In OPUS V Tristan Brandt and his team produce sophisticated gourmet cuisine -– contemporary, without any trendy bells and whistles. Regional and seasonal produce form the basis of creative and authentic cuisine, skilfully complementing national and international ingredients. The highest precept: experimentation indeed, but the identity and taste of the produce should always remain. In so doing, the OPUS V team focus in particular on forging a confident association with their partners and suppliers, who they know personally and value: farmers, wine-growers, breeders, pâtissiers, bakers and cheese producers. OPUS V were awarded their 2nd Michelin Star in December 2016.