Toilets available
Partially wheelchair accessible
Experimental Gastronomy
During this event, a three-course plant-based lunch, including drinks, is served. Due to the nature of the event, we cannot accommodate dietary wishes.
Together with a maximum of 20 guests all joining one long table, we will question the current food system and its impact on the ecosystem.
How does our current food system function?
What is the impact of our eating habits on the ecosystem?
Is it possible to make a positive impact with food if we move along with nature?
Nature at the Table showcases nature with produce offered by her during the season.
Programme
SATURDAY 18-10
walk-in 12.00
start 12.30
SUNDAY 19-10
walk-in 12.00
start 12.30
MONDAY 20-10
walk-in 12.00
start 12.30
WEDNESDAY 22-10
walk-in 12.00
start 12.30
THURSDAY 23-10
walk-in 12.00
start 12.30
FRIDAY 24-10
walk-in 12.00
start 12.30
SATURDAY 25-10
walk-in 12.00
start 12.30
Coming together at the table
This experimental gastronomy event is a collaboration of innovative companies, all in their own field.
The concept, design, and food are developed by Studio Daniëlle Ooms, with the support of Jip Ong.
The food will be served on tableware designed and produced by Fabrikaat.
As a design studio, Fabrikaat focuses on using local raw and residual materials. The waste streams from restaurants are used for new ceramic coatings. For example, you'll be eating dishes from ceramic coatings made with glass from empty wine bottles and vegetable waste.
All vegetables served throughout the week are locally grown by organic farm Antoniushoeve. The menu is based on seasonal produce, to taste what nature can provide us with.
Drinks are selected by Klosse Wines. A family selecting the finest drinks produced by people who understand that they must work with what nature gives them. That they can guide processes, sometimes direct them, but never force them. Where craftsmanship, love for the product, and care for nature converge.
