{"id":3844,"date":"2025-05-16T10:12:46","date_gmt":"2025-05-16T14:12:46","guid":{"rendered":"http:\/\/www.continentscondiments.com\/?p=3844"},"modified":"2025-05-16T10:12:46","modified_gmt":"2025-05-16T14:12:46","slug":"restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten","status":"publish","type":"post","link":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/","title":{"rendered":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Unfortunately, this restaurant has since closed its doors.<\/strong><\/p>\n\n\n<p><strong>BERLIN, Germany &#8211; Some say that the work of Paco Perez is closest to what was served at El Bulli. Chef Perez of Restaurant Cinco in Hotel Das Stue Berlin may not be as well-known as his mentors, the Adria brothers and Michel Gu\u00e9rard, but his resume still is staggering: A total of five Michelin stars, several years at El Bulli, six restaurants and a certain aura that creates intensely devoted fans. And for good reason.<\/strong><\/p>\n<p><em>In this series, C\u00e9dric Lizotte visits some of Europe\u2019s best restaurants. He shares his inside knowledge about the best places to sample the delights of some of the best chefs on the planet. Follow his gastronomical journey with the hashtag #CedricInEurope.<\/em><\/p>\n<p>The meal at Restaurant Cinco is a feast of 19 dishes. The wine pairings, too, are clearly over-the-top. The dining room is decorated with an imposing structure of copper pans accented by lighting, designed by Tom Dixon. Cinco is located in the superb hotel Das Stue, located in Berlin\u2019s lush Tiergarten Park.<\/p>\n<div id='gallery-1' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4500-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: The dining room\" aria-describedby=\"gallery-1-5854\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-768x512.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-1024x683.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-1920x1281.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4500-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-5854'>\n\t\t\t\tRestaurant Cinco: The dining room\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4353-2-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"101\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-101x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: Paco Perez and Cedric Lizotte\" aria-describedby=\"gallery-1-5855\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-101x150.jpg 101w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-203x300.jpg 203w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-768x1136.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-693x1024.jpg 693w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11-800x1183.jpg 800w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4353-2-444-11.jpg 1195w\" sizes=\"auto, (max-width: 101px) 100vw, 101px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-5855'>\n\t\t\t\tRestaurant Cinco: Paco Perez and Cedric Lizotte\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<h2><strong>Restaurant Cinco at Hotel Das Stue Berlin: A six-hour meal<\/strong><\/h2>\n<p>At Restaurant Cinco, eating is an adventure. From beginning to end, from handshakes to our after-dinner drink, this adventure lasted nearly six hours! So make sure you have plenty of time to fully enjoy this experience. With the amount of detail, work, foods, wines, techniques, and ingredients that go in to Chef Perez\u2019 producing such a gastronomical feat of acrobatics, it is impossible to describe each item. Here, then, are my favorite moments.<\/p>\n<h2><strong>Restaurant Cinco at Hotel Das Stue Berlin: Cocktails, appetizers<\/strong><\/h2>\n<p>For our aperitif, I&#8217;m surprised when I&#8217;m offered a craft beer from Munich. It is citrusy, and tastes at once tropical and floral. Not bad!<\/p>\n<p>Appetizers are called &#8220;cronut&#8221;, &#8220;bangkok&#8221; and &#8220;thai consomm\u00e9&#8221;. The thai dish is very salty, a Spanish\/Asian fusion with smoky umami. It awakens the senses! The cronut tastes nothing like the eponymous patisserie but rather like pumpkin pie \u2013 crisp, light, fatty and super sweet. I must confess, that I have no idea what went into the &#8220;bangkok&#8221; &#8212; it&#8217;s green, and tastes like frozen Rice Krispies with cucumber.<\/p>\n<p>The first food grouping is called &#8220;the garden&#8221;. The first bite combines garlic, ginger, peas, potatoes and piquillo peppers &#8230; and I have no idea what to think, other than the words &#8220;mashed potatoes, jelly and something earthy&#8221;. I&#8217;m sorry to say that words fail me&#8230; my palate is surprised!<\/p>\n<p>Then, a second dish is called &#8220;carrot&#8221;. The third dish combines cauliflower and beans. These dishes are served on a brown dish that recalls the furrows of a garden. It is adorned with leaves, edible flowers &#8230; and &#8220;earth&#8221; that tastes like chocolate graham! Impressive; surprising. These small bites are exciting and fun, but I quickly realized that the meal had not even begun yet!