NeoBiota

The story

NeoBiota Köln: Vegetable-Led Modern European Fine Dining in Cologne

NeoBiota, at Pantaleonswall 27 in Cologne (Köln), is a modern European kitchen built around vegetables, and it holds a Michelin Recommended distinction for 2026. Chefs Sonja Baumann and Erik Scheffler run the kitchen, which serves a breakfast menu in the mornings alongside its dinner service.

Cooking from a garden outside the city

Much of the produce comes from a garden in Leverkusen, where more than 500 edible plants grow. The chefs pickle, ferment and dry a large share of it. The kitchen works plant-based by default and adds fish or meat on request. The fish comes from sustainable sources, and the meat comes from animal-friendly farming.

Dishes on the plate

The sturgeon with citrus and basil tastes subtly fresh. The asparagus, served with currant wood and sorrel, plays with acidity and smokiness. Dessert is made from dandelion and chicory and finishes deliberately bitter.

Wine pairings and the room

Sommelier Julian Grampp builds pairings that can be ordered with or without alcohol, drawing on a list of 350 selections. The room has a modern design, and restaurant manager Hanna Dischinger leads a warm team. Guests do not need to dress up. Der Feinschmecker rated the restaurant 3.5 in 2026, calling it contemporary fine dining with conviction. Private events are available from 12 guests, for up to 26 people.