Sensual botanical dining

For four years, experimental botanical dinners have been taking place at the Lloyd Hotel in Amsterdam. Renowned chefs are invited to step outside their comfort zone. Not only when it comes to ingredients, but also tableware.

Under the name ‘Steinbeisser’, the chefs are asked to create a completely plant-based and organic six-course dinner. This exceptional meal is not eaten with ordinary cutlery or from standard plates, but with specially designed tools created by artists that turn eating into a sensual experience. In addition, the tableware makes diners aware of a) the act of eating and b) exactly what they are eating.

Spoons with spikes

Spoons with spikes on them, for example, requiring diners to take very careful bites. And a spoon with a shaft several metres long or two scoops. The often bizarre glassware and the equally curious plates also enhance the unique eating and drinking experience.

The bizarre eating utensils enhance a sensual dining experience.

At previous editions, two-Michelin-starred chef Edwin Vinke (De Kromme Watergang, Hoofdplaat), among others, cooked exclusively with plants.

Botanical gastronomy

Now it is the turn of star chef Jef Schuur (Bij Jef, Terschelling) and top chef Luc Kusters (Bolenius, Amsterdam) to practise experimental botanical gastronomy on 7, 8 and 9 October 2016. For this edition too, tableware, cutlery and hand-blown glassware are being designed by fifteen international designers.

The Steinbeisser dinner is not exactly cheap, but it is unique: 125 euros for six courses, including vegan wine or juice.

The tableware is also available online.

Text: Marjan Ippel
Images: Steinbeisser

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