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 Co-Owner and Head Chef René Frank, Julia A. Leitner has been in the kitchen since the very beginning and was appointed Co-Head Chef in 2022. 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.
“René Frank's team uses techniques from pastry to create innovative dishes,” writes the Michelin Guide 2022. 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.
Beverage is a central element of the CODA philosophy. The bar seating provides a transitional flow from the dining room to the fully visible, open kitchen. The evening crowd is part of the action. And the drinks themselves play a very important role in the pleasure and impact of this haute cuisine. The beverage list is based primarily on German Rieslings, sparkling wines from Champagne and Japanese sake. All of them, with their elegance and richness of facets, make for ideal menu accompaniments and complements to the pairing drinks.
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 Co-Owner and Head Chef René Frank, Julia A. Leitner has been in the kitchen since the very beginning and was appointed Co-Head Chef in 2022. 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.
“René Frank's team uses techniques from pastry to create innovative dishes,” writes the Michelin Guide 2022. 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.
Beverage is a central element of the CODA philosophy. The bar seating provides a transitional flow from the dining room to the fully visible, open kitchen. The evening crowd is part of the action. And the drinks themselves play a very important role in the pleasure and impact of this haute cuisine. The beverage list is based primarily on German Rieslings, sparkling wines from Champagne and Japanese sake. All of them, with their elegance and richness of facets, make for ideal menu accompaniments and complements to the pairing drinks.
