Upload your biomarker data to receive personalized recommendations across restaurants, ingredients, sauna recovery, and meals — based on how your body actually functions.
Proto analyzes how thirteen biological signals move together — across inflammation, nervous system load, recovery, and digestion — then translates the pattern into where you should eat tonight.
Most apps treat food as calories and macros. We treat food as information — terpenes, flavonoids, minerals, sulfur compounds, microbial interactions, aromatic signaling.
So instead of telling you what to eat less of, we tell you where to go, what to order, and what your body is most likely asking for tonight.
"Ancestral biomarker cuisine."
Oro by Nixta is one of the most biologically intelligent restaurant concepts in Minneapolis. Heirloom corn nixtamalized in-house. Terpene-rich herbs treated as ingredients, not garnish. Fungal cuisine, seafood broths, fermentation-adjacent technique.
This is not simply Mexican cuisine. This is systems-level cuisine — a kitchen that thinks in mineral availability, amino acid accessibility, and aromatic complexity.
Nixtamalization is a traditional alkaline corn preparation using calcium hydroxide. Practiced for over three thousand years across Mesoamerica, it is one of the oldest examples of food chemistry as public health.
Historically, this process helped prevent nutrient deficiencies and neurological disorders in maize-centered societies — long before vitamins had names.
Every traditional ingredient carries information — terpenes that calm the nervous system, sulfur compounds that support detoxification, aromatic esters that orient memory and mood. We read them the way we read biomarkers.
A heart-shaped leaf carrying anise-like aromatics layered with eucalyptus-cool, root-beer warmth, and a peppery finish. Used in ritual cooking across Veracruz and Oaxaca — wrapped around fish, folded into mole verde, steamed inside tamales. The volatile compounds it releases are sensory nervous-system modulators as much as flavor.
Limonene, p-cymene, and a sharp medicinal volatility. Folk traditions use it to ease digestion, reduce gas during bean meals, and as an antiparasitic. It does not whisper — it announces.
Once dismissed as corn smut, now treated as a delicacy. Lysine-rich, mineral-dense, with deep umami signaling. Fungal cuisine at its most ancestral — and one of the most microbiome-aware ingredients on a Minneapolis plate.
Cacao, cumin, clove, sesame, dried chiles, sometimes thirty ingredients deep. A polyphenol-dense aromatic architecture. The dish that proves emotional depth and nutrient density are not separate problems.
A pale, mineral-bright stock of bone, head, and aromatic. Collagen, free amino acids, iodine, and trace minerals in solution. Recovery cuisine before the word existed.
Each plate paired to the body system it most likely supports — based on the ingredient profile, preparation method, and the patterns Proto reads in your panel.
"One of the most Proto dishes imaginable."
Fungal intelligence wrapped in nixtamalized masa, finished with hoja santa. It folds together every system this kitchen cares about: microbiome support, gut-brain umami signaling, ancestral preparation, and aromatic layering.
Octopus cured in cold lime brine with cucumber, chile, and herbs. Marine taurine, selenium, and circulation-supporting acidity in a single course.
Salt-cured cod, slow-rehydrated, cooked into tomato and olive. Omega-3, B12, iodine — recovery and nervous-system replenishment in one of the oldest preserved-fish traditions on Earth.
A long-simmered beef-and-bone broth with chiles, corn, and squash. Collagen-rich, deeply mineral, satiety-anchored. The classic post-effort nourishment dish.
Proto translates biomarker patterns into dining decisions. As your panels deepen, the recommendations become specific to your physiology — not your demographic.
Four reading lenses. Switch the mode and the recommendations re-shape — herbs, broths, lighting, sound levels, alcohol burden.
Calming herbs, low-stimulation rooms, lower alcohol burden, and meals that don't ask your gut to work overtime. Restaurants chosen for sound levels and lighting as much as for the menu.
The body needs collagen, minerals, and omega-rich fats. We point you to the broths, the seafood, and the slow stews — meals that rebuild rather than perform.
You've moved a lot of water and minerals through your skin. We surface meals that replace electrolytes, support circulation, and lower the inflammatory cost of heat exposure.
Lighter loads, terpene-rich aromatics, and tea pairings that lift cognition without spiking. Meals that don't trade tomorrow morning for tonight's flavor.
The bar at Oro is not a separate concept — it is the same kitchen, in liquid form. Agave spirits carry smoke compounds, volatile aromatics, fermentation esters, mineral terroir, and roasted-sugar complexity.
We treat the drinks list the way we treat the menu: as ingredients with histories, not products with margins. What you sip changes how the night metabolizes.
Grapefruit flavonoids meet cardamom terpenes and a guava-leaf finish. Bittering compounds calibrated to support digestion through a long meal.
Bourbon and the nixtamal lineage in one glass — ancestral corn chemistry, roasted-grain aromatics, and a low-bitter finish that holds a long evening.
Smoke-forward mezcal, habanero-warmed citrus, mineral salt rim. Sensory stimulation calibrated to circulation rather than sugar.
The future of nightlife is not abstinence — it is nervous-system-friendly socializing. Functional mocktails, slow-brewed teas, fermented drinks that carry ritual without the next-morning tax.
Lower sleep cost. Lower inflammation. Same conversation, longer.
Food contains terpenes, flavonoids, minerals, sulfur compounds, amino acids, microbial interactions, aromatic signaling.
The future of food is biologically aware,
personalized, and culturally intelligent.
The first panel takes ten minutes. The recommendations begin tonight.