (previous post)

This dining-spot in the immediate neighborhood of the above mentioned Restaurant Storchen is also one of my preferred places to dine in style in my home region. Both the host (Markus Gfeller with his wife Sarah) and the chef (Thomas Messerli) are very present. And they are also amiable and competent. Dining here is always a pleasant affair, especially in summer times in the beautiful outdoor area by the river.

At the Bruecke modernized versions of classics are available (15 points Gault Millau, Michelin listed).

And while you can find certain dishes on the menu time and again, they often come with a twist. They constantly work at improving their offer to achieve guest satisfaction. There is either an à la carte option (starters from 16 to 24 SFR/US$, mains from 32 to 49 SFR/US$ and desserts at 14 SFR/US$) or a four-course menu (108 SFR/US$).

Restaurant Hirschen Obererlinsbach (previous post)

This is probably one of the oldest fine dining establishments in the Olten-Aarau region.

I already used to come here with my parents for special occasions when I was a child. At the time, the current host’s father did run the restaurant business, and this with lots of success. And this is not any different nowadays. His son Albi is a jack of all trades in the hotel and restaurant industry, always realizing the one or other new project. What never changes here, is the well-made food based on seasonal and regional produce and influenced by biodiversity (15 points Gault Millau, Michelin listed).

As the Hirschen is also a country inn and active in the event business, Albi von Felten, an experienced chef, does not stand often at the stove anymore. Instead he employs chefs, who come and go on a regular basis. At the moment, Yves Hof, is in charge. Service is friendly and helpful, albeit a bit impersonal. Here it is all about the boss, and he usually makes an appearance, talking shortly to his guests. As to the food offerings here, there is quite a choice. You can opt for the menu (4 or five courses, 109 or 136 SFR/US$), go for the classics (starters from 9.50 to 28 SFR/US$, mains from 29 to 59 SFR/US$) or choose their signature dish. This is chateaubriand (beef tenderloin from the center piece in two courses), either in a smaller portion (75 SFR/US$) or in a larger (89 SFR/US$). As to desserts, they are available from 4 to 22 SFR/US$.

Restaurant L’Auberge Langenthal

The classicistic building of Hotel L’Auberge, in a conservation area, is a true jewel.

And for many years, fine dining lovers come here for its fine cuisine. Since summer 2019, Andri Casavona and his partner Katrin Spillmann took over as chef and host. And they are both friendly and approachable persons who do a good job here. On offer here are modernized classics, Mediterranean influenced (15 Gault Millau points, Michelin listed).

You can dine here à la carte (starters between 16 and 28 SFR/US$, mains from 39 to 56 SFR/US$ and desserts between 5 and 18 SFR/US$). Alternatively, you may opt for the surprise menu (4/5 courses at 105/119 SFR/US$). So far, I have only dined here once, and this experience was a bit mixed. My main – fish of the day – was rather “normal” and a bit on the bland side. Maybe, I should give it a second try but otherwise we are quite spoilt for choice in the area …

Restaurant Baeren Koelliken

The historic country inn was reopened in 2011 after a complete renovation of the premises.

Family Schmid not only owns this property but also many of its member have important positions in it. The chef here is Sven Jeschar, who is also part of the Executive Board. He celebrates traditional fare at this time-honored establishment – its stems from the year 1775. And he does this suitable for the masses, although he shows some aspirations too.

His efforts were even appreciated by Gault Millau, it was awarded 13 points in 2020.

The menu here is broad, you can choose among several ones. They feature classics, saisonal dishes, sustainable fare and many variations of the steak tartare. In terms of pricing, seasonal starters are available from 12.50 to 23.50 SFR/US$, classical mains range from 25.50 to 51.00 SFR/US$ and desserts amount from 3.50 to 15.50 SFR/US$. Service at the Baeren is friendly and down-to-earth, which suits well the clientele. And the restaurant is open every day, from 11 a.m. to 10 p.m.

Restaurant Kreuz in Obergoesgen

UPDATE: out of business end of October 2022

This is yet another country inn in the region of Olten-Aarau offering traditional cuisine with a twist.

But unfortunately, the owners are looking for a buyer for its property as they have reached the retirement age. Nevertheless, I wanted to include this restaurant in my overview as it is still in business and deserves mention here. Since 1995 Herbert and Katharina Balz have steered the business towards a place with an ambitious cuisine (14 points Gault Millau) while still catering for the masses.

It was a balancing act, but they managed it quite well. While the chef, Herbert Balz, has not always been the most affable person – I remember a request because of an early funeral dinner – he has been engaged and committed.

There is lots of choice here at the Kreuz. On the one hand, there is the Kreuz Menu, either with 3, 4 or 5 courses (at 86, 95 or 105 SFR/US$) or you can opt for the à la carte menu. Here you find a variety of salads, cold and warm starters from 10 to 24.50 SFR/US$ (steak tartare 32 SFR/US$). The mains are priced between 24.50 and 52 SFR/US$. For chateaubriand and entrecote in two courses you have to shell out 67 respective 54 SFR/US$, which sounds reasonable.

