CODA wouldn't be the same if very special people didn't attend to their craft here daily with great dedication and a love of experimentation. At the side of Michelin-starred head chef owner René Frank, head chef Julia A. Leitner has been in the kitchen since the very beginning. Since opening in 2016, both chefs have been at the heart of the Michelin-starred restaurant and have played a decisive role in shaping the authentically open, warm and highly professional atmosphere – both within a diverse, international team and towards the guests.
The Michelin Guide 2023 describes the style of cuisine as unique: “René Frank's team uses techniques from pastry to create innovative dishes, always with umami!” Indeed, at CODA, elaborate processes such as fermentation are used to bring out a natural flavour spectrum which may only be subtly present in the source product. A high degree of precision and perfection is applied to every step of the process. Every single ingredient is valued and handled with great finesse.
Sustainability is at the heart of our philosophy and in everything we do. We assign the utmost importance to the quality, origin and freshness of our products through climate-friendly, organic production.
It is no coincidence that the bar counter is one of CODA's central elements. Spatially, the counter forms a flowing transition between the guest room and the open, completely visible kitchen. Here, diners can take in all the action. Drinks also play a very important role in enjoying CODA's haute cuisine, complementing each serving to sensual perfection. Additionally, the expertise of our sommelière is also an integral part of this unique fine dining experience. The finely curated wine selection focuses primarily on German Rieslings, sparkling wines from Champagne and Japanese sake. All of them, with their elegance and richness of facets, are incorporated as menu accompaniments and ideal complements to the pairing drinks.
