Experimental Gastronomy
Let’s reshape the way we eat
by @steinbeisserorg
In 2012 Steinbeisser launched the Experimental Gastronomy initiative, which brings together renowned chefs and artists to step out of their comfort zone and get into the spirit of exploration of a new way of enjoying food.
“It’s a challenge! It’s also delicious, thought-provoking and super fun!”
Martin Kullik – Steinbeisser’s founder
TABLEWEAR IS RESHAPED
Artists and artisans of various mediums (think blacksmiths, ceramicists, jewellery makers, stonecutters, visual artists, etc) are asked to reimagine tableware and create unusual concepts that don’t follow the normal rules of usability.
FOOD IS RESHAPED
Chefs are asked to cook an all-vegan organic locavore tasting menu that speaks with the cutlery and dishware reshaped by the artisans and artists. Ingredients are sourced locally: from small-scale local biodynamic and organic farmers.
“It’s all still kind of a mystery… We try to create a beautiful harmonious chaos.”
Martin Kullik – Steinbeisser’s founder
EXPERIENCE IS RESHAPED
Diners are surprised and perplexed not knowing how to use the reshaped tools and immediately start to engage with each other, laugh excitedly and even switch cutlery with each other.
They loosen up through the use of cutlery.
In 2016 Jouw Wijnsma and Martin Kullik started Jouw… an online shop for new and fresh tableware that artists envisioned over the years for the Steinbeisser events.
Pistil 
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