Story of the day
what do you eat at the restaurant of the year?
A selection of amazing dishes by chef Kobus Van Der Merwe from Wolfgat
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Experimental Gastronomy, When Food Meets Art
A collection of images from Experimental Gastronomy events, a design and dining project by Steinbesser duo, bringing together chefs and artists for one-of-a-kind culinary experiences.
By FDL on
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Photo Caroline Prange
Raspberry Hibiscus Sorbet, Almond Milk Cream and Thyme Brittle by chef Tanja Grandits
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.
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