A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
Gefen makes magic in the kitchen. Passionate about minimal-waste cooking, she creates delicious food from what most people would discard.
After many years working in restaurants,
she left the often brutal and demanding gastro industry to find a way of working
with food that reflects her values and respects her boundless creativity.
She is an enthusiastic, generous, and kind teacher who leads workshops to share her seemingly endless foodie knowledge. There's no gatekeeping of recipes or kitchen tips and tricks - she believes that everybody should have the knowledge and tools to cook delicious, sustainable, and nourishing food for themselves.
Gefen spends a lot of time learning about food provenance, the politics of food, who gets to have a seat at the table, and what it means to host and be served, and she loves sharing these conversations with others.
When she's not in the kitchen, you'll probably find her in the dog park on Tempelhofer Feld, in the sunshine with a beer and her big love, Dolly, a much-valued member of the At The Table team.
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Gefen makes magic in the kitchen. Passionate about minimal-waste cooking, she creates delicious food from what most people would discard.
After many years working in restaurants,
she left the often brutal and demanding gastro industry to find a way of working
with food that reflects her values and respects her boundless creativity.
She is an enthusiastic, generous, and kind teacher who leads workshops to share her seemingly endless foodie knowledge. There's no gatekeeping of recipes or kitchen
tips and tricks - she believes that everybody should have the knowledge and tools to cook delicious, sustainable, and nourishing food for themselves.
Gefen spends a lot of time learning about food provenance, the politics of food, who gets to have a seat at the table, and what it means to host and be served, and she loves sharing these conversations with others.
When she's not in the kitchen, you'll probably find her in the dog park on Tempelhofer Feld, in the sunshine with a beer and her big love, Dolly, a much-valued member of the At The Table team.
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Gal wears many hats to ensure the table is a beautiful one.
AWith over 15 years of experience as a designer, art director, curator, website designer, business manager, and social media creator. Thoughtful, creative, and endlessly resourceful, she takes care of the small details, bringing playful, cheeky, and sexy designs to life both on paper and on screen. She creates intricate zines, collages, websites, and curated events that invite rest, connection, and creativity.
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Laura loves a project and has brought her art school background into the kitchen.
Food has always been an important part of her art practice. Working as part of a collective, she organised food workshops and events. Highlights included projecting films onto giant lasagna sheets, welding enormous saucepans, performing with 6ft rolling pins, and organising month-long adventures into the Apennine mountains, where cooking on bed frames over open fires set the rhythm of the day.
These days, with At The Table, that creativity takes the form of hanging tomato consommé sculptures, candle-covered ladders suspended from trees, building ice cream stands, and making hundreds of sugar spheres filled with olive oil.
Laura is happiest in the kitchen with Gefen, music on, and a long prep list ahead. Her cooking is heavily influenced by the years she spent in Italian kitchens, especially in Tuscany, learning from women who weren't afraid to give strict instructions on how things should be done. She loves making pizza, pasta, and bread - anything involving dough to knead. Outside the kitchen, she's happiest digging in the garden or swimming in pretty much any body of water.
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work with us
photos are by Laura Jaburek Otegui and Josefina Villegas, designed by Gal © 2026
“A good dinner is of great importance to good talk.”
Virginia Woolf
“A good dinner is of great importance to good talk.”
Virginia Woolf
Virginia Woolf
“A good dinner is of great importance to good talk.”
“A good dinner is of great importance to good talk.”
work with us
work with us
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
At the Table is a collective made up of Gal, Gefen and Laura, and all the wonderful collaborators they’ve met and worked with along the way.
A feminist plant-based food studio that creates thoughtful, playful and delicious events! They are based in Berlin but make frequent jaunts to Tuscany to host retreats at Agriturismo Podere Santa Virginia.
G
e
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C
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She is an enthusiastic, generous, and kind teacher who leads workshops to share her seemingly endless foodie knowledge. There's no gatekeeping of recipes or kitchen tips and tricks - she believes that everybody should have the knowledge and tools to cook delicious, sustainable, and nourishing food for themselves.
After many years working in restaurants, she left the often brutal and demanding gastro industry to find a way of working with food that reflects her values and respects her boundless creativity.
Gefen makes magic in the kitchen. Passionate about minimal-waste cooking, she creates delicious food from what most people would discard.
