Installation by Heike Roesner
21 / 07 / 18 until 21 / 09 / 18
We served the menu Tafeln
Alles immer wieder
Installation by Dorothee Berkenheger
15 / 02 / 18 until 28 / 04 / 18
Some elements are taken out from former menus. The titels of these
exhibitions are in brackets. Every second element corresponds to the
first element of the following course
1. Celery essence with celery powder 2. Poultry dumplings with truffle oil
2. Fish dumplings 3. Hay soupe with cream and champagne
(where the wild things are)
Beurre blanc with horseradish 4. Wine makers salad with potato and egg
Octopus with fennel and capers 5. Mousse with violet potatoes and walnut
Guinea-fowl with pumpkin seed oil, olive and rosemary 7. Zicorie with grapefruit
(Muschelmädchen und Amorettenschmelze)
Salsify root with black trumpet mushrooms 8. Risotto rosso with tomato, paprika and chili
(SUER GAS – ZAGREUS)
Le Teurgoule Normande 1. Pear essence with rose water
Installation by Alfred Banze, Wendela de Vries, Tanya von Barnau Sythoff
02 / 12 / 17 until 03 / 02 / 18
In my family there were maybe two photo albums, my mother’s hand-written recipe book and the odd slide show when friends from that time happened to visit – nothing more. My father, who as a Dutch officer volunteered to go to Sorong, hardly ever mentioned the time we spent there.
Neither did he talk much about his childhood in Indonesia: too many incomprehensible things had happened there. He was sixteen when he arrived by ship in Amsterdam from Jakarta. In the Netherlands he met my mother during his time at the Royal Military Academy where he trained to become an officer.
In the spring of 1960 he embarked for New Guinea, then still known as Netherlands New Guinea (NNG), the Western part of one of the big islands: Papua New Guinea. Finally, he was back in the tropics. I was just a few months old when my mother followed him. In 1962, however, the Netherlands handed over its last Asian colony to Indonesia.
Why New Guinea? Unspoken, the New Guinea experience has been with me all my life, like an unopened box sitting in the attic. Now I want to put it on the table. My childhood, its dream-like memories and the space in which it took place, and a geopolitical game between the powers that be. And why exactly have the Papuas still not been given the right of self-determination?
At Zagreus the two Dutch artists Tanya von Barnau Sythoff and Wendela de Vries, who both took their first steps in “discovering the world” in Sorong, pool their earliest childhood memories. They invite you to join them on a journey to a time marked by the clash of hard-nosed economic interests and ancient cultures. Caught in the middle was a group of young people who, voluntarily or involuntarily, were supposed to enable an idealistic political objective.
The third artist in this party is Berlin-based Alfred Banze. He stands for 2017 by making music and organising workshops with indigenous artists in Sorong. Over the duration of the exhibition there will be a digital sketchbook that takes the form of a Cadavre Exquis produced by Alfred in Sorong and by Tanya in Berlin. Sorong, 1962, is the beginning of a travelling project that engages with the stories of the respective stations.
The space at Zagreus can be imagined as a train compartment in which conversations are in progress while changing historical landscapes and the scents and fragrances of distant countries drift by on occasions.
We served the menu RIJSTTAFEL
Fried perch with curry and coconut
Duck soup with sweet potatoes and Taro
Saté: Skewers of pork and peanut sauce
Sambal Goreng Boontjes: Sambal Goreng with green beans
Bendeng Ragi: Beef with fried coconut
Sajur Lodéh: Vegetables with chili and turmeric
Cardamom ice cream with papaya seeds
Mango coconut smoothie
Fried papaya with pepper and lime
Kopi Tubruk: Indonesian coffee
Graphics and ceramics from Jennifer Oellerich
14 / 07 / 17 until 16 / 09 / 17
The exhibition WASSERERDE from Jeniffer Oellerich shows her new works, that deal with lwater, rain and snow. The element water is for Jennifer Oellerich a theme over long time, that explores the origin of our existence and perception.
She creates especially for Zagreus Projekt a ceramic installation with 36 elements, that are used for the first course of the menu. The glaze of these ceramics plays with the origin of subject matter and its transformation. A “pars pro toto” structure. During this exhibition we offer dinner nights that deal with the primordial soup and different conditions of fluid and solid food.
Zur Ausstellung servieren das Menü
PARS PRO TOTO
Octopus with Pernod, Wakame seaweed, rostet sesame,
trout blue, chili oil, estragon oil, sesame foam
COSMIC PRIMORDIAL SOUP
Beef, chicken, pike, egg, spinach, basil, bread, semolina
RAIN / RECEIVE
Bisquit with vanilla, Zabaglione, rose water,
fruits and fruit sauces
SWEET NOTHINGS – On Stage
Installation with evanescent and moving objects by Johanna Smiatek
05 / 05 / 17 until 01 / 07 / 17
Artist Johanna Smiatek presents in her exhibition SWEET NOTHINGS – On Stage the quest for happiness and shows promises which are made by mass media, advertising and online shops. Happiness, not as a sensory condition, but as a nondurable good.
The main piece of the exhibition is the modified “Love-Machine” – an installation, which the artist showed in 2016 and that allows each visitor to enjoy a moment of happiness.
