Imagine a restaurant that constantly changes altitude. One moment you are floating low, just above the cornfields, and the next you are at an altitude of two thousand meters, surrounded by clouds and silence. No sound disturbs the peace, except for the soft crackling of fire and the clinking of glasses. As the landscape glides by below you, the most refined dishes are served, accompanied by a perfect glass of wine. What sounds like a surreal dream is actually reality. Former Michelin-starred chef Angélique Schmeinck developed a unique concept with CuliAir : a restaurant in a hot air balloon ! Her signature cuisine, elegant and full of character, is served in a setting that no other restaurant can match. The result ? An experience that not only surprises guests, but stays with them forever, intense, unforgettable and life-changing.

The chef & team

The chef behind the unique restaurant concept of CuliAir, is Chef Angélique Schmeinck.  The driving force behind her work is the desire to be creative with what nature provides. Fresh vegetables, fragrant herbs, and spices form the foundation for endless flavor combinations. The joy of surprising and delighting guests with these creations became clear to her at a very young age. Although art school once seemed an option, she ultimately found her path in hospitality. At the age of fifteen, she discovered the kitchen as a place where creativity and craftsmanship come together. Ingredients became the material to work with, dishes the translation of skill and imagination. Her further development took shape in Switzerland and France, at renowned houses such as Troisgros, Guérard, and Stucki in Basel. There she built a solid technical foundation, but even more importantly, she experienced the culture of family-run establishments where passion, warmth, and hospitality are at the heart of everything.

The pursuit of offering guests not just a meal, but an unforgettable experience, became deeply embedded in her vision. What she also learned during that period is the importance of developing a personal signature. Great chefs distinguish themselves by deliberately choosing their own style. That insight is crucial in her own journey, which led to a distinctive culinary identity : firmly rooted in technique and craftsmanship, yet constantly nourished by curiosity, creativity, and the wish to offer guests something truly memorable. This also resulted in the fact that she was recognized as one of the only two female SVH Meesterkoks, the highest level of professional competence that someone can achieve in the hospitality industry in The Netherlands.

The team consists of the chef and two chefs who assist her with the mise-en-place. The total culinary team consists of seven people, who close work together with the chef to realize this unique culinary experience. For the balloon flights, Chef Schmeinck works together with two specialized balloon flight companies, each with their own crew responsible for the safety and execution of the flights. The chef owns two balloons herself and rents a third balloon if necessary.

Location & Concept

The location of this restaurant…is a hot air balloon. What once started as an impossible idea grew into what is perhaps one of the most extraordinary restaurants in the world. The chef worked at De Kromme Dissel, a Michelin starred restaurant in The Netherlands, for years, but her curiosity about creativity took her to Antwerp in Belgium, where she studied Creative Thinking Development. For her graduation project she had to realize a concept that initially seemed impossible. One day she saw a hot air balloon and wondered whether such a balloon is not just a giant oven of hot air. She got the idea to cook food in a balloon and to convert the basket into a restaurant. For her graduation project she realized this experiment. Three hot air balloons were tied together, fifty guests took their seats in the baskets and a three-course meal was served at an altitude of one and a half kilometers. Even though this was originally intended as a one-off project, it turned out to be too special to stop it. This was the trigger for the chef to start her company CuliAir.

Since then, it has grown into a concept that is both complex and unique. The smallest kitchen in the world, floating in the air, requires extreme precision and flexibility. Everything depends on the weather, the logistics are challenging, and the chef is surrounded by guests. That means cooking, organizing, and being the perfect hostess all at the same time. The preparations begin in a kitchen in her culinary gallery. There, the mise-en-place and sauces are made, carefully packaged and prepared for departure. Once in the air, the dishes are finished. In the basket, the chef often works alone, although on larger flights with multiple balloons, a second chef who has been specially trained for this concept, is also deployed.

Gastronomy & Cooking style

Cooking in a hot air balloon requires extreme precision and a special approach. The adventure makes guests more alert. Their senses are more acute than in a traditional restaurant. That is why the chef chooses dishes that are fresh, lively and elegant, with enough character to hold the attention. Heavy or dull flavors are avoided. The compositions must energize rather than tire. Her Michelin-starred background is clearly recognizable : balance, refinement and plenty of umami form the core. Fish in particular lends itself perfectly to the balloon. The low, constant heat ensures gentle cooking, while the baskets are hoisted to the warmest point in the balloon using a pulley. At about two-thirds of the height of the balloon, where the average temperature is 85 to 90 degrees, the fillets are slowly cooked. However, conditions are unpredictable : outside temperature, flight altitude and even the total weight of the passengers affect the heat in the balloon. Experience and intuition are therefore crucial to achieving perfect cooking.

