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- The greenhouse at the Merian Gärten in Basel.
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- Tanja Grandits during Steinbeisser’s Experimental Gastronomy at the Merian Gärten in Basel.
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- Tanja Grandits and team setting celery, vervain guacamole and horseradish on black ceramic plates by Emily Gardiner.
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- Salvia and kale chips served on a wood stone plate by Sara Gackowska.
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- Celery, vervain guacamole and horseradish served on a burnt wood plate by Jasmin Matzakow with the ‘Thorn’ spoon by Gabi Veit.
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- Cucumber basil tapioca, pistachio granola and spelt grass juice served in porous concrete ceramic plates by Felicia Mülbaier with the ‘Comb’ spoon by Stuart Cairns.
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- The ‘Gold Thorn’ spoon by Gabi Veit and a handblown wine glass by Jochen Holz.
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- Tanja Grandits serving tomato anise hyssop tea.
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- Tomato anise hyssop tea, chickpea churros and tomato seed oil served in a handblown glass vessel by Federica Sala and with ‘Typewriter Key’ spoons by Stuart Cairns.
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- Eating with the ‘Thorn’ spoon by Gabi Veit.
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- Barley carrot risotto, lupin miso and camelina seeds served on a ‘Moment’ plate by Joo Hyung Park with the ‘Gold Thorn’ spoon by Gabi Veit.
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- Eating with the ‘Machine Gun’ spoon by Stuart Cairns.
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- Beetroot mountain-lentil curry, red orach chutney and juniper falafel served on a ‘Moment’ plate with a ‘Moment’ spoon by Joo Hyung Park.
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- Eating with the ‘Barb Wire’ spoon by Stuart Cairns.
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- Eating with the ‘Half Scissors’ spoon by Stuart Cairns.
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- Juniper Falafel set on a ‘Moment’ plate by Joo Hyung Park.
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- Raspberry hibiscus sorbet, almond milk cream and thyme brittle served in handblown glass vessels by Federica Sala with silver spoons by Stuart Cairns.
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- Eating with the ‘One-leaf’ spoon by Gabi Veit.
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- Physalis, cherry, raspberry and red currant petit fours served on porous concrete ceramic plates by Felicia Mülbaier. Photography by Caroline Prange.