The creative Spijsbereiders duo from Pop-up restaurant Anderhalf set the table with the Serax collections Terres de Rêves by Anita Le Grelle and Surface for Serax by Sergio Herman.
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Ever since the young Dutch creative duo Peter Derks and Roland van Balen, also known as De Spijsbereiders, met on a school project in 2013, they have had a clear goal: to make a lasting impression in the culinary world. In doing so, they focus on five spearheads: hospitality concepts, supermarket products, hospitality development, concept development and – the special icing on the cake – a pop-up restaurant. During their studies they discovered that Roland's qualities as a designer and Peter’s as a chef/product developer was a match made in heaven.

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Roland and Peter not only complement each other perfectly, they also share the same opinion: as soon as a new trend appears, the novelty instantly evaporates, because everybody jumps in and builds on it. This is not what they want, they want to start from scratch every time. And with their Pop-up restaurant Anderhalf that is exactly what they have done. 

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A retractable concept

For a few weeks, and seemingly out of the blue, a unique table for 20 guests is installed in an unconventional location. During dinner, the table top slides back into the kitchen seven times, to come back each time with a completely different, utterly creative interpretation of food and the environment in which the pop-up restaurant has landed, and to pamper the guests with unparalleled delicacies. Quirky and original, often totally unexpected and with a conceptual nod at 'the established order'. The authenticity of the collections of Anita Le Grelle and Sergio Herman, with which Serax supports the project, strengthens that feeling even more.

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