For the month October we asked Sharon Adams  about the first collection of eating tools she created for Steinbeisser, how cutlery could possibly be improved, and her further ambitions.

For the month September we asked Joe Pintz about the Shovel plates he created for Steinbeisser, his favourite dinner experience, and how he pictures the evolution of tableware.

For the month July we asked Young Ran Lee about the Sculpture bowls she created for Steinbeisser, what she rebelled against in the past, what she’s rebelling again now, and her future ambitions.

For the month June we asked Young Ran Lee about the Sculpture bowls she created for Steinbeisser, what she rebelled against in the past, and her future ambitions.

For the month May we asked Hugo Madureira about the Ring bowls and plates he created for Steinbeisser, how he pictures the evolution of dishware, and of course his favourite dinner experience.

For the month April we asked Elin Flognman about the cutlery she created for Steinbeisser, how she sources her materials, and of course her favourite dinner experience.

In 2018 Steinbeisser will bring renowned French chef Alexandre Gauthier from two Michelin-starred restaurant La Grenouillère to Amsterdam, return to the Merian gardens in Basel this time with chef Yoji Tokuyoshi, hold its very first Experimental Gastronomy in Bern, and host the special ‘Young Chefs under 30’.

Find here the complete Steinbeisser programme for 2018:

• June 5 + 6 • Lloyd Hotel in Amsterdam, Netherlands
• with Alexandre Gauthier (La Grenouillère**) • read more

• September 19 + 20 • Merian gardens in Basel, Switzerland
• with Yoji Tokuyoshi (Tokuyoshi*) • read more

• October 5 – 7 • Lloyd Hotel in Amsterdam, Netherlands
• Special ‘Young Chefs under 30’ with Dylan Watson-Brawn (Ernst), Merlin Labron-Johnson (Portland*) and Philip Rachinger (Mühltalhof) • read more

• October 20 + 21 • In a vault cellar at the UNESCO World Heritage Old City of Berne, Switzerland
• with Fabian Raffeiner (Meridiano*) and Simon Apothéloz (Eisblume*) • read more

You can take a visual journey through the past happenings on the Steinbeisser journal.

For the month March we asked Mitch Iburg about the Mountain plates he created for Steinbeisser, how he tries to understand humankind’s relationship to clay, and the value of handmade tableware.

Can we be blunt? (please say yes!)

Well let’s say we can… OK, here it goes: quite honestly most of the dishware and cutlery used in restaurants are dull. So, there we said it. But what can we do about it? Well maybe more than you think. Since 2012 we organize with Steinbeisser the Experimental Gastronomy​ events for which we ask international artists to create unique plates, bowls, spoons, forks, glasses and much more. To give you an idea what we mean with unique please have a look at the images below.

With the success of our Steinbeisser events and seeing how excitingly the audience responds to these new kind of dishware and cutlery we believe now is the time to integrate these pieces into our eating culture. In our opinion, restaurants (or anyone else in the world of food and drinks for that matter) should give tableware and eating tools just as much thought as the actual food served to create an all encompassing experience.

If you are interested in how we could help you make this happen please contact us.

Also have a look at our consultancy page with more inspiring images.