Steinbeisser was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012 Steinbeisser launched the Experimental Gastronomy initiative, based 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.