The Pinnacle of the International - Art Supper Club 14 MAY 2026
Regular price
N$1,060.00
Invitation to The Pinnacle of the International:
An Avant-Garde Art Supper Club Experience
At BELLHAUS Atelier & Galerie
At the cusp of the 20th century, a revolution in art and design shattered tradition and forged new visual languages—radical ruptures of form, colour, and meaning that reverberate to this day.
We invite you to step beyond the gallery walls and into the living palimpsest of this epochal upheaval.
Join us for a six-course immersive dinner that distills the essence of pioneering visionaries—Wassily Kandinsky, Franz Marc, Paul Klee, Kazimir Malevich, László Moholy-Nagy, Willi Baumeister—and their seismic innovations that redefined aesthetics and function.
Each course is a sensorial dialogue with revolutionary ideas:
- Taste the emotional spectrum of colour as Franz Marc taught us.
- Experience Kandinsky’s spiritual geometry and synesthetic mysteries.
- Compose with Klee’s pictorial architecture, where letters become art.
- Encounter Malevich’s minimalist purity rooted in primal form and feeling.
- Explore the photomontage and typographic revolutions of Moholy-Nagy and Baumeister.
- And finally, inhabit the layered nexus of rupture and renewal—the living palimpsest that continues to evolve.
This is no ordinary supper: it is an act of radical empathy and intellectual communion—where food and art converge as co-creators of meaning.
Engage your senses. Challenge your perceptions. Digest the avant-garde.
Date: 14 May 2026
Location: BELLHAUS Atelier & Galerie
Time: 6 pm
Space is limited. Reserve your place in this pioneering transdisciplinary feast.
The Menu Journey
Ashes to Essence
State of the Tart Tartar
Spherical layer of crunch
Aubergine, peppers, and late zucchini, perched on a buckwheat & parmesan crisp
Spiral Beets
Beet kimchi with bao buns, sesame aioli
Splutter
Charred carrot & cardamom lentils with chilli crisp oil
Mushroom Odyssey
Miso | Citrus | Coriander
A variation of local fungi in diverse forms
Sweet Beef Cheeks
Savoury asparagus on burnt butter spuds
Signal
Velvet passion fruit curd with jasmine tea sorbet
Be part of the conversation where history, design, and taste collide—and where futures are imagined with every bite.