Esplanade
Saarbrücken, Germany
⭐2 Stars
The Experience
From Michelin Guide
Once a school, this exceptionally refined building in the centre of Saarbrücken now houses a spruce little boutique hotel. At its heart is the chic, modern restaurant, where chef Silio Del Fabro combines classic and modern Mediterranean influences in his cuisine. His creations are extremely accurate and detailed, and the ingredients are top-notch. For example, there is a fantastic dish of veal sweetbreads done in two ways – a whole piece baked until crispy yet wonderfully creamy and tender in the centre, and finely seasoned; secondly, as a timbale made from a precisely soured, delicately aromatic veal farce with diced sweetbreads. Take the Signature set menu (five, six or eight courses) or order à la carte; at lunchtime, the plat du jour is interesting. Last but not least, experienced and charming service. The wine list revolving around France and Germany is a delight.
Unique Things
From Visitor Experiences
Three unique/unconventional aspects of Esplanade, Saarbrücken:
Location in a Former School Building Turned Boutique Hotel
Esplanade is housed in an exceptionally refined building that was once a school, now transformed into a boutique hotel. This unusual setting combines historical architecture with modern luxury, creating a distinctive ambiance for diners.Cuisine Fusion: Mediterranean, Modern French, and Japanese Influences
Chef Silio Del Fabro masterfully blends classic and modern Mediterranean influences with modern French cuisine and subtle Japanese touches. This fusion results in artistic presentations and complex flavor profiles that transform each meal into a memorable culinary journey.Signature Dish Technique: Veal Sweetbreads Prepared Two Ways
A standout dish exemplifies the restaurant’s precision and creativity: veal sweetbreads are served both as a whole piece—crispy outside yet creamy and tender inside—and as a timbale made from a delicately aromatic veal farce. This dual preparation showcases technical skill and innovative plating.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Esplanade in Saarbrücken are:
Veal sweetbreads: Featured prominently in a signature dish where they are prepared in two ways—one as a whole piece baked until crispy outside and creamy inside, and the other as a timbale made from a delicately aromatic veal farce with diced sweetbreads. This ingredient showcases the chef's precision and creativity in texture and flavor contrasts.
Locally sourced seasonal fruits and vegetables: Sourced daily from a Demeter-certified Bioland community and over 70 nearby partner farms, these ingredients emphasize sustainability and regional heritage. They form the foundation of the restaurant’s dishes, reflecting freshness and seasonality.
Fresh herbs from the nearby urban farm Stadtbauernhof Saarbrücken: These herbs contribute aromatic complexity and freshness to the dishes, supporting the restaurant’s philosophy of sustainable and local sourcing.
Honey from sustainable beekeeping: Provided by a beehive adopted by the restaurant, this honey is used to delight guests, likely in breakfast offerings or as a subtle sweetener in dishes, underscoring the commitment to sustainability and local produce.
These ingredients are significant as they embody the restaurant's commitment to classic French and Mediterranean culinary techniques, combined with modern, sustainable, and locally sourced produce, resulting in refined, detailed, and perfectly balanced dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Gourmet Menu: 7 Courses (€220), 9 Courses (€280)
- Chef's Table Experience: 12 Courses (€380), wine pairing available for €150
Signature Dishes
- Foie Gras: €45
- Wagyu Beef: €55
- Pan-Seared Scallops: €38