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- The greenhouse at the Merian Gärten in Basel.
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- Chef Tanja Grandits during Steinbeisser’s Experimental Gastronomy at the Merian Gärten in Basel.
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- Chef 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 and 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 and with the comb spoon by Stuart Cairns.
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- Gold thorn spoon by Gabi Veit and handblown wine glass by Jochen Holz.
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- Chef 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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- 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 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 and 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 and with silver steel 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.