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View fullsize Whatever you do in the kitchen, the food’s story, its intention and the whole work and thought that has gone into that single dish can only reach the guests with an amazing Front of House team. To be able to cater for all the culinary needs o
View fullsize For each project we cater for, we design a new menu from scratch: tailor-made to the season, the event setup and especially - and that’s maybe what makes us unique - to the theme of the event. At this years World Economic Forum we were respon
View fullsize 8 chefs on 11 square meters from 5AM to 12PM serving over 1500 meals over 5 days. This January we broke a whole series of new personal records. This year we were invited to do the entire gastronomic offering at the AI HOUSE during the WEF 24 week i
View fullsize We had much fun at our dinner pop-up at Kunsthaus a week ago! It was pure joy to see so many familiar faces - many of whom have known us since the very start on Polyterrasse in 2016! - and serve them our newest creations. A full house with great vi
View fullsize When it comes to plant-based food, no question is more divisive than the existence of vegan alternatives to non-vegan originals. Should plant-based sausages be forbidden? Is there space for a vegan döner in this world? Should nut-based cheeses
View fullsize One aspect we love most about our work is the interdisciplinary nature of it: We not only serve food but also stories and knowledge alongside with it - recently focusing on ‘The future of food’. The topic of sustainability in food is eno
View fullsize Apple & Alpine Thyme Shrub Shrubs are one of our favorite non-alcoholic beverage offerings. They are super tasty, refreshing and are not too sweet - which alternative options like fruit juice or lemonades often are. Also there are endless option
View fullsize Waiting for spring… Green Asparagus / Sunflower Seeds / Buckwheat / Vegan Hollandaise
View fullsize Just like foie gras. But vegan. 
We are super happy to announce the launch of our first own product: Tastelab’s Pâté Foix, the perfect foie gras alternative based on nuts. 

It’s crazy delicious and incredibly smooth & cr
View fullsize Using a Japanese turning slicer, we create thin sheets of celeriac which we then pickle, making them soft and pliable. Cutting them out into disks, we fill them with noix gras and rhubarb compote and pinch into classic triangle shapes. You could try
View fullsize At Tastelab, we host fine dining experiences, driven by our continued research into sustainability in food. What will a menu look like in 2050? What would people choose if nutritional facts were replaced with sustainability facts on food products in
View fullsize Hay Parfait / Strawberries / Camomile / Mountain Herbs Cashew milk parfait, infused with hay. Sweet, fresh strawberries and fermented, dehydrated strawberries for a chewy, tangy and salty element. Scattered with verbena, bronze fennel and elderflowe
View fullsize Tastelab 'popped-up' in Davos at the end of last month with a three day restaurant in the ETH pavilion. This year's topic was 'rethinking living' - an apt theme for our ongoing research into sustainability in food. Alongside serving a plant based m
View fullsize What are shrubs? Shrubs have a long history dating back to 17th century England when they typically referred to a fruit liqueur made with either rum or brandy, mixed with sugar and citrus juice. Over the past few years they've seen a revival in a di
View fullsize Fermented White Asparagus / Shallot Jam / Hazelnut Ricotta / Earl Grey Tea A dish from our recent catering for @design_hotels Wanting to make the most of this short season vegetable (April - June) we created a dish using it two ways. Under those th
View fullsize Over the past 15 years, trends in food and drink have veered towards hyper-seasonal produce, reducing food waste and preserving food through techniques such as fermentation. As chefs, scientists and creatives, we have been inspired by this 'leaf to r
View fullsize Beetroot Ravioli / Hazelnut Ricotta / Shallot Jam @manu.zuend plating up one of our snacks for a recent 'flying dinner' for @polestarcars Somewhere, between an apéro and a plated meal, flying dinners are perfect for standing events where gue