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Tastelab Zürich, Zürich (2025)

18/09/2025

Our work as a culinary creative studio involves crafting tailor-made menus that bring whole worlds and themes alive — tangible with all senses. ✨

For the .circle Annual Meeting 2025, hosted at , we created a special menu:
 Space Supper: Across Planets & Palates 🚀🌌

Next up on this interplanetary journey: a Mars-inspired “Red Planet” chawanmushi. This silky, savory custard drew its color and character from tomatoes, brightened with lemon verbena, and sparked with a touch of chili — a dish that glowed with the fiery spirit of the red planet itself. 🔴✨

A journey across flavor galaxies — from chemistry to craft, from pixel to plate.

Photography by

     

18/09/2025

Our work as a culinary creative studio involves crafting tailor-made menus that bring whole worlds and themes alive — tangible with all senses. ✨

For the .circle Annual Meeting 2025, hosted at , we created a special menu:
 Space Supper: Across Planets & Palates 🚀🌌

In this second glimpse at the menu, we’re sharing a dish that looked straight out of the cosmos: glowing carrot planets orbiting around elderflower hollandaise and pressure-cooked sesame seeds, topped by delicate fresh elderflowers scattered like stardust. 🌠

It took over two hours to carefully place each carrot planet into its orbit.

Photography by

     

18/09/2025

Our work as a culinary creative studio involves creating tailor-made menus that bring whole worlds and themes alive — and make them tangible with all senses. ✨

For the .circle Annual Meeting 2025 hosted at , we designed a super-special menu:  Space Supper: Across Planets & Palates 🚀🌌

One of the dishes was inspired by a far-away galaxy with its stunning pink and purple hues: a color-changing red cabbage foam, shifting shades with a touch of citric acid. Beneath it: hand-rolled spätzli, deep and savory onion jam, and a silky vegan cheese sauce.

A journey across flavor galaxies — from chemistry to craft, from pixel to plate.

Photography by

     

18/09/2025

Our work as a culinary creative studio involves creating tailor-made menus that bring whole worlds and themes alive — and make them tangible with all senses. ✨

For the .circle Annual Meeting 2025 hosted at , we designed a super-special menu:  Space Supper: Across Planets & Palates 🚀🌌

One of the dishes was inspired by far-away galaxies with its stunning pink and purple hues: a color-changing red cabbage foam, shifting shades with a touch of citric acid. Beneath it: hand-rolled spätzli, deep and savory onion jam, and a silky vegan cheese sauce.

A journey across flavor galaxies — from chemistry to craft, from pixel to plate.

Photography by

     

16/09/2025

Tonight at 18:00, registration for our next Cook the Science lecture opens up!

Check out www.ethz.ch/cookthescience to get your ticket for the chocolate lecture. The tickets are free of charge, but remember to be quick in order to secure your seat.

The lecture will take place on Tuesday, 7th of October at 18:00 in ETH Zürich main building.
We look forward to seeing you there!

Laura Schälchli & laflor

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Photography by Lukas Lienhard

28/08/2025

As we often say: The experience of eating goes far beyond what’s on your plate. A great and memorable dinner is a sensual and multisensory event. It is far from complete with simply good food and drinks, but needs the right tableware, a suitable setting and of course a cozy ambiance.

That’s why scenography, interior design and art are often important facets of our culinary work. Designing immersive experiences - with the right space, the right tablescape, down to the wording on the menu card you hold in your hands - contributes to the guests‘ experience, creates long-lasting memories and, yes: even influences the food’s taste.

For our next project, we are working together with to make the upcoming Metropol Taste Festival just such an immersive experience. What is currently only shown as test setups will all come together mid September to create a unique popup event. Can you already guess its culinary focus theme?

24/03/2025

For an celebratory event of a foundation in the culinary scene we were asked to showcase the fascinating world of mushrooms alongside their dinner.
As a side served to the innovative flying menu themed around the future of food, we designed and exhibited a two meter long and one meter high alive mushroom pyramid hosted by two food scientists.
Custom designed menu cards, infographic posters and table decorations complemented the stunning installation.

