Steinbeisser: Experimental Gastronomy
From 06/07/2012 until 08/07/2012
Our capacity is 20 guests, per night.
A 5 course menu will be served for 27€ per person.
To book, please send an email to Martin Kullik, info[at]steinbeisser.org
Steinbeisser Experimental Gastronomy are evenings devoted to experimental gastronomy and discovering a fresh perspective on contemporary eating rituals.
local and bio-dynamic
All the food originates from local and bio-dynamic grown grains, fruits and vegetables. The guests are invited to be part of an experience where gastronomy, philosophy, design and performance art come together. It’s a variation, an interpretation and practice of a contemporary northern European food ceremony.
All ingredients are of bio-dynamic origin sourced in the Amsterdam area. The artistic intervention comes from Alexander Gershberg, Maki Okamoto and Debbie Wijskamp, who will change the eating experience in a responsive, yet thought-provoking manner.