Neobiota - Cologne

In general youdinner wrote to load: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the sterling chefs sonja baumann and erik... read more In general youdinner wrote to load: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the sterling chefs sonja baumann and erik scheffler have made this question more often and show us on our exclusive evening dinner in their restaurant neobiota that the cakes “star cuisine” and “vegetarian” like “heaven and aead” fit together. I just want to experience or experience this, so I have a long time to book the evening. Finally, I have no prejudice, but it is always about the taste. environment that is quite small locally; it should not fit much more than 25 people into them. However, there are still a few seats on the road and also (especially for breakfast time, I guess a larger number of tables in a latte pink style. in the interior they sit on the small two tables, which can also be pushed together. we had a group with 8 and one with 6 people. sitting on the window has a view of the open kitchen – the others can see the door or the exit in the cellar well. cleanliness everything was well maintained sanitary the toilets are in the cellar – they already have to descend some steps and rise again. all the forces are extremely friendly and empathic. they like to give it out and try to fulfill all desires. each court has been explained and described in more detail. I should've taken up everything. because I didn't record, I can't pass on many information. this is especially true for snacks, greeting and sweet farewell. the card(s there are basically three menu options in the house: once with meat and fish, then vegetarian or even vegan. today youdinner had joined the fish and meatless dishes. the tasting snack snack snack snack snack snack there are four dishes with several small dresses. I could not remember the names and words; Even the small and larger taste differences I can no longer come together completely. the optics was great each time, the aromen were also diverse. greet viking musli here the pot with the viking musli has remained in my head. a bright cream and many sweet and criminal pieces – sometimes raw, sometimes cooked, sometimes fermented. all parts have kept my mouth. However, it became clear to me that today many “soft” and “groomed” directions come to bear. also sauces and creams played an important role. the game of acid, sharp and sweet appeared often. also later came as cutlery almost always “only” spoons and partly forks; but only once a knife for use. I already believe that the “Fleisch Fall” did not cause any problems; I barely missed it. but that there is nothing to bite, often confused me: spoon in, eat in mouth, taste short, watch the finish and swallow. I didn't know. hanfsaat with unripe strawberry, forest master bab schindler spicy ketchup gear 1 baby schindler is a zucht garden strawberry. the sorte was definitiw very aromatic, compact and not very sweet. on the plate was a ring of soft ingredients. in the inner was a sweet sauce. much was soft, some parts I could bite. it tastes – but I can't keep it. fluffy kohlrabi with spruce, piniennuss belugalinsenkaviar bande 2 of the teller reminded me of Nordic cuisine – probably because of the sprouts that were fermented. the kohlrabi was cut into tiny pieces, so I had a bit soft parts rather swallowed. at kohlrabi, I think of a sweet, but it's hard to bite – almost like a apple. the pine nuts are clearly present in taste. the dish was placed first without sauce and then poured into the second step, as in almost all. that was quite professional – but when pouring on I must always think of the master migruel calero who has done these hand movements unjustly in his time in the vendome. brot, butterbrei bierbrot as a beer there are chalk in neobiota mills; that was not served us (although I think I would have gotten a glass if I had asked. but the self-baked oftenwarme broth had as main ingredient and flavored more beaded from the brewery malzmühle in the teig. broth spreads this composition is probably served regularly as intermediate product. I had the brot tasted quite spicy, and the two onclined added more noteworthy. I could finally use my teeth to chew. they were already small “big moments”. carrots lapping with walnut, petersilie peppers truffle gang 4 with infusion in this dish was now an algeart an important part, the nuts should probably be back for a little bit crisp. the petersilie slightly roasted. the truffle consisted of unripe inlaid black nuts. again a quantity of liquid is poured on. new kartoffel with alge waldpfeffer gang 4 kartoffel (cut and sprue the kartoffel was cooked in the bowl. they remembered a pell