WITH HEAD,
HEART & BELLY
A starred restaurant in Cologne - for Cologne
The special taste comes from cooking with love.
At biota, we take paths that not everyone takes and have the courage to use strong aromas. Regional products, sustainably produced. Through seasonal gathering, preserving and fermenting, we create unconventional flavors that create memories. Tradition and innovation are equal drivers in our open kitchen.
Eating becomes a memory and dinner an experience.
REGIONAL & SEASONAL
SUSTAINABILITY AS A DRIVEN SPRING
We dream of fully sustainable strene gastronomy. Hard to imagine today, but not impossible. That's why we do everything in our power to do business a little more sustainably every day. Short supply chains through local products. Waste avoidance and minimization up to zero waste. Cooperation with sustainable producers. Nose to tail or root to leaf, out of appreciation for the basic product. For us, naturalness and constant questioning of old structures are the way to a better ecological future.
ALL CONTROLS ON FULL THROTTLE
The kitchen of our chefs Sonja Baumann and Erik Scheffler is intuitive, powerful and delicious. True to their motto "Put your spoon in, be happy." They also make complex dishes accessible and understandable. Internationally inspired and regionally interpreted, as integrative as a modern Germany. A balanced but pregnant interplay of sweetness and acidity, a good level of spiciness and special aromas determine the taste of our dishes. It is not for nothing that our restaurant has been awarded a Michelin star since 2019 and our chefs are among the "100 Best Chefs Germany".
ALSO VEGGIE / VEGAN
VEGETABLES ARE OUR NORMAL
"Normal, vegetarian and vegan food", that's what we know. Not with us! Plant-based cuisine is our norm In our opinion, haute cuisine is no longer defined by pure product fetishism and the use of high-quality animal products. That's why it doesn't matter to us whether vegetarian, vegan, pescetarian or omnivorous. Everything has the same value here. So everyone can find their menu.
Whether out of curiosity or conviction, our vegetable-heavy menus know how to impress.
DRINK ACCOMPANYING
OUR SOMMELIER RECOMMENDS
What would food and service be without the right drink? Definitely a dry affair. No worries. Not with us.
We not only have one or two fine wines in our wine cellar, but also wines from south-east Europe and from classic wineries. You will look for a new world with us in vain. But we have a few bottles on offer from exciting, underestimated winemakers from all over Europe. Of course, you also have the opportunity to get a feel for our drinking range with a wine accompaniment. Or even treat yourself to a non-alcoholic drink accompaniment at the highest, artisanal level. Follow your own taste or let our sommelier advise you.
"Unconventional enjoyment with aspiration and thinking ahead in a casual setting."
The gourmet
