CODA wouldn’t be the same if very special people didn’t attend to their craft here daily with great dedication, creativity, and professionalism since the restaurant opened in 2016. Michelin-starred Chef René Frank and Head Chef Julia A. Leitner, who has been part of the team from the very beginning, are leading the way. Together, they create a culture of openness and warmth. The entire team has shaped CODA into what it is today: a place that constantly evolves, never stands still, and continues to surprise and inspire.
The Michelin Guide describes the style of cuisine as unique: "René Frank and his team apply pastry techniques to create innovative dishes—Umami included!" And that’s exactly what makes CODA special. Using elaborate processes such as fermentation, the kitchen unlocks naturally aromatic flavour spectrums that are often only subtly present in the original ingredients. Every step in the process is executed with precision and perfection, ensuring that every single ingredient is valued and handled with great finesse.
Sustainability is at the heart of our philosophy. It is the foundation of our creativity and craftsmanship. We assign the utmost importance to the quality, origin, and freshness of our products, sourcing them organically and as climate-friendly as possible.
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, feeling truly involved in the experience. Drinks also play a very important role in the holistic journey of flavours. Just as sauces in French haute cuisine elevate a dish, CODA’s pairing drinks fulfill the same purpose. They are an essential part of René Frank’s creations— as liquid menu components served in a glass.
