The story
Restaurant Opéra in Frankfurt am Main anchors its weekly rhythm around a celebrated brunch. Chef Johannes Ballmann places premium ingredients at the center of every plate and layers them with subtle Asian or Italian notes while keeping the food firmly rooted in local tradition. The menu shifts regularly to follow seasonal availability rather than following rigid templates. This approach ensures that familiar comfort meets unexpected precision in every serving.
Guests frequently order the Steak-Tatar vom Fassona Piemontese Rind, which chefs prepare live beside the table alongside crispy fries or toasted bread. The Wiener Schnitzel vom Milchkalb arrives golden and crisp, traditionally paired with lingonberries and either fried potatoes or potato salad. Vegetarian tables find equal attention through dishes like the Verrano Sellerie Tortelloni aged until tender and finished with chanterelles and vegan hollandaise. Sweet endings lean toward fruit-forward compositions such as the Kirsch Panna Cotta served with vanilla chantilly and chilled chocolate gelée.
Dining unfolds beneath the ornate high vaults and polished parquet floors of the historic Alte Oper building. The Schlemmer Atlas GreenSpoon certification reflects how the team sources vegetables, fruits, eggs, and baked goods within a seventy-five kilometer radius whenever possible. They run entirely on renewable electricity and district heating while standardizing reusable transport containers across their supply chain. The Sunday brunch menu draws steady crowds into these restored halls, while weekday visitors sample regional cheeses and concentrated sweet wines from Pfalz vineyards.
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In the magnificent historic foyer of the Alte Oper – with its ornate high vaulted ceilings and elegant parquet flooring – guests dine on, among other things, steak tartare, Wiener schnitzel, and veal knuckle. Great atmosphere!
Food products such as fruit, vegetables, baked goods, and eggs are sourced within a 75-kilometer radius, with a preference for purchasing certified organic foods. The company sources 100 percent renewable electricity and meets its heating requirements through district heating networks. Bulk containers, reusable crates, and largely plastic-free packaging are standard practice in logistics. Employees are offered permanent contracts, salaries that exceed industry standards, and flexible, family-friendly working hours. To facilitate evaluation, the company has appointed a sustainability officer and established a formal sustainability program.
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