The story
At The First in Blankenhain, chef Marcello Fabbri brings a distinctly Italian contemporary approach to fine dining. His five-course menus change regularly, always surprising with bold flavour combinations. The kitchen draws on Mediterranean traditions but also makes abundant use of regional ingredients – many grown in the restaurant’s own vegetable garden.
Fabbri is no stranger to Michelin recognition. In 2003, while head chef at the Anna Amalia restaurant in Weimar, he became the first chef in Thuringia to earn a Michelin star. After moving to The First in 2023, he achieved the same honour again the following year. The restaurant now holds one Michelin star for its high-quality cooking, a testament to Fabbri’s consistent craftsmanship.
Dinners unfold in a light-flooded conservatory, where guests can watch the show kitchen in action. The atmosphere is modern and welcoming, with outdoor seating available in warmer months. Each menu is paired with a wine journey curated by sommelier Thomas Stobbe, who selects bottles from across Italy – from South Tyrol to Sicily, including both classic names and lesser-known discoveries.
A typical meal might begin with baked langoustine, cauliflower, black garlic and shellfish vinaigrette, followed by artichoke tortelloni with winter truffle. A main course of braised Piedmontese veal cheek with carrot, Jerusalem artichoke and coffee shows the kitchen’s ability to balance richness with precision. Dessert, such as Amalfi lemon with almond and anise, closes the experience on a bright, aromatic note. A selection of Italian raw-milk cheeses is available as an optional extra.
The restaurant is open Tuesday to Saturday from 18:30. Reservations are recommended due to limited seating. Parking is available on site.
Recognition
Ambience
Details
History
High quality cooking
The tasting menu restaurant, featuring panoramic glass and views of the surrounding greenery, is part of the premium culinary offering at the golf resort. Chef Marcello Fabbri prepares a five-course meal, optionally accompanied by wines.
Concept Fine dining in Italian style at the Golfresort Weimarer Land. A five-course menu (cheese as an additional option). Culinary Style Chef Marcello Fabbri presents Mediterranean ingredients with complete authenticity, reminiscent of autumn. Gambero Viola (shrimp from Apulia) with a fig leaf, followed by a primo of Cappelletti (stuffed pasta) featuring pumpkin, goat cheese, sage, and saffron. Mackerel and octopus served with braised shallots and small Taggiasca olives. The main course features a tagliata of Fassona beef with porcini mushrooms, tomato oil, and peach. Classic and excellent! Wine Sommelier Thomas Stobbe primarily recommends Italian wines as pairings – ranging from Abruzzo to Sicily. Atmosphere A warm, cozy yet elegant ambiance in the winter garden. Conclusion A gastronomic journey to Italy!
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