<\/p>\n<div id='gallery-2' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4365-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;bangkok&quot;\" aria-describedby=\"gallery-2-5856\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4365-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-5856'>\n\t\t\t\tRestaurant Cinco: &#8220;bangkok&#8221;\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4405-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;beans&quot; in collagen bouillon\" aria-describedby=\"gallery-2-5857\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4405-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-5857'>\n\t\t\t\tRestaurant Cinco: &#8220;beans&#8221; in collagen bouillon\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<h2><strong>Restaurant Cinco at Hotel Das Stue Berlin: The main event<\/strong><\/h2>\n<p>The first wine served for the seafood course is: Eigenart, Max M\u00fcller I (Sylvaner). It is extremely subtle, like the majority of the dishes we are served. An early favorite is representative of Chef Perez\u2019 past \u2013 three \u201cbeans\u201d of liquid \u2013 probably created using the spherification technique so popular in molecular gastronomy &#8212; served in a rich and sticky bouillon. The dish is delicate, delicious, full of flavor, yet subtle &#8212; the seasoning is kept to a minimum here. Superb!<\/p>\n<p>The second wine is Les Truffeaux Montlouis sur Loire, by Fran\u00e7ois Chidaine, 2010 (Chenin Blanc). This wine is exceptional, as if I was drinking flowers. It is light, subtle and delicate. Among the dishes served in this course, the shrimp is original and refined. Two small shrimp served with Thai basil shoots and just enough spice to identify the flavour of a tom yam without the hot peppers!<\/p>\n<div id='gallery-3' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4415-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: thai shrimp\" aria-describedby=\"gallery-3-5858\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-768x512.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-1024x683.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-1920x1280.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11-800x533.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-3-5858'>\n\t\t\t\tRestaurant Cinco: thai shrimp\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4423-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: tuna escabeche\" aria-describedby=\"gallery-3-5859\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4423-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-3-5859'>\n\t\t\t\tRestaurant Cinco: tuna escabeche\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4444-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-100x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: My table\" aria-describedby=\"gallery-3-5860\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-100x150.jpg 100w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-200x300.jpg 200w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-768x1150.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-684x1024.jpg 684w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11-800x1198.jpg 800w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4444-444-11.jpg 1767w\" sizes=\"auto, (max-width: 100px) 100vw, 100px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-3-5860'>\n\t\t\t\tRestaurant Cinco: My table\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Then, a third wine. Venta d&#8217;Aubert, Bajo Arag\u00f3n, 2013 (Grenache).<\/p>\n<p>My favorite dish of this sequence is the tuna escabeche. This is an extremely fancy version of a sardine escabeche: sushi-grade tuna with a translucent vinegar aspic. Japan met Spain, live in Berlin! Then, a little later, another superb performance: the &#8220;Benedictine egg&#8221;. Chef Perez\u2019 version is for fans of soft-boiled eggs. It is served almost raw and is incredibly rich. Fortunately, this decadent combination is not too salty, which allows it to blend remarkably with the wine.<\/p>\n<div id='gallery-4' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4462-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;Benedictine egg&quot;\" aria-describedby=\"gallery-4-5861\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-768x512.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-1024x683.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-1920x1280.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4462-444-11-800x533.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-4-5861'>\n\t\t\t\tRestaurant Cinco: &#8220;Benedictine egg&#8221;\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4467-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;Benedictine egg&quot;\" aria-describedby=\"gallery-4-5862\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-768x512.