Installation

InWändig

by
InWändig. Installation mit Keramik und Malerei von Bärbel Rothhaar und Stefan Engel in der Zagreus Koch Kunst Galerie

Installation featuring ceramics and painting by Bärbel Rothhaar and Stefan Engel

12 / 06 / 25 until 01 / 08 / 25

Under the title *InWändig*, sculptor Stefan Engel and painter Bärbel Rothhaar explore the protective and occasionally visionary architectures and shells with which people surround themselves. Primitive dwellings, makeshift shelters and abandoned places are imprints of life situations within a space. Especially for this exhibition, Stefan Engel and Bärbel Rothhaar have also created a 20-piece sculptural tableware set, which is now being used in a performative cooking demonstration.

InWändig. Installation mit Keramik und Malerei von Bärbel Rothhaar und Stefan Engel in der Zagreus Koch Kunst Galerie

A catalogue has been published to accompany the exhibition, featuring a text by Steffen Egle, Director of the Pfalzgalerie Kaiserslautern.
The catalogue was sponsored by the City of Kaiserslautern and the Bernhard Vogel Foundation, Cultural Foundation.

www.baerbel-rothhaar.com
www.engelstefan.de

InWändig. Installation mit Keramik und Malerei von Bärbel Rothhaar und Stefan Engel in der Zagreus Koch Kunst Galerie

To the exhibition InWändig we serve the menu

CLOCHE – Protection and Mystery

The food is served on ceramic tableware designed jointly by the artist duo, comprising rectangular plates and cloches, which blurs the line between functional ceramics and ceramic sculpture. The cloche (French: cloche = bell, food cover) keeps the food warm whilst concealing it from view.

With the aperitif:
Casa Gheller Rosé, Spumante, Veneto

Hidden treasures
Mushrooms, tomatoes, courgettes, carrots
2023 Pinot Blanc “Handwerk” Sven Leiner, Palatinate

Tripes à la Mode de Caen
or Vichyssoise (potato and leek soup)
2024 Côte du Rhône blanc AOC, Domaine Roche-Audran

Poultry pâté with dried apricots and pistachios,
salad, redcurrant dip, Dubbes
2021 “Orcio Più” Granaccia, Daniele Parma, Liguria

Ricotta ravioli with raisins and Marsala,
honey sauce and honey parfait
2021 Mandelbaum Riesling Auslese, Weingut Steitz, Palatinate

InWändig. Installation mit Keramik und Malerei von Bärbel Rothhaar und Stefan Engel in der Zagreus Koch Kunst Galerie

RECONNAISSANCE OF THE LIP-FLOWERED PLANTS

by
RECONNAISSANCE DER LIPPENBLÜTLER. Malerei und Installation von Eva Schwab in der Zagreus Koch Kunst Galerie.

The exhibition “Reconnaissance of the Lip-flowered Plants” explores the recognisability of the lip as a symbol of origin, power and beauty. From the ‘Habsburg lip’ as a courtly feature, the trail leads into the present day – to the invasive lip booster, the digital standardisation of faces and the longing for individuality in a world of standardised beauty. As with the flowers of the Lamiaceae, whose distinctive lower lip serves as a landing strip for insects, a play of seduction, mimicry and function unfolds.

Between genetics and performance, portraiture and selfie culture, a space of recognition emerges in which family resemblance, digital facial recognition and self-presentation intertwine: between Rudolf and Rosemary, Karl and Sage, Margarethe and Lemon Balm.

Leopold. RECONNAISSANCE DER LIPPENBLÜTLER. Malerei und Installation von Eva Schwab in der Zagreus Koch Kunst Galerie.
Leopold, Enkaustik, Tusche, Öl auf Nessel

Eva Schwab’s installation combines wall hangings, ceramics and encaustic painting into a multisensory, interactive performance. Ulrich Krauss’s ‘Gelockte Knödel’ menu complements the sensory experience: a culinary allegory that combines Habsburg recipes with Lamiaceae flavours, a multisensory exploration of the Lippe region at the intersection of art, cuisine and culture.

Studio Eva Schwab

RECONNAISSANCE DER LIPPENBLÜTLER. Malerei und Installation von Eva Schwab in der Zagreus Koch Kunst Galerie.
 

