Experimental Gastronomy Events, When Food Meets Art

Steinbeisser are the creative duo behind Experimental Gastronomy, the unique design and dining project bringing together famous chefs and artists for one-of-a-kind culinary experiences. We spoke to them back in September 2016 to find out more about their project.

The above gallery highlights some of the dinners that have already taken place during the project, including: Amsterdam with chefs Jef Schuur and Luc Kusters, Basel with chef Tanja Grandits, San Francisco with chefs David Kinch, Corey Lee and Daniel Patterson and Berlin with chefs Nobelhart & Schmutzig.

The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature. Each dinner is entirely plant-based using food and drink sourced from local organic and biodynamic producers and eaten using artist created cutlery and dishware celebrating experimentation and creative ways to enjoy food.

If you fall in love with any of the pieces check out the Steinbeisser online store Jouw… which showcases their collection of extraordinary cutlery and tableware created by more than 25 international artists created during the five years of Experimental Gastronomy.

RICE BY COREY LEE | PEPPER AND TOMATO BY DAVID KINCH

Photo by Eric Wolfinger

Left: Rice with assorted condiments from chef Corey Lee (Restaurant Benu ***, San Francisco) served on an upcycled-broken-ceramics plate by Felt+Fat for Steinbeisser.

Right: Petit Farcis Pepper and Tomato from chef David Kinch (Restaurant Manresa ***, Los Gatos) served on two sculptured walnut wood spoons by Julian Watts for Steinbeisser.

RASPBERRY HIBISCUS SORBET, ALMOND MILK CREAM AND THYME BRITTLE BY CHEF TANJA GRANDITS

Photo by Caroline Prange

Raspberry Hibiscus Sorbet, Almond Milk Cream and Thyme Brittle from chef Tanja Grandits (Restaurant Stucki**, Basel) served in handblown glass vessels (made of Italian borosilicate glass and copper) by Federica Sala and with cutlery (made from reused steel and silver) by Stuart Cairns for Steinbeisser.

GOLD THORN SPOON | EATING TOMATO ANISE HYSSOP TEA BY CHEF TANJA GRANDITS

Photo by Caroline Prange

Left: Gold Thorn Spoon by Gabi Veit and Handblown wine glass by Jochen Holz for Steinbeisser.

Right: Eating Tomato Anise Hyssop Tea, Chickpea Churros and Tomato Seed Oil from chef Tanja Grandits (Restaurant Stucki**, Basel) with silver thorn cutlery by Gabi Veit for Steinbeisser.

ONIONS, PEAS AND CAMELINA OIL BYCHEF MICHA SCHÄFER

Photo by Caroline Prange

Onions, Peas and Camelina oil from chef Micha Schäfer (Restaurant Nobelhart & Schmutzig*, Berlin) served on a ceramic plate by Dirk Aleksic and with cutlery (made of upcycled cutlery and tools collected from junk yards in Estonia) by Nils Hint for Steinbeisser.

GARDEN HERB SORBET | KITCHEN GARDEN VEGETABLES

Photo by Eric Wolfinger | Caroline Prange

Left: Garden Herb Sorbet and Bitter Cacao from pastry chef Stephanie Prida (Restaurant Manresa ***, Los Gatos) served on a ceramic shovel plate by Joe Pintz for Steinbeisser.

Right: Eating Kitchen Garden Vegetables from the ‘Zuidas’ from chef Luc Kusters (Restaurant Bolenius *, Amsterdam) served on a ceramic plate by Cathrine Sanke and Annegret Streu with cutlery (made of an antique navigational divider) by Sergey Jivetin for Steinbeisser.

TOMATO ANISE HYSSOP TEA

Photo by Caroline Prange

Tomato Anise Hyssop Tea, Chickpea Churros and Tomato Seed Oil from chef Tanja Grandits (Restaurant Stucki**, Basel) served in a handblown glass vessel (made of Italian borosilicate glass and copper) by Federica Sala and with cutlery (made from reused typewriter keys and silver) by Stuart Cairns for Steinbeisser.

CHEF DANIEL PATTERSON'S DISH | PEAR, PARSNIP, FENNEL SEED SORET

Photo by Eric Wolfinger | Caroline Prange

Left: Cabbage, Potato, Chanterelles, Walnut, Lovage from chef Daniel Patterson (Restaurant Coi***, San Francisco) served on a slab-drop plate by Luke Shalan for Steinbeisser.

Right: Eating Pear, Parsnip, Fennel Seed Sorbet, Apple Molasses from chef Jef Schuur (Restaurant Bij Jef *, Texel) served on a wooden plate by Kun Zhang with cutlery (made of antique opera binoculars) by Sergey Jivetin for Steinbeisser.

CHEF TANJA GRANDITS AND TEAM AT WORK

Photo by Caroline Prange

Chef Tanja Grandits (Restaurant Stucki**, Basel) and team setting Celery, Vervain Guacamole and Horseradish on black ceramic plates (made of clay and porcelain) by Emily Gardiner for Steinbeisser.

By FDL