TestTafel

🤓Here is what you can expect when joining TestTafel’s Fermentation Workshop and Cooking Class 📖 hosted in @mediamatic_ ‘s CleanLab With our fermentation workshop launch, we were thrilled to see how quickly the spots filled up, but we have a FEW SPACES left for this Sunday, the 5th of April! For everyone who joins: we can guarantee it will be a very special afternoon spent with our team, a group of people with a passion for creating in the kitchen 🥕 Our dear chefs Leo and Hamish, will teach you how to make food last, gain new flavour profiles and get some healthy bacteria onto your plate 🥗 Sign up via our bio now @testtafel @de_sering + Stay tuned via IG or our newsletter for upcoming workshop dates

A little bit about TestTafel for those new to our initiative and joining our audience from @de_sering @mediamatic_ and their restaurant space @mediamatic_eten that we took over from last May ! Now you know a little more we’d love to have you for dinner 🤭 Open Wednesday to Saturday every week, place your reservations through our website Testtafel.nl Future forward fine dining funding community meals for as many mouths as we can feed 🤍

We started off in 2019 in a basement without any lights or running water, cooking for 47 people to fund our community kitchen @de_sering . We are now located inside the art centre @mediamatic_ , where we serve a multi-course tasting menu that keeps evolving through guest’s feedback. Throughout this path, we stayed true to our main goal: financially supporting @de_sering in growing community through food. We have been doing this through creative experimentation and seasonal, locally sourced ingredients. We have been doing this thanks to all of the people who joined us and contributed to this in any way ❤️

Like everything else at TestTafel, our plates have a story of their own - custom made for us by a small NL based designer @studio_pasella 🤎 We collaborated with Dina from Studio Pasella to create ceramic tableware that complimented our concept, and incorporated her unique design Our personal favourite are the mini plates she made for our amuse’s and bites 🦪 Visit studio-pasella.com to see their work and where to find them P.s if you’ve ever “accidentally” taken a cutlery holder home, we could really use these back ;)💔

TestTafel Weekly Wine Pairings & Notes 📝 (In order from left to right) 🤍 Course 1: Marto - Cote de Flon (white) White blend (Riesling, Silvaner, Chardonnay) with subtle fruit aromatics, a mineral backbone, and vibrant acidity. 🍊Course 2: Valdisole - Pandora (orange) Complex aromatics of tropical fruit and sweet undertones. Full-bodied and vibrant with a rich texture and refreshing acidity. 🌸 Main: Calvez Bobinet - Hanami (red) A fruity, spring-like wine named after the Japanese cherry blossom festival. Grown on limestone/clay, destemmed, and aged 4 months in concrete. 🍐Dessert 1: Pommeau de Normandie (cider) A soft, fruity blend of 2/3 apple juice and 1/3 Calvados (70% pear-based). 🍚 Kinkame80 (sake) Traditional, handcrafted sake from Okamura Honke (est. 1854). Produced in Shiga using local rice and Lake Biwa watershed water for a distinctive, balanced profile. Experience our experimental cuisine with these pairings, carefully supplied by @zuiverwijnen , @daxivin & @hokkai_suisan 🥂

Oh no… she’s into socially oriented, experimental (plant-based) fine-dining 😱🙊😳 
 #plantedbased #amsterdameats #finedining #designerbags #socialmission

Meet Hamish, one of our longest standing team members and TestTafel chefs. ☀️ Originally from Brisbane, Australia, he brings that warmth with him every single day. To quote one of our interns: "when Hamish is here, you know it's going to be a good day." 🫙 A passionate fermenter, Hamish is one of the two chefs behind TestTafel's Fermentation Workshops - crafting and running them from the ground up. 🌾🌍 Beyond the TestTafel kitchen, his project @burana.chef explores how peatland agriculture can shape new ways of cooking. Through fermentation and experimentation, he digs into how crops grown through wet agriculture (paludiculture) can shift our understanding of landscape, flavour, and food systems — collaborating with organisations across NL to champion local, sustainable ecosystems. If you spot him on the pass plating your dishes, don't be shy - he loves to chat about the menu of the week. 👋 Thank you dearly for the portraits of our staff @s.venckevi