To the exhibition we serve the menu

 

CURLY DUMPLINGS
and the imperial cuisine of the Habsburgs

Basil – Thyme – Rosemary – Oregano – Sage – Mint – Lavender – Marjoram

Beef soup and pancakes with Lamiaceae
Vegetarian: Vegetable consommé with pancakes
2023 Domaine Arsac Viognier Les Amandiers

Steamed salmon trout with pink asparagus and lavender sauce
Vegetarian: Beetroot with walnut oil, pink asparagus and lavender sauce
2021 “Ninte de Ninte” Bianchetta Genovese, Liguria, biodynamic

Guinea fowl Halbthurn-style
with saffron, ginger, cumin, coriander and cinnamon
Dumpling filling with Lamiaceae and Duchesse potatoes
Vegetarian: Blanc Manger with baked celery and almond sauce
2020 Rasteau, Domaine de Verquière, Rhône

Strawberry and champagne soup
with pineapple and vanilla parfait

 

Zone

by
Ralf Tekaat - Denkmal für den unbekannten Eisberg in der Zagreus Koch Kunst Galerie

‘Monument to the Unknown Iceberg’
Installation by Ralf Tekaat

3 December 2025 to 24 January 2026

Ralf Tekaat is an illustrator. His preferred medium is pencil on paper. His pencil drawings go far beyond the lightness and fleetingness of most drawings. Layer upon layer of hatching are superimposed, gradually creating volume and forming objects or rocks.

For several years, the focus has been on organic constellations and structures. Large-format ‘massives’ led him to glaciers, ice and icebergs. Central to this is the series of drawings ‘Monument to the Unknown Iceberg’ (since 2015). These icebergs are created without any pictorial template, solely from the drawing process. Hatching, overlays and abrasions create volumes that could perhaps be conceived as icebergs. The icebergs dissolve into abstract white negative forms or are only recognisable as afterimages beneath the black hatching that engulfs them.

His interest in ice and icebergs led him to spend time working in Spitsbergen in 2017.

Ralf Tekaat - Denkmal für den unbekannten Eisberg in der Zagreus Koch Kunst Galerie

www.ralftekaat.de

Tekaat studied fine art at the University of the Arts Bremen under Wolfgang Schmitz and Paco Knöller. After graduating in 2002, he took part in Paco Knöller’s master class. Since 2005, he has held various teaching positions at the University of the Arts Bremen. He has been awarded several prizes, including the Bremen Prize for Fine Arts in 2003, the annual scholarship of the Kunstfonds Foundation in 2006, the annual scholarship of the State of Lower Saxony in 2008, and the Heitland Honeur in 2022. He has also completed various artist residencies in Oslo, New York, and Spitsbergen.

Ralf Tekaat - Denkmal für den unbekannten Eisberg in der Zagreus Koch Kunst Galerie

 

To the exhibition ZONE we serve the menu

NORDIC NOIR

‘Iceberg’
Iceberg lettuce, chicory and endive salad with potato purée and yoghurt and verjus dressing
Pickled mushrooms and red onions with miso, soy sauce and balsamic vinegar

2024 Côte du Rhône blanc AOC, Domaine Roche Audran

Confit cod with kombu seaweed, mussel broth and ginger

2018 Pinot Gris S, Hubert Lay, Kaiserstuhl

Leg of venison with porcini mushrooms, redcurrant sauce with crème double,
parsnip purée and cranberries with orange

2022 Domaine Arsac, les Aoutres, Syrah, Ardèche

Ice cream, meringue, cream and chocolate

INGREDIENTI

by
INGREDIENTI- Eingelegte Rezepte in Öl - Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

Installation and Objects by Anja Schindler

22 / 10 / 25 until 29 / 11 / 25

INGREDIENTI Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

A recipe is more than just instructions for preparing a dish. It is a vessel – for history, for everyday life, for passing on knowledge. With her exhibition INGREDIENTI, artist Anja Schindler embarks on an artistic search for old recipes – as cultural artefacts, as handed-down memories, as signs of social and culinary development.

Collecting and preserving – these two concepts run through Schindler’s work like a common thread. In INGREDIENTI, she focuses on traditional recipes, ingredient lists and preservation techniques – and questions how much knowledge, how much identity, how much commonality is contained in these often handwritten testimonies. Recipes not only reflect the eating habits of their time. They tell of social change, social hierarchies and family networks.

In Schindler’s works, text fragments, found objects and other objects combine to form a poetic archive of culinary memory. She preserves stories like fruit in jars – as ‘pickled memories’. This opens up another space: that of intercultural connection through shared meals. Across generations and borders, sharing food and recipes creates closeness, understanding and exchange. Food culture is a place of encounter – it connects not only people within a family, but also across national and cultural differences.

