All chefs get inspiration from other chefs, from travels and life in general. Many chefs find their calls already during their childhood when several of them eat something they think is amazing, like Chef Patron Klaus Erfort who still considers his grandmother’s apple pancakes as his most moving culinary experience. We assume that the apple pancakes were something extraordinary since Klaus Erfort has become one of the best chefs in the world.

Klaus Erfort started his career as a professional chef in 1987 with an apprenticeship at Restaurant Thiel in German Saarland and since then the chef’s successes have piled on each other. The chef worked for Harald Wohlfahrt at his Schwartzwaldstube in Traube Tonbach among other restaurants before he became the Executive Chef of Restaurant Orangerie in Saarland. He also worked at Restaurant Imperial in Baden-Baden. Since 2002 Klaus Erfort has been running his own restaurant – GästeHaus – in Saarbrücken and his restaurant almost immediately became a success. Today GästeHaus is one of the restaurants in Germany with the most accolades.

Restaurant Manager and Head Sommelier Jérôme Pourchère has been at GästeHaus since it opened and he has known Klaus Erfort for many years. They have worked together since 1999 and the dynamic friendship & professional relationship between the two work perfect and result in a fantastic overall experience for the guests.

GästeHaus is located in Germany, but the influences from nearby France are heavy and you can expect to have a delicious contemporary haute cuisine. The main focus is on quality and it can mean that all ingredients do not come from the region unless the region offers the very best specific ingredient. The high quality awareness is a constant reminder and not just in the amazing cuisine. You will notice it the same second you arrive to the beautiful early twentieth century building and enter the crème white dining room with just 35 seats.

GästeHaus will give you a complete and fully satisfying dinner experience of the utmost quality from the very first amuse bouche with Gillardeau oyster and strudel rolls with sour cream and caviar to the Pastry Chef Ralf Hoffmann’s amazing desserts, like the dark chocolate with cherries and strudel leaves. Klaus Erfort is not even 40 years old and still he has already become one of the best chefs in the world – amazing!

Written by Andy