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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.

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 €

LUNCH 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
LUNCH MENU
45 €
from Tuesday to Saturday, only at noon
first course
main course
dessert
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
North Atlantic mackerel
cabbage from La Finca
grey shrimps from the North Sea
bottarga, combava
Guinea fowl from Julien's farm
squash, musterd condiment
roe deer from the Ardennes
burned onion, potato
entr'acte
fig leaf ice cream
honey, brown rhum
sweet treats
sourdough bread, raw milk farmed butter
DEUXIÈME ACTE MENU
95 €
from Tuesday to Saturday noon and evening
wine pairing
45 €
appetizers
North Atlantic mackerel
cabbage from La Finca
grey shrimps from the North Sea
bottarga, combava
Guinea fowl from Julien's farm
squash, musterd condiment
Liernu
season vegetables, lacto jus, oil of the time
scallops
Royal Belgian caviar, dashi of coral
roe deer from the Ardennes
burned onion, potato
entr'acte
fig leaf ice cream
honey, brown rhum
sweet treats
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