Sundays from 4 pm. Dine in peace — with the kids looked after.
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N° 05 · Family Day
Sunday is Family Day.
From 4 pm on Sundays, the Neo belongs to families. You enjoy the full menu in peace — sushi, dry-aged, cocktails. Meanwhile your children are in the best of hands.
What to expect
The complete Neo menu, no compromises
Dedicated kids’ area with supervision
High chairs, kids’ tableware, child-friendly dishes on request
Room for families and smaller groups
Who is Grinsebacke?
Grinsebacke is our partner for professional childcare at events. A trained team looks after your children while you dine in peace. Crafting, playing, reading aloud, creative activities — age-appropriate and with their own materials.
The carers are pedagogically qualified, experienced with groups of children and bring everything that’s needed. So you can let your kids play one floor over with a clear conscience.
Our sharing menu for two. Katsu sando of Wagyu roast beef to open, a Lobster Roll as an interlude, Taste Your Filet Deluxe as the main — 4 × 100 g of all four breeds. And then: Pear Belle Hélène.
I
Katsu Sando – Wagyu A4 Roast Beef
crispy panko-fried Wagyu loin · shokupan toasted in brown butter · tonkatsu sauce · mustard miso cream · pickled red onion · chives
II
Lobster Roll
lobster salad · yuzu mayo · crunchy pumpkin seeds · avocado · lobster bisque glaze · black tobiko · chives
III
Taste Your Filet Deluxe
4x 100 g · Black Angus Galicia · Chianina IGP Toscana · Pomeranian Simmental · Wagyu Galicia · truffle jus · sauce béarnaise · celeriac · leek · walnut
IV
Pear Belle Hélène
white chocolate cream · pear and thyme ragout · mulled wine sabayon · chocolate rum sauce · crème brûlée ice cream
Our beef ages three to four weeks in our own humidor, dry and on the bone. No freezer, no vacuum. Four breeds, each with its own character — choose as the mood takes you.
Porterhouse · dry-aged on the bone
Great Britain · Spain
Black Angus
Meermeat · Nosa Terra
British origin, raised in Galicia. Good marbling, plenty of meat. For anyone who likes a hearty steak.
Chop11,00 €/100g
T-Bone13,00 €/100g
Porterhouse15,00 €/100g
Ageing3–4 weeks
Porterhouse · dry-aged on the bone
Japan · Spain
Wagyu
Galician-raised
Japanese origin, raised in Galicia. Densely marbled, butter-soft, practically melts on the palate. Not every day, but when you do — this is it.
Chop18,00 €/100g
T-Bone20,00 €/100g
Porterhouse22,00 €/100g
Ageing3–4 weeks
Porterhouse · dry-aged on the bone
Galicia · Spain
Rubia Gallega
Old cows · Premium
Cream-yellow fat, deep-red meat, only moderate marbling — and precisely why it’s so intense. Aged on the bone. Our tip for purists.
Chop16,00 €/100g
T-Bone17,00 €/100g
Porterhouse19,00 €/100g
Ageing3–4 weeks
Porterhouse · dry-aged on the bone
Tuscany · Italy
Chianina
Bistecca alla Fiorentina
The porcelain-white “giants of Tuscany”. One of the oldest cattle breeds of all, classically served as Bistecca alla Fiorentina. Mild, but with character.
Chop16,00 €/100g
T-Bone17,00 €/100g
Porterhouse19,00 €/100g
Ageing3–4 weeks
The Bar
House-made Infusions.
The Neo bar is no accessory to the restaurant — it’s a destination in itself. House-made infusions, classic signatures, seasonal creations. Plus a wine list with depth and a spirits selection with an opinion.
Come earlier, stay longer. The bar is always open a little longer than the kitchen.
Available exclusively for private events, corporate apéros and after-work — on request.
Infusions
House-made
Signatures
Year-round
Last Call
Fri/Sat 01:00
Exclusive
On request
Glimpses
An evening at NEO.
Industrial charm in the old goods station, a garden oasis in the Zollhofgarten — and in between: good drinks, good food, good people.
Anniversary · Summer 2026
10 Years NEO.
We celebrated — with everyone who makes the NEO what it is: our guests, partners and friends. Paella from the giant pan, live music, a packed terrace, dancing into the evening. Thank you for ten years. Here’s to the next ten.