INGREDIENTI invites visitors to rediscover recipes as a cultural medium:
As a repository of knowledge.
As a moment of togetherness.
As a link between generations – and between cultures.

www.anja-schindler.com

To the exhibition we serve the menu

Traditional flavours, preserved knowledge, cultural memory

Onion tart according to Moni Loosen
2015 Riesling Elf & Elf, Matthias Gaul, Palatinate

Tagliatelle with 3 sauces
Aloo Gobi Masala (potato, cauliflower) according to Olaf Gelba
Wild boar stew according to Ludovico Calvanelli
Lemon sauce according to Oliver Westerbarkey
2023 Domaine Arsac Viognier Les Amandiers

Stuffed eggplant according to Enzo Coccolino
Braised cabbage according to Annett Renneberg
Blue carp according to Ute Kahmann
2023 Copains IGP Méditerranée, Domaine Roche Audran

Leester nut cake according to Mona Köhler Schindler
Königsberger marzipan according to Matthias Träger
2021 Mandelbaum Riesling Auslese, Weingut Steitz

INGREDIENTI- Eingelegte Rezepte in Öl - Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

Recipes preserved in oil

 

THROUGH THE KITCHEN TO ART

by

Installation by Beate Kocjian

12 / 02 / 25 bis 29 / 03 / 25

Food and cooking have always been Beate Kocjian’s passion. For her, this everyday occurrence is a creative act that has become independent over time. She wanted to make pictures with food as a material and is working on her own visual language. Using fruit, bones and bones, leaves, peelings and vegetables, roots and tubers, she creates delicate and compact new formations.

A HINT OF F from skinned onions
VEGAN WITH FISH made from fish bones with rice grains
SWEETER THAN THE DAY MEANT from whole pears

Through the sensual experience with the organic material, Beate succeeds in
creative transformation into a work of art. Her objects are foodstuffs, or leftovers thereof, which she has dried in an elaborate process. This process alienates the food, sometimes changing its appearance beyond recognition, making it ‘dense’. Her objects want to be decoded in their density and condensation.

Beate’s pictures invite the viewer to take a close and long look. This is intensified by Beate combining her ‘dense objects’ with letters. By changing the spelling, she creates a further alienating effect. The titles of her pictures are often to be understood as a component of the picture. Her pictures are quiet and full.

www.b-eat-arte.de

To the exhibition THROUGH THE KITCHEN TO ART

we serve the menu GAUMENFREUDE

As an aperitif
Crispy Sage & Anchovy Fritters
after a bar in Melbourne

Served with a gin and tonic, or optional sparkling wine

Appetiser
Braised artichokes in olive oil, lemon and black pepper
according to Sokrates

Endive salad with potato dressing, celery, walnuts and anchovies
according to Tabea

Caramelised onion dip
according to Michael Schwartz

Crêpe filled with black pudding, onion and apple
Vegetarian crêpe with sauerkraut, onion and apple
according to Greta

2021 Pinot Gris Auslese dry SL, Lay winery, Kaiserstuhl, demeter

Main course
Veal ossobuco with gremolata
with savoy cabbage in chestnut sauce and jacket potatoes

Vegetarian: Chicory ossobuco style
according to Beate Kocijan

2021 ‘Orcio Più’ Granaccia, Daniele Parma, Liguria, demeter

Dessert
Pear cake with poppy seed ball, quark and crumble
after the Annahof

2021 Mandelbaum Riesling Auslese, Steitz winery, Nahe

 

DAWN

by

Painting and installation by Junko Wada

23 / 08 / 24 to 20 / 10 / 24

With dance performance Eos by Junko Wada
Music by Hans Peter Kuhn

It all started when I picked up the book ‘The Burning Green Tree – Vacillation’ by Kenzaburo Oe from my bookshelf in February last year. It is about events in his home forest. No sooner had I started reading it than I received the news that Oe had passed away and it seemed to me that his soul had travelled around the world before his death and influenced me, among others, to finally read his book.

In all his books, he refers to Dante’s ‘The Divine Comedy’ and I felt compelled to read this famous book as well. I realised that the book was difficult to read without knowledge of Greek and Roman mythology, so I had to re-read the books I had on the mythologies. I was fascinated by the unique characters and stories of the gods and heroes and have spent a lot of time in the ancient world of Europe over the past year.

When I visited the space for the exhibition at Zagreus in February this year, I came up with the idea of small-scale works going across the walls in the form of a frieze. It was a natural development, arising from the architectural conditions, but at the same time I was inspired by the study of ancient mythologies to deal with portraits and stories of Greek and Roman gods and heroes and to make them the subject of the paintings.

