goodBytz is part of Germany’s first fully robotic restaurant at Leipzig Central Station

goodBytz is part of Germany’s first fully robotic restaurant at Leipzig Central Station

Hamburg/Leipzig, September 2026: Germany’s first fully robotic restaurant is now up and running: Since September 16, robots have been cooking for travelers and visitors at ROBYN’S at Leipzig Central Station. At the heart of the food preparation is the autonomous kitchen technology developed by Hamburg-based food tech company goodBytz. In its first week alone, the restaurant prepared several thousand meals.

With ROBYN’S, a new restaurant concept has opened at Leipzig Central Station, combining robotics, digital ordering processes and freshly cooked meals. Guests place their orders digitally before the autonomous goodBytz kitchen takes over the preparation directly on site.

Depending on the recipe, the system can prepare between 80 and 120 meals per hour. Rather than simply heating or dispensing pre-prepared food, the system autonomously manages the actual cooking process and prepares each dish fresh to order.

The recipes for ROBYN’S were developed by the team on site and adapted together with goodBytz for robotic preparation. At the same time, the restaurant can draw on an existing selection of around 250 recipes from goodBytz. This allows ROBYN’S to combine its own individual dishes with a technological foundation that is already operating across a range of use cases.

Autonomous kitchens for the travel sector

Highly frequented locations such as train stations come with a unique set of requirements: large numbers of people have limited time, expect fast service and, at the same time, do not want to compromise on freshly prepared food. Space is often limited, while demand can fluctuate significantly throughout the day.

“Especially in the travel sector, we can clearly see how our expectations around food are changing,” says Dr. Hendrik Susemihl, CEO and Co-Founder of goodBytz. “Someone arriving at a train station might want a warm meal after a long journey. Someone about to depart might want to pick up a freshly prepared meal within just a few minutes. This is exactly why we need to rethink how food is made available: flexible, fast and independent of traditional kitchen structures. ROBYN’S demonstrates how technology can make this possible.”

For goodBytz, ROBYN’S represents an important use case for autonomous kitchens in the travel sector. Here, the technology is not operating in a test environment, but in a real restaurant serving guests every day at one of the city’s busiest locations.

Robotics beyond the kitchen

ROBYN’S also relies on automation for its beverages. Technology from Swiss company SMYZE is used to prepare coffee specialties, lemonades, functional drinks and non-alcoholic mocktails automatically in full view of guests.

Transgourmet is part of the project as a cooperation partner responsible for the supply of ingredients. The company has been working with goodBytz for several years and operates its own robotic systems at its Innovation Hub in Hamburg. There, supply processes, product standards and digital interfaces for automated kitchens are tested under real-world conditions.

The restaurant concept and guest experience were developed with the support of the SODA Group, while Trustdino is responsible for marketing and PR for ROBYN’S.

The project was initiated by restaurateur Florian Schneider, who brings experience from his previous roles at Pesca, Vapiano and Sticks’n’Sushi.

“I’m incredibly excited to offer travelers and guests from the surrounding area fresh, healthy and delicious meals at ROBYN’S within just a few minutes, setting new standards for food at train stations. A huge thank you to all our project partners who embraced the idea from the start and worked together so seamlessly,” says Schneider.

From concept to everyday operations

Since opening on September 16, ROBYN’S has been demonstrating how autonomous kitchens can perform under real-world conditions in the travel sector. Several thousand meals were prepared in the restaurant’s first week alone.

For goodBytz, Leipzig therefore represents more than another location for its technology. ROBYN’S demonstrates how autonomous kitchens can be integrated into existing urban infrastructure and how robotics can help make freshly cooked food available in places where speed, limited space and high demand come together.