kartoffel that is still browned in the pan. the taste was very pleasant. but also here the fruit was completely soft – how beautiful would have been a crunchy bratkartoffel for me. grilled mushrooms with watermelon, tomate, basilikum estragon gang 5 with soned grilled mushrooms – especially from the Krimson side – I have presented myself slightly crispy. also watermelon can be dehydrated and so let Latin work hard. but for me it was a bit too soft again. but to this band there were the knives! with spoons or forks the pieces were also easy to share. the cast sauce was dark brown this time and even a little thick liquid. with the broth together a fine taste. game: shorts shorts shorts shorts, the ice has promised me quite; it tasted, roasted cores and some cores on the piece and the small green leaves were even not soft. mais with sour ass, popcorn gurke band 6 in a posttable with an infusion formed a yellow sauce the underfloor – on it was a sturdy hard dark perhaps purple ice ball. on the top were now grilled mais grains and popcorn. a few blood-damped little decorated the whole thing. then a green sauce was poured – maybe gurke. So it was a sweet sweet home. sweet farewell sweeter farewell four small dishes, which had really sweet elements, formed the closure (a filled cookie, a baked ball, a leaf red bete. a stew that was covered with chocolate and cherry among it that had a juicy cream in the inner, is clear in memory (the photo to it, I was richer shade. also a “experience” as I almost only drink espresso or similar drinks and for years do not drink filter coffee – I also think it is not really missing. sommelier volker arndt delivered us with wine and soft drinks; he had placed some of his own, such as kombucha, a kind of tee and a limonade. And also the une were carefully selected and partly surprisingly in the aroma; only the Lambruso wine I could not win. large reserve brut nature juicy Kamptal·Schaumwein· green veltliner sauvignon blanc prestige befresser 2017 höfflin biowein fermented in the old barrqiue, then he rests a year in the barrel and is unfiltered. szent tamás percze furmint 2013 tokaj wein rinaldini lambrusco pjcol ross brut lambrusco spumante emilia (italia 100% lambrusco pjcol ross price ratio including aperitif, 6 gang menu, accompanying wine and drinks, mineral water and filter coffee was not completely overcrowded the price. fazit this now refers specifically to vegan or vegetarian. 5: the breakfast from morning to evening will continue from me 4 to 5 points. 4 The creativity of the kitchen keeps me in this house – but probably not vegan. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” date of the visit: 25.08.2022 – evening – 1 person (group 14 people are also my enjoyable experiences at [hidden link]

In general youdinner wrote to invite: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the sterneköche sonja baumann and erik s... read more In general youdinner wrote to invite: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the sterneköche sonja baumann and erik scheffler have already made this question more often and show us at our exclusive youdinner evening in their restaurant neo|biota, that the cakes “star cuisine” and “vegetarian” fit together like “Heaven und Ääd”.” I just want to experience that or experience that, so I have for a long time to hesitate to book the evening. finally, I have no prejudice, but it is always about the taste. ambiente that is locally quite small; it should not fit much more than 25 people into it. However, there are still a few seats to the street and also (especially for the breakfast time, I appreciate a larger number of tables in a latte pink style. Inside you sit on the small two tables that can also be pushed together. we had a group with 8 and one with 6 people. who sits on the window has a view to the open kitchen – the others can see the door or the exit into the cellar well. cleanliness everything was well maintained sanitary the toilets are located in the cellar – you already have to descend some steps and climb up again. service all the forces are extremely friendly and empathic. they like to give out and try to fulfill all desires. each court was therefore explained and described in detail. I should have had a tape to capture everything. because I have not recorded, I cannot pass on many information. this is especially true for snacks, greet and sweet farewell. the card(s there are basically three menu options in the house: once with meat and fish, then vegetarian or even vegan. many ingredients are used in parallel. today youdinner had put together the fish and meatless dishes for us. the tasting snacks snack snack snack snack snack there were four dishes with several