The story
In the heart of Frankenberg, on the market square beneath the historic town hall, SonneStuben brings a contemporary approach to German country cooking. The restaurant is part of Hotel Die Sonne Frankenberg and has earned a Michelin Recommended distinction for 2026, a mark of its consistent quality and thoughtful kitchen.
Kitchen leadership is shared by Timo Schröder (gastronomic head of the HBB group) and Markus Willich (team leader of the SonneStuben kitchen). Together they build a menu that respects German classics while drawing on flavours from around the world. The foundation is regional and seasonal produce from Hesse, handled with care and creativity. The result is country cooking that feels grounded yet refined – not fussy, but precise.
Dining takes place in one of three cosy "Stuben" (parlours) or, in warmer months, on the Sonne Terrace overlooking the market square. The atmosphere is relaxed and welcoming, whether you come for a midday meal or an evening dinner. The kitchen serves warm food daily from 12 to 2 pm and 6 to 9 pm.
SonneStuben runs a lively calendar of events throughout the year. Recent offerings include a "Heimatfisch" (local fish) series during Lent, themed wine tastings such as Riesling vs Chardonnay, an Easter lunch menu, and a literary dinner with "Les Croques Messieurs". These events showcase the kitchen’s versatility and its commitment to making each visit feel like an occasion.
The Michelin inspectors have recognised SonneStuben for its reliable, high-quality cooking in a category that rewards consistency and value. For diners, this means a restaurant that delivers modern German country cooking with genuine skill – without pretension. It is a place where regional ingredients and international inspiration meet, and where the welcome is as warm as the food.
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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