The First

Here are three unique or unconventional aspects of the Michelin-starred restaurant The First in Blankenhain:

1. Italian-Inspired Cuisine with Regional and Mediterranean Fusion
The First offers a distinctive five-course menu that blends Italian influences with classical and seasonal regional ingredients. Head chef Marcello Fabbri, who has a notable history of bringing Michelin recognition to the region, creates constantly changing compositions that combine Mediterranean flavors with products from his own vegetable garden. This fusion of Italian culinary tradition with local Thuringian produce is a hallmark of the restaurant’s identity.

2. The Dining Experience in a Light-Flooded Conservatory with Open Kitchen and Terrace
The restaurant is set in a bright, airy conservatory space with a partially open kitchen, allowing guests to observe the culinary process. In summer, diners can enjoy the delightful terrace, enhancing the sensory experience by connecting the meal with the surrounding environment. This architectural and spatial design adds an unconventional layer to the dining experience beyond just the food.

3. Expertly Curated Italian Wine Selection by Sommelier Thomas Stobbe
The First pairs its innovative dishes with a carefully selected wine tour featuring Italian wines from diverse regions such as South Tyrol and Sicily. Sommelier Thomas Stobbe offers a range of fresh whites, mature reds, elegant sweet wines, and sparkling options, emphasizing Italy’s vinicultural diversity and complementing the menu’s Mediterranean character. This focus on an Italian wine journey is integral to the restaurant’s concept.

These elements together create a Michelin-starred experience that is both rooted in Italian culinary heritage and enriched by local and seasonal influences, set in a uniquely inviting atmosphere.

The most honored or signature ingredients at the Michelin-starred restaurant The First in Blankenhain include:

• Excellent Italian produce: Head chef Marcello Fabbri emphasizes high-quality ingredients sourced from Italy, which form the foundation of his Italian contemporary cuisine, especially in his pasta dishes that are considered a highlight of the menu.

• Biodynamic vegetables: The restaurant incorporates biodynamic vegetables, which are grown using sustainable and holistic farming methods, enhancing the freshness and flavor profile of the dishes.

• Foraged plants and berries: These ingredients add unique, seasonal, and local flavors, contributing to the restaurant’s creative approach to traditional Italian cuisine with classical influences.

• Seafood from non-endangered species: The use of responsibly sourced seafood reflects the restaurant’s commitment to sustainability while delivering high-quality flavors in their dishes.

These ingredients are carefully selected to create a refined five-course menu that balances Italian inspiration with seasonal and sustainable produce, showcasing the chef’s skill in elevating classic flavors with fresh, premium components.