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When the weather in the Netherlands is good, master chef Angelique Schmeinck fires up the stove and the burner of a cheery hot-air balloon, ready to serve up Dutch specialities while floating through the air. The CuliAir Hot Air Balloon Restaurant is nifty fitted out with space for Schmeinck’s mini kitchen and a dining area that accommodates up to 14 guests. Visitors sip champagne and enjoy a leisurely ride over sloping valleys and rugged snow-capped mountains, while Schmeinck preps and plates fresh meals. Like the balloon’s route, the menu is dictated by the season.

It features culinary treats crafted from fresh, local produce, like scallops with wine and mushrooms and a white chocolate and passion fruit mousse. The primary ballooning season is from April to September though there are trips in autumn and winter as well. Guests can choose a champagne breakfast at sunrise or multi-course dinner extending over four to five hours.

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