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Discover our philosophy
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Philosophy

SAN Sablon is the second child of the SAN family by chef Sang Hoon Degeimbre.

Around a bowl and a spoon, each restaurant shares a vision of a urban gastronomy, open-minded and treasuring products. Inside its Sablon cocoon, Valerio Borriero and his team introduce a refined and unique cuisine.

Each bowl questions a product, enlightens its savory range thanks to a smart combination of techniques and textures. Following the seasons and the gourmet rendez-vous, SAN Sablon cuisine is generous, passionate and thrilling.

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The team

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SANG HOON DEGEIMBRE

Since early 2019, Valerio Borriero is SAN Sablon’s chef. He writes what should be gastronomy in his mind : creative, savory and sustainable. Curious for products, heating techniques and fermentation, he is always looking for innovating, offering to his guests a brand new experience.

He is surrounded by a team of passionate people: Sachin Malhotra, Clément Meslin and Omar Bah.

THE TEAM

Rue Joseph Stevens 12
1000 Brussels
+32 (0)2 512 42 12
info@sansablon.be

We welcome you from Tuesday to Saturday between noon and 2 pm and from 7 to 10.30 pm. Closed on Sundays and Mondays.

Annual summer closure: from Tuesday 27 July to Saturday 14 August.
Annual winter closure: from Friday 24 December to Saturday 01 January.

I want to book a table

For further details, please leave us a message below. We will get back to you ASAP.

Menus

Here are our menus… Complete, varied and different.
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45 €

3 COURSES MENU

from Tuesday to Saturday, only at noon
80 €

PREMIER ACTE MENU

this menu is not served on Friday evening or Saturday evening
95 €

DEUXIÈME ACTE MENU

from Tuesday to Saturday noon and evening
3 COURSES MENU
45 €
from Tuesday to Saturday, only at noon
appetizers
first course
main course
dessert
petits fours
sourdough bread, raw milk farmed butter
PREMIER ACTE MENU
80 €
this menu is not served on Friday evening or Saturday evening
wine pairing
45 €
appetizers
gray sea bream
fermented pepper, fennel
smoked goat cheese
beet, blanche de namur
pollack
leek, cardamom
guinea fowl
carrots, ssamjang
entr'acte
panna cotta ricotta
squash puree, citrus
petits fours
sourdough bread, raw milk farmed butter
DEUXIÈME ACTE MENU
95 €
from Tuesday to Saturday noon and evening
wine pairing
45 €
appetizers
gray sea bream
fermented pepper, fennel
smoked goat cheese
beet, blanche de namur
pollack
leek, cardamom
langoustine
mushrooms from brussels, tagetes
guinea fowl
carrots, ssamjang
entr'acte
panna cotta ricotta
squash puree, citrus
petits fours
sourdough bread, raw milk farmed butter
Our producers near us: Nicolas Maréchal, belAkker, the garden from La Finca, UrbiLeaf, Royal Belgian Caviar from Turnhout, Jérôme Demeyer, Lothar Vilz, les champignons de Bruxelles, Boon brewery