Chef-patrons Sonja Baumann and Erik Scheffler propose ingredient-forward, seasonal cuisine. The majority of the ingredients are sourced from the surrounding area, and some are even foraged by the chefs themselves. The food is predominantly vegan-vegetarian, with pescetarian and "omnivore" options available. In the evening, as Biota, they serve a set menu composed of four, six or eight courses, including dishes such as Eifel salmon trout with pepper and habañero or broad beans with nettles and potatoes. The house classic, "Viking muesli", is often served as an amuse-bouche. The wine list centres on organic, biodynamic and natural wines. The set menu is accompanied by a good selection of wines by the glass or alcohol-free drinks. The appealing space has a clean-lined, modern style; the terrace is also lovely. As Neo, they serve an enjoyable breakfast from 10am to 3pm.