NeoBiota

Closed due to relocation.Chef-patrons Sonja Baumann and Erik Scheffler propose fine dining cuisine in a modern and completely unpretentious restaurant with an open kitchen. In an enjoyably down-to-earth atmosphere, diners tuck into dishes that offer an unusual taste experience, with ingredients mostly sourced from the local area; some are even foraged by the chefs themselves. In the evening, as Biota, the restaurant proposes two seasonal set menus – omnivore or plant-based – composed of four, six or eight courses, featuring dishes such as pike-perch with mirabelle and seaweed or pointed cabbage and aubergine. As Neo it serves delicious breakfast options from 10am to 3pm.

Breakfast reinvented: a 3-course morning feast

• NeoBiota offers breakfast in Cologne that can be served as a three-course menu, available morning into the afternoon (10:00–15:00), with options à la carte or as a 3-course breakfast set. This is presented as breakfast like dinner, but earlier, and is marketed as Cologne's most exciting breakfast experience, a rare concept for a Michelin-starred restaurant.

Vegetable-first fine dining with root-to-leaf and zero waste

• The dinner concept is modern European, plant-based by default, with optional fish or meat on request; menus are vegetable-focused and rooted in a root-to-leaf philosophy. NeoBiota emphasizes sustainability with short supply chains, regional sourcing, nose-to-tail and root-to-leaf utilization, and a strong zero-waste mindset.

Open kitchen, Chef's Table, and private events: a transparent, intimate dining experience

• The restaurant features an open kitchen visible from the counter and offers an exclusive Chef's Table; it can host private events for groups of 12–26, with exclusive bookings for both breakfast and dinner. This combines Michelin-level cooking with a casual, transparent, and highly personal setting.

Signature Ingredients

• Seasonal local vegetables (root-to-leaf): The cornerstone of NeoBiota's plant-based, vegetable-forward kitchen. The restaurant sources seasonal produce from regional partners with short supply chains and a strong commitment to sustainability. The root-to-leaf philosophy emphasizes using vegetables to the fullest, ensuring that every part is valued to support a zero-waste approach. This signature focus places vegetables at the center of the menu, shaping flavor, texture, and presentation in a distinctly NeoBiota way.
• Fermented and preserved vegetables: A core technique that deepens flavor and extends the use of regional produce, aligning with NeoBiota's zero-waste ethos. Through fermentation and preservation, everyday vegetables are transformed into bold, multi-dimensional components that appear across their 4-, 6-, and 8-course menus, contributing to the restaurant's unique, vegetable-centric modern European cuisine.