Perfected artisanal craftsmanship and the highest expectations in quality and beauty – the elements behind the minimalistic elegance of ESPLANADE’s interior design, also form the basis for Silio Del Fabro’s gourmet cuisine. With passion, playful ease, and utmost precision, he crafts a modern interpretation of haute cuisine from market-fresh ingredients, blending classic French, Mediterranean, and Japanese influences, based on regional products from their own biodynamic agriculture. You can taste clearly structured and expertly combined flavours in each of his creations. Enjoy an arctic char with crispy fried skin, combined with mussels, cockles or razor clams or a perfectly poached veal filet with truffle jus. All this while seated at elegant dark-wood tables and velvet upholstered chairs. Silio Del Fabro serves exquisitely tasteful, yet subtly composed dishes.
Our executive chef says his style is “modern classicism”. The MICHELIN Guide reviewers praise Silio Del Fabro as being a “true talent”, who understands how to combine “the classics with a modern and Mediterranean influence” and to present his dishes “with a clear structure, rich sophistication and a wonderful balance.” Alongside these, we propose our guests selected wines from our very own vaulted cellar, in order to accompany the culinary flavours harmoniously.
Silio Del Fabro and his kitchen team are committed to the shared philosophy of sustainable culinary culture. "We aim to provide our guests with unforgettable moments at the highest level while also contributing to a better world." Thus, ESPLANADE sources fruits and vegetables daily from a Demeter-certified Bioland community in the region in which they hold a stake. By being an important and committed individual shareholder of Hof am Weiher AG which collaborates with over 70 nearby partner farms, ESPLANADE has ensured their survival - thereby preserving the old cultural heritage of traditional family farms. Other ingredients like fresh herbs come from the nearby urban farm Stadtbauernhof Saarbrücken. And starting last year, ESPLANADE has also adopted a beehive, providing guests with honey from sustainable beekeeping for a delightful start to the day.
"Sustainable action and delight are by no means mutually exclusive - rather they are a perfect symbiosis and a huge source of inspiration."
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.
Unsere wöchentlich wechselnde Plat du Jour bieten wir Ihnen von Mittwoch bis Samstag mittags (außer an Feiertagen) zusätzlich zu unserer Menukarte an.
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, 13.07.2025 – Sonntag, 27.07.2025
Closed
Mittwoch, 30.07.2025
Open again in the evening from 18.30
Sonntag, 19.10.2025 – Sonntag, 26.10.2025
Closed
Mittwoch, 29.10.2025
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
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.
When composing the wine list, we focus on selected wines from Burgundy, including the domaines François Carillon and Etienne Sauzet in Puligny-Montrachet. But also exquisite German vineyards like Rebholz from Palatinate, Laible from Baden or Bernhard Huber from the Kaiserstuhl. In terms of red, the list is completed with traditional Italian and Spanish wine-growing regions like Piedmont, Tuscany or Priorat.
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.
ESPLANADE Saarbrücken
Nauwieserstraße 5
66111 Saarbrücken
Boutique Hotel
+49 (0) 681 84 49 91 20
hotel@esplanade-sb.de
Two-Star Restaurant
+49 (0) 681 84 49 91 25
restaurant@esplanade-sb.de
ESPLANADE Saarbrücken
Nauwieserstraße 5
66111 Saarbrücken
Boutique Hotel
+49 (0) 681 84 49 91 20
hotel@esplanade-sb.de
Two-Star Restaurant
+49 (0) 681 84 49 91 25
restaurant@esplanade-sb.de