Biodiversity serves as inspiration for the artists who will craft bespoke ecological pieces that will merge the table into a total work of art. Experimental Gastronomy is a unique immersive experience that brings together acclaimed chefs and artists to create an exciting and radically different way of enjoying food.
Elif Oskan & Selassie Atadika
With her Turkish avant-garde restaurant Gül – which means “Rose” and “Laugh!” – Elif Oskan conquered Zurich in no time and earned 15 Gault Millau points. She relies on her southeastern Anatolian roots and uses the taste experience to bring guests closer to her origins, which she proudly describes as ethnic cuisine. Today Elif Oskan is one of the best chefs in Switzerland.
Selassie Atadika is considered one of the most prominent representatives of the “New African Cuisine”. She combines indigenous knowledge with ecological awareness to deliver her lessons from African kitchens to the table. She sees gastronomy as part of a larger life cycle in which culture, community, and cuisine intersect with the environment, sustainability, and economy.
For this occasion, Elif Oskan and Selassie Atadika join forces to serve a plant-based tasting menu combining ingredients sourced from biodynamic and organic producers in Switzerland.
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. Artists will work with us to seek answers by creating new kinds of cutlery, tableware and textiles that disrupt the conventions of dining. These unique pieces made from storm wood, flax, mycorrhiza, seaweed and carrots, will enrich the dining experience in the most unexpected way. The artworks will be for sale at the dinners and on jouwstore.com.
The artists
Cutlery: Agnes Kelm, Barbara Wei, Lilian Mattuschka, Lisa Marcolongo, Shuang Yue & Ikki Mao.
Dishware: Alena Halmes, Fabio Rutishauser, Gabriel Tarmassi, Heejoo Kim, Heiter X, Pontus Sandevärn, Robin Berrewaerts, Studio Eidola, Timothée Musset, Zuber Salzmann Studio.
Textiles: Adeline Halot, Alix Arto, Dasha Tsapenko, Dominyka Sidabraite.
100 Years Biodynamic
The location is also part of the total work of art. Instead of a restaurant, the dinner takes place in the foyer of the Goetheanum. Rudolf Steiner inspired both the sculptural building, which was completed in 1928 and has been a listed monumental building since 1993, and biodynamics. Biodynamic agriculture has been around for 100 years with more than 7,000 farmers worldwide. They follow values such as creating authentic, high quality products that strive to protect clean air and water, soil fertility, landscape and biodiversity. Rare herbs and vegetables from the local Demeter gardens complement the list of ingredients.
Biodiversity
Switzerland’s world-famous landscapes, with their diversity of plant and animal species, are under increasing pressure. A third of all species and half of all habitats are threatened by intensive use and climate change. Students of Camera Arts and Object Design at the Lucerne University of Applied Sciences and Arts are taking on this challenge, focussing on biodiversity and sustainable use of resources. Ten students from Object Design develop independent works that are distinguished by their handling, shape and materiality and that will make eating an experience. In turn, Camera Arts students will create visual essays that deal with the wide-ranging facets of biodiversity, as well as their ecological and socio-political aspects. In a transmedia exhibition, they will provide a spatial-visual experience of the theme, which will appropriately frame and complement the experimental dinner.
Partners
The project is a cooperation between Steinbeisser and Goetheanum, Vital Speisehaus, HSLU, Miele, Falk Culinair, ProSpecieRara and Biodiversitätsinitiative.
Reservation
Price: tasting menu incl. drink pairings CHF 375
Dates: 30 + 31 August 2024, at 17:30
Location:Goetheanum, Rüttiweg 45, 4143 Dornach
Reservation: please email to info@steinbeisser.org
