Uniting Design, Gastronomy And Nature

"...Suchlike provides dinners that showcase contemporary cuisine at the highest of levels, wholeheartedly uniting design, gastronomy, and nature..."

Founded by Jouw Wijnsma and Martin Kullik in 2009, Steinbeisser was a gastronomical initiative based in Amsterdam and active around the world. Bringing together renowned chefs and artists for a one-of-a-kind culinary experience, all food and drinks are entirely plant-based, and sourced entirely from local organic and biodynamic producers. With artists creating cutlery and tableware that celebrates experimentation and a search for new ways to enjoy food, suchlike provides dinners that showcase contemporary cuisine at the highest of levels, wholeheartedly uniting design, gastronomy, and nature.

Later launching an online store Jouw in 2016, here offers a collection of extraordinary cutlery and dishware created by artists for this very Experimental Gastronomy, and driven by a search for new ways to enjoy food, all of the products and pieces on offer rarely follow the normal rules of usability. As Steinbeisser explains, “…each product challenges you to reconsider preconceptions about the relationship between tableware and the user. They can be loved for their thought-provoking function but also for their beauty.” SATORI & SCOUT’s personal favourites are these beak pliers spoons or perhaps the trusty gold wrench fork.



Focussing now on the results of such gastronomical amazement and initiative, such fruition can be seen in the gallery above. On showcase at events happening all year round, next up is in New York in May 2019, and this occasion will feature four of the most critically acclaimed female chefs of USA: Dominique Crenn, Elise Kornack, Emma Bengtsson and Niki Nakayama. You can check out event details here.

Discover more about the intiative online at: Steinbeisser.org

Design, Gastronomy, And Nature

Isn't it curious how food can be so amazingly prepared, beautifully presented and wholeheartedly understood, and yet there continues to be such poor food standards offered by some faster-prepered, more-convenient alternative establishments.

(Photography Credit : Fabian Häfeli)

8.5 Wellbeing
7.5 Awesomeness
9 Taste
4.5 Value
7.4

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