{"id":12324,"date":"2023-03-20T15:43:16","date_gmt":"2023-03-20T15:43:16","guid":{"rendered":"https:\/\/www.esplanade-sb.de\/?page_id=12324"},"modified":"2026-04-20T06:45:56","modified_gmt":"2026-04-20T06:45:56","slug":"restaurant-saarbruecken","status":"publish","type":"page","link":"https:\/\/www.esplanade-sb.de\/en\/restaurant-saarbruecken\/","title":{"rendered":"Two-Star Restaurant"},"content":{"rendered":"
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Two-Star Restaurant<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Perfected artisanal craftsmanship and the highest expectations in quality and beauty \u2013 the elements behind the minimalistic elegance of ESPLANADE\u2019s interior design, also form the basis for Silio Del Fabro\u2019s 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.<\/p>

Our executive chef says his style is \u201cmodern classicism\u201d. The MICHELIN Guide reviewers praise Silio Del Fabro as being a \u201ctrue talent\u201d, who understands how to combine \u201cthe classics with a modern and Mediterranean influence\u201d and to present his dishes \u201cwith a clear structure, rich sophistication and a wonderful balance.\u201d Alongside these, we propose our guests selected wines from our very own vaulted cellar, in order to accompany the culinary flavours harmoniously.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SUSTAINABLE CULINARY<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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 Saarbr\u00fccken. And starting last year, ESPLANADE has also adopted a beehive, providing guests with honey from sustainable beekeeping for a delightful start to the day.<\/p>

\"Sustainable action and delight are by no means mutually exclusive - rather they are a perfect symbiosis and a huge source of inspiration.\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Menukarte \u200b<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At ESPLANADE, you can design your own personal culinary experience entirely according to your individual preferences. Whether at lunch or dinner, choose freely \u00e0 la carte or let yourself be taken on a delightful culinary journey with our new MENU SIGNATURE (6-, 7-, 8-, or 9-course) or MENU RACINE in our two-Michelin-star restaurant.<\/p>

From Wednesday to Saturday, we additionally offer our guests a weekly changing PLAT DU JOUR <\/strong>at lunchtime \u2013 the perfect choice for an exquisite business lunch or a brief culinary escape.<\/p>

With passion, playful ease, and utmost precision, Chef de Cuisine Silio Del Fabro<\/strong> creates a modern interpretation of haute cuisine, blending classic French, Mediterranean, and Japanese influences \u2013 all based on regional ingredients sourced from our own biodynamic agriculture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Unsere w\u00f6chentlich wechselnde Plat du Jour bieten wir Ihnen von Mittwoch bis Samstag mittags (au\u00dfer an Feiertagen) zus\u00e4tzlich<\/strong> zu unserer Menukarte an.\u00a0<\/p>

F\u00fcr eine Kulinarische Auszeit im perfekten Zeitrahmen<\/strong><\/p>

Wir gestalten die Dauer Ihres Besuchs ganz nach Ihren W\u00fcnschen<\/strong> – sei es f\u00fcr einen Business-Lunch oder einen nur kurzen Moment kulinarischen Genusses. Geben Sie uns einfach vorab Bescheid – Ihr Men\u00fc servieren wir Ihnen dann gerne innerhalb von 45 Minuten. <\/strong><\/p>

Reservieren Sie Ihre kurze kulinarische Auszeit ebenso bequem online \u00fcber OpenTable<\/a><\/strong><\/u> und w\u00e4hlen Sie f\u00fcr eine verk\u00fcrzte Aufenthaltsdauer als Anlass “Gesch\u00e4ftsessen” aus.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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23.04. \u2013 25.04.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wachtelei \/ B\u00e9arnaiseeis<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kohlrabi \/ Kartoffel \/ Beurre Blanc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
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\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
29.04. \u2013 02.05.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Tatar von wilden Garnelen<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Edamame \/ Amalfi Zitrone<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\u201eBoeuf Stroganoff\u201c<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Rote Bete \/ Champignon \/ Cr\u00e8me Fra\u00eeche<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
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\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
06.05. \u2013 09.05.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Dim Sum vom Perlhuhn<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Gefl\u00fcgelconsomm\u00e9 \/ Lauch \/ Tr\u00fcffel<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
M\u00e9daillon vom Kabeljau<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Geschmorte Schlangengurke \/ Kartoffel \/ Pommerysenfschaum<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
13.05. \u2013 16.05.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Spargelschaums\u00fcppchen<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Gebeizter Lachs \/ Nussbutter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Gegrilltes US Entrec\u00f4te<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u201eSummer Roll\u201c \/ Kafirlimette \/ Chilijus<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
20.05. \u2013 23.05.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Bio Onsenei<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cr\u00e8mespinat \/ Tr\u00fcffelnage<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
B\u00e4ckchen vom Ibericoschwein<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Couscous \/ Orientalische Gew\u00fcrze \/ Perlzwiebel<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
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\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
27.05. \u2013 30.05.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Mousse von der Strauchtomate<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Basilikum\u00f6l \/ Pinienkerne \/ Focaccia<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Krosse Brust von der Maispoularde<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

