Restaurant Opus V Mannheim

  • New construction of a gourmet restaurant
  • O5, 9-12, 68161 Mannheim, Germany
  • 430 m²
  • 11.2013
  • engelhorn KGaA, Mannheim, Deutschland

Culinary symphony

The Opus V in Mannheim is a restaurant with unusual architecture, stylish interior and unique cuisine. "Opus V is much more than just a restaurant", says Richard Engelhorn, managing partner of the engelhorn group. "It is a setting for people interested in enjoyment, art and culture." The 2-star restaurant as stage and forum for cultural exchange is also represented by the two wall panels that are regularly redesigned by the Mannheim National Theater.

The Nordic-looking atmosphere above the city rooftops is otherwise open, simple and minimal: Natural materials, lots of wood and open space create an unusual and relaxed environment.

To achieve a pleasing room height it was necessary to demolish storerooms way up in the sixth storey of the main engelhorn building and remodel the space's outer envelope. The designers covered the facade with glass-fibre reinforced concrete, so it would blend with the rest of the engelhorn acc/es building. Refrigerators and other technical equipment were moved to the basement to make room for the entrance. A special challenge was the statics. Today, the space – refitted for a restaurant – rests securely on a completely new substructure of steel beams.

The restaurant is connected to the Kapuzinerplanken shopping street via a side street and has its own entrance. Guests reach the sixth floor via a staircase or lift, and walk past a glassed-walled, walk-in wine cellar where fine red and white wines are stored in their own, temperature-controlled zones. Just beyond a cluster of small, standing furniture and a lounge that is ideal for wine tasting or an aperitif, guests enter the restaurant, which seats about 50. The harmonious interior with its parquet floors, cherry wood furniture and brick walls immediately sets the tone for the enjoyment of culinary delights. Tables are arranged parallel to the panoramic windows and are complemented by ceiling panels of expanded metal in warm brown tones. The continuous parquet flooring and sliding glass elements open out to a six-meter wide passage, ensuring a smooth transition to the veranda. With room for another 50 guests, the inviting terrace – with its array of plants and herbs – is a green oasis in the middle of the city. On sunny days guests can take a seat and enjoy a wonderful view over the city squares of Mannheim and beyond.

Creative insights

Another highlight: the Chef's Table, a private room that shares a wooden wall with the kitchen; the wall can be slid aside on request for a direct view into the art of creative cuisine. Other visitors, too, can follow the goings on in the kitchen through a glass pane in the main dining room, where white volcanic stone meets beige walls and black tiles.

With its open design, Opus V is transparent, personal and interactive: You can appreciate the food preparation process with all your senses. This is where chef de cuisine Tristan Brandt and his team compose sophisticated menus – contemporary and without trendy frills. Regional and seasonal products form the basis of this creative and authentic gourmet cuisine, which is complemented skilfully with national and international ingredients. The first commandment: yes to experimentation, but preserve the identity and flavour of each ingredient. With that in mind, Brandt focuses first and foremost on building a relationship of trust with partners and suppliers – from farmers and breeders to winemakers and pastry chefs. Tristan Brandt went straight into fine cuisine following his training at the Land and Golf Hotel Stromberg. First came Schwarz – the restaurant in Heidelberg. Followed by Harald Wohlfahrt in the Schwarzwaldstube restaurant in Baiersbronn. During stays in Alsace and in Shanghai, Brandt developed his taste for modern and innovative cuisine with Asian influences and a French basis. Other career moves followed, including a stint on the MS Europa cruise ship. In August 2013 Tristan Brandt took the helm of engelhorn Gastro GmbH as chef de cuisine, and has been responsible for Opus V since its doors opened in November.

Company CEO Richard Engelhorn is taken with the new concept. In his opening remarks, he noted: "Our greatest pleasure is in sharing something extraordinary with others who recognize and appreciate our ideas, our attention to detail and the passion with which we pursue them". It is a passion that pays off for the city of Mannheim – enriched as it is by a culinary attraction.