Sabero
Leende, Netherlands
⭐1 Star
The Experience
From Michelin Guide
The names Sonja and Nico Boreas have been synonymous with excellence on the Dutch fine dining scene for many years. Having decided to scale down their operation, they now invite you to this cosy restaurant located on the ground floor of their own home. The couple consistently demonstrate that their expertise is indisputable: in the case of hostess Sonja, she impresses with her wine list and the natural ease with which she works the room, providing service with a personal touch to each and every diner.Chef Nico's personalised cuisine and bold flavours leave a lasting impression. He has a knack for creating complex sauces and sets himself apart with his use of exotic seasonings. Sole fillets, for example, are accompanied by a jus infused with yuzu koshō and a beurre blanc with koji, which adds depth and vibrancy to the dish. Nico Boreas is a savvy chef who can bring out the best in any ingredient. Be sure to add the cheese cart to your set menu – you'll be glad you did. Sabero is, and always will be, a firm favourite!
Unique Things
From Visitor Experiences
Dining in the Chef's Home: Sabero is uniquely located on the ground floor of the owners' own home, creating an intimate and cozy atmosphere that differs from typical restaurant settings.
Fusion of Western and Asian Flavors with Exotic Seasonings: The cuisine at Sabero is notable for its bold, personalized dishes that blend Western and Asian influences, featuring complex sauces and exotic seasonings such as yuzu koshō and koji-infused beurre blanc, which add depth and vibrancy to dishes like sole fillets.
Commitment to Seasonal and Local Ingredients with Storytelling: The restaurant emphasizes using seasonal ingredients sourced locally, with the chef sharing anecdotes about the origins of the produce, fostering a connection between diners and the local community while ensuring freshness and excitement in the menu.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sabero in Leende are:
Sole fillets: Featured prominently in a signature dish where they are served with a jus infused with yuzu koshō and a beurre blanc made with koji. This combination adds depth, vibrancy, and a bold flavor profile to the dish, showcasing Chef Nico Boreas's skill in creating complex sauces and using exotic seasonings.
Yuzu koshō: A Japanese citrus chili paste used to infuse the jus accompanying the sole fillets, contributing a bright, spicy, and aromatic element that elevates the seafood.
Koji: A fermentation starter used in the beurre blanc sauce, adding umami richness and complexity to the dish, reflecting the chef's innovative approach to seasoning and sauce-making.
Goose liver, tuna, sea urchin roe, and ponzu: These ingredients appear in one of the amuses, highlighting the restaurant's use of luxurious and bold flavors to create an intense tasting experience.
Lacquered eel and eggplant: Another notable pairing mentioned in the menu, demonstrating the chef's skill in balancing textures and flavors with mild and rich components.
These ingredients are significant as they exemplify Sabero's culinary philosophy: personalized cuisine with bold, complex flavors, and an emphasis on exotic seasonings and refined techniques that bring out the best in each ingredient.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 7-course menu: €195
- 9-course menu: €245
Signature Dishes
- Sole fillets with yuzu koshō and koji beurre blanc: Not specified
- Cheese cart: Not specified