Paella from the giant pan
Packed terrace
Aftermovie · with sound
Live music
Dancing to the end
100 kg bluefin
Live cutting
Signature bar
Live act
Party into the night
Dancing
Full house
Oyster bar
Garden bar
Fresh from the giant pan
From the kitchen
Signatures & Favourites.
A small sample of what lands on the plate every day — from the dry-aged fillet to hand-rolled Cali rolls to Birne Helene.
Everything you should know before your visit. And if not — just write to us.
How do I reserve a table?
Online via Gastronaut is fastest. For larger groups, corporate events or private celebrations, email us at info@neo-heidelberg.de or use our enquiry form — then we’ll plan it together.
Opening and kitchen hours?
Monday to Thursday 17:30–24:00 (kitchen from 17:30). Friday and Saturday 17:30–01:00 (kitchen until 23:00). Sunday 16:00–23:00 (kitchen until 21:00). The bar is always open a little longer on weekends.
Can I book the Neo for a private celebration?
Yes. Up to 199 guests indoors and out. Options: the terrace with garden exclusively, the entire restaurant, or the whole house. DJ or live band as you wish. Enquiries to info@neo-heidelberg.de or via our enquiry form.
Do you host weddings at the Neo?
Yes, gladly. Up to 199 guests across the whole house, flexibly spread over restaurant, bar, terrace and garden. Catering comes entirely from the Neo kitchen. For guests with children we work with Grinsebacke — on request we arrange trained childcare. Enquiries to info@neo-heidelberg.de.
Vegetarian and vegan options?
Of course. Veggie rolls, exotic bowls, house-made tempura, seasonal vegetable mains — fully plant-based too. Nobody goes home hungry.
How does Sushi 2 Go work?
Order online via our ghost kitchen, choose a pickup time, collect from us. All rolls, sashimi and bowls from the Neo kitchen — on the sofa they’re almost as good as at the table.
Are there gift vouchers?
Yes, by email in any amount. Doable at short notice too, whenever a gift is due. Redeemable on everything at the Neo — food, drinks, events.
May I bring my dog?
Sure, dogs are welcome. One note: it can get quite loud here on weekends — not always the best choice for sensitive dog ears.
Recommended by guests
What people say.
In the Bahnstadt since 2016 — and among Heidelberg’s highest-rated restaurants. See for yourself.
Corporate event, Christmas party, birthday or a big get-together — up to 199 guests, indoors and out. Tell us briefly what you have in mind and we’ll come back to you with a proposal.
From the bar to dessert — a cross-section of what lands on the plate and in the glass here.
The people behind NEO
Four characters. One house.
Innovative, bold, exacting, warm. Four perspectives that complement each other — and make every evening at NEO better.
Management
Sven Günther
To meet, to seek exchange, to realign our perspective. Creating special places for this means valuing people.
Management
Daniel Marquardt
Learn from mistakes, reflect, listen. Passion needs strong shoulders and goals that bring us closer together.
Management
Swen Schmidt
Values aren’t born on the drawing board. Let’s give our attention to the things that come from the heart.
Management
Jens Schmidt
Where you feel understood and welcome, an open space is created. Being at home is a shared smile.
Part of something bigger
Eight worlds. One family.
Neo is not alone. Under the roof of the BLISS Group we curate eight concepts — from a country château to an experimental event location, from a food truck to nursery meals. One team, one attitude, good hospitality in the Rhine-Neckar region.
New specials, seasonal menus, events — a few times a year in your inbox. No spam. Promise.
Since 2016
Ten years Neo. Zero compromises.
We’re not a classic restaurant and not a sushi bar. We’re both — under one roof, in an old industrial hall in the Bahnstadt. Exposed concrete overhead, a dry-aged humidor at the heart of the kitchen, a bar with a signature of its own.
In the humidor we age Black Angus, Chianina, Wagyu and Rubia Gallega for 3–4 weeks — dry, on the bone, at 2 °C. Two metres over, our sushi master rolls Blue Fin tuna, salmon trout from Forellenhof Lenz and white halibut into sashimi, tataki, ceviche. Dry-aged on one plate, sashimi on the other — and both belong.
First date, a long evening with friends, or a last drink after a long day — here what counts is what’s on the plate, in the glass and in the air. Feed your soul.
Our sharing menu for two. Katsu sando of Wagyu roast beef to open, a Lobster Roll as an interlude, Taste Your Filet Deluxe as the main — 4 × 100 g of all four breeds. And then: Pear Belle Hélène.
