Thomas Vandenhecke

Edible Concepts is a brand new part of the programme of 1646: art to eat!

For each edition, 1646 invites a chef to respond to the exhibition with flavour sensations, unexpected textures and exceptional garnishes. A multi-course dinner full of culinary experimentation and edible interpretations, served amid the artworks – for one evening, the exhibition transforms into a sensory total experience.

This very first Edible Concepts took place on October 3, 2025, and Thomas Vandenhecke took care of the dinner. He is head chef at restobar ñ in The Hague since 2019 and has a strong focus on (vegetarian) experimental cooking, preserving, fermenting, sea food and wild game. Vandenhecke was inspired by Olof Marsja’s exhibition To carry this body of an animal forth and had developed a menu that will blow you away. He translated the cuteness of the crab onto the plate, brought wild sea bass to The Hague, and showed a duck’s search for berries.

This unique six-course menu was accompanied by exquisite alcohol-free wines from Scherer&Zimmer in Germany and Arensbak in Denmark.

Video made by Sasha Shevchuk