NeoBiota

Chef-patrons Sonja Baumann and Erik Scheffler propose fine dining cuisine in a modern setting. This is not your average meal, with the majority of the ingredients sourced from the local area and some even foraged by the chefs themselves. In the evening, as "Biota", the restaurant serves two seasonal set menus – omnivore or plant-based – composed of four, six or eight courses, featuring dishes such as barbecued Wagyu beef with peas, green pepper and watercress, or fava beans with nettle and potat

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