Join us eight weekends at this years edition of Art Biesenthal.
You can expect a small, locally sourced menu on Saturdays and Sundays, as well as picnic baskets, natural wines and good vibes only. On four Fridays we are hosting exclusive guest chef dinners at a long table in the beautiful garden of Wehrmuehle.
Each chef will prepare a multi-course menu over open fire, interpreted in their very own style. Together with four Berlin based design studios each dinner table will look different to round up the experience. You can expect seasonal produce, exciting wine pairings and an intimate atmosphere underlined by smooth tunes, outdoor art installations and the sound of nature.
All dinners will take place no matter what. In case of rain or cold we will move inside. Please make sure to bring an extra layer and bug spray in any case.
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SOLD OUT – Guannan Li × Baldon
Guannan’s natural cooking skills are influenced by her times traveling in Myanmar, Seoul and Shanghai the past 8 years. She has been with the Baldon team back in 2020. Her outstanding guest chef appearance 'Chinese Feast' sold out in 2 hours.
Her menu will feature a Dongbei (her home region), a Sichuan and a Xinjiang course. AND is almost fully vegan.
Table design by Carolin Wachter of Wachter Porzellan.
Full menu and tickets are available now.
SOLD OUT – Stoke × Baldon
Stoke restaurant is a project by Jeffrey Claudio, Jessica Tan and Niklas Harmsen, trained in some of the most recoginzed restaurants in the world. We are "stoked" to have the team with us for probably on of their last guest chef appearences before they will open their wood-fire restaurant in Kreuzberg soon.
Get ready for a very special experience that will focus on fresh produce and of course include the most popular Yakitori around the city.
Table design by Hsin-Ying Ho and Kai-Ming Tung of Yellownosestudio.
Daniel Lozano & Mauricio Ramirez Naya × Baldon
Joined force between Daniel, head chef of wood-fire restaurant CabrónCabrón & Mauricio Ramirez Naya, sous chef of Crania restaurant both located in Baja California, Mexico.
Table design by Ben Dabush and Maria Jooyoung.
Tickets available from July 25
Lisa Mari Willeboordse × Baldon
Lisa ran the small expospace & supper club studio zaterdag in Antwerp. Came back for Frankfurts Seven Swans, went to cook tasting menus in her hometown and recently left her heart at Teocintle in Oaxaca where she'll be returning to this fall.
With her culinary heritage lying in Zeeland, where the use of fresh dairy, seafood and foraging is widely spread her menu will also feature not only butter but also fermented goods and enzymes.
By booking you are purchasing tickets for the meal which usually contains 4-5 courses. This means that once you arrive, all that is left to pay for is the drinks.
Menu:
Bread & Butter
Bread, amazake cultured butter, seaweed-kombucha vinegar
Coastal salad & Karnemelk
Salad, fermented blueberries, homemade buttermilk, sea vegetables
The egg & maíz
Steamed egg, burnt yellow pepper & corn cream, beurre noisette emulsion
Cured Crudo
Fish or Aloe Vera, stone fruit, lemon verbena oil, fermented chili water
Tempura
Tempura fried bouquet of herbs & flowers, sea buckthorn sauce
Balls on a stick
Game meatballs or veggie balls, smoked potato, smoked fat, roasted greens
Cyanide dessert
Peach pit infused cream, roasted peach, rosita de cacao
Vegetarian option is possible, but please RSVP till 12th of August as the fermentation process takes a few days. Please note that we are unable to accommodate those with lactose and gluten free diets. In case of a serious allergy please contact us before booking.
Table design by TRD Intra.
Upcoming Events
Art Biesenthal × Baldon – Picnic in the garden
Join us every Saturday and Sunday for a changing snack menu prepared over open fire, wine and chilled vibes.
We also offer a limited number of picnic baskets to be pre-ordered by clicking the link below.
SOLD OUT – Guannan Li × Baldon
Guannan’s natural cooking skills are influenced by her times traveling in Myanmar, Seoul and Shanghai the past 8 years. She has been with the Baldon team back in 2020. Her outstanding guest chef appearance 'Chinese Feast' sold out in 2 hours.
Her menu will feature a Dongbei (her home region), a Sichuan and a Xinjiang course. AND is almost fully vegan.
Table design by Carolin Wachter of Wachter Porzellan.
Full menu and tickets are available now.
SOLD OUT – Stoke × Baldon
Stoke restaurant is a project by Jeffrey Claudio, Jessica Tan and Niklas Harmsen, trained in some of the most recoginzed restaurants in the world. We are "stoked" to have the team with us for probably on of their last guest chef appearences before they will open their wood-fire restaurant in Kreuzberg soon.
Get ready for a very special experience that will focus on fresh produce and of course include the most popular Yakitori around the city.
Table design by Hsin-Ying Ho and Kai-Ming Tung of Yellownosestudio.
Daniel Lozano & Mauricio Ramirez Naya × Baldon
Joined force between Daniel, head chef of wood-fire restaurant CabrónCabrón & Mauricio Ramirez Naya, sous chef of Crania restaurant both located in Baja California, Mexico.
Table design by Ben Dabush and Maria Jooyoung.
Tickets available from July 25
Lisa Mari Willeboordse × Baldon
Lisa ran the small expospace & supper club studio zaterdag in Antwerp. Came back for Frankfurts Seven Swans, went to cook tasting menus in her hometown and recently left her heart at Teocintle in Oaxaca where she'll be returning to this fall.
With her culinary heritage lying in Zeeland, where the use of fresh dairy, seafood and foraging is widely spread her menu will also feature not only butter but also fermented goods and enzymes.
By booking you are purchasing tickets for the meal which usually contains 4-5 courses. This means that once you arrive, all that is left to pay for is the drinks.
Menu:
Bread & Butter
Bread, amazake cultured butter, seaweed-kombucha vinegar
Coastal salad & Karnemelk
Salad, fermented blueberries, homemade buttermilk, sea vegetables
The egg & maíz
Steamed egg, burnt yellow pepper & corn cream, beurre noisette emulsion
Cured Crudo
Fish or Aloe Vera, stone fruit, lemon verbena oil, fermented chili water
Tempura
Tempura fried bouquet of herbs & flowers, sea buckthorn sauce
Balls on a stick
Game meatballs or veggie balls, smoked potato, smoked fat, roasted greens
Cyanide dessert
Peach pit infused cream, roasted peach, rosita de cacao
Vegetarian option is possible, but please RSVP till 12th of August as the fermentation process takes a few days. Please note that we are unable to accommodate those with lactose and gluten free diets. In case of a serious allergy please contact us before booking.
Table design by TRD Intra.