little dresses. I have not been able to remember the names and ingredients; Even the small and larger taste differences I can no longer get together completely. the optics was great each time, the aromen were also diverse. Greetings Viking musli here the pot with the Viking musli has remained especially in my head. a bright cream and many sweet and criminal pieces – sometimes raw, sometimes cooked, sometimes fermented. all the parts have kept my mouth. it became clear to me, however, that today many “soft” and “fermented” directions come to bear. also sauces and creams played an important role. the game of acid, sharpness and sweetness often appeared. also later came as cutlery almost always “only” spoons and partly forks; but only once a knife for use. I already believe that the “falling flesh” did not cause any problems; I hardly missed it. but that there was nothing to bite, often confused me: spoons of pure, eat in the mouth, taste short, observe the finish and swallow. I didn't know that in this dense. hanfsaat with unripe strawberry, forest master babe schindler spicy ketchup gang 1 babe schindler is a zucht garden strawberry. the sorte was definitely very aromatic, compact and not very sweet. on the plate was a ring of soft ingredients. in the inner was a sweet sauce. a lot was soft, some parts I could bite. it tasted – but I can't stick it to it. fluffed kohlrabi with spruce, pine nuts belugalinsenkaviar gang 2 of the teller reminded me of Nordic cuisine – probably because of the sprouts that were fermented. the kohlrabi was cut into tiny pieces, so I had a bit soft parts rather just swallowed. at kohlrabi, I think of a sweet, but it is hard to bite – almost like a apple. the pine nuts are clearly present in taste. the teller was first placed without sauce and then poured into the second step, as in almost all. that was made quite professional – but when pouring on, I always have to think of the master miguel calero, who in his time in the vendome carried out these hand movements unjustly easily. brot, butter spread beer brot as beer there are in neobiota mills cereal; that was not served us (although, I think I would have got a glass too if I had asked for it. But the self-baked oftenwarme brot had as the main component and taster biertreber from the brewery malzmühle in the teig. brotaufstriche this composition is probably served regularly as intermediate. I had the brot tasted quite spicy, and the two onclined added more notes. I could finally use my teeth to chew. they were already small “great moments”. carrot lapping with walnut, petersilie pfälzer trüffel gang 4 with infusion in this dish was now an algeart an important part, the nuts should probably again provide for a bit crisp. the petersilie was easily fried. the truffles consisted of unripe inlaid black nuts. again a lot of liquid was poured on. new kartoffel with alge waldpfeffer gang 4 kartoffel (cut and sprue the kartoffel was cooked in the bowl. you were reminiscent of a pell potato, which is still browned in the pan. the taste was quite pleasant. but also here the fruit was totally soft – how beautiful would have been a crunchy bratkartoffel for me. grilled mushrooms with watermelon, tomate, basilikum estragon gang 5 with sauce grilled mushrooms – especially from the crimson side – I presented myself slightly crispy. also watermelon can be dehydrated and thus let relatiw work hard. but for me it was a little too soft again. but to this gang there were the knives! with spoons or forks the pieces were also easy to share. the poured sauce was dark brown this time and even a little thick liquid. with the brot together a fine taste. interplay: shorts shorts shorts the ice has quite promised me; it tasted to roasted kernels and some kernels on the piece and the small green leaves were even not soft. mais with sour ass, popcorn gurke gang 6 in a post-table with an infusion a yellow sauce formed the underfloor – on it was a relatiw hard dark perhaps purple ice ball. on the upper side were now grilled mais grains and popcorn. some blood-sampleed little ones decorated the whole thing. then a green sauce was poured on – maybe gurke. so it was a sweet sweet sweet home. sweet farewell sweeter farewell four small dishes, which had really sweet elements, formed the conclusion (a stuffed keks, a baked ball, a leaf of red bete. a stew that was covered with chocolate and among it cherry, who had a juicy cream inside, is clearly in memory (the photo to it I have been richer sweetheart. also a “experience” as I almost only drink espresso or similar drinks and have not been drinking filter coffee for years – I also think it is not really lacking. sommelier volker arndt supplied us with wine and soft