Ever wondered how our chefs plan out a different menu every week? 🧑‍🍳🍲 At TestTafel, we change our plant-based dishes on a weekly basis, in order to keep track of the seasonality of ingredients, to fuel our chefs’ creativity, and to provide a unique experience to all our returning customers💫 This allows us to propose an ever-changing experimental multi-course menu made exclusively of what nature has to offer throughout the different phases of the year!🍃 Here is how the menu-making process looks like throughout the week: 1. On Tuesday, our team meets to decide on the new menu, evaluating what ingredients are in season, what dishes from the previous week were bangers, and what would be a nice new addition 👥 2. Once the menu is set, they start with ordering all the necessary ingredients, taking into account what they still have from the previous week, and making sure there is as least waste as possible♻️ 3. The menu is also sent to our sommelier, who evaluates the dishes and decides on a natural wine pairing for each of them🍷 4. As the ingredients as delivered, prepping starts, and the chefs start whipping up all the new delicacies!🥄 5. On Wednesday afternoon, before service, the kitchen and front of house team get together for the first official tasting of the week, in which the chefs present and explain the dishes, and the floor staff tries how well they match with the wine pairings✅ 6. After the tasting, our chefs make all necessary adjustments taking into consideration the front of house staff’s feedback, and finalize the last touches before opening the restaurant’s doors ♨️ 7. Finally, guests come in, and it’s time to reveal this week’s beauties, and guide our customers through an experimental journey of flavors ✨🤝 — ➡️ Interested in trying this week’s unique menu? Make a reservation now via the link in our bio!

We use only local and seasonal ingredients 🌱 That’s one of our favorite parts about our experimental cooking because our chefs are always challenged by the produce to think and create 💌 Here are some close ups of the products we have been working with in the past weeks. Can you name them all? 😉

Have you ever had a sorbet made from white asparagus? If not, now it’s your chance! 🍧 Book your Test Tafel now and try our experimental plant-based dishes 🫶🏼

Mediamatic provides the space for our wonderful world in the city-centre, but what is this biotope in which we reside? 🍀🌀More on Mediamatic’s biotope… The story of our location and what else you can do here 🫧 📍TestTafel & De Sering Centraal We share a home with @mediamatic_ , and it’s a bit like living inside a breathing organism. 🍎 Founded in ’83 and currently settled in our corner of Amsterdam (location #10, if you’re counting), the space is a “living biotope” where the lines between art, dinner, and science get blurry. What to expect when you’re here: 👁️ Art in the wild: it’s not stuck behind glass. It’s in the hallways, tucked near the toilets, and behind half-open doors. you might find yourself eating a TestTafel dish or a Sering soup next to an active installation. 🧪 The labs: four living labs and the monumental sluisdeurenloods. The Clean Lab is our personal fav & the heart of our fermentation and experimentation on site. 🧑‍🎨 The hustle: at least 3 artist residencies are usually running at once. it’s loud, it’s busy, and it’s constantly evolving. + there’s so much more!!! If you want the full story, there’s a tour every workday at 14:00 (conveniently right after lunch) 🤭 ♻️ We love being part of this ecosystem - our affordable food meets high-concept art. While TestTafel brings this art to your plate ♻️ With so many moving parts, it can be a lot to take in, so we invite you to stay a little longer after your next meal 🍲🍴 🔤 Check out their website for the full extent of what Mediamatic is working on at the moment Featured: 🧷 2: On-going outdoor exhibition - Hortus Dijkspark (learn all about the plants around the building) 🧷 3: Aquatic Speculations workshop with Silke Riis 🧷 4: Simple Adult Forms installation by Silke Riis 🧷 5: Pigeon Towers (building with mycelium) by Arne Hendriks

Our homemade kombucha is a customer’s favorite 💕 All the kombucha we make is Quint’s own recipe. The homemade soft drinks are carefully crafted as non-alcoholic pairings for our fine dining menu. They are also the basis of our entire cocktail menu! If you are not yet on the kombucha train, come and try ours. You will quickly hop on it 😉