In the space of Zagreus the artist modify the “Love Machine” and brings the visitors into the center of the installation. The work will be accompanied by the sound installation “Sweet Nothings”. During the runtime of the exhibition special aphrodisiac menus will offer and will support to find a little dose of happiness. To the opening will offer aphrodisiac appetizers.
*1967 Hannover (Germany), lives and works in Berlin (Germany)
Johanna Smiatek is a critical observer of the mechanisms of our society and the media. She looks behind the scenes and impeachs some sights of the society. She develops her own language of communication to disclose systems. Her artistic work is often in the borderland between two phenomena, the natural and the artificial, the reality and the virtuality, modern technology and human affectivity.
The big key issues are self-projection, narcissism, fashion, glamour and other affectations.
Her artistic media are objects (often moving), interactive installations and drawings, which will find the way to arrangements in space.
The artist participates in international curated shows and exhibited in different museums like the Hamburger Kunsthalle, Arp Museum Bahnhof Rolandseck, Georg Kolbe Museum, ROHKUNSTBAU, Kunstmuseen Heilbronn, etc.
TIME MACHINE / ZEITMASCHINE
Installation by Susanne Ring and Oliver Möst
28 / 02 / 17 bis 29 / 04 / 17
The installation is made of pottery and wall papers and refers to the film
“Time Machine” from 1960, that is based on the utopian novel by H.G. Wells who
wrote it in 1895.
It is a parabola around the question how to deal with resources and what brings the future.
mangold, spinach, arugula
wasabi, horseradish, lime
parsley, tarragon, walnut
carrot, lemon, saffron
grapes, olive oil, sea-salt
home made bread
roasted meat on a spit
roasted kidneys on a spit
roasted liver on a spit
(vegetarian: roasted paprika and eggplant on a spit)
Trippa alla Fiorentina
(vegetarian: Tagliatelle with red wine and tomato)
Zabaione mousse with Amaretti
chokolate, sweet chestnuts
orange, rose water
Installation by Ulrich Krauss
01 / 12 / 16 bis 04 / 02 / 17
Stephan Brenn, Heiko Bressnik, Alexine Chanel, Boubakar Diallo, Aboubacar Diané, Jürgen Greve, Guisun Jang, Kristiane Kegelmann, Josina von der Linden, Bruno Nagel, Vlad Olariu, Susanne Ring, Angelica Ruffier-Holmqvist, Patrick Pilsl, Bettina Schrödl, Heidi Sill, Martin Städeli, Anna Steinert, Sven Stuckenschmidt, Vincent Tavenne, u.a.
Pierre Granoux LAGE EGAL RAUM FÜR AKTUELLE KUNST
Ulrich Krauss ZAGREUS PROJEKT
BBC – Banana Bamboo Coconut
Installation by Roland Geissel
02 / 09 / 16 until 12 / 25 / 16
Asian, African and South American sacrificial offerings are made up of foods from these regions and cultures. Recipes stem from what is available around and from tradition, without being something that is rigid but that changes with time due to discoveries, inventions and exterior influences.
In our menu for PARADOX + ESSENZ , both aspects and tradition of asian and european food culture are disarranged, so that it is only recognisable by taste and not by appearance. A paradox, or even a schizophrenic stratagem, that relates the cultures and points to its similarities by way of food and eating culture.
PARADOX + ESSENZ
Tomato- egg – almond- fruit
Luang Prabang Salad- Salad pyramid with mayonnaise, tomato, cucumber and egg.
Tum Som – Papaya salad and Kohlrabi with fresh green beans.
Larp Muh – Sautéed ground pork on a bed of herbs.
(Vegetarian option: sautéed tofu with vegetables)
Baked Forelle Müllerin with brown butter and capers.
Jeo Mak Len – Chutney from baked and smoked vegetables.
(Vegetarian option: Tum Som: Papaya salad with green beans
Pho – Pot au Feu – Gaisburger Marsch
with beef, herbs, mushrooms and spice sauce
(Vegetarian option: with vegetable broth)
BANANA (baked with honey) – BAMBOO (caramelised) – COCONUT (with vanilla)
LICHTVERTEILUNG / LIGHT DISTRIBUTION
light and shadow by Stephan Brenn
10 / 06 / 16 until 06 / 08 / 16
Using scraps and random objects found on the street and an analog overhead projector, Stefan Brenn turns his projections into a performance that transform the space into poetic images.
The room itself becomes a stage, with the images enveloping the guests as they dine on a menu conceived as a playful dialog between projection and food.
Seasonal salad, eggs, tomatoes, shallots, verjus
(served on a big carved wooden board)
Fish flambé, butter, smoked paprika oil
(served in a shell)
Potato, yellow beetroot, chicory, rape seed oil, fresh garlic
(served on a round platter)
Sepia noodle, octopus, dill, béchamel
(served on a oval silver platter)
Ricotta, Parmesan, sweet pepper, pumpkin seed oil, balsamic vinegar, honey
served on an oval ceramic platter)
Veal, wild cherry, red wine, port wine, beetroot
Biscuit, Tonka bean, orange, saffron, cassis