Hôtel du Soleil - Saignelegier

Very disappointed… We went there on a Sunday at noon. Firstly, no more trout… Too bad… So we opted for the rare steak with fries option. The waiter comes back and informs us that there is only one steak left... My girlfriend had it and it was more than medium... For our part, we had the ham with roestis. I have never seen such a small portion! 26. for a plate like this is a steal! I gave it 2 stars because the mushroom crust was good. We went to have dessert elsewhere… It’s a shame for a village restaurant… Because there would be a lot of potential… But there. We will not go back there again! Maybe just bad luck but it was a bit much...

Almost two hours of waiting to be served!!! Not eligible. Little or not friendly.

At the Marché Concours, among other things, I ordered a cocktail Soleil with alcohol. Receive from a finished bottle, orange juice with a little alcohol taste. Filled 1/3 of the cup. 1dl After asking what was inside, the answer was: I don't know. And that for 7Fr..!!!

The menu unfortunately doesn't match with this rustic friendly place anymore: Fancy (and ethically questionable) stuff such as stuffed goose liver and lots of meat/fish without even mentioning the vegetables or herbs used in a dish. Unfortunately there are no simple dishes such as choucroute with potatoes, polenta with ratatouille/leeks/red cabbage or vegetable platter at all on the menu.On positive note we appreciated the fact, that the kitchen took criticism from customers (to properly cook animal meat or modify a certain dish) seriously and tried to adapt to it. The serving staff was attentive and friendly.

The menu unfortunately no longer fits to this rustic friendly place: fantasy (and ethically questionable) things like stuffed gooseberries and many meat/fish, without even mentioning the sweet or crooked used in a dish. Unfortunately, there are no simple dishes such as choucroute... with potatoes, polnta with ratatouille/leeks/red cabbage or vegetable plate on the menu. At a positive point we estimate the fact that the kitchen was taken seriously by the customers critique (to cook properly meat or change a certain teller) and tried to adapt to it. the personal was attentive and friendly.