WITH HEAD , HEART & BELLY
Regionality and sustainability in Cologne
The special flavor comes from cooking with love.
At biota, we forge our own path and embrace bold flavors. We use regional products, sustainably produced. Through seasonal harvesting, preservation, and fermentation, we create unconventional flavor profiles that evoke memories. Tradition and innovation are equally important driving forces in our open kitchen.
This turns food into a memory and dinner into an experience.
Regional & Seasonal
SUSTAINABILITY AS A DRIVING FORCE
We dream of a completely sustainable fine dining experience. Hardly imaginable today, but not impossible. Therefore, we do everything within our power to operate more sustainably every day. Short supply chains through local products. Waste avoidance and minimization, aiming for zero waste. Collaboration with sustainable producers. Nose to tail and root to leaf, out of respect for the raw ingredients. Naturalness and constantly questioning old structures are, for us, the path to a better ecological future.
BaumScheff - All controls on FULL THROTTLE
Our chefs Sonja Baumann and Erik Scheffler's cuisine is intuitive, vibrant, and delicious. True to their motto "Just add a spoon, be happy," they make even complex dishes accessible and understandable. Internationally inspired and regionally interpreted, their dishes are as inclusive as modern Germany itself. A balanced yet pronounced interplay of sweet and sour flavors, a good level of spiciness, and distinctive aromas define the taste profile of our dishes.
It is no coincidence that our restaurant has been awarded a Michelin star since 2019 and our chefs are among the "100 Best Chefs Germany".
We think "Root to Leaf"
BECAUSE VEGETABLES ARE OUR NORMAL
"Regular, vegetarian, and vegan food" is what we're used to. Not with us! Plant-based cuisine is our norm. In our eyes, haute cuisine is no longer defined by pure product fetishism and the use of the highest quality animal products. Therefore, it doesn't matter whether you're vegetarian, vegan, pescatarian, or omnivorous. Here, everything has equal value. So everyone will find their perfect menu.
Whether out of curiosity or conviction, our vegetable-heavy menus are sure to impress.
Our sommelier recommends
Always the perfect wine pairing
What would food and service be without the right drink? Definitely a dry affair. Don't worry. Not with us.
We not only have a few fine wines in our cellar, but also wines from Southeast Europe and classic wineries . You won't find any New World wines here. However, we do offer quite a few bottles from exciting, underrated winemakers from all over Europe. Of course, you also have the opportunity to get a feel for our enjoyable range with a wine pairing. Or even treat yourself to a non-alcoholic beverage pairing of the highest, expertly crafted quality.
Follow your own taste or let our sommelier advise you.
"With their sustainable, top-class cuisine, Sonja Baumann and Erik Scheffler are providing impetus for a new, appreciative gastronomy."
Fallstaff
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WITH HEAD , HEART & BELLY
At Restaurant Neobiota, enjoyment doesn't necessarily have to include alcohol. The non-alcoholic beverage pairings are just as creative and well-thought-out as the menu itself: homemade compositions, ferments, infusions, and finely tuned flavors complement each course perfectly.
Instead of merely being a "substitute," a unique accompaniment emerges, complementing the cuisine, creating contrasts, and highlighting the character of the dishes – fresh, surprising, and anything but ordinary. Ideal for those who want to savor their food consciously without sacrificing depth and experience.
Give the gift of fine dining in Cologne
Is your next birthday coming up and you're once again clueless about what to give? Why not try our gift vouchers ? Whether for breakfast or dinner, a monetary voucher or a complete meal – with us, you're sure to make more than just Cologne's fine dining fans happy!