Restaurant Bad Eptingen Eptingen (previous post)

UPDATE: change of management in 2025

This is one of the restaurants at the periphery on my home region (towards Basel) yet is frequently visited from people in the Olten area – where I live. It is open every day, starting at 8 a.m. to 11 p.m. expect at the weekend (11 a.m. – 10 p.m.). It is housed in yet another historical building, erected around 1700.

The current owner – Heinz Schwander – entered the family business back in 1979 and he has managed it since then, nowadays with his partner Stefano Spata. And Heinz Schwander is a perfect host, always visible and gracious. As it is the case with the before-mentioned Kreuz, his “regency” at the Bad Eptingen will not last for many more years. A succession plan has been made. But Heinz Schwander will carry on as long as he feels able to do so.

The news that the era Schwander will continue for some time, is good news indeed. The restaurant is very popular, especially with lovers of fine fish dishes.

Yet also the other food options are promising. You get here well-made French inspired cuisine. The menu is expansive. You can either go for the 3- or 4-course menu of the month (75 or 85 SFR/US$) or the multi-course surprise menu (4, 5 or 6 courses at 88, 105 or 120 SFR/US$). Alternatively, you can choose from the à la carte section. Starters are between 7.50 and 32 SFR/US$, mains range from 28.50 to 58 SFR/US$. Chateaubriand in two courses is priced 68 SFR/US$. Desserts cost between 11.50 and 22.50 SFR/US$. Strangely enough, the Bad Eptingen does not have Gault Millau points or is Michelin listed.

Looking back and forward

My mini-series about the fine dining scene in my home region of Olten and Aarau in northwestern Switzerland started with a general overview. This consisted among others a list of all good dining venues here, divided by category and area. Next were three posts with details to all the restaurants in Olten, Aarau and the remaining Olten-Aarau region. This very blogpost went into the latter, the dining spots outside of these two towns.

I plan to do the same for other areas in my home country, specifically for the Zurich and Basel regions as well as for eastern Switzerland. Come back later – it will take some time to do it – to check out what culinary discoveries I made here.

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After presenting an overview of where to dine in style in the Olten-Aarau region in Switzerland’s northwest in my last post, I want to break this list down in three parts of this area. The start makes the fine dining restaurants in my home town of Olten. Next will be Aarau, then the rest of the Olten-Aarau region. I will go into every single dining-spot and describe its food offerings, ambiance, service level and pricing.

I have classified the dining venues in three categories. And I will beginn with top restaurants, before coming to the ones with modern (and innovative) cuisine. The final point sets the category of classic dining spots with a twist.

1. Top restaurants in Olten’s fine dining scene

As I have pointed out in my overview post about the Olten-Aarau (casual) fine dining scene, there is only one top dining spot left after another one closed down. And this is Restaurant Traube in Trimbach. Correctly, this eatery belongs to the category “Rest of Olten-Aarau region”. However, as it is only one kilometer (0.6 mi) away from the border to Olten, I also list it under Olten. Here are the details on the area’s signature place.

Traube Trimbach

I have dined here several times lately, after not visiting it for a while. And I have to admit, it is (still) top class! While its location just outside of Olten is not spectacular,

its food offerings are (modernized classic cuisine). The chef, Arno Sgier, is a consummate professional indeed. Everything I had here on my recent meals was unbelievably good! Each of the dishes was not only expertly crafted, but also, refined, creative and inspired. Do not expect less than culinary magic performed here!

Also the service knows how to persuade. It is provided with professionalism, warmth and attentiveness. And the atmosphere in here is sophisticated without being pretentious.

The restaurant has one Michelin star and 17 Gault Millau points.

On offer here is the Traube Menu with six courses (160 SFR/US$), the Gourmet Menu with one course less (145 SFR/US$) or the Starters Menu with eight starters (190 SFR/US$).

2. Restaurants in Olten with modern (and innovative) fine dining

There is quite a number of dining venues in the Olten-Aarau region with a well made, modern approach. However, not all of them necessarily offer a cuisine that can be described as innovative too. For this reason, I will indicate if that is true for a restaurant just after its name – like that: (innovative).

Four restaurants in Olten fall into this category. I begin with the newest one in town. It is a place that appeared several times on this blog already. This because of the fact that its concept has changed several times over the years. It is about Restaurant Stadtbad.

Restaurant Stadtbad Olten (innovative) [previous post]

The current status of the Stadtbad is that it has new owners and new managers. However, the latter are known in town, the former sous chef and a server from Restaurant Terminus (see below), Pascal Peterhans and Anieke Offrein. The friendly couple put together a range of dishes that are original, contemporary and sometimes even healthy. And my first visit in the opening week showed that they know their business. I was delighted by the imaginative creations

and the considerate service at this eatery with its relaxed feel.

