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Steinbeisser Events 2017

Steinbeisser Saratoga 14 © Eric Wolfinger for

In 2017 Steinbeisser is hosting the first Experimental Gastronomy in Zurich and its 5th Anniversary edition in Amsterdam. To celebrate our anniversary we are preparing a large retrospective exhibition displaying works of more then 50 artists from around the world.

Find here the complete Steinbeisser programme for 2017:

• June 2 + 3 • Museum Rietberg in Zurich, Switzerland
• with chef Fabian Spiquel (Maison Manesse*) • read more

• October 6 – 8 • Lloyd Hotel in Amsterdam, Netherlands
• with Kristian Baumann (108*), Daniel Burns (Luksus*) and Andreas Rieger (einsunternull*) • read more
• 5 Years Steinbeisser’s Experimental Gastronomy Retrospective Exhibition • read more

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

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Jouw… December Update


More then 160 pieces have been added to Jouw…!

The new update includes Erica Iman‘s landscape plates, Eva Burton‘s colourful bowls and plates, Federica Sala‘s glass vessels, Gabi Veit‘s nature-inspired cutlery, Jasmin Matzakow’s burnt wood plates, Jessica Hans’ foraged clay plates, Jochen Holz‘s handblown wine glasses, Joo Hyung Park‘s moment plates and spoons, Kun Zhang’s wooden plates, Luke Shalan‘s slab drop plates, Sara Gackowska‘s wood-stone-resin plates, Sarah-Linda Forrer‘s alabaster and soapstone spoons, and Sergey Jivetin‘s reengineered-optical-devices cutlery.

New pieces from Nils Hint, Stuart Cairns and Tala Yuan are now available.

We wish you beautiful and wonderful holidays, merry christmas and an inspiring start of the new year.

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Introducing Steinbeisser


Steinbeisser was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012 Steinbeisser launched the Experimental Gastronomy initiative, based at the Lloyd Hotel & Cultural Embassy in Amsterdam and active around the world.

The Experimental Gastronomy brings together renowned chefs and artists for a one-of-a-kind culinary experience. Food and drink ingredients are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and dishware that celebrates experimentation and the search for new ways to enjoy food. The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature.

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

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Opening of Jouw…


On September 1st 2016 we launched Jouw…!

You might wonder why the name Jouw…? Well, first of all this initiative was created by Jouw Wijnsma and Martin Kullik. But most importantly jouw in Dutch means your, and perhaps one of the unique pieces might become yours!

In 2012 Steinbeisser launched the Experimental Gastronomy initiative that brings together renowned chefs and artists for a one-of-a-kind culinary experience. Artists create unique cutlery and dishware that celebrates experimentation.

Driven by a search for new ways to enjoy food, these pieces don’t follow the normal rules of usability. Instead, they challenge 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.

Yet it is not only about beauty, we also believe in sustainability. That’s why all the pieces are crafted only from natural materials, such as wood, calabash, stone, clay and glass. Often sourced locally and using materials that are found, recycled and/or reused. Even the smaller parts of the pieces such as glue, paint and glazing, are organic and biodegradable.

All pieces available on this site are exclusive artist collaborations with Steinbeisser

Now for the first time these pieces are made available through Jouw…