The Chicken (restaurant with the meat which is grown up in laboratory)

2020: Opening of restaurant with the meat which is grown up in laboratory in Tel Aviv - The Chicken

In the middle of November, 2020 it became known of opening in Tel Aviv of the first-ever restaurant which offers the chicken meat which is grown up in laboratory.

The Israeli startup of SuperMeat which is engaged in cultivation of chicken meat in vitro opened The Chicken restaurant in Tel Aviv. Instead of a payment for a dish guests of restaurant leave a comment about a product.

In Israel the first-ever restaurant where serve the meat which is grown up in laboratory opened

Meat of chicken for dishes at The Chicken restaurant is grown up in the bioreactor, visitors of a new institution if desired can see installation through transparent glass. Meat is grown up by separation of a sample of tissue of chicken into separate cages which are multiplied afterwards in the environment imitating physiology of a bird. After that the team of scientists creates samples of muscles from which full-size fabric is grown up of cages. Process comes to the end with obtaining a certain volume of meat which neither to taste, nor on texture does not differ from traditional chicken meat.

The main position in the The Chicken menu is a crackling chicken fillet, fried champignons, greens, red onions on roll briosh, filled with mustard and garlick sauce.

The CEO of The Chicken Ido Savir noted:

At burger an appetizing savor of chicken meat, it crackling outside and gentle inside. According to the tasting commissions, it was indistinguishable from the chicken made by a traditional method.

The startup of SuperMeat spent three years for development of production process which can be scaled. Savir added:

Our production platform is founded on the bird's stem cells having capability to share infinitely, saves from need to kill animals to produce more meat.

Experimental installation can make several hundred pounds of chicken meat a week. Within the next 2 years the startup is going to begin to sell the cultivated chicken meat to restaurants, still through in 5 years to open the enterprises of an industrial scale and to achieve price parity with traditional chicken meat.^[1]

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