Perfected craftsmanship and the highest standards of quality and aesthetics – what distinguishes the minimalist, refined interior of ESPLANADE also forms the foundation of Silio Del Fabro’s Michelin-starred cuisine. With passion, playful ease and meticulous attention to detail, he creates a modern interpretation of Haute Cuisine from market-fresh produce, with classic French, Mediterranean and Japanese influences. Selected ingredients from agricultural partners in the region also find their way into his kitchen. He succeeds in bringing out flavours with great precision, structuring them clearly and combining them with skill. Whether Arctic char pan-fried until crisp on the skin, with bouchot mussels, cockles and razor clams, or veal fillet poached to perfection with truffle jus – the dishes that Silio Del Fabro has served to his guests at dark wooden tables with velvet armchairs are rich and light at the same time.
The chef describes his style as “modern classicism”. The inspectors of the MICHELIN Guide see Silio Del Fabro as “a true talent” who combines “classic cuisine with modern and Mediterranean influences”, and describe his dishes as “clearly structured, full of finesse and wonderfully balanced”. The dishes are accompanied by exquisite wines from the in-house vaulted cellar – more than 900 references that harmonise superbly with the culinary aromas.
“Indulgence and paying close attention to where our ingredients come from are by no means mutually exclusive – on the contrary, together they form a perfect symbiosis and a great source of inspiration.”
– Silio Del Fabro, Chef de Cuisine
Silio Del Fabro and his kitchen team are committed to a shared philosophy: culinary culture with conviction. “We want to give our guests unforgettable moments at the highest level while also bringing them closer to the origins of selected ingredients.” ESPLANADE therefore prefers to source seasonal fruit and vegetables from the Biolandcertified Hof am Weiher in Albessen, Rhineland-Palatinate. It is one of the largest individual shareholders in Hof am Weiher AG. The farm is a member of the regional Öko- Marktgemeinschaft Saar-Pfalz-Hunsrück, in which farms certified by Bioland and Demeter work together and market their produce jointly. Through its shareholding, ESPLANADE is involved in the farm’s further development and supports the diversity of regionally produced food. Other ingredients such as vegetables, fresh herbs and edible flowers come from the nearby Stadtbauernhof Saarbrücken (urban farm). ESPLANADE is one of its supporters and, as a founding member, has held its own harvest shares there since 2015.
At ESPLANADE, you shape your personal culinary experience entirely according to your own wishes. Whether at lunch or dinner, choose freely from our À LA CARTE selection, or let our new MENU SIGNATURE with 6, 7, 8 or 9 courses or our MENU RACINE take you on a delightful culinary journey at our two-star restaurant.
From Wednesday to Saturday, we also offer our guests our weekly changing PLAT DU JOUR at lunchtime – the perfect choice for an exquisite business lunch or a short culinary break. With passion, playful ease and the utmost precision, Chef de Cuisine Silio Del Fabro creates a modern interpretation of Haute Cuisine from market-fresh produce, with classic French, Mediterranean and Japanese influences. Selected ingredients from agricultural partners in the region also find their way into his kitchen.
Unsere wöchentlich wechselnde Plat du Jour bieten wir Ihnen von Mittwoch bis Samstag mittags (außer an Feiertagen) zusätzlich zu unserer Menukarte an.
Für eine Kulinarische Auszeit im perfekten Zeitrahmen
Wir gestalten die Dauer Ihres Besuchs ganz nach Ihren Wünschen – sei es für einen Business-Lunch oder einen nur kurzen Moment kulinarischen Genusses. Geben Sie uns einfach vorab Bescheid – Ihr Menü servieren wir Ihnen dann gerne innerhalb von 45 Minuten.
Reservieren Sie Ihre kurze kulinarische Auszeit ebenso bequem online über OpenTable und wählen Sie für eine verkürzte Aufenthaltsdauer als Anlass “Geschäftsessen” aus.
Wednesday – Saturday
At noon from 12.00 p.m. | In the evening from 6.30 p.m.
Sunday, Monday and Tuesday are rest days
Sonntag, 11.10.2026 – Sonntag, 18.10.2026
Closed
Mittwoch, 21.10.2026
Open again in the evening from 18.30
Reserve your table by phone, e-mail or online.
phone: +49 (0) 681 84 49 91 25
email: restaurant@esplanade-sb.de
Für Gruppen ab sechs Personen kreieren wir gerne ein auf Ihre kulinarischen Wünsche maßgeschneidertes Menu.
Reservierungen für Gruppen ab sechs Personen nehmen wir ausschließlich telefonisch oder per E-Mail entgegen.
Two-Star Chef de Cuisine Silio Del Fabro is one of the rising stars among Germany’s next generation of famous chefs. Throughout his career, the young man with deep roots in Saarland was trained by the true masters of his craft. Looking back, he was strongly influenced by his time with Helmut Thieltges, his most important mentor, at Waldhotel Sonnora in Dreis. After a short visit to Heinz Winkler and the Chiemgau region, Silio Del Fabro worked with Klaus Erfort at Gästehaus in Saarbrücken for six and a half years, of which he held the sous-chef position for almost four. In 2017, he became the Chef de Cuisine at ESPLANADE, which was awarded its first Star in 2018 and its second Star in 2021. In his spare time, Silio Del Fabro enjoys going fishing along the Saar river, where he loves to catch fresh zander.
