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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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Closed for the season Mediamatic Biotoop Dijkspark
Serres Séparées
Re-opening in spring 2024!
We are currently closed due to colder weather. We look forward to welcoming you back in 2024. Keep an eye on our website and Instagram for opening hours.
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Vacancy
Wanted: Experienced chef
Lead our Kitchen Team
We're on the lookout for a chef ready to take charge of the Mediamatic ETEN restaurant. If you have a passion for plant-based cuisine, food design, and experimentation, and if you're keen on leading...
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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 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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Masuma Halai Khwaja
Masuma is a multi-disciplinary artist. Her art practice revolves around weaving cultural political and historical perspectives along with personal experiences and individual stories. Currently for...
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Cemre Deniz Kara
Cemre Kara is a Turkish artist, currently studying at the Artscience Interfaculty at The Royal Academy of Arts, in The Hague, in The Netherlands. She works at the intersection of art and technology.
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Vinegar Making 3/4: Pear Vinegar
How we did it
This article is part of the 4 article series "Vinegar Making". A series that aims to bring light into vinegar, the liquid that spices up salads and unclogs toilets. Missed an article? Settle...
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Vinegar Making 3/4: Whiskey Vinegar
How we did it
This article is part of the 4 article series "Vinegar Making". A series that aims to bring light into vinegar, the liquid that spices up salads and unclogs toilets. Missed an article? Settle your...
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Vinegar Making 2/4
The chemistry
This article is part of the 4 article series "Vinegar Making". A series that aims to bring light into the world of vinegar Missed part one?: settle your FOMO by clicking here
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Vinegar Making
A guide and story around vinegar-making
This article is part of the 4 article series "Vinegar Making". A series that aims to bring light into vinegar, the liquid that spices up salads and unclogs toilets. Dive into an...
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The Amsterdam Koffiehuis
What does gentrification smell like?
Amsterdam is undergoing a continual process of gentrification. Opinions towards gentrification are far from homogenous and have been extensively reported on, but one question rarely asked of this...
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Phase one: Experimenting with Jellyfish
How do you start a project with jellyfish? By experimenting on them. We were lucky to receive a number of jellyfish from the fisherman who usually supplied Mediamatic ETEN with oysters, and the next...
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Workshop: Mediamatic Biotoop Dijkspark
Nature needs Heroes: Fermenting vegetables
2Nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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Presentation: Mediamatic Biotoop Dijkspark
The Beauty Dinner
27Nov 201930Nov 2019The Beauty Dinner explores the relationship between skin and gastronomy in 8 courses. The face masks of artists Margherita Soldati, Krisztina Czika and Chef Alice Héron were created to be applied to...
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Tokyo, Japan
Bento - Design for Eating, Gathering and…
21Jul 201818Sep 2018Whether shared picnic boxes or everyday lunch boxes, bento holds deep significance in our lives in Japan. This exhibition looks at Japan’s unique culture of “bento” and “eating” from the perspective...
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Exhibition: Toronto, Canada, Vancouver, Canada, Ottawa, Canada
Edible Futures: Food for Tomorrow
27Apr 2019The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," in Ottawa, Canada. The...
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Workshop: Mediamatic Biotoop Dijkspark
Nature needs Heroes: Fermenting vegetables
2Nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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Medusae
Jellyfish, one of the oldest living organism in the world, has existed in the world for at least 500 million years. However, we still know so little about them! This blog is a compilation of the...
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Balanophagy
Clean Lab team lives the Balanoculture
“Balanophagy” comes from ancient Greek and stands for the practice of eating acorns. The Clean Lab Team is working on bringing the forgotten practice back to the table.