Geschmackslabor, German for Flavour Lab, is a new restaurant located in a former school in Bremerhaven. The 'lab' part of the name doesn't refer to molecular gastronomy or food served in test tubes. Experimentation at the restaurant is all about letting customers add flavour to their meals.
Dishes are served ready-to-eat, but diners are encouraged to enhance them by adding one or more of twenty custom-made seasoning oils that Geschmackslabor has on offer. The seasonings are all based on very pure olive oil, which is infused with flavours ranging from Arabica coffee and rosemary to papaya and coconut. Geschmackslabor's menu suggests which seasonings go well with which dishes, but the whole point is for customers to experiment and find their own delicious combinations. The restaurant supplies plenty of bread for trying out different oils before adding them to food, allowing customers to sample a full range of spicy, sour, salty, sweet and bitter. The oils are also sold separately at EUR 4.90-5.50 for 100 ml.
Adding olive oil to prepared food may not appeal to every consumer, but Geschmackslabor's DIY approach to 'finishing' a dish definitely adds a new level of experience to eating out. It's an adventurous, taste-focused alternative to the usual ketchups and hot sauces, and should appeal to those daring consumers that our sister-site trendwatching.com calls trysumers. If you're in the restaurant biz, this is one to experiment with!
Website: www.geschmackslabor.com
Contact: info@geschmackslabor.com
Spotted by: Susanna Haynie