Starters range from 12.50 to 26.00 SFR/US$, bowls from 23 to 34.50 SFR/US$, pasta from 32.50 to 39 SFR/US$, main courses from 27.50 to 48.50 SFR/US$ and desserts from 8 to 17.50 SFR/US$.

Restaurant Terminus Olten (previous post)

UPDATE: out of business beginning of 2025 (under the lead of Nicolas Ambrosch & Simon Adam)

There was also a change of management in another restaurant I have been a regular for many years, the Terminus. That was in 2020. The new host, Nicolas – Nicci – Ambrosch, is also no newbie to Olten’s culinary scene (service at Terminus, manager at Riva Café & Winebar). Since his start as manager at Terminus, there have been changes. It became less a spot with trendy crossover dishes and more a meat lover’s place.

And yes, sometimes the first part comes up a bit short – in my opinion. Service is of high level – Nicci is a great host – food performance is solid and the ambiance is laid-back.

Starters cost between 11.50 and 24.50 SFR/US$, mains – divided into butcher shop and classics – between 29.50 and 56 SFR/US$ and desserts between 9.50 and 14.50 SFR/US$.

Restaurant Salmen Olten (innovative) [previous post]

Since its opening twenty years ago, the Salmen has become an established dining venue on the local restaurant scene. Its interiors are divided into two rooms, a brasserie and a stucco adorned space with white tablecloths.

The offer – classics with Mediterranean influences –

is the same throughout the dining spot. The Salmen is listed in the Michelin guide and is awarded with 13 points Gault Millau. On all my visits over the years, food was carefully done and presented. And service was always friendly and attentive. While I usually appreciate their high quality mains, I am not particularly a fan of their desserts (they often lack flavor). Overall, you cannot go wrong here when looking for a fine meal in pleasant ambiance.

There is a varied menu to choose from (starters from 8.50 to 26.50 SFR/US$, mains from 28 to 51.50 SFR/US$, desserts from 9.50 to 16 SFR/US$). Alternatively, you can go for the dinner menu that changes regularly (3/3+/4/4+/5 courses 72/77/83/89/101 SFR/US$).

Restaurant Schlosserei Genussfabrik Olten (previous post)

UPDATE: out of business in May 2022

This dining spot, housed in a former locksmith shop, has been in business since about ten years. And this under the guidance of Nicolás Castillo, a known personality in town, who has his rough edges. Whereas chefs come and go here, the cuisine still remains more or less the same, contemporary Spanish influenced food, well prepared and nicely arranged.

So far I have not been disappointed with the offered. Service is pretty good, and the decor is hip chic.

And the Schlosserei probably has one of the best outdoor areas in Olten!

You can either go for the surprise menu (3/4/5 courses 89/99/105 SFR/US$) or opt for à la carte (starters from 13 to 29 SFR/US$, mains from 29 to 73 SFR/US$, desserts from 9 to 19 SFR/US$).

3. Classic restaurants in Olten offering fine dining with a twist

Under this category I list all the (casual) fine dining that is traditional or classic yet has that certain something what makes it memorable. This might be a dash of originality, creativity or similar.

In the town of Olten, I consider three dining spots to be part of this circle. Let us begin with the newest of them, although this description does not suit it well. In fact, it is an old classic of Olten’s culinary scene in a new guise. It is about Restaurant National.

Restaurant National (previous post)

Before this eatery with sophisticated Italian, French influenced cuisine opened in Olten’s old town end of 2017, there was its predecessor, Restaurant Felsenburg, in the town’s periphery. While it was run by a father-son duo, the National is managed by the son only, Sergio Salsi. It actually is a cut-down version of the “original”. And it is smaller, too. But the food is still as good as it used to be. Also the chef is the same as at the Felsenburg, Ivano Boschi, Sergio’s brother-in-law.

On offer here are pasta and meat above all. As to the former, Pasta Mista Fatta in Casa, is a favorite. In terms of meat, all the beef dishes are good choices. My husband even says that the beef fillet is his preferred one in the region. And for dessert, the tiramisu and the zabaglione are the best ones I have ever tasted!

Service is immaculate here, Sergio Salsi, assisted by his ex-wife Elvira Salsi, are great hosts! And the ambiance in here is pleasant although tables are quite tightly packed.

While the former dining spot Felsenburg had Gault Millau points, the National has not (yet). However, it is listed in the Michelin guide.

As to the food offerings, there is a small selection of cold starters from 9.50 to 14 SFR/US$ and hot soups at 12 SFR/US$. Furthermore, you find here a number of pasta dishes that you can order as a starter (from 14 to 28 SFR/US$) respectively as a main (from 18 to 36 SFR/US$). Meat is available from 46 to 52 SFR/US$, fish and sea food from 46 to 52 SFR/US$. Desserts cost from 12 to 15 SFR/US$.

Restaurant Zollhaus (previous post)

UPDATE2: out of business end of Januar 2026 (under the name “Restaurant Verena”)

UPDATE: change of management in October 2022

Since Adrian and Sandra Mueller bought the Zollhaus back in September 2016, this restaurant has become an established name in Olten and surroundings.

