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Mediamatic Biotoop Dijkspark
Japanese Knotweed Festival
1Apr 20237أيار / مايو 2023Under European regulations, invasive exotic species are allowed to be radically eradicated. The City of Amsterdam, for example, is allocating 8 million euros to aggressively destroy Japanese knotweed.
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Proposal by: Yorke Mulder-Bhangoo
Krachtvoer
Project Proposal: Eten wat je eten eet.
Als je uit het treinraam kijkt naar het prachtige platte Nederlandse landschap zie je, gras, mais, bieten en af en toe tarwe. Allemaal veevoer. We produceren op het schaarse Nederlandse landbouwgrond...
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Proposal by: Miku Sato
Book and Fire
Project Proposal: Reading cookbooks and the back side of recipes: food culture, politics and feminism
Based on the research of the old cookbooks of the Soviet Union and Japan, the project depicts food culture , politics , feminism , and how they are interrelated. Recipes can be considered stories.
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Proposal by: Maria Jimena Ricatti
Post-pandemic tasting experience
Project Proposal: Exploring sensory diversity and holistic wellbeing
As a result of COVID-19 pandemic, millions of people experienced some degree of smell or taste impairment in the short and long term. However, there are also people who deal with these kinds of...
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Proposal by: Paolo Bosca
Food Utopias
Project Proposal: A different geography of taste
Food Utopias is a performative and theoretical research which investigates the power exercised by map on space, specifically in gastronomy. We use maps every day. The most common maps see the world...
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Groente? Bitter! Als kind at ik liever…
Een gesprek met onze nieuwe head chef Gino Marengo
Met een jagende opa die het wild direct uit het bos plukte, kwam Gino al van jongs af aan in contact met dieren, verse ingrediënten en rijke gerechten. Hij at alles van hert en leguaaneieren tot...
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Exhibition Microlab
Serres Séparées at Dutch Design Week
17Oct 2021- We are nominated for the Dutch Design Awards!24Oct 2021The Serres Séparées project is nominated for a Dutch Design Award. During Dutch Design Week 2021 we will join in an exhibition together with all nominees at Microlab in Eindhoven.
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Mediamatic Biotoop Dijkspark Abhay Villa 5 Aug 2021
Is it an alien? Is it a sex toy? No, it's Sopropo!
procuring, growing and cooking this intriguing fruit
You may have come across Sopropo on your travels, at a Surinamese/Asian restaurant or maybe even at home. Read on and learn about our journey procuring, growing and cooking this intriguing fruit...
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Catholic saint
Hildegard von Bingen
Mediaeval Influencer who Hated Lettuce
Hildegard von Bingen (1098 – 17 September 1179), also known as Saint Hildegard and the Sibyl of the Rhine, was a German Benedictine abbess, writer, composer, philosopher, Christian mystic, visionary
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Mediamatic Biotoop Dijkspark
Design Solutions
For implementing greenhouse dining in the restaurant
For the use of the Serres in the restaurant we are constantly making adjustments. Not only to the greenhouses themselves, but also to the way we carry out our service. What problems do we encounter?
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presentation: Mediamatic Biotoop Dijkspark
La Cocina Presents: Staging a Banquet
- Lecture by Tina Harris31Oct 2020Like plants and people, recipes travel all over the world. They adapt to, but also influence, the context and ingredients available. This event alludes to the importance of reflecting on the effects...
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The Code Noir: A brief, yet powerful history
Winston Churchill famously said that “those that fail to learn from history are doomed to repeat it.” Our upcoming NeoFuturist Dinner touches on the importance of learning from our collective...
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Mediamatic Biotoop Dijkspark, Mediamatic Eten, Dijkspark Naomi Tidball
Food is both fuel and identity
A blog for Code Noir
In light of our upcoming Code Noir event, it is important to reflect on globalisation's ability to reshape food. It offers a diversity within gastronomy, and it allows for a wider availability of...
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Mediamatic Biotoop Dijkspark Vera Catalano, Doudouce Knol
What does a day in the Aquaponics greenhouse look…
Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system
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News Highlights
Mediamatic ETEN goes viral
When, during a mid-lockdown brainstorm, someone casually suggested to use the greenhouses at the waterfront for our restaurant, we couldn't have foreseen what would become of this concept. Aren't...
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Mediamatic Biotoop Dijkspark
FAQ Serres Séparées
What kind of food do you serve? As a plant-based, sustainable restaurant, we keep seasonality in our heart when creating dishes. The menu is based on the harvest of our own aquaponics system and the...
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Vacancy / Job opportunity
Wanted: Restaurant Staff
Join the Mediamatic ETEN - team
Become part of our hospitality team! You will work in the bar and vegan restaurant of our art centre and help out during rentals and events. Do you have experience and most importantly a love for...
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Mediamatic Biotoop Dijkspark Giulia Soldati, Tommaso Buresti, Willem Velthoven
Dinner concept testing Serres Séparées
Second test of our new dinner concept
We are almost there! What is better than to play dress-up again! Better days are insight, we are preparing ourselves to serve again. We will open our restaurant after two months of renovation to you...
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Mediamatic Biotoop Dijkspark Willem Velthoven
Testing Serres Séparées at Mediamatic Biotoop
Safe and intimate dinner at the water side of Oosterdok in Amsterdam!
At Mediamatic we're designing and testing new safe hospitality. Later this year we will serve our visitors amazing plant-based dinners in their own little greenhouse. We're hoping to open in June
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History
Inner workings and previous experiments
Chef Tommaso Buresti and food designer Giulia Soldati started their journey in the kitchen of Mediamatic when they presented A La Mano, as an edition of our Futurist Dinner series in September 2018.
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The food we serve
Locally sourced and plant-based
We offer a plant-based menu that is constantly changing following the seasonal availability of vegetables and using locally sourced products. The challenges that come from these limitations are used...
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Food Experimentation
Our current food projects
Our kitchen is the extension of our minds and our hands, a place that never stops exploring. Being part of Mediamatic means the chefs can easily connect with the current art-projects and cultural...
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Our Vision
Our outlook and design sense for the restaurant
The food we serve is 100% plant-based. We compose the dishes with seasonal vegetables and ingredients, and use local produce.
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Mediamatic Biotoop Dijkspark
Mediamatic ETEN
Waterside bar & plant based restaurant
Chef Gino Marengo and his team serve a sophisticated 4 course dinner. Click to book your Dinner Also we share our staff food every day.