Neobiota

General YouDinner wrote to the invitation: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? The Stars Sonja Baumann and Erik Scheffler have already asked this question more often and at our exclusive YouDinner Evening in their restaurant neobiota show that the words “star cuisine” and “vegetaric” like “heaven and Aea”. I just want to experience this, so after a long delay I booked the evening. After all, I have no prejudice, but I always care about the taste. Ambiente The restaurant is quite small; it should not fit much more than 25 people into it. However, there are still a few seats on the street and also (especially for breakfast time, I appreciate a larger number of tables in the shade pink style. Inside you sit on the small two tables that can also be pushed together. We had a group of 8 and one with 6 people. Who sits on the window has a view of the open kitchen – the others can easily see the door or exit into the cellar. Cleanliness Everything was well maintained The toilets are in the basement – you have to climb a few steps down and up. Service All powers are extremely friendly and empathic. You are looking forward to providing information and fulfilling all your wishes. Each court was therefore explained and described in more detail. I should've taken up everything. Since I have not made any records, I cannot pass on many information. This is especially true for snacks, greetings and sweet farewells. The map(s) There are 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 joined the fish and meat dishes for us. Snack Snack Snack Snack Snack Snack Snack Snack Snack Snack Snack Snack Snack On the way there were four plates with several small dishes. I could not remember the names and ingredients; Even the small and larger differences in taste do not completely coincide. The look was great every time, the flavors were also varied. Greetings Vikings Müsli Here the pot with the Viking Mousli has remained in my mind. A bright cream and many vegetables and herbal slices – sometimes raw, sometimes boiled, sometimes fermented. All parts kept my mouth shut. But it became clear to me that today many “soft” and “fermented” directions come to bear. Sauces and creams also played an important role. The game of acidity, sharpness and sweetness appeared often. Also later, when cutlery almost always came “only” spoons and partly forks; but only once a knife is used. I 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, food in the mouth, taste short, watch the finish and swallow. I didn't know that. Hemp seeds with unripe strawberries, forest master Mieze Schindler spice ketchup Gang 1 Mieze Schindler is a breeding garden strawberry. The variety was definitely very aromatic, compact and not very sweet. On the plate there was a ring of soft ingredients. Inside was a sweet sauce. Many things were soft, some parts I could bite. It tasted – but I can't keep it to ingredients. Flemmed Kohlrabi with spruce sprouts, pine nuts Belugalinsenkaviar Gang 2 The plate reminded me of the Nordic cuisine – probably because of the spruce that were fermented. The Kohlrabi was cut into tiny pieces, so I just swallowed some soft parts. At Kohlrabi I am thinking of a vegetables that is solid, but can also bite – almost like an apple. The pine nuts are clearly present in taste. As with almost all dishes, the plate was first placed without sauce and then poured into the second step. This has been done professionally – but when pouring I must always think of the master Miguel Calero, who did these hand movements unjustified in his time in the Vendome. Bread, Butterbrei Beer Bread As beer there are in the NeoBiota Mill Kölsch; that was not served us (although I think I had a glass if I had asked. But the self-baked low-fat bread had as main ingredient and flavor beer from the malt mill brewery in the dough. This composition is usually used as an intermediate. The bread tasted quite spicy and the two spreads added more notes. Finally, I could use my teeth for chewing. There were already small “fortunate moments”. Carrots Lappentang with walnut, parsley Palatinate truffle walk 4 with spout In this dish, an algae was an important part, and the nuts should be a bit crisp. The parsley was slightly fried. The truffles were probably made from unripe inlaid black nuts. Here too, a lot of liquid was poured on. New potato with Alge Wooden Pepper Gang 4 potato (cut and spruce The potato was boiled in the bowl. Their appearance was reminiscent of a pell potato that was finally browned in the pan. The taste was very pleasant. But here too, the fruit was completely soft – how beautiful would have been a crunchy roast potato for me. Grilled mushrooms with watermelons, tomatoes, Basilikum Estragon Gang 5 with sauce Grilled mushrooms – especially from the herbal side – I have presented myself slightly crispy. Watermelons can also be dewatered and thus have a relatively solid action. But for me it was a little too soft again. But there were the knives to this band! With spoon or fork, the pieces were also easy to share. This time the cast sauce was dark brown and even slightly viscous. With bread together