Update to what is still good & what is new:

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: 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: 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)

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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