Le petit CINQ at the Boutique Hotel ESPLANADE Saarbrücken

Welcome to Le petit CINQ, the new, second restaurant at the Boutique Hotel ESPLANADE Saarbrücken! Here, purist internationality meets the joy of seasonal delights, and classic cuisine is refreshingly reinterpreted. The newly appointed Head Chef David Wottke, a longtime Cuisinier of our two-star restaurant, embodies a relaxed yet sensuous aromatic cuisine with personal touches. His dishes appeal to both heart and soul, being modern and timeless at once: "Soulfood" in the best sense. It’s not the flawless aesthetics but the products themselves, their creative processing, and the unique culinary experience that are at the heart of David Wottke's culinary art. With playful sophistication and great experimental zeal, the 26-year-old creates weekly changing dishes that continuously surprise and delight guests.

Ambitious and courageous, David Wottke consciously embraces creative challenges at Le petit CINQ. Guests can not only choose between a newly composed 3- or 4-course menu each week but also enjoy these in vegetarian versions. With unconventional ideas and the highest standards, the Head Chef creates a vegetarian alternative for each course, which matches the flavor profile of its non-vegetarian counterpart. Often, the comparison between the menus and their vegetarian versions sparks lively conversations among guests.

Like the two-star restaurant ESPLANADE, Le petit CINQ is committed to the shared philosophy of sustainable culinary culture based on the use of regional products from our own biodynamic agriculture. Culinary creativity, love for the homeland, and sustainable values harmoniously come together here.

Le petit CINQ welcomes its guests from Sunday to Tuesday.

Menu de la semaine

Sunday, Monday, Wednesday
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

26.07. – 29.07.
Rindertatar

Rote Bete / Meerrettich

Ricotta Ravioli

(4-Gang)

Spinat / Trüffelnage

Gebratener Lammrücken

Kräuterkruste / Bohnen / Kartoffel

Zweierlei von der Schokolade

Waldbeerragout / Jivara

Petit Four
Vegetarische Variante
Bio Onsenei

Sauce Béarnaise / Brotchip

Ricotta Ravioli

(4-Gang)

Spinat / Trüffelnage

Risotto

Krause Glucke / Parmesan / Tomatennage

Zweierlei von der Schokolade

Waldbeerragout / Jivara

Petit Four
03.08. – 05.08.
Ceviche vom Lachs

Avocado / Rosa Ingwer

Hausgemachte Pasta

(4-Gang)

Lauch / Buchenpilze

Krossgebratene Entenbrust

Sellerie / Spitzkohl / Thymianjus

Tarte von der Bergamotte

Crème Fraîche / Vanilleeis

Petit Four
Vegetarische Variante
Tatar von der Avocado

Rosa Ingwer / Koriander

Hausgemachte Pasta

(4-Gang)

Lauch / Buchenpilze

Gebratener Serviettenknödel

Sellerie / Spitzkohl / Nussbutterschaum

Tarte von der Bergamotte

Crème Fraîche / Vanilleeis

Petit Four
24.08. – 26.08.
Gazpacho

Gemüse vom Hof am Weiher / Creme Fraîche

Dim Sum von der Garnele

(4-Gang)

Asiatisches Gemüse / Thaicurryschaum

Gebratene Maispoularde

Petersilienwurzel / Junger Lauch / Madeirajus

Délice von der Brombeere

Valrhona Schokolade / Crumble

Petit Four
Vegetarische Variante
Gazpacho

Gemüse vom Hof am Weiher / Creme Fraîche

Dim Sum von asiatischem Gemüse

(4-Gang)

Shiitake / Thaicurryschaum

Crottin de Chavignol

Petersilienwurzel / Junger Lauch / Trüffelschaum

Délice von der Brombeere

Valrhona Schokolade / Crumble

Petit Four
31.08. – 02.09.
Geflämmte Tranche vom Wildlachs

Gurkenvariation / Wasabi

Hausgemachte Gnocchi

(4-Gang)

Lauch / Trüffelnage

Gegrilltes Entrecôte

Grenaille Kartoffel / Sellerie / Portweinjus

Marillenknödel

Vanilleeis / Zimt

Petit Four
Vegetarische Variante
Mousse von griechischem Joghurt

Gurke / Wasabi

Hausgemachte Gnocchi

(4-Gang)

Lauch / Trüffelnage

Gegrillter Kräuterseitling

Grenaille Kartoffel / Sellerie / Pilzschaum

Marillenknödel

Vanilleeis / Zimt

Petit Four
07.09. – 09.09.
Tatar vom Reh

Rote Bete / Meerrettich

Gebratener Kabeljau

(4-Gang)

