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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.