After I had completed many of these small works, I chose one of the gods for the last wall and painted him in large format. I was surprised that the god I chose, Dionysus, was the same god as Zagreus.

Zagreus means ‘the subterranean hunter’ and in his origin myth he is dismembered, cooked and eaten by the Titans. Afterwards he is in the underworld and is then reborn as Dionysus.

www.junkowada.de / instagram: thisisjunkwada

We serve the menu

GODDESS DISHES
A menu combining Japanese and Greek dishes

Unagi Bento

Braised eel in soy sauce, sake, mirin and sesame seeds
Kritaraki with fermented tomato, parmesan and egg
Vegetarian: braised eggplant with soy sauce, sake and mirin instead of eel

2017 Rkatsiteli Qvevri Corporation Kindzmarauli, Georgia

Tempura and tzatziki

Tempura with vegetables, sesame leaves and shrimp,
Yoghurt with cucumber and garlic, wasabi cream with orange and lime

2018 Hugel family, Pinot Blanc Classic, Alsace

Prometheus + Dionysus

Poached saddle of beef in red wine and spices, kombu with jelly,
Sushi rice with vine leaves, braised onion in honey
Vegetarian: beet in red wine and spices instead of meat

2020 Domaine Arsac Messis Ultima, Ardèche

Mastic parfait, grapes with olive oil and sea salt, quince bread

2021 Mandelbaum Riesling Auslese, Steitz winery, Nahe

GO CHASING RABBITS

by

GO CHASING RABBITS

Paintings and Installation by Birgit Fechner
plus Texts by Christiane Radeke

13 / 06 / 24 to 18 / 08 / 24

The song “White Rabbit” by Jefferson Airplane from 1967 is the starting point for the collection of ideas for the expansive installation with gestural, abstract paintings, text fragments and mixed-media collages made of paper, wood and porcelain. The song from the flower power era refers to drugs, but above all it is an homage to Alice in Wonderland. “Go Chasing Rabbits” is a line from the song. Little Alice runs after the white rabbit, she doesn’t really know why, but the desire to embark on a journey into the unknown is stronger than the fear of it. The title stands for a longing for life, colourfulness and beauty, associative, free and subjective.

www.birgit-fechner.de
“My art is always a kind of path, a search, something processual, a chasing rabbits.”

 

Menu Kräftespiel

to the reception:

2022 Tre Dame IGT Rosato, Cà de Noci, Emilia Romagna

on WOOD

Baked calf’s head
Leaves, herbs, flowers and sprouts
Pink onions
Yoghurt dressing
Beluga lentils
Herb cream

Vegetarian: baked celeriac with miso instead of veal head

2020 Signature Muskateller, Steitz Winery, Nahe

on KERAMIK

Braised ox cheeks with rosehip and red wine
Pasta and dumplings
Cauliflower with fir tip oil
Beetroot
Chanterelles

Vegetarian: Instead of ox cheeks, carrots with red wine and rosehip

2021 Cabernet Moravia (Cab. Sauv+Zweigelt), Zdena Cacikova, Czech Republic

on GLASS

Blackcurrant ice cream
Maple ice cream
Pear
blackcurrant
elderberry
Rose petals

2021 Mandelbaum Riesling Auslese, Steitz Winery, Nahe

UND GIBS HIN

by

Unfinished work, unfinished menu of Markus Binner

20 / 10 / 23 until 26 / 11 / 23

 

 

Markus Binner makes unfinished works that others continue. He often develops them together with others. Often there is food.

The exhibition brings together unfinished works by Markus Binner. Whether the works are continued in a real, conversational, imaginary or cooperative way is specific to each work. As is the choice of media: street parties, books, exhibitions, videos, buffets, parties, food, cooking, recipes.

Although Markus Binner has been working with this approach of unfinished/continued for a long time, the exhibition “und gibs hin” (to be found as the last set of recipes in old cookbooks) is the first explicitly about this. So it’s not about incompletely painted pictures or unhewn spots on stones, but about continuability. It is intended that the continuity of art in general becomes a theme.

An unfinished menu is served, accompanied and interrupted by intertitles. Using the example of the grand master and defender of the unfinished, Michelangelo Buonarotti – almost 2/3 of his sculptures are unfinished – we eat our way through some good reasons for not finishing.

 

www.markusbinner.de

 

To accompany the exhibition UND GIBS HIN we serve the following

UNFINISHED MENU

“Und gibs hin” is often found in old cookbooks as the last sentence of recipes. The exhibition brings together unfinished works by Markus Binner. Unfinished in the sense that they can be continued. An unfinished menu of supper and fondue will be served.

