Hildegard von Bingen
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
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?
Presentation: Mediamatic Biotoop
La Cocina Presents: Staging a Banquet31Oct 2020
Like 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...
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...
Mediamatic Biotoop, 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...
Mediamatic Biotoop 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
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...
Mediamatic Biotoop, Mediamatic Eten
A place for happiness
Getting married in your own way
Weddings are times of joy and happiness. There is no better way to start a life together than at Mediamatic, where creativity and uniqueness are put on a pedestal. Our venue offers a beautiful...
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...
Lead our Kitchen Team
We're looking for an experienced Head Chef for Mediamatic restaurant. Do you have a love for plant based cuisine, food design and experiment, and would you like to develop and lead our next creative...
Mediamatic Biotoop 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...
Presentation: Mediamatic Biotoop
Mediamatic ETEN: Our Serres1Jun 202014Oct 2020
Due to current corona measures the Serres Séparées are closed since October. As soon as we resume our restaurant service, you will be able to enjoy a sensorial plant-based dinner in one of our...
Mediamatic Biotoop 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
Inner workings and previous experiments
Tommaso and Giulia started their journey in the kitchen of Mediamatic when they presented A La Mano, as an edition of the Futurist Dinner series, in September 2018.
Bar and kitchen staff
For vacancies, check this page .
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...
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...
Our outlook and design sense for the restaurant
At the core of our kitchen, we have Tommaso and Giulia. Tommaso is a chef, with a design background. Giulia is a designer, researching the possibilities of food. This collaboration is a balance...
Our plant based restaurant
Our terrace is open for walk-in drinks and bites From Wednesday to Sunday 12:00 - 18:00 No reservation needed Due to corona measures our Serres Séparées are still closed. As soon as we open for...
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...
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.
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...
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...
Vinegar Making 2/4
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