Tastelab Zürich

Tastelab Zürich TASTELAB is all about cooking, science & sustainability! Temporary restaurants, caterings & content.

The TASTELAB Team creates Events on the Topic of "Cooking & Science".

🚀 SPACE DINNER @ NEON Studio Rarer than a total solar eclipse: at the end of May, we’re finally hosting another Tastelab...
11/05/2026

🚀 SPACE DINNER @ NEON Studio

Rarer than a total solar eclipse: at the end of May, we’re finally hosting another Tastelab pop-up.

From May 28–30, we’ll take you on a culinary journey through our solar system — with 12 courses full of flavour, colour and science.

✨ A colour-changing galaxy cabbage foam
🪐 Glowing carrot satellites orbiting elderflower hollandaise
🧪 A trilogy of centrifuged peas
🌌 And many more interstellar creations

Hosted at the beautiful NEON Studio by Lukas Lienhard in Zurich Binz — somewhere between art installation and space station.

📍 May 28–30, 7pm
🥂 12 courses incl. welcome drink
🎟 CHF 160
🔗 Reservations via link in bio

See you in space ✨

Photos by
Studio by

Breakfast, but make it binary.At AI House WEF 2026 we turned 0/1 coding language into a visual statement: A wall of ring...
21/04/2026

Breakfast, but make it binary.

At AI House WEF 2026 we turned 0/1 coding language into a visual statement: A wall of ring-shaped pastries — from croissants to bagels — built into an edible art piece.

’s iconic croissant but ring shaped. A savoury lemony cream cheese & cress bagel. A sweet version with matcha. Both with amazing custom bagels. 

Binary code was never tastier.

People literally ripped these out of our hands 😅
Tom Kha Croquettes / Chili Mayo / Kaffir Lime — a pure flavour bomb. 💥O...
16/04/2026

People literally ripped these out of our hands 😅

Tom Kha Croquettes / Chili Mayo / Kaffir Lime — a pure flavour bomb. 💥

One shot mid-crowd with a loaded tray, one of the dish… gone in seconds.

Photgraphy by

AI HOUSE x WEF 2026Every menu we create is fully tailored to the event — down to the smallest detail.Color is one of the...
30/03/2026

AI HOUSE x WEF 2026

Every menu we create is fully tailored to the event — down to the smallest detail.

Color is one of the simplest yet most powerful visual storytelling tools.
Here, we took that idea and pushed it to the extreme: one color, one menu built around it.

HOT PINK — the AI House signature color.

From beetroot and pickled radishes to cassis, pink negronis and love apple purée — we love monochrome moment 💗

As self-proclaimed nerds, we love centrifuging things — sometimes simply because we’re lazy (or efficient!), and sometim...
21/11/2025

As self-proclaimed nerds, we love centrifuging things — sometimes simply because we’re lazy (or efficient!), and sometimes because it unlocks ingredients we didn’t even know we had. So we put one of the humblest ingredients to the test: the pea.

Centrifuging peas at 1500 g separated them into three distinct layers: pea water, pea fat, and pea starch — three phases that became the foundation of a trilogy of dishes:

🌱 a refreshing pea–mint lemonade
🫛 a tapioca cracker with pure pea butter
🥣 delicate pea dumplings made from pea starch, served in a smoky, bacony broth with pea petals

Three expressions of the same ingredient — each revealing a different facet of what the humble pea can become.

Photography by



As self-proclaimed nerds, we love centrifuging things — sometimes simply because we’re lazy (or efficient!), and sometim...
21/11/2025

As self-proclaimed nerds, we love centrifuging things — sometimes simply because we’re lazy (or efficient!), and sometimes because it unlocks ingredients we didn’t even know we had. So we put one of the humblest ingredients to the test: the pea.

Centrifuging peas at 1500 g separated them into three distinct layers: pea water, pea fat, and pea starch — three phases that became the foundation of a trilogy of dishes:

🌱 a refreshing pea–mint lemonade
🫛 a tapioca cracker with pure pea butter
🥣 delicate pea dumplings made from pea starch, served in a smoky, bacony broth with pea flower petals

Three expressions of the same ingredient — each revealing a different facet of what the humble pea can become.

Photography by




FoodDesign

Great Red Spot BBQ Cauliflower — our homage to Jupiter’s swirling storm.
Served with preserved lemon, pressure-carameliz...
17/11/2025

Great Red Spot BBQ Cauliflower — our homage to Jupiter’s swirling storm.

Served with preserved lemon, pressure-caramelized cauliflower purée, and foraged oregano flowers drifting across the plate like tiny constellations.

A planetary vegetable moment from Space Supper: Across Planets & Palates.

Photography by

From the stars to the stove, from code to cuisine — meet Sue Tobler and Remo Gisi, the astrophysicist and computer scien...
07/11/2025

From the stars to the stove, from code to cuisine — meet Sue Tobler and Remo Gisi, the astrophysicist and computer scientist who decided that the Future of Food deserved its own laboratory. Together, they turn science into flavour and ideas into experiences.

For nearly ten years, the duo behind Tastelab has explored the intersection of gastronomy, science and design — from pop-up restaurants like Tastelab 16, Shelf Life and Chalait, to public lectures at ETH Zürich, installations at the World Economic Forum, playful culinary apps, and their own creation Pâté Foix.

Their work moves fluidly between kitchen, lab and studio — always curious, collaborative and just a little unconventional.

Adresse

Zürich
8008

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