a beautiful taste. Interplay: Pumpkin ice pumpkin ice cream The ice was promised to me; it tasted like roasted cores. And some cores on the piece and the small green leaves were not even soft. Corn with Sauerampfer, Popcorn Gurke Gang 6 Dessert with Infusion A yellow sauce formed the ground – on it was a relatively hard dark perhaps purple ice ball. On the top were now grilled corn grains and popcorn. Some blood atmospheres decorated the whole. Then a green sauce was poured – maybe gurke. So it was a sweet vegetable dessert. Sweet farewell Four small dishes that had really sweet elements formed the conclusion (a filled cookie, a baked ball, a leaf of red prayer. A stew that was covered with chocolate and among them cherries that still had a juicy cream inside is clear in my memory (the photo I have dared.) Also a “experience” because I almost only drink espresso or similar beverages and haven’t had a filter coffee for years – I don’t really believe it now. Beverages Restaurant Manager Sommelier Volker Arndt delivered us wine and soft drinks; He had used some himself, like Kombucha, a kind of tea and a lemonade. And the wines were also carefully selected and partly surprising in the aroma; only the Lambruso sparkling wine I couldn't win. Grossreservat Brut Nature Jurtschitsch Kamptal·Schaumwein· Green Veltliner Sauvignon Blanc Prestige Bee eater 2017 Höfflin Biowein fermented in the old Barrqiue, then rests one year in the barrel and is unfiltered filled. Szent Tamás Percze Furmint 2013 Tokaj White Wine Rinaldini Lambrusco Pjcol Ross Brut Lambrusco spumante Emilia (Italy 100% Lambrusco Pjcol Ross Price Performance Ratio Included Aperitif, 6 course menu, accompanying wines 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: 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 – when it comes back, 4 – again happy, 5 – necessarily again – after “Kuechenreise” Visiting date: 25.08.2022 – evening – 1 person (group 14 persons) My experiences are also on [here link]

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general youdinner wrote on the invitation: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the stars sonja baumann and erik scheffler have made this question more often and show us at our exclusive dinner evening in their restaurant neobiota that the words “star cuisine” and “vegetaric” like “heaven and aead” fit together. I only want to experience this, so after a long delay I booked the evening. Finally I have no prejudice, but I always care about the taste. ambiente the restaurant is quite small; it should not fit much more than 25 people in it. However, there are still a few seats on the road and also (especially at an early stage, 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 of 8 and one with 6 people. who sits on the window has a view of the open kitchen – the others can easily see the door or the exit in the cellar. cleanliness everything was well maintained the toilets are in the cellar – they need to climb some steps down and up. service all forces are extremely friendly and empathic. they are happy to provide information and to fulfill all wishes. each court has been explained and described in more detail. I should've taken up everything. since I haven't made any recordings, I can't share many information. this is especially true for snacks, sweet and sweet farewell. the card(s) there are in the house basically three menu options: once with meat and fish, then vegetarian or even vegan. today youdinner had joined the fish and meat dishes for us. snack snack snack snack snack snack snack snack snack snack snack on the way there were four teller with several small dresses. I could not remember the names and words; even the small and larger differences in taste not completely together. the look was great each time, the aromen were also diverse. greeting vikings müsli here the pot with the viking muzzle has remained in my mind. a bright cream and many sweet and crumbled slices – sometimes raw, sometimes cooked, sometimes fermented. all parts have kept my mouth. but it became clear to me that today many “soft” and “fermented” directions come to bear. sauces and creams also played an important role. the game of acid, sharp and sweet appeared often. also later, how cute almost always came “only” spoons and partly forks; but only once used a knife. 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 that in this dense. hanfsame with unripe earthy, forest master babe schindler spicy ketchup gang 1 babe schindler is a brutgarten strawberry. the sorte was definitiw very aromatic, compact and not very sweet. on the plate there was a ring of soft ingredients. in the inner was a sweet sauce. many things were soft, some parts I could bite. it tasted – but I can't stop it. flemmed kohlrabi with spruce, pine nuts belugalinsenkaviar gang 2 the plate reminded me of the Nordic cuisine – probably because of the firties that were fermented. the kohlrabi was cut into tiny pieces, so I just swallowed some soft parts. at kohlrabi I think of a sweet, which is solid, but can also bite – almost like a apple. the pine nuts are clearly present in taste. as with almost