This not only because they constantly serve excellent traditional Swiss and European classics

but also because it all fits here. Not only the food but everything else is not to be faulted, be it the amiable atmosphere, the gracious service or the reasonable pricing.

Hence, it does not really matter that creative dishes are rare on the menu; that used to be different when they started. Instead, the service has become faster. In this rather rustic dining spot, they concentrate on their strengths and do this right. For example, I have never had a main here that was not to my complete satisfaction! But take into consideration that most dishes are served with rather heavy sauces and portions are big. And it can be noisy and hot in here when the place is fully packed, as it is the case almost always. The Zollhaus has been awarded 14 points Gault Millau and is listed with Michelin.

There is quite a choice to choose from: you find starters between 12.50 and 19 SFR/US$, mains between 32 and 53 SFR/US$ and desserts between 4.20 to 12 SFR/US$.

Restaurant Aarhof (previous post)

This restaurant has been a safe bet on the local culinary scene for almost 30 years now.

Host Thomas Rhiner and his team know what their regulars want, well made classics without frills. And they know how to deliver, sometimes with a twist but most times not. And they have maintained a high level of food quality all those years.

What I found a bit a pity is that the décor has been left more or less unchanged since the 1980s or so. Nevertheless, you feel comfortable in here. Service is friendly and mostly competent. The menu is rather extensive and varied. You always find quite a number of seasonal dishes on it too.

Starters amount from 11 to 28 SFR/US$, soups from 14 to 15 SFR/US$, mains from 21 to 58 SFR/US$ (chateaubriand – beef tenderloin from the center piece in two courses 69 SFR/US$) and desserts from 10 to 18 SFR/US$.

Looking back and forward

While my last post gave an overview on the (casual) fine dining scene in my home region of Olten-Aarau in Switzerland’s northwest, the current one was about the town of Olten only. I informed about all the dining venues here offering seriously good food, and this with some important details. Next will be the same for the neighboring town of Aarau and for the rest of the Olten-Aarau region.

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I am painfully aware that I have not written about the Olten-Aarau region’s fine dining scene for ages. And this despite the fact that it is where I come from. Hence, I want to catch up on this now. While I would like to be as comprehensive as possible, I will refrain from going into each and every restaurant I have mentioned so far on this blog in this context. Instead I will give an overview of the fine dining scene in the Olten-Aarau region. You will learn what is still good and what is new. And it will include casual and “regular” fine dining as well. The most important thing in this regard is that it is about seriously good food. Before delving into concrete dining spots, a few lines what this does mean. And I will also give some indications on the region in question.

What makes good food

Being a good restaurant involves first and foremost the food quality. The ingredients have to be first-class, fresh and seasonal, preferably also regional. What I am not so sure about is that they also must be socially acceptable. For example, I am not opposed to foie gras – quite the opposite, it is one of my favorite ingredients – , trusting that renowned restaurants source from respectable producers. And I still think that eating meat, fish and any other animal produce is not a bad thing to do. At least if you limit the consumption of this food to a reasonable level.

Okay, the basis has to be perfect, and so has to be its handling. A good chef has to know how to tackle the various ingredients and to combine them in a skillful manner. The final product has to be convincing in terms of flavor and taste, above all. It must allow a complex flavor and taste experience. Textures are important too. There must be some sort of mix between softer and harder, crunchier and chewier parts. And the whole has to be well composed and balanced. Last but not least, it must include unexpected elements.

When it comes to food presentation, the pleasure you get from eating is affected by it. Food must be a feast not only for the palate but also for the eyes. Therefore, appearance is critical, however it must not result in style over substance. The portions should not be miniscule. You must be able to really savor a dish. And this is only possible if the serving size is large enough.

After this digression on (good) food, here some remarks to the region of Olten-Aarau.

Olten-Aarau region

Olten and Aarau are two small towns in northwestern Switzerland and part of the Swiss Mittelland. Both have about 20,000 inhabitants each. While Olten used to be a working town – it is known as place where all the railway workers jobbed and lived – , Aarau always was more on the posh side – it was an industrial town.

Nowadays, both towns are commuter towns too. Olten is located within half an hour of Zurich, Bern, Basel and Lucerne. It is a central rail hub and has rents that are far lower than each of those cities. Aarau is even closer to Zurich but features not that favorable train connections as Olten. Furthermore, it is the capital of the canton of Aargau.

In case you are wondering which place is more beautiful, then I have to admit without hesitation that Aarau is the winner. Its old town is not only much bigger than it is the case in Olten, it is also definitely more picturesque. From what I hear, it even boasts the most beautiful eaves in Switzerland.

In terms of fine dining, Olten has more to offer than Aarau, which might come as a surprise, given its somewhat “underdog status”.

