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Tastelab Zürich

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Tastelab Zürich

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

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

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

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

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

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.

03/11/2025

We’re honoured to be nominated for the Swiss Design Prize 2025 in the category Food Design.
This nomination recognises not a single project, but our overall work over the past ten years — exploring the intersection of food, science, and design.

We’ll find out this Friday at the Long Valley Island event in Langenthal whether we won!

Since 2015, Tastelab has been creating experiences that use food as a means of communication. Astrophysicist Sue Tobler and computer scientist Remo Gisi combine culinary art, science and design in pop-ups, installations and products. From a two-metre-high mushroom sculpture to plant-based foie gras “Pâté Foix” – the Future of Food is staged sensually and provocatively, whether at the World Economic Forum or in Alpine kitchen pop-ups.
preis.schweiz

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

     

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Zürich
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http://www.tastelab.ch/

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