Fungai Art Dinner Experience
Fungai Art Fungai Art · 2026 · Hosted by Robin Floræsta

Dinner
Experience

a fungal feast for all the senses
6–9Courses
8–50Guests
6Sacred plant allies
WorldwidePrivate & residencies
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Concept & Experience

A tasting arc where mycology, cuisine and ceremony meet at the table

Six to nine courses, one long evening. The Fungai Art Dinner Experience is a fully composed meal built on foraged mushrooms, adaptogenic extracts, sacred botanicals and slow-cooked forest ferments. Each course is a movement — a shift in taste, temperature and intention — held together by candlelight, low sound and the pace of shared attention.

"The meal is the medicine. The table is the ritual."

Guests are received at dusk with a mycofermented aperitif and a shot of love from the sub-brand New Tyme Tonics — the mobile elixarium created by Fungai Art, and a sister project of the dinner. From there the arc unfolds: bitter, umami, savoury, sweet, sober close. Between courses, brief context on the ingredients — where the chanterelles were pulled, why the amuse-bouche carries a micro-drop of amanita, what the pine pollen is doing on the palate. Nothing hidden, nothing decorative. Everything on the plate has a reason to be there.

Woven throughout: a ceremonial micro-drop of Amanita muscaria — softly, deliberately, refusable at the table.

Morels, labneh, spruce shoots, ramson oil, wild herbs, wasabi sesame

Morels · labneh · spruce shoots · ramson oil · wild herbs · wasabi sesame

The Host chef & forager

"The dinner is where my two lives sit down at the same table — the kitchen and the forest, the plate and the extract, the meal and the medicine."

Robin Floræsta
Robin Floræsta
Chef · Forager · Elixir master

Forager. Former private chef. Now devoted to translating the intelligence of plants and mushrooms into alchemy.

The kitchen came first — years as a private chef feeding conscious, sensual gatherings across Europe, where the food was the soul of the meeting, not the accessory to it. That kind of cooking taught me what a plate can carry when the eater is paying attention: taste that opens something else, not just satisfies.

The forest came next — deep Swedish autumn foraging, then Berlin lab work. The apothecary at fungai.art/shop is the daytime version. The Dinner Experience is where both lives sit down at the same table.

The dinner, distilled

How, what, & the field.

One breath, three answers — the temperament, the taste, the container.

i · How

The ethos.

  • Fungal devotion. Every course carries a fungal note.
  • A journey, not a meal. Doorways into the mycelium realm.
  • Beyond the usual. Lion's mane, chaga, reishi, morel — the fuller vocabulary.
  • Mycelial connection. Strangers as one temporary mycelium for a night.
Read the full house ethos →
ii · What

The pantry.

  • Morel — spring, cultured cream, umami crown.
  • Chaga garum XO — the house condiment.
  • Sweetened pine cone — birch-sap cured, resin-sweet.
  • Ramson oil — peak wild-garlic, cold-pressed. Green fire.

Paired with the New Tyme Tonics elixir sequence.

See a sample menu →
iii · The field

The container.

  • Ceremonial micro-amounts. Each ally named, dose declared, refusable.
  • Sovereign guests, closed field. A dinner, not therapy.
  • Forests as partners. Sustainably sourced, seasonally bound.
Full ethos & safety →
Inquiring about the dinner? robin@fungai.art → Robin writes back within 48 hours.
Private dinners · residencies · worldwide

Let’s set your table.

Tell Robin about the evening you have in mind — a private dinner, a residency, a seat at the next table. Every enquiry is read and answered personally.

  • 6–9 courses · 8–50 guests
  • Foraged, fermented, plated by hand
  • A personal reply within 48 hours
I’m dreaming of

Goes straight to robin@fungai.art

Track record

Where the table has already set.

285+ guests fed · 4 countries · since 2023
From a previous dinner
Enquire robin@fungai.art @fungai.art fungai.art
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