all directed, the plate was placed first without sauce and then poured into the second step. this has been done professionally – but when pouring on I must always think of the master miguel calero who did in his time in the vendome unjustified these hand movements. brot, butterbrei bier brot as bier there are in the neobiota mill crumb; that was not served us (although, I think I had a glass if I had asked. but the self-baked low-fat brot had as main ingredient and flavored beer from the malt mill brewery in the teig. this composition is usually used as an intermediate product. the brot tasted me pretty spicy and the two spreads added more noteworthy. Finally, I could use my teeth to chew. there were already small “happy moments”. carrots lapptang with walnut, petersilie pfalzt trufflegang 4 with outgoing in this dish was an alga type an important part, and the nuts should be a bit crisp. the petersilie was slightly fried. the truffle was probably made from unripe inlaid black nuts. a lot of liquid was poured on here too. new potato with alge wooden handle 4 cartoffel (cut and sprinkled the cartoffel was cooked in the bowl. you look reminded of a pell kartoffel, which was finally 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 watermelons, tomatoes, basilikum estragon floor 5 with sose grilled mushrooms – especially from the crimp side – I presented myself slightly crispy. watermelons can also be dewatered and thus have a relatiw solid effect. but for me it was a bit too soft again. but there were the knives to this band! with spoons or fork the pieces were also easy to share. this time the cast sose was dark brown and even slightly viscous. with brot together a beautiful taste. interplay: shorts shorts shorts the ice was promised to me; it tasted like roasted cores. and some cores on the piece and the small green leaves were even not soft. mais with sour ass, popcorn gurke gang 6 dessert with infusion a yellow sauce formed the floor – on it was a relatiw hard dark perhaps purple iceball. on the top were now grilled mais grains and popcorn. some bloody pleasures decorated the whole. then a green sauce was poured – maybe gurke. so it was a sweet sweet sweet sweet dessert. sweet farewell sweet farewell four small dishes, which had really sweet elements, formed the conclusion (a filled cookie, a baked ball, a leaf red beet. a stew that was covered with chocolate and cherry among them that still had a juicy cream inside, is clear in my memory (the photo I have dared) also a “experience” because I drink almost only espresso or similar drinks and have not drank a filter coffee for years – I do not really believe it now. beverages restaurant manager sommelier volker arndt delivered us wine and soft drinks; he had used some himself, such as kombucha, a kind of tee and a limonade. And the wee were also carefully selected and partly surprisingly in the aroma; only the lambruso foam wine I could not win. large reserve brut nature jurtschitsch Kamptal·Schaumwein greener veltliner sauvignon blanc prestige bee eater 2017 höfflin biowein fermented in the old barrqiue, then he rests a year in the barrel and is unfiltered filled. szent tamás percze furmint 2013 tokaj white wine rinaldini lambrusco pjcol ross brut lambrusco spumante emilia (Italia 100% lambrusco pjcol ross price performance ratio included aperitif, 6 gang menu, accompanying weine and drinks, mineral water and filter coffee was not completely overcrowded the price. fazit this now refers specifically to vegan or vegetarian. 5: breakfast from morning to evening will continue from me 4 to 5 points. appendage the creativity of the kitchen holds me in this house – but probably not vegan. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – necessary again – after “Kuechenreise” visit date: 25.08.2022 – evening – 1 person (group 14 people) my experiences are also on [hidden link]

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Generally, Youdinner wrote to load: “Why is the vegan and vegetarian cuisine always only defined that it is meatless? the stern chefs sonja baumann and erik scheffler have already asked this question more often and show us on our exclusive dinner evening 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's 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 street and also (especially for breakfast time, I guess 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 of 8 and one with 6 people. sitting on the window has a view of the open kitchen – the others can see the door or exit in the cellar well. Cleanliness everything was well maintained sanitary the toilets are located in the basement – you already have to descend a few steps and rise again. all powers are extremely friendly and empathic. they like to spend it and try to fulfill all wishes. 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 a lot of information. This is especially true for snacks, greetings and sweet farewells. 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 put together the fish and meatless dishes. the tasting Snack Snack Snack Snack Snack Snack Snack snack is available four dishes with several small dresses. I could not remember the names and ingredients; Even the small and larger differences in taste I can no longer fully come together. the look was great every time, the flavors were also varied. 