Chefs Lukas Mraz (Mraz & Sohn), Philip Rachinger (Mühltalhof) and Felix Schellhorn (Der Seehof)
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Experimental Gastronomy in Vienna

On 5 and 6 October Steinbeisser ​and the Healthy Boy Band ​will bring the first edition of Experimental Gastronomy to Vienna. Chefs Lukas Mraz (Mraz & Sohn), Philip Rachinger (Mühltalhof) and Felix Schellhorn (Der Seehof) will create a special organic vegan tasting menu in collaboration with ten artists who will craft custom cutlery and tableware especially for the occasion. Experimental Gastronomyis a unique immersive experience that brings together acclaimed chefs and artists to create an exciting and radically different way of enjoying food.

Healthy Boy Band
The three young chefs Lukas Mraz, Philip Rachinger and Felix Schellhorn, who met in 2016 at the culinary art festival Gelinaz!, set up the Healthy Boy Band. With their actions, they want to point out that cooking and gastronomy have a lot to do with art, craft, design and our society. For the premiere of Experimental Gastronomy they will perform and cook together for the first time in Vienna at the studio of the Austrian artist Constantin Luser. They will serve a plant-based (vegan) tasting menu created entirely with ingredients sourced from organic and biodynamic producers found in the Austria and the surrounding regions of Slovakia, Hungary and the Czech Republic.

Experimental Gastronomy
Why do we eat the way that we do and are there other options? With this question in mind Steinbeisser explores new ways to eat mindfully. Ten artists will work with us to seek answers by creating new kinds of cutlery and dishware that disrupt the conventions of dining. These unique pieces made from materials such as clay, cotton, metal, paper, and wood, will enrich the dining experience in the most unexpected way. The artworks will be exclusively for sale at the dinners and on jouwstore.com.

The artists
Cutlery: David Wolkerstorfer, Eija Mustonen and Jenni Sokura.
Dishware: David Louveau, Erik Haugsby, Gregor Titze, Lillian Tørlen, Lisa Fält, Petra Lindenbauer and Sofie Nørsteng.

Reservation
Price: tasting menu incl. alcoholic or non-alcoholic pairings € 250
Dates: Saturday 5 and Sunday 6 October 2019, at 18:00
Location: Studio Constantin Luser, Meiereistrasse 3, 1020 Vienna, Austria
Reservation: please email to info@steinbeisser.org
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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 drinks are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and tableware 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.

Set of cutlery from Nils Hint for Steinbeisser's Experimental Gastronomy with Billy Wagner and Micha Schäfer at Nobelhart & Schmutzig in Berlin 2015.
Joe Pintz created the Shovel plates for Steinbeisser Joe Pintz created the Shovel plates for Steinbeisser
Ceviche of Fruits and Vegetables with Flowers from chef David Kinch (Manresa***) served on a piece from Erica Iman for Steinbeisser's Experimental Gastronomy with David Kinch, Corey Lee and Daniel Patterson at the Villa Montalvo in Saratoga, California, U
Pea, sea buckthorn from the dunes of le Touquet by Alexandre Gauthier (La Grenouillere**) served on a baltic plate by Aino Nebel for Steinbeisser's Experimental Gastronomy at the Lloyd Hotel in Amsterdam. Photography by Marion Luttenberger.
Eating braised lettuce heart, sorrel, spelt by Alexandre Gauthier (La Grenouillere**) with a Gold File Spoon by Nils Hint for Steinbeisser's Experimental Gastronomy at the Lloyd Hotel in Amsterdam. Photography by Marion Luttenberger.
Beetroot, Elderberry and Horseradish with Sourdough Rye Bread from Edwin Vinke (De Kromme Watergang**) set on a piece from Tatjana Giorgadse for Steinbeisser's Experimental Gastronomy at the Lloyd Hotel & Cultural Embassy in Amsterdam. Photography by Caro Quintuple Fork by Maki Okamoto for Steinbeisser now available on jouwstore.com
King trumpet and Elderberry from Micha Schäfer with a piece of cutlery from Nils Hint for Steinbeisser's Experimental Gastronomy in Berlin 2015.
Ball of flowers and herbs by Alexandre Gauthier (La Grenouillere**) served on a marshmallow plate by Aino Nebel for Steinbeisser's Experimental Gastronomy at the Lloyd Hotel in Amsterdam. Photography by Marion Luttenberger.
Hazelnut, Lentils and Celeriac from Edwin Vinke (De Kromme Watergang**) set on a piece from Tatjana Giorgadse with cutlery from Stian Korntved Ruud for Steinbeisser's Experimental Gastronomy in Amsterdam 2015 at the Lloyd Hotel & Cultural Embassy. Photogr

Launched in 2016, Steinbeisser’s online store Jouw… presents a collection of extraordinary cutlery and dishware created by artists for the Experimental Gastronomy. 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.

Photography by Marion Luttenberger, Caroline Prange & Eric Wolfinger

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