’Bite3’, the snack by Restaurant 1910 and designers Lonneke Gordijn & Ralph Nauta incorporates nine different tastes from raw filet of sirloin to oyster arranged as a tasty mosaic. The sequence in which they are eaten determines the culinary
Restaurant Wollerich and designer Dinie van den Heuvel approached the snack as if it were clothing in a shop. Whether your preferred appetite size is S, M of L: they are all priced the same.
Restaurant Avant Garde van Groeninge and designer Kiki van Eijk combine both their signatures and serve a stuffed quail in ceramics (scroll down to read more). This concept has been derived from one of the dishes that the restaurant is famous for: spring chicken in chamotte clay. Of course, designer Kiki van Eijk added her own twist to it by designing the ceramics. When you break open the ceramic, the little quail will appear.
Fish lovers will enjoy the Signature Snack by De Treeswijkhoeve & Joost van Bleiswijk (scroll down to read more). Together, they designed a snack that has been composed out of various different elements: a traditional bouillabaisse in a jelly, with a marshmallow of lobster and a pearl of rouille in a construction of crostinis.
Mara Skujeniece designed an edible pillow of dough, as a carrier for various French/Dutch classic dishes by De Karpendonkse Hoeve (scroll down to read more). A croquet of wild autumn mushrooms, an olive of ground wild boar and coloured beets are presented in an earthy design with a contemporary twist.
The Peanutbutterjellydonutholesonjackswithcottoncandy by CMF culinair and designer Maarten Baptist are everything you would expect of a name like that: sweet and a feast for your eyes.
Ristorante Da Nello and designer Christien Meindertsma present a Porkioli (scroll down to read more). Ravioli according to a traditional Italian recipe, in the shape of a pig, in the framework of Meindertsmas Dutch Design Awards winning book PIG 05049, a research into all the products that can be made from (the remnants of) a pig.
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