OUR BAND OF HEROES
The loving, colorful bunch around Sonja Baumann and Erik Scheffler
Who we are? We NeoBiotas are quite a colorful bunch. Each a real type in their own right, but unbeatable in combination. Our restaurant is about emotion and heart. Personality and genuine hospitality create very special memories for us
Guests.
GET TO KNOW US
The minds behind the special star restaurant in Cologne
HANNA
Our restaurant manager
Hanna Dischinger is the heart and brain of our restaurant. She not only pulls all the strings and takes care of our guests and her team with warmth and humor, but also regularly unpacks the tool box and bakes the best cakes for her colleagues.
PEOPLE
Our sommelier
Our sommelier Volker Arndt. Just a lively guy, with a dry sense of humor, a touch of old leather and a lot of love for the vine. His expertise is an impressive cuvée of wine knowledge, coffee earthiness and alcohol-free finesse.
SONJA & ERIK
boss and boss
"Like the Lord, so it goes." This old saying couldn't describe our team more aptly. Sonja Baumann and Erik Scheffler are definitely not like the other children on the playground. That's exactly what makes them so unique. Walk with open eyes and a free spirit them forward, always striving to make the NeoBiota Experience even better and more memorable.
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Do you want to learn more about our bosses? Then this way!
HUMANITY AND FUTURE-ORIENTED GASTRONOMY
Personnel is probably the most important recourse in our industry today. This is not the only reason why we attach great importance to fair working conditions and open, honest cooperation.
A basic idea when opening our restaurant was to offer a contemporary employment relationship and to break with old, sick systems. Change happens on a small scale and we want to transform gastronomy from the inside out for future generations. But because we all want to give something back to the community, we support itstreet guard e.V. been providing meals for the homeless for years. For this purpose, we process partly written-off groceries from Cologne wholesalers into delicious food and thus also prevent food waste. Karma and sustainability go hand in hand.