Food is so much more than what’s on the plate.
Food is art.
Food is culture.
Food is science.

We use every aspect of an event to showcase our clients story and their values to make their event truly unique and memorable.

Even more so in this case as the mushroom pyramid was harvested live towards the end of the event and all guests got a give-away of fresh artisanal mushrooms to take home with matching recipe recommendations.

Project collaboration with

06/03/2025

AI made tangible: With tech-inspired shapes and AI-generated flavour-pairings.

Some of our food items developed for and served at AI House in Davos, January 2024.

Project collaboration with

Images by

25/02/2025

Heads up everyone: Tonight at 18:00, registration for the next Cook the Science lesson will open!

This year's first Cook the Science event will be hosted by Shem Leupin and will revolve all around the beautiful world of coffee. Shem is the head roaster and brand manager at Stoll Kaffee and the co-founder of one of the best specialty coffee shops in Zürich, called COFFEE.

Together with Shem and Prof. Thomas Michaels, we will explore the secrets of great barista coffee and the science behind it.

Are you an ambitious home barista, or would you like to become one? Are you a regular coffee drinker or simply curious what it's all about? Come join us for this exciting lecture!

Register tonight to get your free ticket - we expect it to book out very fast again so set your timers!

https://ethz.ch/en/news-and-events/events/cook-the-science.html

with and Shem Leupin from Stoll Kaffee and COFFEE at ETH Zürich

Follow www.instagram.com/cookthescience.ethz

Photography by Lukas Lienhard

24/02/2025

Let’s get things brewing!

The next lecture of our Cook the Science series revolves all around the beauty of and science behind the fabulous world of coffee.
If you want to learn how the grind size correlates to extraction time, what the elusive crema actually consists of and how different roasts influence the flavour profile of your favourite brew - this is the class for you!

On Tuesday, 18 March 2025 at 18:00, Prof. Thomas Michaels welcomes Shem Leupin from Stoll Kaffee to ETH Zurich. The former Swiss Barista champion is responsible for marketing and specialty coffees at Stoll and is also the co-founder of COFFEE, one of the best specialty coffee shops in town.

Reserve your free seat from tomorrow evening at 18:00 sharp - this will book out fast!
Access through the link in our bio.
ethz with and from and at

Photography by

24/02/2025

Let’s get things brewing!

The next lecture of our Cook the Science series revolves all around the beauty of and science behind the fabulous world of coffee.
If you want to learn how the grind size correlates to extraction time, what the elusive crema actually consists of and how different roasts influence the flavour profile of your favourite brew - this is the class for you!

On Tuesday, 18 March 2025 at 18:00, Prof. Thomas Michaels welcomes Shem Leupin from Stoll Kaffee to ETH Zurich. The former Swiss Barista champion is responsible for marketing and specialty coffees at Stoll and is also the co-founder of COFFEE, one of the best specialty coffee shops in town.

Reserve your free seat from tomorrow evening at 18:00 sharp - this will book out fast!
Access through the link in our bio.
ethz with and from and at

15/02/2025

The intersection of science and cooking is where Tastelab has its home and its heart.

Last year, we were fortunate to collaborate with wonderful people who share our curiosity and enthusiasm, and to learn from their expertise.

Thank you, Rebecca Clopath, Jens Jung and Markus Stöckle for joining us on the Cook the Science adventure!

As winter is slowly coming to an end, we are currently working on a second semester of Cook the Science events, and we are very much looking forward to hosting more amazing people at Zurich's finest university.

Find all the event details at www.ethz.ch/cookthescience - sign up and join us at ETH Zürich!

With Portraits by Ornella Cacace Photography

Tastelab Zürich

18/09/2025

18/09/2025

18/09/2025

18/09/2025

16/09/2025

28/08/2025

24/03/2025

06/03/2025

25/02/2025

24/02/2025

24/02/2025

15/02/2025

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