Chef-patrons Sonja Baumann and Erik Scheffler propose fine dining cuisine in a modern and completely unpretentious restaurant with an open kitchen. In an enjoyably down-to-earth atmosphere, diners tuck into dishes that offer an unusual taste experience, with ingredients mostly sourced from the local area; some are even foraged by the chefs themselves. In the evening, as "Biota", the restaurant proposes two seasonal set menus – omnivore or plant-based – composed of four, six or eight courses, featuring dishes such as pike-perch with mirabelle and seaweed or pointed cabbage and aubergine. As "Neo" it serves delicious breakfast options from 10am to 3pm.