(Casual) fine dining in Olten-Aarau region

This post is the start to a mini-series about the fine dining scene in my home region of Olten and Aarau. As indicated, it will cover all the restaurants that I consider offering truly good food in this part of northwestern Switzerland. It will include not only the traditional fine dining establishments – think of sophisticated white tablecloth dining – , but also casual fine dining spots. This is about restaurants where gourmet food is served in a more relaxed ambiance. You will encounter most probably bare tables and no silverware at such places.

I do not claim my overview to be complete. If you think that I missed one of the really hot spots, please let me know.

The beginning makes my list of all the good dining venues in the Olten-Aarau region, divided by category and region. I will comment it no further at this point of time – with one exception. But do not worry, there will be more details in my next three posts! The first will be about Olten, the second on Aarau and the third about the rest of the Olten-Aarau region. I will provide short descriptions of all the eateries with details to food, ambiance, service and prices.

My list of where to dine in style in Olten-Aarau

UPDATE – Schlosserei Genussfabrik Olten: out of business in Mai 2022 / Zollhaus Olten: change of management in October 2022 / Loohof Oftringen: change of management end of 2022 / Kreuz Obergoesgen: out of business end of October 2022

Only one short remark to the category of top restaurants. Since one of the two leading places in the region closed down (the former two-star Michelin Lampart’s in Haegendorf), there is only one left in the area on this high level. And this is Restaurant Traube in Trimbach, a one-star Michelin establishment (17 points Gault Millau).

Overall & looking forward

In this post, I went into the definition of good food and gave a short overview on my home region of Olten and Aarau. Furthermore, I provided a list of restaurants in this area where you get really good food. Soon on my blog, you will find three more posts about this topic. They will go in some details into the (casual) fine dining scene in Olten, Aarau and the rest of the Olten-Aarau region.

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Performance of 4 local restaurant as to safe pandemic dining:

Restaurants in Switzerland were allowed to reopen on May 11 as the Corona crisis continues to subside. After visiting four restaurants in my home region of Olten, it is time to check how they do in terms of creating a safe space for pandemic dining. In a recent post I outlined how the Corona regime in restaurants could look like. And of course, I was wondering how it is to dine in the Olten region in Corona times.

Eating out during the pandemic

It goes without saying that restaurateurs face a challenging situation in these times. First, they have to deal with losses of income as a consequence of their enforced two-month closure. Second, they had more costs due to Corona measures. And third, fewer guests can be hosted at one time because of social distancing. Notwithstanding that, there is no way around doing everything to get diners back through their doors.

Here are my findings as to how four restaurants in the Olten region

in the Swiss Mittelland have arranged with the requirements of “the new dining out”. I looked at following factors: dining area, ordering, table service, wine service/staff allocation, guest registration and shared items on tables. The four dining-spots I reviewed are (in the order of visiting): Bruecke Niedergoesgen, Zollhaus Olten, National Olten und Terminus Olten.

Dining area

Tables in Swiss restaurants must be spaced two meters apart or separated by partitions by government order. The first restaurant I went to with my husband and friends, Restaurant Bruecke in Niedergoesgen, is in the lucky position to be spacious.

The tables had been generously spaced even before the pandemic. Because of this it was not necessary to make many changes. They have almost as many seats available as in pre-Corona times.

Restaurant Zollhaus in Olten is the only dining-spot where I encountered partitions (partly transparent) between tables.

I cannot claim that it contributes to the room esthetics, but it fulfills the purpose. And it allows the restaurant – with some additional space on the second floor – to host as many guests as usual. This is different at Restaurant National

and Restaurant Terminus

where only every second table is used. While the former introduced fixed-timing dining (either form 6pm to 8pm or later), the latter did not.

Ordering

A good way to make people feel comfortable when it comes to hygiene is the removal of multi-use menus. Two of the restaurants I visited do clearly so, Restaurant Bruecke and Restaurant National. Here you get one disposable paper menu for the table. While you receive two sheets of paper at Restaurant National, one for food and the other for beverages, this is a bit different at Restaurant Bruecke. Here they only do this for the food, in terms of wine you have a choice. You can use the traditional wine list (multi-use) or you can scan a QR code for this purpose. This is really an inventive approach!

As to the other two restaurants (Zollhaus and Terminus)

I could not determine for sure whether the food menus, handed over in paper form to all the diners, are used more than once. The wine list at Restaurant Terminus can be found on the back side of the food menu. Restaurant Zollhaus still let their guests use the “pre-Corona” wine list (plastic folder).

Table service

Nowadays, many diners welcome a service that does not get too close, either when serving or clearing the plates. This can be done by servers wearing face masks or using side tables as some sort of in-between space. Furthermore, it is appropriate in Corona times to minimize staff-guest interaction.

While too much closeness usually is not that problematic if there are only two guests at a table, this is different at tables seating four or more diners. In the former case, you can serve and clear plates from the front. In the latter, this is often neither feasible nor does it comply with the “art of serving” (from the guest’s right side).

