Gamper Restaurant · Zurich, Switzerland

A one-hour ‘onsen egg’ couched in pea foam. Chilled beetroot soup with roasted Piedmont hazelnuts and a splash of chive oil. White asparagus with beurre noisette and kombucha vinaigrette. Charcoal-grilled sourdough bread. These concoctions only offer a teaser of what discerning diners may have the pleasure of experiencing during an evening at Gamper.

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