NeoBiota

Tolerant, yet with a clear stance. Michelin-star cuisine without constraints or dress code. Respectful of traditions, enamored with modernity. Being omnivorous yet not missing animal products at all: seemingly opposite concepts effortlessly fuse at NeoBiota to create a distinctive and extraordinary casual fine dining experience. That’s precisely why breakfast is available into the afternoon—and Michelin-star cuisine in the evening.

NeoBiota shows you that you truly can have (almost) everything you could wish for. Whether vegan, vegetarian, pescatarian, or omnivore—you can enjoy highly creative cuisine that’s earned a Michelin star since 2019. While meat and fish options are definitely part of the menu, a plant-based focus is clearly discernible, often subtle enough so that no one misses anything.

Breakfast from morning to afternoon: also available as a three-course breakfast

Moving beyond the excessively used term “brunch,” at NeoBiota you’ll savor a vegan, vegetarian, or omnivorous breakfast brimming with ingenuity—from morning well into the afternoon. The innovative NeoBiota reinterprets familiar breakfast classics with unexpected creations such as generously topped sandwiches, waffles with modern twists, unconventional muesli and pancake variations, international delicacies like the Middle Eastern vegetable and egg stew Shakshuka, and local adaptations such as “Himmel un Ääd meets French Toast”, giving classic dishes a delightful Cologne twist.

If you join with more time and appetite, the three-course breakfast comes highly recommended—perfectly suited to late risers and those who prefer their breakfast at lunchtime. Complement this with hot coffee, a cocktail, or a small glass of wine. Sounds tempting, doesn't it?

Evenings: 4-, 6-, or 8-course Michelin-Star Dinner

For dinner, select between biotaOmnivore or biotaPlant-based options, featuring menus of 4, 6, or 8 courses, divided into Snacks/Greetings, Bread & Fat, Interlude, and Sweet Farewell. What stands out across all dishes is a boldness with flavors, distinctively balanced sweet-acidic accents combined with precisely calibrated spiciness. Thus, unconventional and intriguing flavor profiles emerge—equally inspired by tradition and innovation, leveraging diverse preparation, fermentation, and preservation methods.

Here’s one phrase often overheard by the NeoBiota team: “I never missed meat or fish at any time.” You’ll surely be curious what your own verdict will be after your visit.

A restaurant with a clear philosophy

At NeoBiota, basic ingredients receive the utmost respect. Hence, their concept revolves around using regional, sustainably sourced, and seasonally gathered produce to minimize delivery chains, waste, and embrace a zero-waste philosophy: fully utilizing ingredients from nose-to-tail or root-to-leaf. The suppliers are known personally and enthusiastically collaborate in the search for unusual regional products and culinary treasures.

The underlying goal: a better ecological future. For NeoBiota, this includes consciously valuing all dietary preferences equally—be it vegan, vegetarian, pescatarian, or omnivore—everyone finds their choice of dishes or menus, although emphasis remains firmly on plant-based products, looping us back to the commitment towards ecological progress.

Consistently contemporary—within all structures

NeoBiota’s fair and mindful mindset extends also into their working conditions: modern employment relationships, fair terms, and open, sincere interactions are standard. As a guest, you experience this through the relaxed, friendly atmosphere and notably praised service, placing you on first-name basis.

Incidentally, in biology “Neobiota” describes species-immigrants comfortably adapting to their new habitats. Likewise, chefs Sonja Baumann and Erik Scheffler symbolize exactly that—“Neobiota”: Cologne-by-choice with roots elsewhere, yet profoundly connected to the city.

Ambience: urban, natural, personal

An urban style coupled with a relaxed vibe describes NeoBiota’s atmosphere, defined by concrete and oak complemented by playful small details. The open, approachable spirit includes a glimpse into the kitchen from the counter, with the environment aesthetically reflecting the fusion of opposites and the notion of nearly-everything-is-possible-together.