They believe that taking responsibility and initiative in public space is an important part of living in a city – and make sure that this belief underlies their creative activity. When designing objects for the cityscape they aim to encourage new ways of interacting with and contributing to their surroundings.
The city plays a difficult role as a space. On the one hand it does not belong to anyone, on the other hand it belongs to all […]. It has decreased to the background of our everyday activities. Responsibility for the outdoor space, for most of the residents, stops at their garden fence. The mobile hospitality project starts just here.
The project was first launched as a happening in open space in 2011, on a special commission from the Art Design festival in Feldkirch.
Design
The designers have made sure that their travelling kitchen is as practical as it is intriguing – most of the time their guests gather spontaneously, lured by the object and the events around it. The two designers are able to set it up within minutes, forging a perfectly coordinated choreography for two people and several pieces of wood. The DIY elements inspire awe thanks to their playfulness and simplicity – for instance, the water system for washing the fruit and vegetables is made out of watering cans, a hose, and a foot-powered pump.
There isn’t a single unnecessary element in this design, which seems to have been inspired by the interiors of yachts and boats – all mobile components are foldable, can be easily stowed away or made stable, if necessary. The entire object appears to be very light and yet has all necessary equipment.
The object comes in various editions – each time, their kitchen is made out of materials available locally. This rule is linked to their policy of making design responsibly and in a dialogue with the local community – thus, they source their wood from the closest and best quality producers, and not necessarily the cheapest ones (i.e. mass produced).
Food
It is needless to say that the food they prepare for their meals is always local and fresh. Their menu always features an enticing 3 courses made on the spot with quality produce. The recipes vary loosely between Polish, Italian, and Austrian cuisine – however the designers admit that their most often recurring preparation are ‘pierogi ruskie’ (so-called Ruthenian dumplings stuffed with cottage cheese, potatoes and onion). At some occasions, they are accompanied by other cooks from the region.