I
Katsu Sando – Wagyu A4 Roast Beef
crispy panko-fried Wagyu loin · shokupan toasted in brown butter · tonkatsu sauce · mustard miso cream · pickled red onion · chives
Based on our recipes, as of 30 October 2026. We cannot rule out traces of other allergens in our kitchen. If you have an allergy, please speak to our service team before ordering. Vegetarian or vegan options? Just ask us.
Chapter I
Starters & Appetizers.
The beginning of it all. From Galician conservas to Black Forest beef tartare to carpaccio with winter truffle — the stage for the evening.
Conservas Deluxe
Small Sardines in Olive Oil
115 g · 13,00 €
Sardinillas · Galicia
Allergens
Contains: gluten, fish, milk
Marinated Mussels
110 g · 13,00 €
in a spicy tomato broth · Mejillón · Galicia
Allergens
Contains: gluten, milk, molluscs
Small Scallops Galician Style
110 g · 22,00 €
in a delicate paprika broth · Viera Galicia
Allergens
Contains: gluten, milk, molluscs
The World’s Best Codesa Anchovies from Cantabria
55 g · 25,00 €
7–10 medium-sized fillets of award-winning, hand-filleted quality from the Limitada / Black Edition series, preserved in extra virgin olive oil
Available without sauces and side – then without gluten, soy, celery, sesame, sulphites
Wagyu
Chop 18,00 · T-Bone 20,00 · Porterhouse 22,00 €
dry-aged 3–4 weeks
Of Japanese origin, Wagyu has for years been a fixture on the plates of meat lovers all over Europe. This breed is also raised by our partner in Spain.
Available without sauces and side – then without gluten, soy, celery, sesame, sulphites
Chianina Beef
Chop 16,00 · T-Bone 17,00 · Porterhouse 19,00 €
dry-aged 3–4 weeks
Bistecca alla Fiorentina – the porcelain-white Chianinas, also known as ‘the white giants of Italy’, are one of the oldest and noblest cattle breeds in the world.
Industrial hall meets garden oasis. The former goods station in the Bahnstadt becomes an urban wedding venue — for up to 199 guests, indoors and out. Ceremony, dinner, dancing, tombola, one long evening. No kitsch, no confetti cannon. Just Neo.
In the former goods station of the Bahnstadt, exposed concrete meets steel, open kitchen meets dry-aged humidor. Restaurant, bar and — in season — terrace and garden are yours for ceremony, dinner and party.
N° 01
The Restaurant
Our main room — exposed concrete, steel beams, open kitchen, dry-aged humidor in view. Up to 199 guests for dinner and dance floor: in summer with terrace, garden and lounge, in winter with the chalet. Year-round.
N° 02
The Bar
Cocktails, signatures, infusions — our bar takes over from the aperitif to the last call. Perfect for a sparkling reception, after-dinner drinks or the party past midnight.
N° 03
Terrace & Garden
Season · May – SeptemberThe green oasis by the Zollhofgarten — outdoor ceremonies under the trees, summer aperitifs, garden party into the evening. Only in the warm months.
What’s possible with us
All under one roof.
🥂
Welcome Drink
Sparkling reception or signature cocktail on arrival
📸
Photo Booth
Self-timer box with instant print — on request
🎧
DJ & Sound
Pro sound system and light show until closing time
🌮
Late-Night Snacks
A small kitchen for the late hour — by arrangement
🚐
Shuttle on request
Hotel shuttle for your guests — arrangeable on request
🧸
Childcare
Professional care through Grinsebacke — own materials, trained carers, bookable on request
Your schedule
From the “I do” to the Last Dance.
Here’s how your day could look. The times are suggestions — the final plan is made with you.
from 16:30
Arrival
The first guests arrive. Quiet music in the background, the team welcomes everyone.
17:00
Sparkling reception
Champagne or a signature cocktail, a few canapés. Outside in season, otherwise at the bar.
17:30
Free ceremony
In the garden, the restaurant or at the bar — depending on the season and mood. Our team resets, you celebrate.
19:00
Dinner
Multi-course menu, family-style sharing or open food stations. Your menu, fresh from our kitchen.
21:30
Speeches, cake-cutting, tombola
Best men to the mic, cutting of the cake. Tombola, if you’re planning one.
22:30
Opening dance & party
The DJ takes over, the lights go down, the bar into full swing. From now on the night is yours.
from midnight
Second wind
A small kitchen by arrangement, cold drinks, a full dance floor.
