NeoBiota

Tolerant, yet with character. Haute cuisine without constraints or a dress code. Honoring traditions, embracing modernity. Be an omnivore, yet miss animal products 0.0%—seemingly contradictory elements blend effortlessly at NeoBiota into a distinctive and unconventional casual fine dining experience. That’s why breakfast is served here until the afternoon—and gourmet dinners in the evening.

NeoBiota shows you that you really can have (almost) everything—and be allowed to have it. Whether you’re vegan, vegetarian, pescatarian, or omnivorous, you’ll enjoy highly creative cuisine. Meat and fish are also on the menu, but the plant-based focus is clearly evident—and often so subtle that no one feels like they’re missing out.

Breakfast from morning through the afternoon: also available as a 3-course breakfast

Beyond the overused term “brunch,” here you can enjoy a vegan, vegetarian, or omnivorous breakfast brimming with creativity. From morning through the afternoon. The cosmopolitan NeoBiota puts a fresh spin on classic breakfast dishes, serving up, for example, “generously” loaded open-faced sandwiches, waffles with a unique twist, unconventional muesli and pancake variations, international dishes like the Middle Eastern egg-and-vegetable stew shakshuka, or classics with a Cologne twist like “Himmel un Ääd meets French Toast.”

If you’re feeling extra hungry and have a little more time, we recommend the 3-course breakfast—especially if you’re a late riser or prefer breakfast for lunch. Pair it with a hot coffee, a cocktail, or a glass of wine. Sounds great, doesn’t it?

Evening: 4-, 6-, or 8-course Michelin-starred dinner

For dinner, choose between biotaOmnivor or biotaPflanzlich, with a choice of 4, 6, or 8 courses, categorized as Snacks/Appetizers, Bread & Butter, Interlude, and Sweet Farewell. What stands out in all the dishes is the bold use of strong flavors, a balanced and distinctive interplay of sweet and sour, and a pleasant spiciness—creating unconventional flavor profiles that draw equally from the equally important influences of tradition and innovation, as well as a wide variety of cooking, fermentation, and preservation methods.

By the way, the NeoBiota team hears one phrase quite often: “I didn’t miss meat or fish at any point.” So stay tuned to see what you’ll say after your visit.

A restaurant with a clear philosophy

At NeoBiota, the kitchen’s core ingredients are held in the highest regard: that’s why the concept includes: Selected ingredients come, for example, from Microgreens Brothers in Cologne-Ehrenfeld or Gut Clarenhof, and some are sourced through direct delivery channels. Depending on the season, ingredients the team has gathered themselves are also used. “Nose to Tail” and “Root to Leaf” principles support the most comprehensive use of food possible. The suppliers are well-known and dedicated, and together they also seek out new products and culinary rarities from the region.

The goal behind this is to use resources more consciously and reduce avoidable waste. At NeoBiota, different dietary preferences are given equal consideration: whether vegan, vegetarian, pescatarian, or omnivorous—the menu offers suitable dishes and meals, with a special focus on plant-based ingredients.

Consistently modern—in every aspect

NeoBiota’s fair and mindful approach extends to its personnel structures: a contemporary employment relationship with fair conditions and an open, honest atmosphere is standard here. As a guest, you’ll feel this in the relaxed, informal atmosphere and the highly praised, welcoming service.

By the way: In biology, “Neobiota” refers to introduced species that have become established in a new habitat. Head chefs Sonja Baumann and Erik Scheffler are also examples of such “neobiota”: Cologne residents by choice with roots elsewhere—and a genuine connection to this city.

Atmosphere: urban, natural, human

Urban in style, laid-back in attitude: that’s how you can describe the atmosphere at NeoBiota, with its predominant materials of concrete and oak and small, playful details. Part of the open and welcoming atmosphere is the view of the open kitchen from the bar. In this way, the ambiance aesthetically reflects the blending of contrasts and the idea that “almost anything is possible together.”