Meat consumption is on the rise, but to keep meeting the demand, alternatives are required. Like in vitro meat, not from the pasture, but from the Petri dish. The first lab burger has already been fried, but what is next? On the website of a fictitious restaurant, based on essays and a digital menu with sustainable and animal-friendly dishes, the boundaries of our gastronomic culture are explored. The awarded stars do not relate to the taste, but the technical feasibility. Soon on your plate, too, a piece of microbiological lamb or an egg from a 3D printer?