Closing time
Last Dance
There’s dancing until closing time. Then a last drink in the courtyard — and next midday, brunch if you like.
House-made creation
Your Drink. Your Name.
Our bar team develops a drink of its own for your day — attuned to your story, your taste, your favourite quote, whatever it may be. With your name on the menu. Available only on this one evening, and only here.
01
Tasting with the head bartender
02
Personalised drinks menu
03
Non-alcoholic version included
Our kitchen
Food that stays with you.
Our kitchen develops your bespoke menu — from a classic four-courser to family-style sharing tables to open food stations with a dry-aged bar and sushi station. All fresh from the Neo, nothing off the shelf.
Family Style
Large sharing platters. Guests share, talk, enjoy — the relaxed classic.
4-Course Menu
Classically elegant. From the amuse-bouche to the dry-aged fillet to dessert.
Food Stations
Sushi bar, dry-aged station, dessert bar — guests help themselves freely, all evening.
Sweets & Cake
Cakes, desserts, midnight snacks — the sweet finale of every wedding night.
On request · highlight of the evening
The grand wedding tombola.
A classic, rethought. Your guests draw tickets, win real prizes — and nobody leaves empty-handed. We organise the whole tombola: tickets, drum, hosting, handover. We put the prizes together from the Neo range, gladly in consultation with you.
01
Indulgence
Dinner for Two
An evening at the Neo with a wine pairing. Redeemable all year.
02
Premium
Champagne Magnum
1.5 litres of Brut from our cellar — for your next own celebration.
03
Experience
Cocktail class at the bar
An afternoon with our head bartender. Mix three drinks yourself, everyone drinks, recipe to take home.
04
For home
Dry-Aged Cut from the humidor
A piece from our ageing chamber, vacuum-sealed to take away. Breed and ageing to your choice.
05
Sushi
Sushi Workshop for Two
Rolling, cutting, assembling — with our sushi master. Sake included.
06
Sunday
Neo Sunday
A long Sunday evening at the Neo. Welcome drink, Family-Day menu, house vibe.
Dance floor · light show · sound
Long enough.
Full sound system, programmable light show, clean power supply. Our house DJ or your dream crew — both work, we’ll set it up. Live band, saxophonist or percussion on request. Dancing until closing time.
DJHouse or your choice
Live acton request
Light showprogrammable
Your playlistanytime
When the night runs long
Snacks for the second wind.
A small kitchen after midnight, by arrangement with your schedule. Handy bites that go straight from the tray to the dance floor.
Warm
Mini Burgers
Dry-aged beef, cheddar, brioche. Two bites each.
Fresh
Sushi Cone
Handy, nori-wrapped, with salmon or tuna. To go.
Crispy
Truffle Fries
In a paper cone with truffle mayo and parmesan.
Sweet
Brownie Bites
Warm from the oven, with salted caramel.
Impressions
The Neo in pictures.
A little taste of the location, kitchen and atmosphere. Come by for a viewing — by appointment, at your leisure.
Optional · Sunday morning
Brunch after.
Whoever’s still standing meets again the next midday at the Neo — for brunch in the closest circle, stories from the night and the first toast to the newlyweds.
Bookable exclusively for you and your closest circle (up to 30 people) from 11:00.
Breakfast buffet with egg dishes, pancakes, salmon & avocado
Fresh orange juice, coffee from the portafilter machine
Bloody Mary, Mimosa and non-alcoholic mocktails
The first toast to the newlyweds
How we work
Three promises.
We don’t do standard packages. Every wedding gets its own concept, its own menu, its own schedule. Listen first, then plan — not the other way round.
Bespoke, not off a catalogue
A personal meeting before every offer
Everything comes from our own kitchen and bar. No external caterer, no borrowed DJ, no rented glasses. What you order, we make ourselves — and guarantee the quality you know from any normal evening at the Neo.
All from one house
Kitchen, bar, service, tech — in-house
No hidden items, no “coffee per head” bills at the end. At the offer stage you know what you’ll pay in the end. If something doesn’t suit you — say so early, not late.
Transparent in costing
An offer is an offer, an invoice is an invoice
Ready to start planning?
Let’s talk.
Ideally in person over a coffee. We’ll show you the house, you tell us what you have in mind — and afterwards we’ll make you a bespoke offer. No hidden items, no standard packages. For the viewing, the bar treats you to a first drink.
