Where the famous NZZ used to be printed, chandeliers and atmospheric lighting gave the former industrial hall a new shine for two months. In keeping with the Offset's glorious past, the menu and interesting facts about dine&shine and its partners were printed in a newspaper. The aperitif was also dedicated to the world of journalism: dried fruit and nuts were presented in a box with letters on it.

In terms of color, the five courses of the menu were based on the traditional printing stages. The first course was Black & White with black-colored focaccia and black and white butter.
This was followed by the second course in cyan, represented by ceviche with blue-colored potatoes, cauliflower and potato chips.
For the main course (magenta), guests were served a flank steak with beetroot puree and red-colored tagliarini.
The yellow creation consisted of a corn croquette, parsnip puree, a yellow foam, corn chips, a piece of corn on the cob and a halved parsnip.
World champion pâtissier Rolf Mürner provided the crowning touch: melt-in-the-mouth pralines were the icing on the cake.