Steinbeisser hosts a series of evenings taking place once every season at the Lloyd Hotel & Cultural Embassy. It caters a plant-based (vegan) 6-course menu made from local and bio-dynamic grown grains, vegetables, and fruits. Check its webpage for details.
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First Review by steinbeisser
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Experimental Gastronomy Winter Edition - Edit
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.
Pros: excellent food, great vibe, creative challenge
Cons: drinks pay separately
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