G
a
l
C
o
h
e
n
Gal wears many hats to ensure the table is a beautiful one.
With over 15 years of experience as a designer, art director, curator, website designer, business manager, and social media creator. Thoughtful, creative, and endlessly resourceful, she takes care of the small details, bringing playful, cheeky, and sexy designs to life both on paper and on screen. She creates intricate zines, collages, websites, and curated events that invite rest, connection, and creativity.
As the big sister of At The Table, Gal is a calm mediator, a voice of reason, and an endlessly supportive taster of Gefen and Laura's kitchen experiments. You’ll often find her working late into the night with true crime headphones in, crafting everything from tinned tomato can centerpieces to braided candelabras.
Laura loves a project and has brought her art school background into the kitchen.
Never still for very long, she has endless energy, endless ideas, and a can-do attitude that means things somehow always get done.
Food has always been an important part of her art practice. Working as part of a collective, she organised food workshops and events. Giant lasagna sheets became projector screens showing films of Italian nonnas kneading dough, there was welding of enormous saucepans and crafting of 6ft rolling pins.
Then there were month-long adventures into the Apennine mountains to explore questions around living and working together, with cooking on a bed frame over an open fire setting the rhythm of the day and an old door acting as the table, facilitating a certain type of togetherness.
These days, with At The Table, that creativity has found new forms: hanging tomato consommé sculptures, candle-covered ladders suspended from trees, ice cream stand construction, or days spent making hundreds of sugar spheres filled with olive oil.
Laura is happiest in the kitchen with Gefen, music on, a long prep list ahead, and an event on its way. She loves making pizza, pasta, and bread - anything involving dough to knead. Her cooking is heavily influenced by the years she spent in Italian kitchens, especially in Tuscany, learning from women who weren't afraid to give strict instructions on how things should be done.
Outside the kitchen, she's happy digging in the garden or swimming in pretty much any body of water.
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She spends a lot of time learning about food provenance, the politics of food, who gets to have a seat at the table, and what it means to host and be served, and she loves sharing these conversations with others.
When she's not in the kitchen, you'll probably find her in the dog park on Tempelhofer Feld, in the sunshine with a beer and her big love, Dolly, a much-valued member of the At The Table team.
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She is an enthusiastic, generous, and kind teacher who leads workshops to share her seemingly endless foodie knowledge. There's no gatekeeping of recipes or kitchen tips and tricks - she believes that everybody should have the knowledge and tools to cook delicious, sustainable, and nourishing food for themselves.
After many years working in restaurants, she left the often brutal and demanding gastro industry to find a way of working with food that reflects her values and respects her boundless creativity.
Gefen makes magic in the kitchen. Passionate about minimal-waste cooking, she creates delicious food from what most people would discard.
Gefen makes magic in the kitchen. Passionate about minimal-waste cooking, she creates delicious food from what most people would discard.
After many years working in restaurants, she left the often brutal and demanding gastro industry to find a way of working with food that reflects her values and respects her boundless creativity.
She is an enthusiastic, generous, and kind teacher who leads workshops to share her seemingly endless foodie knowledge. There's no gatekeeping of recipes or kitchen tips and tricks - she believes that everybody should have the knowledge and tools to cook delicious, sustainable, and nourishing food for themselves.
G
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Gal wears many hats to ensure the table is a beautiful one.
Gal wears many hats to ensure the table is a beautiful one.
With over 15 years of experience as a designer, art director, curator, website designer, business manager, and social media creator. Thoughtful, creative, and endlessly resourceful, she takes care of the small details, bringing playful, cheeky, and sexy designs to life both on paper and on screen. She creates intricate zines, collages, websites, and curated events that invite rest, connection, and creativity.
With over 15 years of experience as a designer, art director, curator, website designer, business manager, and social media creator. Thoughtful, creative, and endlessly resourceful, she takes care of the small details, bringing playful, cheeky, and sexy designs to life both on paper and on screen. She creates intricate zines, collages, websites, and curated events that invite rest, connection, and creativity.
As the big sister of At The Table, Gal is a calm mediator, a voice of reason, and an endlessly supportive taster of Gefen and Laura's kitchen experiments. You’ll often find her working late into the night with true crime headphones in, crafting everything from tinned tomato can centerpieces to braided candelabras.
