Course 01
Amuse-bouche
Fermented opening
Kefir shot · Kimchi taco · Miso-dressed radish
LactobacillusSCFAsTryptophan
→ Gut-brain serotonin axis
A dinner event · Brain & gut · Three acts
Feed
your brain.
A six-course dinner designed around the gut-brain axis — where each plate activates a different mechanism of neurological health, and every guest eats with intention.
The concept
A meal is a mechanism.
Ninety percent of your serotonin is made in your gut. Your microbiome sends electrochemical signals to your brainstem along the vagus nerve. The food on your plate tonight is not decoration — it is an argument.
Each course targets a specific brain pathway, backed by peer-reviewed evidence. Each dish arrives with a table card that makes the invisible visible — the science served alongside the food.
Act 1 · Arrival
Encounter
The room has been designed as a continuation of the dinner. Before the first course arrives, you arrive. The space, the light, the arrangement — each element has been chosen to prime the nervous system for what follows.
Act 2 · The dinner
Immersion
Six brain-targeted courses, each with a table card that names the mechanism being activated. The science is not explained — it is experienced. Eat, read, feel the connection.
Act 3 · After dinner
Synthesis
The courses have ended. The conversation has not. What you ate tonight is still working — in your gut, in your bloodstream, in the neural pathways that govern how you think and feel. The dinner is over. The mechanism continues.
The menu
Six courses. Six brain mechanisms.
Each dish is designed around a specific neurological target. The science is served alongside the food.
Course 02
Starter
Choline & omega-3
Soft-boiled egg · Smoked salmon · Dill oil · Caper cream
CholineDHAPhosphatidylserine
→ Acetylcholine & synaptic plasticity
Course 03
Soup
Green brain fuel
Spinach & broccoli velouté · Walnut oil · Kale crisp
Vitamin K1FolateLuteinNitrates
→ Cognitive reserve & cerebral blood flow
Course 04
Main
Anti-neuroinflammation
Wild salmon · Walnut crust · Lentils · Roasted garlic
EPA + DHAAllicinPrebiotic fibre
→ Neuroinflammation suppression
Course 05
Pre-dessert
Polyphenol hit
Dark chocolate ganache · Extra virgin olive oil · Sea salt
Cocoa flavanolsOleocanthalOleic acid
→ Hippocampal blood flow & amyloid clearance
Course 06
Dessert
BDNF & memory
Blueberry compote · Kefir panna cotta · Toasted walnuts
AnthocyaninsPterostilbeneLive probiotics
→ BDNF upregulation & neurogenesis
Featured artist-chef
Caique Tizzi
Artist & Chef · Berlin
"The kitchen becomes part studio, part laboratory. Food as narration — how inclusivity can be explored through flavour."
Caique Tizzi is a Berlin-based artist and chef whose practice creates multisensorial narratives through the choice of ingredients, cooking methods, and historical research. He has presented food installations and dinners across museums and art institutions worldwide.
His practice of creating a ritual around the table — giving theatricality to the ordinary act of eating together — makes him the ideal collaborator for a dinner in which the food itself carries the scientific argument.
KW InstituteGropius BauNeue NationalgalerieBerlin Art WeekTBA21Abu Dhabi ArtArt Basel Miami
Core team
The people behind the concept.
Andra Bria
Andra conceived the Feed Your Brain dinner — translating peer-reviewed neuroscience into a six-course format that makes the invisible mechanisms of brain health felt, at the table.
Reserve
Join the next dinner.
Dinners are held for groups of 8–12 guests. Private events, institutional commissions, and public editions all available.