A key element in Solo’s kitchen is the Josper charcoal grill oven which allows fish and meat to keep their natural juices, thus retaining all their natural flavours. The idea of no-frills quality returns in everything Solo does. When it
comes to steak, the restaurant only works with high-quality Scottish Angus Beef. “We also prepare everything in-house, from the soups to the sauces – and the desserts,” says owner Willeke Bouricius. The pasta dishes are prepared by chefs from Naples and the pasta ‘alle vongole’ is said to be worth a detour.

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