Ludo & Hedo is an experimental platform for cooking below 0 °C. We create artistic and gastronomic journeys involving experiments with perception, curiosity and surprise. With our experimental dishes and unusual flavour combinations we aim to challenge assumptions and break with expectations.
The conceptual founder of Ludo & Hedo is artist Ola Lanko. In 2017, she decided to expand her artistic practice from photography to the field of gastronomy. Leaving the exhibition space and entering the world of ice cream allowed her to create an alternative framework in which she can apply her ideas, let her artistic investigations into visual literacy take on new shapes, and engage with the public in a more direct manner.
Ola selects the ingredients, composes the recipes and designs the overall experience at Ludo & Hedo. She strives to create a platform in which she can play with flavours, techniques, textures and storytelling so as to challenge the senses, stimulate critical thinking and confront people with the unexpected. The great thing about this adventure is that there is always a delicious frozen pleasure at the end of the ride.
At Ludo & Hedo, we always try to look at things from different perspectives. On the hunt for new discoveries, we engage in the act of cooking below 0 ºC. We experiment below freezing temperatures without minding conventions. Being relatively inexperienced allows us to be bold and daring. Our experiments are rooted in the science and findings of new fields such as gastrophysics and neurogastronomy, but we also play with ingredients, flavours and processes without knowing where it will lead us exactly.
We enjoy the fieldwork and source all the ingredients ourselves, collecting their stories and telling them through our recipes. In our shops, we share the results of our explorations in various forms and shapes, hoping they will trigger your curiosity and enrich your perception.
At our Headquarters in Amsterdam we do not only develop frozen pleasures to enjoy on the spot or on the go, but we also design various journeys to explore flavours, challenge perception and learn about the processes of the world of Cooking Below 0 ºC.
Cooking below 0°C is exciting, new, unusual and refreshing. Compared to cooking above 0°C however, there is still a lot more to find out about the behaviour of ingredients, tastes, sensations, textures and preparation methods at sub-zero temperatures. We have therefore started an open investigation in which everyone is invited to participate and contribute to the process of establishing a cuisine below 0°C. By conducting experiments, challenging assumptions and offering a playground in which we look at familiar elements from different perspectives, we hope to create a new body of knowledge and pique people’s curiosity about the world of cooking below 0°C.
The Sub-Zero Investigation takes place at our Headquarters from October 2018 until the end of March 2019 and is divided into 6 chapters dedicated to different topics:
CHAPTER 1 FORM....................oct/nov 18
CHAPTER 2 TEXTURE...............nov 18
CHAPTER 3 TASTE....................dec 18
CHAPTER 4 AROMA.................jan 19
CHAPTER 5 NARRATIVE..........feb 19
CHAPTER 6 MEMORY..............mar 19
During the week, we conduct - 0°C cooking experiments related to the topic, either by ourselves or in partnership with experts. The weekends are used for tasting sessions 'chef's table-style'. Once per Chapter, we’ll organise a Sub-Zero Dinner to serve the results of our explorations. Where this Investigation will take us exactly, we will find out along the way. We would like to stay open-minded without being focused on an end result.
Unexplored territory is exciting but can also be complex and we are always looking to work together, get a different perspective and see how our creations are perceived by others. Take a look at the options below to see how you can take part, contribute and help shape the Investigation!
Join us during the weekend as an informal adviser. We’ll have a casual tasting and conversation about our experiments of the week. You are invited to share your thoughts on what we created, and if you want, you can bring ingredients and we can try something out in our kitchen. No need to have any experience whatsoever!
Friday, Saturday or Sunday any time between 14:00 and 21:30 // €29 per session
Join one of our dinners to experience the final outcome of our experiments cooked below 0°C.
Once a month // €45 per dinner
Get a pass for a month so you can participate in two tasting sessions and join one sub-zero dinner.
2 sessions and 1 dinner // €69
Are you a nutritionist, chemist, chef, producer, artist, psychologist, or do you have a specific kind of knowledge about one of our topics and an idea for a collaboration, let’s talk!
Follow Ola’s Sub-Zero journal in which she shares her findings and failures. Ask questions, comment and learn more as the investigation evolves.
At our Gelato Branch near the Westerpark in Amsterdam we serve unusual gelatos and sorbets. Our flavours are developed with scientific precision and the highest attention to all ingredients. We work only with fresh fruit and vegetables. Our menu changes every 2 weeks but always tries to show a unique perspective on everyday ingredients.
Take a look at our current GB menu here.
At Ludo and Hedo we are constantly looking for new collaborations, if you are a producer or simply have an interesting idea that we can help you realise, please don’t hesitate to send us a note. For news and updates subscribe to our newsletter.