Our wine list has grown over many years and today comprises more than 900 references. Like the house itself, it is the expression of an identity that has evolved over time: defined by clarity, substance and the aspiration to bring contrasts into harmonious balance. It brings together a carefully curated selection from Europe’s most renowned wine regions, ranging from classic regional wines to rare grands crus. Its focus lies on Germany, France, Austria, Italy and Spain – countries with a great winemaking tradition and unmistakable terroirs. Precise, mineral Rieslings stand alongside elegant Burgundies, powerful reds alongside Mediterranean specialities. Together they form a selection that reflects the diversity of European wine culture while following one clear idea: character, origin and style should be tangible in every wine.
Since 2025, Head Sommelier Christian Pufahl has been responsible for the further development of the wine list as well as the wine and non-alcoholic pairings. Particular attention is paid to organically and biodynamically produced wines. When selecting these wines, the estates’ working methods are taken into account alongside lively structure, natural expression and clear origin. Among the references are selected wines from producers who work according to organic or biodynamic principles and give their wines room to tell the story of their origin in an unadorned way.
At the same time, in recent years ESPLANADE has made a name for itself by offering great and rare wines at remarkably fair prices. Even icons such as Romanée-Conti can be enjoyed here not only by the bottle but, in selected cases, also by the glass thanks to the Coravin system – a rarity that lets guests experience legendary wines in a truly unique way. We are consistently developing this concept further. Our aim is to treat great wines not merely as collector’s items but as something to be savoured. The finest growths from the world’s most important wine regions should not only be preserved, but above all tasted, discovered and experienced. The result is a wine list that brings together tradition and modernity, origin and conviction – and makes exceptional wines genuinely accessible.
A refined synthesis of modern and classic cuisine. The Signature menu, with its choice of 5, 6, and 8 courses, embodies the repertoire of Silio Del Fabro's culinary creativity. The chef de cuisine blends a variety of locally sourced, seasonal market produce to create distinctly composed and perfectly complimentary courses. French, Mediterranean, and Japanese elements come together for an effortlessly light, yet remarkably flavoursome experience. In addition to the menu, guests can choose from the frequently revisited à la carte dishes that are also characterised by Silio Del Fabro's subtly minimalist signature.
Two-Star Chef de Cuisine Silio Del Fabro is one of the rising stars among Germany’s next generation of famous chefs. Throughout his career, the young man with deep roots in Saarland was trained by the true masters of his craft. Looking back, he was strongly influenced by his time with Helmut Thieltges, his most important mentor, at Waldhotel Sonnora in Dreis. After a short visit to Heinz Winkler and the Chiemgau region, Silio Del Fabro worked with Klaus Erfort at Gästehaus in Saarbrücken for six and a half years, of which he held the sous-chef position for almost four. In 2017, he became the Chef de Cuisine at ESPLANADE, which was awarded its first Star in 2018 and its second Star in 2021. In his spare time, Silio Del Fabro enjoys going fishing along the Saar river, where he loves to catch fresh zander.
Jérôme Pourchère has been frequently awarded for his obliging nature and his empathic tactfulness, e.g., as “Gastgeber mit Charme 2014” [charming host] by the Feinschmecker magazine or as “Maître d’hôtel of the year 2014” by Gault&Millau. At ESPLANADE, he has been courteously welcoming our guests since 2019 and has provided them not only with wonderfully harmonious wines to accompany their meals but also with marvellous insights into the world of fine wines. The long-standing Maître at Gästehaus Klaus Erfort started his career in 1993 with an apprenticeship as a chef at Restaurant Juliat in Annonay, France. A year later, he found his true calling and changed to the front of the house as part of the service staff at restaurant Jean-Marc Reynaud. Today, Jérôme Pourchère is considered to be among the elite of the nation’s best hosts and sommeliers. In addition to grape varieties, he is strongly interested in the wonders of nature as a whole and enjoys taking care of the plants in his private gardens.
When composing the wine list, Maître sommelier Jérôme Pourchère focusses on selected wines from Burgundy, including the domaines François Carillon and Etienne Sauzet in Puligny-Montrachet. But he also counts exquisite German vineyards like Rebholz from Palatinate, Laible from Baden or Bernhard Huber from the Kaiserstuhl as part of his favourite sources. In terms of red, the list is completed with traditional Italian and Spanish wine-growing regions like Piedmont, Tuscany or Priorat. Upon request, Jérôme Pourchère recommends a wine that suits each course of every menu. Once a guest asks for his opinion, he will more often than not, share one of his personal secrets derived from decades of professional experience.
© Oliver Raatz
ESPLANADE sources its freshly picked seasonal vegetables from Stadtbauernhof Saarbrücken e.V., located at a linear distance of just two kilometres, in Saarbrücken’s Almet. The farm engages in the sustainable production of food, practices solidarity farming and provides environmental education for children and adolescents. The owners of ESPLANADE are amongst its founding members, thus allowing executive chef Silio Del Fabro to address the agriculturalists with special requests such as growing a certain type of cress or edible flowers.