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-1024x682.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-1920x1280.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11-800x533.jpg 800w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4467-444-11.jpg 2042w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-4-5862'>\n\t\t\t\tRestaurant Cinco: &#8220;Benedictine egg&#8221;\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Next, the waiter suggests that I &#8220;do my own risotto&#8221;. It seems to be simple: take rice, add a poached egg and mix. But, surprise! The egg is actually a liquid sphere and the liquid inside tastes like parmesan. The rice is perfectly al dente. Superb, if a bit hipster.<\/p>\n<div id='gallery-5' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4478-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;Make your own risotto&quot;\" aria-describedby=\"gallery-5-5863\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4478-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-5-5863'>\n\t\t\t\tRestaurant Cinco: &#8220;Make your own risotto&#8221;\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>The fourth wine of the evening is a G\u00fcnther Steinmetz, Graacher Himmelreich, 2008 (Pinot Noir). Dry and pleasant, if nothing more remarkable. The next dish is a dish of &#8220;pigeon,\u201d served to look like a raw breast of pigeon. Surprise, there is no meat in this dish &#8230; is it beet?<\/p>\n<div id='gallery-6' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4487-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;Pigeon&quot;\" aria-describedby=\"gallery-6-5864\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4487-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-6-5864'>\n\t\t\t\tRestaurant Cinco: &#8220;Pigeon&#8221;\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4497-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"150\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-100x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: &quot;Pigeon&quot;\" aria-describedby=\"gallery-6-5865\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-100x150.jpg 100w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-200x300.jpg 200w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-768x1150.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-684x1024.jpg 684w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11-800x1198.jpg 800w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4497-444-11.jpg 1767w\" sizes=\"auto, (max-width: 100px) 100vw, 100px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-6-5865'>\n\t\t\t\tRestaurant Cinco: &#8220;Pigeon&#8221;\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>With desserts, a final wine: Winninger Uhlen Ausele, Mosel-Saar-Ruwer, by Reinhard &amp; Beate Knebel, 2005 (riesling). Very sweet, intense and beautiful. Then, dessert is a procession of tiny dishes. My favourite? A white chocolate hot dog. Condiments are jams. A bit gimmicky, sure, but nice all the same.<\/p>\n<p>A very last dessert? In a box with the same chocolate graham &#8220;earth&#8221; as before, a nose, a mouth&#8230; because Cinco refers to the five senses. Awesome!<\/p>\n<div id='gallery-7' class='gallery galleryid-3844 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4509-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: Chocolate hot-dog\" aria-describedby=\"gallery-7-5866\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-768x513.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-1024x684.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-1920x1282.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4509-444-11-800x534.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-7-5866'>\n\t\t\t\tRestaurant Cinco: Chocolate hot-dog\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/dsc_4516-444-11\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"100\" src=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-150x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Restaurant Cinco: Nose, mouth!\" aria-describedby=\"gallery-7-5867\" srcset=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-150x100.jpg 150w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-300x200.jpg 300w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-768x512.jpg 768w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-1024x683.jpg 1024w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-1920x1280.jpg 1920w, https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4516-444-11-800x533.jpg 800w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-7-5867'>\n\t\t\t\tRestaurant Cinco: Nose, mouth!