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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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Momenteel gesloten Mediamatic Biotoop
Serres Séparées
Weer geopend in 2024
Momenteel zijn we wegens het koudere weer gesloten. We verwelkomen je graag weer in 2024. Hou onze website en Instagram in de gaten voor openingstijden.
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Vacature
Chef-kok
Versterk ons keukenteam
Wij zijn op zoek naar een chef-kok voor ons restaurant Mediamatic ETEN. Heb jij passie voor plantaardige gerechten, voedselontwerp en experiment, en zou je graag ons keukenteam willen leiden? Neem...
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Vacature
Vacature: Horecapersoneel
Versterk het Mediamatic ETEN - team
We hebben altijd plek voor ervaren horeca personeel. Je werkt achter de bar, bedient de klanten en zorgt voor een goede sfeer! Werk jij graag in een creatieve, vriendelijke en experimentele omgeving?
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Mediamatic Biotoop Willem Velthoven
Mediamatic ETEN en Serres Séparées
Veilig en intiem dineren aan de waterkant van het Oosterdok in Amsterdam
In April 2020 is Mediamatic gesloten wegens Covid 19. In juni beginnen we met het aanbieden van een plantaardig diner aan het Oosterdok in Amsterdam met een nieuw restaurant-concept: De Serres...
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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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Menu
Plantaardig en seizoensgebonden
Het menu dat we aanbieden is 100% plant-based en verandert dagelijks. We stellen de gerechten samen met seizoensgroenten en ingrediënten en gebruiken producten van lokale leveranciers.
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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 Kara
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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
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
The Beauty Dinner
27nov 201930nov 2019The Beauty Dinner verkent de band tussen huid en gastronomie in acht gangen. De gezichtsmaskers van kunstenaars Margherita Soldati, Krisztina Czika en chef Alice Herón zijn ontwikkeld om zowel op de...
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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
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.