Michelin 2023 Zwei Sterne

Ihre ESPLANADE für zuhause

Ab sofort bieten wir Ihnen unseren Abholservice an. Wir sind freitags und samstags für Sie da.

Küchenchef Silio Del Fabro hat ein erlesenes Menu zusammengestellt, welches wir pre-cooked zur Abholung für Sie bereithalten. Dieses muss zuhause nur noch kurz erwärmt und mit wenigen, einfachen Handgriffen angerichtet werden. Bestellungen können online bis 22.00 Uhr abends für den Folgetag oder einen späteren Zeitpunkt aufgegeben werden. Die Abholung ist freitags zwischen 14.00 – 18.30 Uhr sowie samstags zwischen 10.00 – 13.00 Uhr möglich.

Two-Star Restaurant

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. He uses fresh regional market produce, adds to it a touch of passion, playful ease and utmost accuracy, and produces a modern interpretation of classic French Haute Cuisine with Mediterranean and Japanese influence. 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.” Our Maître sommelier, Jérôme Pourchère, proposes selected wines from our very own vaulted cellar, in order to accompany the culinary flavours harmoniously. The renowned restaurant guide describes him as “a passionate host and sommelier”, who personally guarantees an “outstanding service”.

01.01.24 – 14.01.24

Betriebs­ferien

Plat du Jour erst wieder am
Donnerstag 18.01.24 verfügbar.

18.01. (Donnerstag) – 20.01.24

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Tatar vom Saibling

Grüner Apfel / Korianderöl

Glasierte Lammhaxe

Cèmepolenta / Thymianjus

PETIT FOURS
25.01. – 27.01.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Carpaccio vom Pulpo

Kartoffel / Paprikacrème

Gnocchi Sardi

Ragôu Bianco / Staudensellerie

PETIT FOURS
31.01. – 03.02.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Hummerbisque

Dim Sum / Asiatische Aromen

Confit de Canard

Rotkohl / Grießklösschen

PETIT FOURS
07.02. – 10.02.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Tatar vom Kalb

Saiblingskaviar / Graubrotchip

Geflämmte Tranche vom Wildlachs

Safranrisotto / Beurre Blanc

PETIT FOURS
14.02. – 17.02.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Variation von der roten Bete

Räucheraal / Yuzugel

Glasiertes Bäckchen vom Iberico Schwein

Perlgraupen / Buchenpilze

PETIT FOURS
21.02. – 24.02.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Pochiertes Bio-Ei

Crèmespinat / Trüffelnage

Strudel von der Maispoularde

Spitzkohl / Sellerie

PETIT FOURS
28.02. – 02.03.

Plat du Jour

Menu 72

Wednesday – Saturday
(except on holidays)
Mittags ab 12.00 Uhr

AMUSE BOUCHE
Gebackene Praline vom Kalbskopf

Wintersalate / Pommery Senf-Vinaigrette

Médaillon vom Kabeljau

Champagnerkraut / Chabliscrème

PETIT FOURS
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Business hours

Wednesday – Saturday
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

Sunday, Monday and Tuesday are rest days

Restaurant holidays:

Monday, 01.01.2024 – Sunday, 14.01.2024
Closed

Wednesday, 17.01.2024
Open again in the evening from 18.30

Sunday, 28.04.2024 – Sunday, 05.05.2024
Closed

Wednesday, 08.05.2024
Open again in the evening from 18.30

Sunday, 04.08.2024 – Sunday, 18.08.2024
Closed

Wednesday, 21.08.2024
Open again in the evening from 18.30

Sunday, 27.10.2024 – Sunday, 03.11.2024
Closed

Wednesday, 06.11.2024
Open again in the evening from 18.30

Reservations

Reserve your table by phone, e-mail or online.

Guide Michelin Stern in rot. Die Datei ist ein Icon im SVG-Format.
Guide Michelin Stern in rot. Die Datei ist ein Icon im SVG-Format.
two MICHELIN Stars
Gusto Auszeichnung – 9 Pfannen. Die Datei ist ein Icon im SVG-Format.
9 skillets in the Gusto guide
Gault&Millau
Gourmet-Restaurant ESPLANADE – Tisch. Es zeigt im Vordergrund einen gedeckten Tisch im ESPLANADE Gourmet-Restaurant. Der Hintergrund ist unscharf und weitere Tische sowie grosse Fenster mit einem Ausblick ins Gruene sind darin zu sehen. Die Datei ist ein Foto im JPEG-Format.

Menu

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.

Silio Del Fabro – Executive Chef

Two-Star executive chef 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 executive chef 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.

Silio Del Fabro – Schwarz-Weiss-Foto. Das Bild zeigt Silio Del Fabro lächelnd während der Zubereitung in der Kueche. Die Datei ist ein Foto im JPEG-Format.
Jerome Pourchere – Schwarz-Weiss-Foto. Das Bild zeigt Jerome Pourchere lächelnd angelehnt an eine Wand. Die Datei ist ein Foto im JPEG-Format.

Jérôme Pourchère – Maître and Sommelier

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.

Wine list

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.

Hotelzimmer mit Champagner und Weinglaesern. Es zeigt im Vordergrund eine gekühlte Flasche Champagner mit zwei Weinglaesern auf einer dunklen Ablage. Im Hintergrund ist das Hotelzimmer unscharf zu sehen mit einem grossen Fenster mit Blick ins Gruene rechts im Hintergrund und einem Doppelbett mit Kissen auf der linken Seite. Die Datei ist ein Foto im JPEG-Format.
Chefkoch Silio Del Fabro auf dem Stadtbauernhof. Es zeigt Chefkoch Silio Del Fabro kniend auf einem Feld mit einer Ruebe in der Hand, die er begutachtet. Links neben ihm ist ein anderer Mann, der ihm zuschaut. Die Datei ist ein Foto im JPEG-Format.

© Oliver Raatz

Farm-to-table

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.