Last October, Amsterdam based creative studio Steinbeisser had the pleasure of collaborating with chef Edwin Vinke, from two Michelin star restaurant De Kromme Watergang, on a very special edition of the ‘Experimental Gastronomy’ series.
Besides the experimental-artistic interventions in cutlery and tableware, the challenge for chef Edwin Vinke was to cook a purely plant-based menu with ingredients from organic or biodynamic agriculture sourced in the Netherlands and Germany. See the result below, it is as beautiful as it is appetizing!
The Berlin Experience: Steinbeisser’s Experimental Gastronomy with Billy Wagner and Micha Schäfer at Nobelhart & Schmutzig*
They started now with the preparations for the next edition in 2016 which is going to take place in San Francisco in collaboration with chef David Kinch, who recently received three Michelin stars at his Manresa restaurant.