\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<h2><strong>Restaurant Cinco at Hotel Das Stue Berlin: Conclusion<\/strong><\/h2>\n<p>I find it a bit difficult to explain exactly how I feel after the meal. This is obviously a luxury experience &#8212; out of the ordinary. But such a meal is not to be taken lightly. To truly appreciate it, it would help to be a bit of a gastronomy geek.<\/p>\n<p><strong>Cinco Paco Perez<br \/><\/strong><a href=\"http:\/\/www.das-stue.com\/en\/restaurants-bar\" target=\"_blank\" rel=\"noopener\">Hotel Das Stue<\/a><br \/>Reservations on Open Table: click here<br \/>Drakestra\u00dfe 1, 10787 Berlin Germany<br \/>+49 30 311 722-0<br \/><a href=\"mailto:5@das-stue.com\" target=\"_blank\" rel=\"noopener\">5@das-stue.com<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Unfortunately, this restaurant has since closed its doors. BERLIN, Germany &#8211; Some say that the work of Paco Perez is closest to what was served at El Bulli. Chef Perez of Restaurant Cinco in Hotel Das Stue Berlin may not be as well-known as his mentors, the Adria brothers and Michel Gu\u00e9rard, but his resume&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[108,151,81,163,82,10,61,11,154,86,115,88,22,164,29],"class_list":["post-3844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants-food","tag-cedricineurope","tag-berlin-en","tag-cinco","tag-cinco-paco-perez-en","tag-das-stue","tag-food","tag-food-porn-en","tag-foodie","tag-germany","tag-hotel-en","tag-michelin-star","tag-paco-perez","tag-restaurant-en","tag-tiergarten-en","tag-travel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten<\/title>\n<meta name=\"description\" content=\"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten\" \/>\n<meta property=\"og:description\" content=\"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/\" \/>\n<meta property=\"og:site_name\" content=\"The Fine Dining Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cedriclizottePRO\/\" \/>\n<meta property=\"article:author\" content=\"http:\/\/www.facebook.com\/CedricLizottePRO\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T14:12:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2544\" \/>\n\t<meta property=\"og:image:height\" content=\"1696\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cedric Lizotte\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@http:\/\/www.twitter.com\/CedrikLizotte\" \/>\n<meta name=\"twitter:site\" content=\"@CedrikLizotte\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cedric Lizotte\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/\"},\"author\":{\"name\":\"Cedric Lizotte\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/#\\\/schema\\\/person\\\/b0ac80ccf19c69634b5c69d957e21017\"},\"headline\":\"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten\",\"datePublished\":\"2025-05-16T14:12:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/\"},\"wordCount\":1021,\"commentCount\":1,\"image\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/DSC_4415-444-11.jpg\",\"keywords\":[\"#cedricineurope\",\"berlin\",\"cinco\",\"cinco paco perez\",\"das stue\",\"Food\",\"food porn\",\"foodie\",\"germany\",\"hotel\",\"michelin star\",\"Paco Perez\",\"restaurant\",\"tiergarten\",\"Travel\"],\"articleSection\":[\"Restaurants\"],\"inLanguage\":\"en\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/\",\"url\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/\",\"name\":\"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/DSC_4415-444-11.jpg\",\"datePublished\":\"2025-05-16T14:12:46+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/#\\\/schema\\\/person\\\/b0ac80ccf19c69634b5c69d957e21017\"},\"description\":\"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#breadcrumb\"},\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/DSC_4415-444-11.jpg\",\"contentUrl\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/DSC_4415-444-11.jpg\",\"width\":2544,\"height\":1696,\"caption\":\"Restaurant Cinco: thai shrimp\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/#website\",\"url\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/\",\"name\":\"The Fine Dining Blog\",\"description\":\"By Cedric Lizotte\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\\\/#\\\/schema\\\/person\\\/b0ac80ccf19c69634b5c69d957e21017\",\"name\":\"Cedric Lizotte\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g\",\"caption\":\"Cedric Lizotte\"},\"description\":\"Cedric Lizotte is a foodie travel blogger and the man behind continentscondiments.com\\\/thefinediningblog\",\"sameAs\":[\"http:\\\/\\\/www.continentscondiments.com\\\/thefinediningblog\",\"http:\\\/\\\/www.facebook.com\\\/CedricLizottePRO\",\"http:\\\/\\\/www.instagram.com\\\/thefinediningblog\",\"https:\\\/\\\/x.com\\\/http:\\\/\\\/www.twitter.com\\\/CedrikLizotte\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UChFZxQT-wq37-frvUMRqrgQ\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten","description":"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/","og_locale":"en_US","og_type":"article","og_title":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten","og_description":"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.","og_url":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/","og_site_name":"The