Spinat vom Hof am Weiher / Beurre Blanc

Krossgebratener Schweinebauch

Champagnerkraut / Kartoffel / Senfjus

Rüblikuchen

Frischkäse / Vanille

Petit Four
Vegetarische Variante
Tatar von der Roten Bete

Creme Fraiche / Meerrettich

Gebackener Blumenkohl

(4-Gang)

Panko / Beurre Blanc

Schneebällchen

Champagnerkraut / Sellerie / Pilzschaum

Rüblikuchen

Frischkäse / Vanille

Petit Four
14.09. – 16.09.
Carpaccio von der Ochsenherztomate

Burrata / Alter Balsamico

Risotto

(4-Gang)

Gegrillter Pulpo / Tomatennage

Gebratener Lammrücken

Wirsing / Pastinake / Thymianjus

Himbeer Pana Cotta

Vanille / Crumble

Petit Four
Vegetarische Variante
Carpaccio von der Ochsenherztomate

Burrata / Alter Balsamico

Risotto

(4-Gang)

Petersilie / Tomatennage

Gebratene Scheibe vom Blumenkohl

Wirsing / Buchenpilze / Beurre Blanc

Himbeer Pana Cotta

Vanille / Crumble

Petit Four
21.09. – 23.09.
Quiche Lorraine

Speck / Crème Fraîche

Kürbisgnocchi

(4-Gang)

Salbei / Champignon

Geschmorte Ochsenbacke

Kartoffelpüree / Glasierte Gemüse / Schmorjus

Warmer Schokoladenkuchen

Vanillesauce / Zwetschgenröster

Petit Four
Vegetarische Variante
Quiche Lorraine

Frisee / Crème Fraîche

Kürbisgnocchi

(4-Gang)

Salbei / Champignon

Gebratener Kräuterseitling

Kartoffelpüree / Lauch / Pilzschaum

Warmer Schokoladenkuchen

Vanillesauce / Zwetschgenröster

Petit Four
28.09. – 30.09.
Variation vom Rettich

Avocado / Limonenvinaigrette

Hausgemachte Pasta

(4-Gang)

Lammragôut / Trüffelschaum

Gebratener Seeteufel

Spinat / Kartoffel / Beurre Blanc

Délice vom Apfel

Cheesecake / Zimt

Petit Four
Vegetarische Variante
Variation vom Rettich

Avocado / Limonenvinaigrette

Hausgemachte Pasta

(4-Gang)

Pilzragout / Trüffelschaum

Pilz in Texturen

Spinat / Kartoffel / Beurre Blanc

Délice vom Apfel

Cheesecake / Zimt

Petit Four
Menu 69

(3 courses

Menu 87

(4 courses)

Business hours

Sunday, Monday, Wednesday
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

EXCEPTIONNELLEMENT AUSSI OUVERT

Samstag 19.07., Samstag 26.07.
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

Restaurant holidays:

10.08.2025 – 19.08.2025
closed

Sonntag, 24.08.2025
open again

02.11.2025 – 04.11.2025
closed

Sonntag, 09.11.2025
open again

Reservations

Reserve your table by phone, e-mail, online or WhatsApp.

David Wottke – Head Chef

Before David Wottke, born in 1998, took on the role of Head Chef at Le petit CINQ, he spent seven years as a Cuisinier at our two-star restaurant ESPLANADE, working alongside his long-time mentor Silio Del Fabro. David Wottke shares with the Chef de Cuisine and culinary director of the entire ESPLANADE the courage to explore new paths, a passion for regional products, and the highest standards for product quality. Additional commonalities include a love for the subtle cuisine of Japan, which serves as an important source of inspiration for both, and an unpretentious, honest, modern leadership style based on a harmonious and friendly kitchen atmosphere that is ambitious yet always warm. David Wottke's exceptional talent earned him the trust of his mentor early on, and since the beginning of his training, he has filled the role of Cuisinier alongside Silio Del Fabro. His appointment as Head Chef of Le petit CINQ also reflects the personal appreciation of his mentor Silio Del Fabro.

Logo and Name

The number “Cinq” is derived from the house number of the Boutique Hotel ESPLANADE Saarbrücken, where Le petit CINQ is located. The lettering “CINQ” intentionally breaks the rectangular frame – a nod to the floor plan of the Wilhelminian building – and suggests a deliberate departure from conventions to create new taste experiences. “Le petit” refers to the upscale yet casual bistro character, which is reflected in the casual, flowing handwriting that corresponds with David Wottke’s cooking style. The modified letter “N” in the “CINQ” logo symbolizes confidence and the freedom to be different, as well as the courage to pursue unique culinary paths and continually discover and create new things. The French spelling of the entire name emphasizes the proximity to France and the many guests from the neighboring country.