Supper, ingredients to make yourself:

Crusty bread
Trout cream with crème fraîche
Pesto with basil and pine nuts
Duck liver mousse with apple, marjoram and cognac
Sheep’s cheese with dried tomatoes
Duck rillette with thyme
Radicchio cream with ricotta
Lemon butter
Plum roast
Cranberries with orange
Rouille with piment d’Espelettes
Bacon
Gruyère
Sour gherkins

2. fondue, ingredients to cook yourself:

Vegetable stock

Swiss chard
Savoy cabbage
Chinese cabbage
Duck liver
Veal kidneys
Prawns
Veal fillet
Semolina dumplings according to Mama
Pancakes with leek
Mushrooms
Cauliflower florets


3. desert

Chocolate and fruit

wurzelwerk

by

Installation by Sabine Hilscher

21 / 04 / 23 until 11 / 06 / 23

In her work, Sabine Hilscher deals in different ways with network structures and connections with what is hidden beneath the surface and which, on closer inspection, sometimes produces something surprising. With the large-format paper cuts created with shellac ink and paste, frozen papers and wind, she combines randomly created structures with observation of nature and the translation of naturally grown phenomena.

Instagram @sabine_hilscher

 

To accompany the exhibition wurzelwerk we serve the menu Alles was unten wächst

Subterranean Soup
Manioc, yams, sweet potato cream and truffle oil

Appetizer Plate Braid
Pickled and marinated asparagus with lime and rapeseed oil
Tagliatelle with dried herbs
Crépe strips with parsley
Pickled mushrooms
Pickled dandelion with balsamic vinegar
Beurre Blanc mit hellem Miso
Meerrettichsahne
Parsley oil

Roots and meat
Caramelised carrot, parsnip, salsify and parsley root in root stock and honey, oxtail in porcini mushroom sauce and Marsala
Vegetarian: Beetroot with balsamic vinegar, honey and redcurrant

Marinated strawberries with lime, lemon granité, hay cream and chocolate

 

(IN)VISIBLE DIFFERENCES

by

(IN)VISIBLE DIFFERENCES
An exploration of alternative perceptions when visible differences are actually invisible

Installation by Semra Sevin

Opening on Friday, October 14 from 6:00 p.m.

 

(In)visible Differences is an exploration of alternative perceptions when visible differences are actually invisible. Semra Sevin’s inclusive exhibition opens during the Week of Sight, which can be experienced through all the senses, by blind, visually impaired, as well as sighted people.

For (In)visible Differences, Sevin invited blind and visually impaired people from several continents to interview her online about perceptions of the “other” and share their observations on people and society. The interviews are both accessible online and can be heard accompanying some of the artworks, or accessed via QR code on the wall.

Interview participants were asked to submit a digital portrait. Parameters of the portraits such as dpi, color codes, and size were fed into a 3D program, resulting in non-figurative objects. These haptic objects were both recreated by hand and 3D printed. Three large centerpieces produce sound when touched. In addition, the sculptures appeal to the olfactory senses. Each object is accompanied by a favorite scent of the person it represents. In addition, visitors have the opportunity to create sound by touching each other at a sound station set up for this purpose. Thus, the visitor can interactively experience tactile, audible, olfactory abstract portraits. Mirror foils on the walls transport the sighted viewer into a visually abstract world. The visually impaired are guided through the exhibition by floor markings and information in Braille.

Semra Sevin @Zagreus

With her work, artist Sevin aims to raise a question that is important to her: “What can we learn from the visually impaired to develop a new, avant-garde way of perceiving the world that is inclusive?” The exhibition offers an opportunity to experience people with visual impairments in an emancipated context.

Ulrich Krauss has used what the blind have to say about food (in public) to develop a menu that responds to their needs and preferences, or defies visual experience and communicates more through scent and taste. The bookable dinners are each accompanied by a visually impaired person.

Semra Sevin is a German interdisciplinary artist known for her photographic series of works and multimedia installations. In terms of content, her work can be characterized by an exploration of issues of diversity and inclusion. Her concern is to challenge a one-dimensional view of the world in order to reveal the multi-layered nature of truth and identity. Formally, she uses materials such as mirrors, foils, glass acrylic and now sound, stone and metal to do so.

www.semrasevin.com

Interview with Semra Sevin and Ulrich Krauss in culturala

Sponsors:

Eyewear: Pro Retina
3D Printing Consultancy: 3D Petrol Print and 2 for 1

powered by Reuther-Media