Fine Dining Blog","article_publisher":"https:\/\/www.facebook.com\/cedriclizottePRO\/","article_author":"http:\/\/www.facebook.com\/CedricLizottePRO","article_published_time":"2025-05-16T14:12:46+00:00","og_image":[{"width":2544,"height":1696,"url":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg","type":"image\/jpeg"}],"author":"Cedric Lizotte","twitter_card":"summary_large_image","twitter_creator":"@http:\/\/www.twitter.com\/CedrikLizotte","twitter_site":"@CedrikLizotte","twitter_misc":{"Written by":"Cedric Lizotte","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#article","isPartOf":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/"},"author":{"name":"Cedric Lizotte","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/#\/schema\/person\/b0ac80ccf19c69634b5c69d957e21017"},"headline":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten","datePublished":"2025-05-16T14:12:46+00:00","mainEntityOfPage":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/"},"wordCount":1021,"commentCount":1,"image":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg","keywords":["#cedricineurope","berlin","cinco","cinco paco perez","das stue","Food","food porn","foodie","germany","hotel","michelin star","Paco Perez","restaurant","tiergarten","Travel"],"articleSection":["Restaurants"],"inLanguage":"en"},{"@type":"WebPage","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/","url":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/","name":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten","isPartOf":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#primaryimage"},"image":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg","datePublished":"2025-05-16T14:12:46+00:00","author":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/#\/schema\/person\/b0ac80ccf19c69634b5c69d957e21017"},"description":"Paco Perez might be doing what is closest to what was done for years at El Bulli. He creates masterful dishes at Restaurant Cinco at Hotel Das Stue Berlin.","breadcrumb":{"@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#breadcrumb"},"inLanguage":"en","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/"]}]},{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#primaryimage","url":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg","contentUrl":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-content\/uploads\/2015\/12\/DSC_4415-444-11.jpg","width":2544,"height":1696,"caption":"Restaurant Cinco: thai shrimp"},{"@type":"BreadcrumbList","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/restaurant-cinco-hotel-das-stue-berlin-chef-paco-perez-tiergarten\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.continentscondiments.com\/thefinediningblog\/"},{"@type":"ListItem","position":2,"name":"Restaurant Cinco at Hotel Das Stue Berlin: Chef Paco Perez In the Tiergarten"}]},{"@type":"WebSite","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/#website","url":"https:\/\/www.continentscondiments.com\/thefinediningblog\/","name":"The Fine Dining Blog","description":"By Cedric Lizotte","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.continentscondiments.com\/thefinediningblog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en"},{"@type":"Person","@id":"https:\/\/www.continentscondiments.com\/thefinediningblog\/#\/schema\/person\/b0ac80ccf19c69634b5c69d957e21017","name":"Cedric Lizotte","image":{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/secure.gravatar.com\/avatar\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c9c7109f1018587bf0292aa484d7d3960f3e36e4a7327fdca2d0059e6b31af45?s=96&d=mm&r=g","caption":"Cedric Lizotte"},"description":"Cedric Lizotte is a foodie travel blogger and the man behind continentscondiments.com\/thefinediningblog","sameAs":["http:\/\/www.continentscondiments.com\/thefinediningblog","http:\/\/www.facebook.com\/CedricLizottePRO","http:\/\/www.instagram.com\/thefinediningblog","https:\/\/x.com\/http:\/\/www.twitter.com\/CedrikLizotte","https:\/\/www.youtube.com\/channel\/UChFZxQT-wq37-frvUMRqrgQ"]}]}},"_links":{"self":[{"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/posts\/3844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/comments?post=3844"}],"version-history":[{"count":0,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/posts\/3844\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/media\/5858"}],"wp:attachment":[{"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/media?parent=3844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/categories?post=3844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.continentscondiments.com\/thefinediningblog\/wp-json\/wp\/v2\/tags?post=3844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}