And it proved to be a problem once I was seated together with my husband and friends in one of the dining-spots. Staff could not help getting too close when serving and clearing plates. It was different in another place, were our party of four had an isolated table where service from the front was possible. By the way, in none of the four restaurants we visited in these first weeks after the Corona closure the servers wore face masks.

As to reducing unnecessary social contact, I positively noted that Restaurant Bruecke provided additional cutlery on a plate to help yourself. What a thoughtful touch!

Wine service/staff allocation

Another sensible point in this context is pouring wine and other beverages. In Restaurant Bruecke we could choose whether we wanted to this ourselves, which was well received with our party. In Restaurant National, the owner put the bottles on the table and let us know that we could help ourselves to more wine and water. However, in Restaurant Zollhaus, there was no choice. The wine was in a cooler beyond our reach. In Restaurant Terminus, mineral water was on the table for us to pour it ourselves. As to the wine, staff was in charge of serving us although the bottle was close to us.

Yet another critical issue is the allocation of staff. The preferred way would be that only one employee serves the table throughout a guest’s visit to minimize unnecessary staff-diner interaction. While this was more or less the case at Restaurant Bruecke, we got in touch with two persons in all the other dining-spots.

Guest registration

While it is not mandatory in Switzerland to register names of restaurant guests with parties under five, you can do so if you wish. As my husband and I are regulars at all the places visited, we did not volunteer to do so.

Nonetheless, we were pleasantly surprised that the owner at Restaurant National asked us to write down our names and phone numbers using a pen disinfected before our eyes. What an exemplary behavior! In Restaurant Terminus there were a list and a pen on the table to give you the chance to inscribe, well done too!

Shared items on the tables (salt & pepper shakers etc.)

In none of the four dining-spots I visited in these Corona times there were items on the tables that are shared with other guests such as bread baskets, salt and pepper shakers or oil and vinegar bottles. Good job! In terms of bread, I noticed plates with only a few pieces of bread (Bruecke & National) or bread deliberately chosen for every starter on the individual plate at Restaurant Terminus (brioche for the peach burrata starter and dark bread for the octopus starter). At Restaurant Zollhaus, staff still serves small bread rolls with a serving tong from a bread basket.

Conclusion and outlook

Times in the gastronomy have changed, that is for sure. Winds are blowing harder against the restaurateurs, who were not in a very comfortable position even before the Corona crises – in view of narrow margins and an oversupply of restaurants. But establishments which want to remain competitive have to take measures as a consequence of Corona and not only those required by law. Innovative restaurants must stand out from the crowd in terms of creating a safe space for pandemic dining. It does not have to be large-scale actions, but small things can be sufficient. Think about possible needs of concerned diners and offer corresponding solutions to them.

As to the performance of the four visited restaurants in my home region of Olten

I can conclude that they generally do well as to safe dining in Corona times. While there was no ideal case, it became clear that all of them did their home work. Yet there is room for improvement, especially when it comes to avoidance of unnecessary social contacts. In this context I recommend the following. Ask your guests whether they want to serve themselves from beverages. Question your service attitude, better stay safe than serve by the book (above the guest’s right shoulder). Try to allocate only one server per table and evening. And the most important advice as to multi-use items, get rid of those folders for food and beverage menus!

Date of visits: May/June 2020

The post How is it to dine in the Olten region, Switzerland, in Corona times? first appeared on Swiss Traveler

The post How is it to dine in the Olten region, Switzerland, in Corona times? appeared first on Swiss Traveler.

Restaurants in Switzerland are allowed to reopen their businesses as from May 11. This after the country was able to curb the spread of the Coronavirus for the moment (see also my post about pandemic dining). That is the good news, the bad is that they will not be able to work at their full capacity in these Corona times. So what to do? Many keep their take out service or newly enter this market to compensate for expected losses of income. Here is an overview of restaurants offering high-quality Corona take away food for the time being in the Olten and Aarau region in the Swiss Mittelland.

Six of my favorite dining-spots in the area resume their (original) businesses and at the same time continue their food to go. Another four open up their restaurants and at the same time newly join the competition.

6 restaurants that keep Corona take away food upon reopening

First to the places that I have already mentioned in my first post about restaurants with high quality Corona take away food in my home region. All of them will reopen their places and simultaneously continue their take out service, at least for a certain time.

1. Restaurant Bruecke in Niedergoesgen

This is one of my preferred places for tasty and well-prepared Corona food to go. While I was fond of every take out meal my family ordered here, one was an absolute highlight! And this was the Mother’s Day special.

It will remain in my memory for a long time to come! The opening date for the regular restaurant service here is on May 12, the take away will be maintained at least until May 15.

2. Hotel Restaurant Storchen in Schoenenwerd

I am still raving about their fabulous Easter take away!

After this onetime take out special, they started offering appetizer sampler plates to go. They will keep this service for the time being, when they reopen as from May 11.

