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(FR-ENG) In Rotterdam, architect Bastiaan Kalmeyer and chef Merel Charlotte Beelenkamp deconstruct the very idea of a restaurant with Fundamental. A shared-table dinner, a unique menu rooted in local terroir, a confidential address: here, gastronomy becomes a testing ground where flavors, design, and conviviality meet.

The dinner, a single menu consisting of around a dozen dishes, will be shared by ten people who don't know each other. Reservations are made via WhatsApp or Instagram, and the address is provided once the reservation is confirmed.

At first glance, the concept of Fundamental is somewhat surprising. Not quite a restaurant, not quite a table d'hôtes either, it's more of an immersive experience, centered around sharing and the fundamentals of gastronomy.

After running their first restaurant, architect and designer Bastiaan Kalmeyer and chef Merel Charlotte Beelenkamp wanted to dedicate themselves to researching food, raw materials, and terroir. "We delved into the study of landscapes and gastronomy, establishing the conceptual framework of 'landscape zones,' which connect our cuisine to the region's soils," recalls Bastiaan. From this was born the concept of their Atelier, a nomadic space where meals become a pretext to explore the connections between local produce, cuisine, and design.

A true laboratory for culinary experimentation, this project explores the origins of ingredients while questioning our relationship with the living, in a refined setting that allows flavors to shine through. Marine clay, local stones, and weathered wood create a sober and warm atmosphere designed to enhance the culinary experience. "Gastronomy is not limited to food: it encompasses science, design, and architecture, shaping not only what we eat, but also the environment around us," they explain. Throughout the seasons, the menus are structured around distinct landscapes: forests, polders, the North Sea... A way to explore the terroir in all its nuances, working with what it offers at a specific moment. The ingredients are carefully selected based on their origin and ecosystem, highlighting the interdependence between soil, climate, and taste.

Beyond the product, Fundamental's uniqueness lies in the dinner format, designed to foster encounters and conviviality. "During the meal, strangers become dining companions, exchanging ideas far beyond the dishes, around their personal passions and interests," says Merel Charlotte. This dynamic continues with Fundamental Eatery, their pop-up restaurant, open until the end of May, where the experience is offered in small plates or a four- or five-course menu, in a sleek decor punctuated by designer pieces. What's next? The duo is already working on a new concept outside the Netherlands, in a place where the experience doesn't end with the meal. "This could lead to the realization of a dream: a restaurant with a few rooms, focused on a gastronomic and design experience in France..." they add. To be continued. —