The story
At the Boutique Hotel ESPLANADE in Saarbrücken, a new culinary chapter has opened with Le petit CINQ. This second restaurant brings a fresh, relaxed energy to the hotel's dining scene. Here, puristic internationality meets the joy of seasonal delights, and classic cuisine is reinterpreted in refreshing ways.
The kitchen is led by Head Chef David Wottke, a long-time cuisinier from the hotel's two-star Michelin restaurant. At just 26, he brings a playful sophistication and a deep curiosity to his work. His cooking is described as "soul food" in the truest sense—modern, timeless, and focused squarely on the products, their creative preparation, and the unique dining experience. Aesthetics, while present, never overshadow the taste. This commitment to creative, product-driven cuisine has earned the restaurant a Michelin Recommendation for 2026.
Wottke composes a new 3- or 4-course menu each week, surprising guests with ever-changing combinations. A standout feature is his dedication to crafting a full vegetarian alternative for every course, mirroring the aroma and complexity of the non-vegetarian dishes. This allows for a playful comparison of flavors and textures, sparking conversation at the table.
True to the ESPLANADE's philosophy, Le petit CINQ champions a sustainable culture of enjoyment. The kitchen relies on regional products, many sourced from the hotel's own biodynamic farm. This harmony of culinary creativity, love for the region, and sustainable values defines the modern cuisine served here. From a tartare of beef with quail egg to a warm chocolate cake with rum raisins, each dish is a testament to Wottke's ambition and skill.
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