3. Restaurant Salmen in Olten

And finally to the last restaurant that I reviewed in some detail in my first post about high quality Corona take away in the region, Restaurant Salmen in Olten.  They started offering food to go from day one, well-appreciated by me! And they will do this also in the time to come, along with opening the doors again on May 11.

4. Restaurant Aarhof in Olten

This is another dining-spot that I mentioned in this very post. In the meantime, I checked it out and judged it as good. Both the potato gnocchi with Mediterranen vegetables and feta cheese as well as the asparagus with roast potatoes were great choices!

And when they reopen their restaurant on May 11, they maintain the take out for the foreseeable future.

5. Restaurant Eintracht in Kestenholz

Yet one more restaurant that I mentioned in this blogpost, Restaurant Eintracht Kestenholz. While I live too far away to try out their food to go, I hear that they are still offering it. The reopening of the restaurant is scheduled for May 19.

6. Restaurant Stadtbad in Olten

And there also is a new player to this high quality Corona take out business, Restaurant Stadtbad Olten. We have tried this service twice so far, and we liked what we got very much! Both the teriyaki tuna with seasonal vegetables and wasabi emulsion as well as the veal escalope accompanied by Mediterranean potato salat were incredibly good!

And as from May 11 the delicacies will be available on the spot.

Not all of my local dining favorites have joined the take away business so far. Some of them decided to offer it only when they resume their (original) business. It is great to hear that they will enter the game from now on.

4 restaurants that newly offer take away along with reopening

1. Restaurant Einstein in Aarau

This was the first of my favorite dining-spots in my home region to announce their participation in the competition, and this at the same time when opening the door again. Originally, the reopening was planned for May 12. In the meantime, they have postponed this step to a later date (not yet known). As to the take out option, you can order all the items from the menu, with a discount of 10%.

2. Restaurant Terminus in Olten

UPDATE: out of business beginning of 2025 (under the lead of Nicolas Ambrosch & Simon Adam)

The next who published the news of offering take out food in the time to come, was Restaurant Terminus in Olten. Along with the restaurant reopening on May 11, some menu items are available to go.

3. Restaurant Zollhaus in Olten

Later on, Restaurant Zollhaus in Olten informed of their newly launched take away service as well, coming together with their going back to business as (almost) usual on May 11.

4. Restaurant Schlosserei in Olten

And also Restaurant Schlosserei in Olten takes this step. A take away offer complements a table service as from May 11.

The importance of Corona take away food for restaurants

All the restaurants I mentioned in this overview are normally not in the take out market. But these times of Corona crisis are different. Restaurateurs are not allowed to run their businesses as usual due to social distancing and hygiene practices. So they are not able to work at 100% capacity. Therefore, revenue diversification is an appropriate way to face this challenging situation. And high quality Corona take out food is well received by customers who are not ready to go to restaurants already!

The post Corona take away food from restaurants in the Olten region, Switzerland, v.2.0 first appeared on Swiss Traveler

The post Corona take away food from restaurants in the Olten region, Switzerland, v.2.0 appeared first on Swiss Traveler.

Dining at restaurants is “out” for now, so foodies who do not want to cook for themselves are at a loss, at least until recently. While the existing opportunities for getting take away food usually do not appeal to gourmets, this has changed in the last few weeks of the Coronavirus lockdown. And this with the appearance of high quality Corona take away food offers from many of my favorite restaurants in the town of Olten and surroundings.

In the following, I want to bring you three restaurants closer that have this (temporary) kind of service in my home region of Olten and surroundings in the Swiss Mittelland. First to my number one choice in this regard, Restaurant Bruecke in Niedergoesgen.

1. Restaurant Bruecke in Niedergoesgen

This restaurant, awarded 15 points (out of 20) in the Gault Millau gourmet guide, is one of my favorites for eating out in style. It is worth a visit both in wintertime in the generous indoor setting or in the splendid waterfront outdoor area.

Classics and inventive dishes are on offer here, and both are equally convincing. And the service under the owner of Markus Gfeller is competent and amiable. For a closer look, here my review.

As there was a food truck available – usually located in front of a shopping center offering grilled sausages – , it was converted in a take away outlet.

The chef, Thomas Messerli, asked his apprentices to develop a take away concept. Ant they worked out the following: house made pasta accompanied by different sauces. But this was just a start …

Within no time, the Bruecke team expanded the selection: asparagus ravioli with bear garlic, sauted pioppini mushrooms, dried tomatoes and parmesan cheese;

coq auf vin with vegetables and mashed potatoes,

chorizo and pollo

and many more. Even desserts are available, once my family opted for a mini rhubarb panna cotta.

Everything we had was well-made and tasted great!

For Easter, there was a special offer, a variety of classics on the one hand, a four-course menu on the other hand. My husband, my son and I went for a traditional dish, Angus beef meat loaf with stewed vegetables and mashed potatoes

complete with asparagus tomato chickpeas salad. It was such a treat! As to the multi-course menu, I heard that it was already sold out before Easter even started.

