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.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.