The menus are seasonal, with a few fixed elements that keep coming back because the guests love them. The chef avoids overly complex or experimental combinations. Simplicity and focus are the guiding principles. She describes her style as technical minimalism : creating the maximum taste experience with as few ingredients as possible. A carrot, for example, can undergo multiple transformations : first fermentation, then marinating in miso, followed by drying gives a seemingly simple product unexpected depth and complexity. The strength of her dishes lies in their freshness, the tension between soft and crispy, and a clear focus on the main ingredient. Too many additions would only distract during the balloon flight. Products are carefully selected from regular suppliers and come from the immediate vicinity as much as possible. The result is a cuisine that is both pure and technically refined. Surrounded by nature and silence, these dishes have even more impact.

The experience

When we arrived at the spot where the hot air balloon would take off, the chef was already there to welcome us. An elegant table had been set up in the middle of nature, where the aperitif was waiting for us. In the glass was a sparkling Crémant de Limoux rosé: fresh, refined and the perfect start to what would be a truly exceptional evening. A few meters away, the balloonist was busy rolling out the balloon and preparing the basket. The chef greeted us warmly and introduced us to the other passengers. For most of them, it was their very first balloon flight, and the mixture of enthusiasm and slight tension was clearly palpable. While the final preparations were being made, the first course appeared: a refined melon salsa, finished with samphire, young goat’s cheese, vadouvan, seaweed and a delicate sesame crunch. Fresh, aromatic and perfectly balanced, a tasty prologue to the journey ahead. Suddenly, everything happened very quickly. The sound of the fire filling the balloon with warm air, the excitement in the basket and the moment the balloon lifted off the ground : an indescribable sensation. We took off from Apeldoorn, higher and higher, until the Veluwe stretched out below us like a vast carpet of green.

While we were still enjoying the view, the chef began to set up her air kitchen. An ingenious cooking setup had been created at the edge of the basket: gas burners, a compact worktop, bottles of wine stored in metal tubes to keep them cool. It was almost surreal : a gastronomic studio, floating between heaven and earth. And then something happened that no one will ever forget : the balloon rose into the clouds. Suddenly, we were completely surrounded by a white-grey veil, while the clouds slowly drifted past beneath us. A surreal spectacle, enhanced by the sight of our own shadows projected onto the cloud mass. A moment that truly silenced everyone. At an altitude of two thousand meters, lobster and langoustine were served, with Belgian endives and a light citrus mousseline. The refinement of the flavors, combined with the enchanting view, made this dish truly unique. The next dish was no less spectacular. Before departure, metal baskets containing Corvina fish had been secured inside the balloon. Halfway through the flight, when the fish was cooked to perfection with the hot air from the balloon, the balloonist lowered them using a pulley system. While the chef prepared vegetables on the gas stove, a dish of perch with an espuma of bouillabaisse aged for more than ten years was created. The presentation was refined, the flavors intense and the setting unsurpassed. While we were floating over the Veluwe with a glass of wine in hand, the chef then served a dish of lamb accompanied by lamb stew. On the ground, this would have been a culinary highlight, but here, between heaven and earth, it became an experience that was almost beyond comprehension.

The landing was soft and flawless, as if the evening should not be interrupted for a single moment. A beautifully set table awaited on the ground, illuminated by a warm lamp that created an intimate atmosphere in the night-time silence. In the tradition of the Montgolfier brothers, a ritual followed: the balloonist symbolically baptized each guest with burning grass, while the chef poured champagne, first over the guests’ heads, then into their glasses. The finale was a dessert that the chef has been perfecting for more than twenty years : a white chocolate crémeux with espresso, rhubarb, hibiscus, tarragon, bay leaf, orange, star anise and cinnamon. Complex, refined and downright delectable. As the last bites were enjoyed, silence reigned. Each guest tried to comprehend what had happened that evening : a rare interplay of gastronomy, nature and adventure. Everyone agreed this was not a dinner, it was a life-changing experience. A memory that will be cherished forever.

Service & Wine

As you are enjoying the experience in the basket of a balloon, everyone is standing next to each other. That also means that the chef is literally close to all the guests. So, it is very convenient for her to serve the dishes herself during the flight. Even though she needs to cook in difficult circumstances, still she sees literally everything that is happening in the basket and makes sure to help the guests with every need they have during the whole experience. For every two people, there is a tray with glasses, cutlery, napkins and a few snacks, supplemented with special wine bags so that guests can pour their own wine.

For the wine pairing, the team works with several sommeliers, who carefully taste and select the wines upfront. The wines we tasted were light and refined. Chef serves mainly Italian and French wines and likes the Languedoc region especially. Attention is always paid to balance, including alcohol content, to ensure the best possible experience.

Why go ?

Let us be brief : because it will change your life and create memories for a life time !

Dining in a hot air balloon is a surreal experience that excites from the very first moment. With a glass of wine in hand, you enjoy the most changeable and unique restaurant imaginable. The flight is constantly changing : sometimes the balloon floats low, almost touching the cornfields, then suddenly rises high, revealing a panorama of villages, rivers and vast landscapes and if you are lucky, even rising above the clouds. The dishes, carefully constructed and perfectly matched to this special setting, enhance the magic of the moment. The interplay of culinary refinement and the ever-changing surroundings creates a total experience that deeply moves you as a guest. We said it before : life-changing and a memory of a lifetime !