Beetroot, elderberry and horseradish with sourdough rye bread from Arnd Erbel served on the ‘Bull’ plate by Tatjana Giorgadse.
Pumpkin, hemp tofu, quinoa, chestnut and sea buckthorn berries served on waved clay plate by Patricia Domingues, chanterelle mushrooms served in a calabash bowl by Tala Yuan with a wooden chopsticks spoon by Stian Korntved Ruud.
Seaweed, potato, sea purslane, oyster leaf and leek served on the ‘Puzzle Piece’ plate by Tatjana Giorgadse with the ‘Pipe’ spoon by Stian Korntved Ruud.
Carrot, onion, calendula, mustard oil and verbena served on a black granite plate by Deborah Rudolph with a ‘Finger’ spoon by Stian Korntved Ruud.
Mushrooms, hazelnuts, lentils, brown beans, field peas, celeriac and chicory coffee served on the ‘Hanging’ plate by Tatjana Giorgadse with a short wooden spoon by Stian Korntved Ruud.
Edwin Vinke and Nino Willems setting grapes, apples, nuts, sunchoke and sorrel on slate plates by Matthias Dyer
Grapes, apples, nuts, sunchoke and sorrel served on a slate plate by Matthias Dyer with a double spoon by Stian Korntved Ruud.
Eating with a ‘Dining Shore’ spoon by Sarah Hurtigkarl.
Edwin Vinke during Steinbeisser’s Experimental Gastronomy at the Lloyd Hotel & Cultural Embassy in Amsterdam. Photography by Caroline Prange.