2. Restaurant Storchen La Cuisine in Schoenenwerd

Restaurant Storchen La Cuisine is another favorite of mine in my home region when it comes to refined cuisine in a pleasant ambiance.

While it was always a good spot for fine dining, it won my heart completely with the appointment of chef Daniel Sladek, see here my review. And he knows his business. Under his aegis, Storchen La Cuisine got 14 Gault Millau points in his first year. Also the immaculate and kind service – helmed by his wife Katharina Sladek – is worth mentioning.

As far as the Corona take away food is concerned, “The Storchen” did not get involved until Easter. Then they launched a special gourmet offer. It included a choice of six starters, three mains and two desserts. But that was not all … You could even order wine, white table linen, silver cutlery and table decoration!

I was awestruck when I caught sight of the delivery!

The box not only contained the food, one part vacuum-packed, the other in form of nicely arranged plates (tuna carpaccio).

No, the meat course, the classic “Storchen pot”, Zurich-style veal stripes, even came along with a silver serving platter!

And not to forget the dessert, a chocolate mousse in a glass. In addition, there was also an Easter basket with brownies, a goody from the restaurant! With all this, my family had a true dinner in style, and it was a culinary pleasure from A to Z, too!

3. Restaurant Salmen in Olten

Last but not least, a recommended restaurant engaged in the “Corona take away business” in my home town of Olten. “The Salmen”, awarded 13 Gault Millau points, is housed in a beautiful old tavern.

It is a safe value in Olten’s culinary scene. Expect solid work here but no (unnecessary) show or artwork on the plates! Staff is friendly and knowledgeable. My review can be found here.

As to the take away offer, there are three menus changing twice weekly that come with a seasonal salad. This is complemented by a menu with Salmen classics. Here you can choose among two starters and four to six mains. At one occasion, my son and I ordered from the former option. We liked what we got, meat loaf with red wine sauce, spaetzle and vegetables

as well as a veggie lasagna with tomato sauce.

Other restaurants in the area with Corona take away

There are other local dining-spots that were converted into temporary take away outlets. Out of all these, I can recommend two more that I have not tried out (yet) but are known for quality food: Restaurant Aarhof (review) in Olten

and Restaurant Eintracht in Kestenholz, west of Olten.

Conclusion and outlook

Who would have thought that something good results of something so bad as the Corona crisis! Favorite restaurants of mine in my home region of Olten and surroundings prove that by offering high quality Corona take away food! Of course, the revenues coming from this (temporary) service cannot compensate the ones from the usual business operation. Still, the appearance of such commercial models is a glimmer of hope, although it might only be a stopgap. Yet it allows the restaurants to keep in touch with their clientele. And you never know what might come out of it when life returns to normal!

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Noch bis Sommer 2020 Tapas & Business-Lunch im Stadtbad

Über das Stadtbad

Stadtbad unter der Ägide von Hotel Olten

Food-Konzepte im Stadtbad über die Jahre

Vegetarisches & Veganes mit wenig Fleisch (ab Dezember 2016)

Preislich war es zwar eher im oberen Segment angesetzt, aber es vermochte zu überzeugen mit abwechslungsreichen, neuzeitlichen und sorgfältig zubereiteten Speisen. Weniger beeindruckt war ich hingegen vom Rest, der hier feilgeboten wurde. Die Pasta war in Ordnung, aber kein Grund, zum Stammgast zu werden. Eine vegetarische Quiche, die ich mal hatte, war gut,

Fleisch oder Fisch probierte ich nicht.

Immer noch vegetarisch, aber mehr Fleisch (ab Februar 2018)

Tapas & spanischer Business-Lunch (ab Mai 2019)

ein äusserst reger Betrieb herrschte, auch die Gaststube war halbvoll und auf der Terrasse gegen die Aare war kein freier Platz auszumachen.

Auch hatte der nette junge Herr, der uns bediente, sich bei uns wegen der langen Wartezeiten entschuldigt und uns wissen lassen, dass er hier noch nie einen derartigen Betrieb erlebt habe. Ja, da hatten wir anscheinend Pech bei unserem ersten Besuch unter Chef Expósito!

Review Pop-Up Expósito’s House

Einrichtung

Food-Konzept

Bei den warmen Gerichten variieren die Preise ziemlich stark; ich nehme an, dass dies unter anderem auf unterschiedliche Portionengrössen zurückzuführen ist. Vereinzelt kann man diese auch wählen (z.B. 5, 7 oder 9 Riesencrevetten).

Gewählte Speisen

Preise

Service

Gesamtschau

das Tapas anbietet, aber ich würde jetzt mal behaupten, dass kein anderes in dieser Stadt so fantasievolle Kreationen anbietet, wie Ranchal Expósito es in «seinem Haus» tut. Was er in dieser kleinen Küche alles auf den Teller zaubert, ist schon beeindruckend, und er «hat es auch drauf», wenn er unter Druck steht, was mein erster Besuch in diesem Pop-Up – bei zu viel angenommenen Gästen – bewiesen hatte.

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