The story
OPUS V holds two Michelin stars (2026) for its modern cuisine, served at O5, 9-12 in Mannheim, on the sixth floor of the Engelhorn building. Chef Dominik Paul cooks an international, product-led menu above the city.
Paul grew up in Böblingen and trained in a traditional local restaurant. He then moved to the Black Forest to work under Martin Hermann at the two-star Le Pavillon in the Dollenberg resort. When OPUS V opened in 2013, he joined the project as a young cook. His motto is Urban-Nature-Cuisine, built on regional and seasonal ingredients and a French-leaning, international style.
Der Feinschmecker describes red mullet with shiitake and verjus, scallops with Black Forest ham and kombu, and European perch with onion and cuttlefish. The current menus list roe deer consommé with quail egg, veal with Parmesan and horseradish, and zander with cauliflower and ice plant. Beef comes with sweet potato and teriyaki, and dessert is matcha, coconut and yuzu. There is a three-course evening menu and a six-course menu. A sommelière builds the wine pairing, with a full alcohol-free option.
The dining room is bright and minimal, with little decoration. In summer the large rooftop terrace looks over the city toward the sunset above the Palatinate. The Schlemmer Atlas gave OPUS V 4.5 Kochlöffel in 2026 and singled out these views. There is no dress code, dogs are welcome, and vegetarian or vegan menus can be arranged when you reserve.
Recognition
Ambience
Details
History
Excellent cooking
First five floors of fashion and design, then the sixth floor: High above the city, guests are treated to spectacular views. Dominik Paul offers an exceptional menu with six courses plus a cheese selection.
Concept The service features a highly curated and carefully selected beverage program, with a menu offering the perfect pour for every palate. Culinary Style Individual creations crafted from premium ingredients, alternating between French inspiration and international crossover influences. Urban-Nature-Cuisine is the culinary motto of Chef Dominik Paul. Red mullet is paired with shiitake and verjus, scallops are served with Black Forest ham and kombu (seaweed), and European perch is presented with onion and cuttlefish. Concept The service features a highly curated and carefully selected beverage program, with a menu offering the perfect pour for every palate. Ambiance The bright, attractively minimalist setting requires little to no decoration. Conclusion Creative fine dining for the highest standards.
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