Foodies looking for their next dining adventure should turn to Dutch master chef Angélique Schmeinck, owner of CuliArt, a restaurant that’s located in a hot air balloon. The chef has the space outfitted with counters to help her prep and serve beautifully-plated courses, all while diners-slash-passengers soar through the air.

Hot-air balloons are essentially huge ovens, and Schmeinck uses the vehicle to cook, using a pulley system that raises and lowers ingredients into the balloon’s hottest areas. Temperatures inside the balloon can rise to around 100 degrees Celsius, the perfect environment for cooking dishes like lobster, sea bass, and fowl.

After drinks, the first course that Schmeinck serves is often a seafood cocktail, followed by sea bass, once the balloon takes off. Diners eat one more course while flying, and are welcomed back on the ground with live music and dessert, making for an incredibly memorable experience that costs around $450 per person.