3D cutlery by Nils Hint 
3D cutlery by Nils Hint 
champignon, onion, savory, cicely, mugwort served in a brick bowl by Deborah Rudolph with a 3D fork by Nils Hint 
chefs setting carrot, parsnip seeds, lovage, sunchoke flowers on slate plates by Deborah Rudolph 
carrot, parsnip seeds, lovage, sunchoke flowers served on a slate plate by Deborah Rudolph with a outline spoon by Nils Hint 
Chef Matthias Schmidt 
celeriac, charcoal oil, pumpernickel, hazelnuts, lemon verbena served on a sliced stone plate by Deborah Rudolph with a bike key spoon by Nils Hint 
beetroot, elderberry, spruce sprouts, cornelian cherry served on a cut granite plate by Deborah Rudolph 
eating with a 3D fork by Nils Hint 
eating with a 3D spoon by Nils Hint 
apple, pear, peach, zwetschge, roses, rose hip, grape seed oil served on an agate wood bowl by Deborah Rudolph 
dining in the lounge of the Lindenberg
Matthias Schmidt (Villa Merton**)
2014
Frankfurt