drinks; he had put on some of his own as for example kombucha, a kind of tee and a limonade. and also the wee were chosen with care and partly surprisingly in the aroma; only the lambruso foam wine I could not win. large reserve brut nature jurtschitsch Kamptal·Schaumwein·Green veltliner sauvignon blanc prestige beenfresser 2017 höfflin biowein fermented in the old barrqiue, then he rests a year in the barrel and is unfiltered. szent tamás percze furmint 2013 tokaj white wine rinaldini lambrusco pjcol ross brut lambrusco spumante emilia (Italia 100% lambrusco pjcol ross price performance ratio inclusive aperitif, 6 gang menu, accompanying weine and drinks, mineral water and filter coffee was not completely overcrowded the price. Conclusion 3 – if it results; this now specifically refers to vegan or vegetarian. 5: the breakfast from morning to midday will continue to get from me 4 to 5 points. 4 The creativity of the kitchen will keep me in this house – but probably not vegan. (1 – certainly not again, 2 – hardly again, 3 – if it arises again, 4 – happy again, 5 – necessarily again – after “Kuechenreise” datum des visits: 25.08.2022 – evening – 1 person (group 14 people my enjoyable experiences are also at [hidden link]

We went to Neobiota on a Saturday night. We ordered the six-course vegan menu plus the wine pairing. In addition to the printed menu, you are brought a plethora... read more We went to Neobiota on a Saturday night. We ordered the six-course vegan menu plus the wine pairing. In addition to the printed menu, you are brought a plethora of amuses-bouches “greetings from the kitchen” in between some courses; turning your six-course dinner into something more akin to a twelve-course tasting menu. These in-between dishes are easily as delicious and almost as elaborate as the actual courses. Though clearly delicately prepared, they manage to somehow remain down-to-earth. Right out of the gate, I particularly enjoyed the bread foam Madeleine, one of those amouses-bouches. While that may sound somewhat pretentious, it was utterly delicious. At some point in the dinner, you are also served an entire mini loaf of freshly baked bread. That warm bread is so wonderful that you will be sad that you just got the one loaf. From the actual courses, I will remember the potato with smoked vegetables and linseed for a long time, as well as the meadowsweet. (They must scour half the country for some of these ingredients. Our dinner was brought to a close with sunroot ice cream served alongside oxalis and cranberries. An earthy yet light combination that ended the evening on just the right note. Though it doesn't need to end there as you will be offered a single origin coffee and a wide selection of interesting spirits. We tried the mountain hay spirit as well as a gentian spirit—both delicious. The restaurant is quite small and cozy. All staff are attentive, very affable, and knowledgeable. So from the food, to the drinks, to the atmosphere, it's just a pleasure to spend an evening at Neobiota. Everyone is very easy-going and relaxed making the experience almost casual. So in that regard, do not be deterred by their Michelin Star. Apparently they also have vegan options for breakfast, but we haven't tried those yet. On previous visit, I chose the non-alcoholic drink pairings which are just as exciting as the food. The sommelier seems to go to quite some lengths to invent and prepare unique drinks for that pairing. Overall, not a dinner you will have every other night but a wonderful and memorable experience for special occasions.

Incredibly delicious, relaxed atmosphere, totally sweet service <3, food incredibly creative. read more Incredibly delicious, relaxed atmosphere, totally sweet service <3, food incredibly creative.

Great restaurant! We go there at least once a year for the 3-course gourmet breakfast and love the concept of creating your own menu with slightly smaller porti... read more Great restaurant! We go there at least once a year for the 3-course gourmet breakfast and love the concept of creating your own menu with slightly smaller portions from the available dishes. You can get a Michelin-starred breakfast here for €35 per person; the deal is unbeatable and worth every cent. The atmosphere is relaxed and casual, and the staff is very friendly and accommodating. The highlight, however, is the food! The menu is updated several times a year and is always very varied and incredibly delicious. The dishes are carefully crafted with great attention to detail and are a delight every time. We will continue to come regularly and definitely recommend stopping by. Reservations are strongly recommended, at least 1-2 months in advance; the wait is worth it!