The Steinbeisser Experimental Gastronomy Winter Edition that took place from 8 - 10 February 2013 catered a 5-course vegan menu, including all kinds of seasonal vegetables as beetroot, carrot, celery root, chinese cabbage, daikon, green cabbage, goatsbeard, parsnip, pumpkin and radish. Self-made pickles, sauerkraut and seitan. The dish-ware and cutlery were created exclusively for this event from Jochem de Wit and Maki Okamoto. Jochem de Wit created a series of plates from various Dutch clay types and Maki Okamoto recycled old Swedish silver cutlery and reshaped them into new challenging objects.
Cons: drinks pay separately