A Cable Car Ride and a 2 Michelin-Star Dining Experience Combined: Opus V Takes Its Restaurant to the Skies for an Elevated Culinary Journey.
A restaurant awarded two Michelin stars and four Gault Millau toques offers an unmissable view from Palatinate to Odenwald, allowing guests to dine literally suspended in the air. But how is it possible? For the summer of 2023, Engelhorn Gastronomie, together with the Michelin-starred "OPUS V," has transformed some cabins of the "BUGA 23" cable car in Mannheim into exclusive pleasure capsules for the senses.
For safety reasons, however, the suspended gondolas do not have glass or porcelain. The high-altitude culinary trips depart from Luisenpark at 6:30 PM on selected dates in August and September. Additionally, guests do not have to disembark during dinner but can enjoy food, drinks, and the view for about 1 hour and 15 minutes, opting for the full menu at 205 euros (including Champagne) or a lighter option at 69 euros (with a complimentary aperitif). The evening concludes back at Luisenpark, where an exclusevely arranged Engelhorn lounge invites guests to end the gourmet experience with a drink. Here, Chef Dominik Paul serves a multi-course menu, delighting guests with his urban-inspired cuisine that remains connected to nature.
"We are very pleased that the Federal Horticultural Show is once again hosted in Mannheim, and we would like to contribute to providing visitors with an unforgettable experience at BUGA 23. That's why, together with our team, we developed the idea of cable car dinners as unique moments of pleasure," explains CEO Fabian Engelhorn.
Chef Dominik Paul's high altitude cuisine
Even at high altitudes, Paul remains true to his style. The chef, born and raised in Böblingen, completed his training in a restaurant in his hometown. His pivotal experience came at Le Pavillon, within the Dollenberg Schwarzwald Resort. Creativity, teamwork, motivation, precision, foresight, and a great passion for gastronomy are the cornerstones of his work in the kitchen. His cuisine is characterized by excellent ingredients and unconventional cooking techniques.
"Throughout the menu, we showcase our connection with the region, serving, for example, a cold turnip tea or using local chanterelles and cherries, combined with the best products from around the world," explains the chef awarded with two Michelin stars.
The Opus V team develops a culinary philosophy that fully absorbs the urban lifestyle, coupled with the beauty of wild nature. The kitchen team works with earth's produce and uses regional and seasonal ingredients to create modern and innovative dishes. The goal is to provide guests with a culinary journey that allows them to discover the excellent raw materials gifted by nature while demonstrating how, in their contrasts, they come together harmoniously in dishes carefully designed to elevate their flavors.
