Wired UK – September 2019

If Martin Kullik invites you to dinner, expect a

challenge. You may be faced with a spoon covered

in tiny thorns, or a plate made from organic soil.

Dessert could be served on strips of bare metal.

“We try to trigger our guests, the diners, the

chefs – triggering everyone through undergoing

The fine art

of slow food

In Martin Kullik’s experiments, artists

and chefs collaborate to re-define

our relationship with dinner/time

Below: poached rhubarb and

raspberry powder, on a metal

sheet hanging from a ribbon

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