Steinbeisser was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012 Steinbeisser launched the Experimental Gastronomy initiative based in Amsterdam and active around the world.

The Experimental Gastronomy brings together renowned chefs and artists for a one-of-a-kind culinary experience. Food and drinks are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and dishware that celebrates experimentation and the search for new ways to enjoy food. The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature.

Launched in 2016, Steinbeisser’s online store Jouw… presents a collection of extraordinary tableware pieces created by artists for the Experimental Gastronomy. Driven by a search for new ways to enjoy food, these pieces don’t follow the normal rules of usability. Instead, they challenge you to reconsider preconceptions about the relationship between tableware and the user. They can be loved for their thought-provoking function but also for their beauty.

2022 marks the beginning of our own biodiversity initiative. A part of the proceeds from all our projects will go into the restoration of natural habitats and endangered native plant species in the Netherlands. From now on we will start mapping the progress in our biodiversity journal.


An Experimental Feast’ The New Yorker 


Breaking all the dinner party rules’ CNN