The story
Philipp Soldan is a modern cuisine restaurant at Marktplatz 2 in Frankenberg, Germany, and it holds one Michelin star (2026). The gourmet room sits inside the Hotel Sonne Frankenberg and serves a five-course menu in the evening, with Sunday lunch service as well.
Erik Arnecke has run the kitchen for more than ten years, and his cooking leans on bold flavors. The evening menu opens with confit char and mustard ice cream on sour cream. Der Feinschmecker lists the restaurant as a modern gourmet address in 2026, citing the consistency of the cooking.
The main course pairs cabbage rolls with pikeperch and pork knuckle, served with braised pointed cabbage. The venison loin comes with butternut squash, pickled porcini mushrooms and a purple cinnamon leaf jus. Dessert is an Upland-style crème fraîche with pickled wild blueberries, a sharp, cool finish after the meat course.
The wine list holds 300 selections, with a focus on Germany and further bottles from Europe and overseas. Ten wines are poured by the glass. A large glass wine climate cabinet stands in the room, which has light-colored walls and a curved ceiling. The building is half-timbered, so the dining room keeps the feel of an old town house under a modern kitchen.
Recognition
Ambience
Details
History
High quality cooking
Located in the town center, characterized by 500-year-old half-timbered architecture, is the modern restaurant featuring an open kitchen and a walk-in climate-controlled wine cellar. A Chef's Table is available for cooking classes and group events.
Concept The modern gourmet restaurant is located in the half-timbered complex of the Hotel Sonne Frankenberg. A five-course menu is served in the evenings, and the restaurant is open for Sunday lunches. Cuisine Style For over ten years, Erik Arnecke has successfully headed the kitchen at the “Philipp Soldan”, focusing on bold flavors. His five-course menu begins with confit char and mustard ice cream on sour cream. The main course features cabbage rolls with pikeperch and pork knuckle, accompanied by braised pointed cabbage. The venison loin is served with butternut squash, pickled porcini mushrooms, and purple cinnamon leaf jus. The meal concludes with an Upland-style crème fraîche dessert featuring pickled wild blueberries. Wine The wine list, featuring 300 selections, focuses primarily on Germany. Wines from Europe and overseas are also offered. Ten wines are available by the glass. Atmosphere A large glass wine climate cabinet, light-colored walls, and a curved ceiling create a pleasant atmosphere. Conclusion Creativity and craftsmanship: For ten years, this restaurant has consistently hit the mark with connoisseurs.
Modern German cuisine in a modern ambiance, daily at lunch and dinner. Beef roulade with port wine jus, an Iberico steak, or a lentil curry with oyster mushrooms – the guest has the luxury of choice.
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