TestTafel

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Experimental restaurant based at De Sering. We serve a weekly changing 7- course dinner.

08/10/2026

The time has come... 🫙✨

You’ve asked us again and again how we make our n/a drinks. Now we’re finally spilling the (fermented) tea.

Join our very first TestTafel Kombucha Workshop on Monday 19 October and learn how it’s done: how kombucha works, how to brew it at home, and how to add your own flavour 🪴

You’ll leave with your very own SCOBY (think of it as a slightly slimy new pet), a jar of kombucha bubbling away, a bottle ready for its second ferment, and a booklet full of flavour ideas!

⏰ 18:30–21:00
📍 Mediamatic CleanLab, Dijksgracht 6
🎟️ €50, spots are limited!

Grab yours via the link in bio 🍵

06/10/2026

Eating off a table made from the very canal we were looking out on 🌊💫🧱
Last Friday, we collaborated with Mediamatic and artist-in-residence Federico Rizzo (Federico Rizzo) for their residency finessage,They Are Watching Us.

With a culinary background, Federico spent his residency studying the ecosystem of the Oosterdok waterline. For his closing chapter, Seaweed Becomings, he cast a table and seats entirely out of lime mortar, dredged canal sand, and local algae and sediment.
Our chef Hamish Burana , partnered with Federico to translate that concept onto the plate, serving a 100% plant-based menu directly on the installation.

For this project we explored a lesser known local ingredient; seaweed grown in saltwater tanks by Seaweedland in Heerhugowaard. Zero freshwater, zero heavy metals, harvested an hour from Amsterdam.
This is what TestTafel is for: a space where artistic research lands on your plate and local growers showcase the future of Dutch food.
Huge thank you to Federico, the Mediamatic team, Seaweedland, and everyone who joined us around the canal table. ✨

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25/09/2026

Here is what we are serving this week 🩶

Cucumber, hazelnut, oyster leaf, sea fennel, nori, klappers

Tomato, bread, shiso

Knodel, lemon beans, Swiss chard, red w**e

Pearl barley, shiitake, dulse, quinoa, nori

Butternut squash, redcurrant, pine, groundcherry

Corn, koji, caramel, sudachi

23/09/2026

🌊 Seaweed, grown on land?!

This week’s menu has a salty undercurrent. Federico Rizzo of Salicornia Studio spent his Mediamatic residency studying what lives beneath the Oosterdok waterline. His Southern Italian feel for sea flavours meets a Dutch twist: our seaweed comes from Seaweedland Seaweedland in Heerhugowaard, cultivated in salt-water tanks on land. No freshwater, harvestable year-round, and until recently barely on a Dutch plate.

Our menu of the week: Where you’ll taste it
🥒 Cucumber, hazelnut, oyster leaf, lamb’s ear, nori, klappers
🌾 Pearl barley, shiitake, dulse, quinoa, nori, codium

📆 This week at TestTafel, dinner from 18:00
📍 Dijksgracht 6, Mediamatic
Book via the link in bio.

🔎 Friday: They Are Watching Us
Mediamatic closes its residency period with a free evening in the Barn. From 20:15 to 21:30 we serve seaweed snacks at Seaweed Becomings, Federico’s hand-cast table made from lime mortar, canal-dredged sand and local algae. Around it: a slime mould workshop, collective willow weaving and multispecies karaoke. Who is really watching whom?

📆 Fri 25 September, 19:00–22:30
🎟 Free, RSVP via Mediamatic

Federico Rizzo Seaweedland Mediamatic

By Georg Penn on Mediamatic’s visit to Seaweedland

By Georg Penn on Mediamatic’s visit to Seaweedland

18/09/2026

We like to test the tafel and invite you to do the same… Each menu of the week represents what we stand for - experimentation.

We’re constantly evolving through our inventory of recipes and approaches to our local seasonal ingredients to deliver a surprise to our guests each time. Slow food can also keep you on your toes.

This is our challenge and we always strive to do more within our mission. Thoughtful dining, more community through collaboration.

17/09/2026

Meet Paula 🌟

Paula is one of our chefs that has joined the team only a few months ago! However, her bright energy and creative ideas make her an extremely valuable part of our team 🌸💕

Paula brings the warmth with her all the way from Tenerife 🌊
She is super passionate about baking and making sweet treats. Her current project is focused on making our celebration cakes for weddings and birthdays 🎂🍰

If she is not baking and spreading magic in the kitchen, Paula is usually doing something spiritual like tarot readings or going to jazz clubs 🎷🃏

Thanks Paula for your dedication and beautiful smile 🎀

15/09/2026

Our carrot dish stole the show! 🥕

The rolled carrots sit on a carrot and rose hip (harvested from our Food Forrest ) puree. In the middle, we add our carrots and fennel tops pesto. We top it all off with some parsley oil.
The foam around our rolled carrots is Szechuan pepper and carrot juice foam.

For more experimental dishes, join us for dinner! Book your TestTafel now 💕

14/09/2026

Congratulations to the married couple 💕
This summer we were so grateful to be able to host several weddings at TestTafel and Mediamatic 💍

These wonderful pictures were taken by Maria Kitaeva | Photo & Video at Ella and Remy’s special day 🌟

It is always so nice to see how our space can transform into someone else’s vision; how it can bring people together for various different occasions, host so many stories, create so many memories ❣️

We wish the wonderful couples a life full of love and health! Thank you for letting us be part of your special night ❤️

Want to have your wedding here? Contact us at [email protected] 💌

09/09/2026

Monday night we cooked with what was already there.

Nearly 70 guests joined us and the Amsterdam board of Slow Food Youth Network NL SFYN Amsterdam at Mediamatic for a circular dinner, kicking off Verspillingsvrije Week Samen Tegen Voedselverspilling (7 to 13 September).

The menu came almost entirely from side streams. Offcuts, surplus and produce that was heading nowhere, turned into several courses with fermentation, curing and a bit of patience. Everything on the plate earned its place on taste alone.

Our chef Leo introduced each element and how it was made, which turned a heavy subject into an easy one.

We also put everyone’s nose to work: still good, or would you bin this if you found it in your own fridge? Opinions were all over the place, and that’s roughly where food waste starts.

Wethouder Lian Heinhuis joined us and talked about Amsterdam’s ambitions for a circular food system.

Everyone went home with a circular gift bag by jhysp, and stock market info

Huge thanks to the whole team who pulled this off, and to everyone who came out for it. Let’s do more of these. 🌱

04/09/2026

Our menu of the week 🎀

Adres

Rhoneweg 6
Amsterdam

Website

http://www.de-sering.org/testtafel

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