B\u00e4rlauch \/ Spargel \/ Erbsen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>
<\/div>
\t\t
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\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
03.06. \u2013 06.06.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Plat du Jour<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Menu 72<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
(except on holidays)
Mittags ab 12.00 Uhr<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Vier Kleinigkeiten zum Aperitif<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
AMUSE BOUCHE<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Ceviche vom Seesaibling<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Ingwer \/ Rettich \/ Koriander<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Risotto von Niigata Koshihikari Reis<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sautierte Totani \/ Petersilien\u00f6l \/ Chabliscr\u00e8me<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
D\u00e9lices aus unserer P\u00e2tisserie<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
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\n\t\t\t
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\n\t\t\t\t
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\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Business hours<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday \u2013 Saturday
At noon from 12.00 p.m. |\u00a0 In the evening from 6.30 p.m.<\/p>

Sunday, Monday and Tuesday are rest days<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t
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\n\t\t\t\t
\n\t\t\t\t\t

Restaurant holidays:<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sonntag, 12.04.2026 \u2013 Sonntag, 19.04.2026
Closed<\/p>

Mittwoch, 22.04.2026
Open again in the evening from 18.30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
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\n\t\t\t\t
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\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sonntag, 19.07.2026 \u2013 Sonntag, 02.08.2026
Closed<\/p>

Mittwoch, 05.08.2026
Open again in the evening from 18.30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
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\n\t\t\t\t
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\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sonntag, 11.10.2026 \u2013 Sonntag, 18.10.2026
Closed<\/p>

Mittwoch, 21.10.2026
Open again in the evening from 18.30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Reservations<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Reserve your table by phone, e-mail or online.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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phone: +49 (0) 681 84 49 91 25<\/a>
email: restaurant@esplanade-sb.de<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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F\u00fcr Gruppen ab sechs Personen kreieren wir gerne ein auf Ihre kulinarischen W\u00fcnsche ma\u00dfgeschneidertes Menu. <\/span><\/p>

Reservierungen f\u00fcr Gruppen ab sechs Personen nehmen wir ausschlie\u00dflich telefonisch oder per E-Mail<\/b> entgegen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Silio Del Fabro \u2013 Chef de Cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Two-Star Chef de Cuisine Silio Del Fabro is one of the rising stars among Germany\u2019s 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 G\u00e4stehaus in Saarbru\u0308cken 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Unsere Weinkarte ist \u00fcber viele Jahre gewachsen und umfasst heute mehr als 1.200 Positionen. Wie das Haus selbst ist sie Ausdruck einer gewachsenen Identit\u00e4t: gepr\u00e4gt von Klarheit, Substanz und dem Anspruch, Gegens\u00e4tze in eine stimmige Balance zu bringen. Sie vereint eine sorgf\u00e4ltig kuratierte Auswahl aus den renommiertesten Weinregionen Europas und spannt den Bogen von klassischen Herkunftsweinen bis hin zu seltenen, gro\u00dfen Gew\u00e4chsen.Ihr Schwerpunkt liegt auf Deutschland, Frankreich, \u00d6sterreich, Italien und Spanien \u2013 L\u00e4ndern mit gro\u00dfer Weinbautradition und unverwechselbaren Terroirs. Pr\u00e4zise, mineralische Rieslinge stehen neben eleganten Burgundern, kraftvolle Rotweine neben mediterranen Spezialit\u00e4ten. So entsteht eine Auswahl, die die Vielfalt europ\u00e4ischer Weinkultur abbildet und zugleich einem klaren Gedanken folgt: Charakter, Herkunft und Stil sollen in jedem Wein sp\u00fcrbar sein.<\/p>