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 boiled, sometimes fermented. all parts have kept my mouth shut. I realized, however, that today many “soft” and “groom” directions come to bear. Sauces and creams also played an important role. the game of acidity, sharpness and sweetness appeared often. also later, as cutlery almost always came “only” spoons and partly forks; but only once a knife for use. I 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 the mouth, taste short, watch the finish and swallow. I didn't know. hanfsaat with unripe strawberries, forest master Bab Schindler spicy ketchup gang 1 baby Schindler is a daunted garden strawberry. the variety was definitely very aromatic, compact and not very sweet. on the plate was a ring of soft ingredients. inside 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 plate reminded me of Nordic cuisine – probably because of the sprouts that were fermented. the Kohlrabi was cut into tiny pieces, so I had swallowed a bit soft parts more. at kohlrabi, I think of a sweet, but it's hard to bite – almost like an apple. the pine nuts are clearly present in taste. the plate was first placed 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 Gevendome. Bread, butter bread as beer there are cereals in Neobiota mills; that was not served us (although I think I would have got a glass if I had asked. But the self-baked often poor broth had as the main ingredient and flavored more beaded from the brewery malt mill in the dough. This composition is probably regularly served as an intermediate. I had tasted the bread quite spicy, and the two onclined added more notes. 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 bit crisp. the parsley slightly fried. the truffles consisted of unripe inlaid black nuts. again a quantity of liquid. new kartoffel with alge waldpfeffer gang 4 potato (cut and sprue the potato was cooked in the bowl. They remembered a pell potato 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 crispy roast potatoes for me. Grilled mushrooms with watermelons, tomato, Basilikum Estragon gang 5 with sauce grilled mushrooms – especially from the Krimson side – I was 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 knives! with spoons or forks the pieces were also easy to share. the cast sauce this time was dark brown and even a little thick liquid. with the broth together a fine taste. Interplay: shorts shorts, the ice has promised me; it tasted, roasted cores and some cores on the piece and the small green leaves were even not soft. Maize with acid ass, Popcorn Gurke Bande 6 in a posttable with an infusion formed a yellow sauce the underfloor – on it was a sturdy hard dark perhaps purple iceball. on the top were now grilled corn 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 sweet farewell four small dishes that had really sweet elements formed the conclusion (a stuffed biscuits, a baked ball, a leaf of red prayer. a stew that was covered with chocolate and under it cherry that had a juicy cream inside is clearly remembered (the photo to him, I was rich treasure. also a “experience” as I almost only drink espresso or similar drinks and for years do not drink a 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, for example, kombucha, a kind of tea and a lemonade. I couldn't win only the Lambruso wine. large reserve of natural juridical wine Green veltliner sauvignon blanc prestige bestigeer 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. Conclusion 3 – if it results; this now specifically refers to vegan or vegetarian. 5: 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 visit: 25.08.2022 – evening – 1 person (group 14 people are also my enjoyable experiences with [here link]

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I admit that despite the convincing breakfast experience, I was somewhat sceptical about the dinner menu offer. Only from the menu description the spark did not really jump for a while. I'm glad we found the way to the “NeoBiota” on Saturday night. What is more inconspicuous is revealed by many wise thoughtful dishes as well as surprising and harmonious details. Although the “NeoBiota” lies in a somewhat remote side street of the highly frequented Ehrenstraße, it does not have to hide. Here you will find a very relaxed atmosphere with a professional but extremely loose and communicative service by Volker Arndt. The fact that the chefs also serve one or the other passage and tell stories about it underlines the need to act very close to the guest. The “NeoBiota” is far ahead and creative.

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This was very pleasant overall, which was crowned here in a relaxed atmosphere in the early morning. The ingredients were completely fresh and high quality and the composition of the individual breakfast creations followed logical and strict taste that made culinary sense.

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