Giulia Soldati, Branko Kleynen

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 program. The easily accessible knowledge offers them a creative and innovative edge.

Vergroot

Fermented apples -

As a restaurant, we only work with seasonal ingredients and join the research team in fermentation and other food-related experiments in the Clean Lab. Our venue has an abundance of herbs growing on its grounds. We follow the growth of these herbs and even harvest a certain part of our vegetables and herbs in the Mediamatic Aquaponic garden.

Vergroot

Doudouce cutting the peppers in the aquaponic garden -

We do our best to ensure a thriving garden, but seasonal means a limited amount of time. So we're currently fascinated by ways of prolonging the use of certain plants. We do this by using different techniques: fermenting, drying, pickeling...  These will then be used up and coming months in our ever changing menus. We are also experimenting in creating different herbal oils: from watercress to mint, and syrup making.

Vergroot

Pickles Radish - A delicious pot of pickled radish. Image by Amelia Crook on Flickr.

We are dehydrating the big amount of herbs and leaves we grow in the Aquaponic garden. Once dehydrated we use the herbs to make tea that we serve in our restaurant (Malva, Pineapple sage, Lemon Verbena), or we make powders that give a finishing touch to our courses.