Seit 2025 verantwortet Head Sommelier Christian Pufahl die Weiterentwicklung der Weinkarte sowie der Wein- und alkoholfreien Begleitungen. Ein besonderes Augenmerk gilt dabei biologisch und biodynamisch erzeugten Weinen. Nachhaltigkeit, Respekt vor der Natur und ein verantwortungsvoller Umgang mit Ressourcen pr\u00e4gen die Auswahl ebenso wie der Wunsch, Weine mit lebendiger Struktur, nat\u00fcrlichem Ausdruck und klarer Herkunft in den Mittelpunkt zu stellen. So wird die Weinkarte zugleich Teil der ganzheitlichen Haltung, die die ESPLANADE in allen Bereichen pr\u00e4gt. Durch die bewusste Zusammenarbeit mit Weing\u00fctern, die nach \u00f6kologischen und biodynamischen Prinzipien arbeiten, f\u00f6rdern wir eine Entwicklung hin zu einem nachhaltigen Weinbau und geben authentischen Weinen Raum, ihre Herkunft unverstellt zu erz\u00e4hlen.<\/p>

Zugleich hat sich die ESPLANADE in den vergangenen Jahren einen besonderen Namen damit gemacht, gro\u00dfe und seltene Weine zu au\u00dfergew\u00f6hnlich gastfreundlichen Preisen anzubieten. Selbst Ikonen wie Roman\u00e9e-Conti sind bei uns nicht nur flaschenweise, sondern in ausgew\u00e4hlten F\u00e4llen auch glasweise mit Coravin erlebbar \u2013 eine Seltenheit, die au\u00dfergew\u00f6hnlichen Genuss in besonderer Weise zug\u00e4nglich macht.Dieses Konzept entwickeln wir konsequent weiter. Denn unser Ziel ist es, gro\u00dfe Spitzenweine nicht allein als Sammlerst\u00fccke zu verstehen, sondern als besonderes Genuss-Erlebnis. Au\u00dfergew\u00f6hnliche Gew\u00e4chse aus den bedeutendsten Weinregionen der Welt sollen nicht nur bewahrt, sondern vor allem probiert, entdeckt und erlebt werden k\u00f6nnen. So entsteht eine Weinkarte, die Tradition und Moderne, Herkunft und Haltung, Nachhaltigkeit und zug\u00e4nglichen Spitzengenuss auf besondere Weise miteinander verbindet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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 \u00e0 la carte dishes that are also characterised by Silio Del Fabro's subtly minimalist signature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Silio Del Fabro \u2013 Executive Chef <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Two-Star Chef de Cuisine Silio Del Fabro is one of the rising stars among Germany\u2019s 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 G\u00e4stehaus in Saarbru\u0308cken 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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J\u00e9r\u00f4me Pourch\u00e8re \u2013 Ma\u00eetre and Sommelier <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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J\u00e9r\u00f4me Pourch\u00e8re has been frequently awarded for his obliging nature and his empathic tactfulness, e.g., as \u201cGastgeber mit Charme 2014\u201d [charming host] by the Feinschmecker magazine or as \u201cMa\u00eetre d\u2019h\u00f4tel of the year 2014\u201d 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 Ma\u00eetre at G\u00e4stehaus 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, J\u00e9r\u00f4me Pourch\u00e8re is considered to be among the elite of the nation\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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When composing the wine list, Ma\u00eetre sommelier J\u00e9r\u00f4me Pourch\u00e8re focusses on selected wines from Burgundy, including the domaines Fran\u00e7ois 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, J\u00e9r\u00f4me Pourch\u00e8re 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00a9 Oliver Raatz<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Farm-to-table<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ESPLANADE sources its freshly picked seasonal vegetables from Stadtbauernhof Saarbr\u00fccken e.V., located at a linear distance of just two kilometres, in Saarbr\u00fccken\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Zwei-Sterne-Restaurant Perfektionierte Handwerkskunst und h\u00f6chste Anspr\u00fcche an Qualit\u00e4t sowie \u00c4sthetik \u2013 was das minimalistisch-feinsinnige Interieur der ESPLANADE auszeichnet, bildet auch die Grundlage der Sternek\u00fcche von Silio Del Fabro. Mit Leidenschaft,\u00a0spielerischer Leichtigkeit und gr\u00f6\u00dfter Akkuratesse\u00a0kreiert er aus marktfrischen Produkten eine modern interpretierten Haute Cuisine mit klassisch-franz\u00f6sisch, mediterranen und japanischen Einfl\u00fcssen, basierend auf regionalen Produkten aus eigener […]<\/p>\n","protected":false},"author":2,"featured_media":6202,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-12324","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nZwei-Sterne-Restaurant - ESPLANADE Saarbr\u00fccken<\/title>\n<meta name=\"description\" content=\"Im Zwei-Sterne-Restaurant zeichnen perfektionierte Handwerkskunst & h\u00f6chste Qualit\u00e4t sowie \u00c4sthetik die Sternek\u00fcche von Silio Del Fabro aus.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.esplanade-sb.de\/en\/restaurant-saarbruecken\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zwei-Sterne-Restaurant - 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