The story
Le petit CINQ is the second restaurant of the ESPLANADE boutique hotel at Nauwieserstraße 5 in Saarbrücken. The French kitchen earned 3 Kochlöffel from the Schlemmer Atlas in 2026.
Chef David Wottke cooks two menus that change every week. Each has three or four courses, and one of them is vegetarian. The Schlemmer Atlas places the restaurant among the refined tables of the hotel, alongside the house's two-star dining room. Guests who prefer a lighter sitting can look to the vegetarian option.
The hotel occupies a freestanding, listed Gründerzeit building from around 1890 on Max-Ophüls-Platz, in the Nauwieser district. Large glass facades face the square. The interior follows a mid-century design language, with reduced lines, hand-picked classics and warm materials chosen by Tanja Zimmer.
Recognition
Ambience
Details
History
Excellent cooking
Haute cuisine in an imposing late 19th-century building with large glass facades and views of Max-Ophüls-Platz in the city center. In the evening, Chef Silio Del Fabro serves five to eight breathtaking courses.
Concept Fine dining in a stylish design hotel in the Nauwieser district. Two tasting menus and a generous à la carte selection. Culinary Style Silio Del Fabro is a master of bold flavors, bringing classic aromas into an entirely new light. He serves vichyssoise in a contemporary way as an airy mousse, resting it on a rich oxtail coulis and garnishing it with caviar, potato cubes, and chive oil – visually stunning! He cooks Royal langoustines to perfection, served alongside a cucumber stuffed with tomato jelly and tatar, accompanied by a fruity tomato nage. Del Fabro's sauces are equally masterful, such as an aromatic port wine jus served with a crépinette made from Imperial quail, paired with curly kale, a savoy cabbage cannolo, and wild mushroom stuffing. Wine An excellent wine list and expert sommelier guidance; with a focus on German and Burgundian wines. Ambiance Stylish yet relaxed in a modern bistro style; features an aperitif terrace in the summer. Very friendly service. Conclusion High-caliber cuisine in a relaxed setting – a true culinary destination!
Refined gastronomy is also featured in the second restaurant of the upscale boutique hotel: Chef David Wottke serves two weekly-changing menus with three or four courses, one of which is vegetarian.
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