Gästehaus Klaus Erfort

Rating: 18
Author: Gault&Millau

Mainzer Straße 95, 66121 Saarbrucken, Germany

18/20
Prestige Restaurant

BOOK

1 PHOTOS

Chef: Klaus Erfort
Cooking: French | Gastronomic | Vegetarian
Services: Access for people with disabilities | Private Parking | Terrace
Style: Romantic

Gault&Millau's review 2025

There are not many restaurants in Germany that have earned such a reputation for their cuisine as the Gästehaus Erfort and still celebrate it in such an elegant and cosmopolitan setting. The villa has plenty of space, the guests look out into the spacious garden, and the waiters – on this day there was an exclusively female team – were as efficient as they were friendly, without playing themselves into the foreground. The best thing to do is to order a glass of champagne quickly, followed by good, not even expensive Burgundy. The sandwich of filo pastry and foie gras with a cassis sphere was one of the highlights at the beginning, the perfectly crafted quark soufflé with rhubarb, vanilla and raspberry sorbet was the highlight of the sweet conclusions. In between were many very good and even better courses. The turbot with a caviar beurre blanc, for example, whose sauce was left at the table to the delight of the guest, including an extra spoon, to try pure. Completely different, but no worse, was the loup de mer in a bouillabaisse broth, in which a noticeable, but not oversized portion of saffron could be tasted; it was cooked in salt dough, shown at the table, then lifted out of the coat by the service manager. But two other courses showed Erfurt's skill and style even more clearly. The product-focused combination of Provençal asparagus and morels as well as the duck liver, a perfectly prepared terrine, served in a yoghurt coating. Sweetness could only be guessed at, while the yoghurt contributed a cool note, the liver congenially complementary note; the accompanying brioche showed great baking art, just as rye bread and olive ciabatta showed a class that was not self-evident even in this segment of gastronomy. Only with the lamb did we start to ponder, because the optimal degree of doneness for Pyrenean lamb (we learned the origin on request) had now been slightly exceeded. We would have liked the fillet and saddle to be juicier; crispy belly, rosemary jus and aubergine compote completed the course in a beautiful Mediterranean way. Mandarin and black tea formed dessert number one, the already mentioned soufflé (dessert number two) turned out perfectly, the petits fours were impeccable. Erforts à la carte classics – such as ramen – were not available on this holiday lunchtime, but at other times it is advisable to supplement the menu with this speciality or the langoustines cooked on sea salt.