Addressing the crucial issue of food sourcing, approximately 90% of the products used by the chefs to create the menu came from the forest. Each participant dined at their own "tree," which grew before their eyes with each course. The difficulty level of reaching for the food increased, especially at the final height of over two meters. The scent, sound, and lighting gradually changed as well. To enhance the discomfort of the situation, we minimized the tableware. Guests had only one plate for all courses and white gloves. In practice, most chose to use their hands. Together, we built a forest in a post-industrial building in the city center. The project took place in October 2015.