As the big sister of At The Table, Gal is a calm mediator, a voice of reason, and an endlessly supportive taster of Gefen and Laura's kitchen experiments. You’ll often find her working late into the night with true crime headphones in, crafting everything from tinned tomato can centerpieces to braided candelabras.
Laura loves a project and has brought her art school background into the kitchen.
Never still for very long, she has endless energy, endless ideas, and a can-do attitude that means things somehow always get done.
Food has always been an important part of her art practice. Working as part of a collective, she organised food workshops and events. Giant lasagna sheets became projector screens showing films of Italian nonnas kneading dough, there was welding of enormous saucepans and crafting of 6ft rolling pins.
Then there were month-long adventures into the Apennine mountains to explore questions around living and working together, with cooking on a bed frame over an open fire setting the rhythm of the day and an old door acting as the table, facilitating a certain type of togetherness.
These days, with At The Table, that creativity has found new forms: hanging tomato consommé sculptures, candle-covered ladders suspended from trees, ice cream stand construction, or days spent making hundreds of sugar spheres filled with olive oil.
Laura is happiest in the kitchen with Gefen, music on, a long prep list ahead, and an event on its way. She loves making pizza, pasta, and bread - anything involving dough to knead. Her cooking is heavily influenced by the years she spent in Italian kitchens, especially in Tuscany, learning from women who weren't afraid to give strict instructions on how things should be done.
Outside the kitchen, she's happy digging in the garden or swimming in pretty much any body of water.
Laura loves a project and has brought her art school background into the kitchen.
Never still for very long, she has endless energy, endless ideas, and a can-do attitude that somehow always gets things done.
Food has always been an important part of her art practice. Working as part of a collective, she organised food workshops and events. Highlights included projecting films onto giant lasagna sheets, welding enormous saucepans, performing with 6ft rolling pins, and organising month-long adventures into the Apennine mountains, where cooking on bed frames over open fires set the rhythm of the day.
These days, with At The Table, that creativity takes the form of hanging tomato consommé sculptures, candle-covered ladders suspended from trees, building ice cream stands, and making hundreds of sugar spheres filled with olive oil.
Laura is happiest in the kitchen with Gefen, music on, and a long prep list ahead. Her cooking is heavily influenced by the years she spent in Italian kitchens, especially in Tuscany, learning from women who weren't afraid to give strict instructions on how things should be done. She loves making pizza, pasta, and bread - anything involving dough to knead. Outside the kitchen, she's happiest digging in the garden or swimming in pretty much any body of water.
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She spends a lot of time learning about food provenance, the politics of food, who gets to have a seat at the table, and what it means to host and be served, and she loves sharing these conversations with others.
She spends a lot of time learning about food provenance, the politics of food, who gets to have a seat at the table, and what it means to host and be served, and she loves sharing these conversations with others.
When she's not in the kitchen, you'll probably find her in the dog park on Tempelhofer Feld, in the sunshine with a beer and her big love, Dolly, a much-valued member of the At The Table team.
When she's not in the kitchen, you'll probably find her in the dog park on Tempelhofer Feld, in the sunshine with a beer and her big love, Dolly, a much-valued member of the At The Table team.
L
a
u
r
a
R
o
b
e
r
t
s
Laura loves a project and has brought her art school background into the kitchen.
Never still for very long, she has endless energy, endless ideas, and a can-do attitude that somehow always gets things done.
Food has always been an important part of her art practice. Working as part of a collective, she organised food workshops and events. Highlights included projecting films onto giant lasagna sheets, welding enormous saucepans, performing with 6ft rolling pins, and organising month-long adventures into the Apennine mountains, where cooking on bed frames over open fires set the rhythm of the day.
These days, with At The Table, that creativity takes the form of hanging tomato consommé sculptures, candle-covered ladders suspended from trees, building ice cream stands, and making hundreds of sugar spheres filled with olive oil.
Laura is happiest in the kitchen with Gefen, music on, and a long prep list ahead. Her cooking is heavily influenced by the years she spent in Italian kitchens, especially in Tuscany, learning from women who weren't afraid to give strict instructions on how things should be done. She loves making pizza, pasta, and bread - anything involving dough to knead. Outside the kitchen, she's happiest digging in the garden or swimming in pretty much any body of water.
work with us
work with us
Photos are by Laura Jaburek Otegui and Josefina Villegas. Design by Gal © 2026
Photos are by Laura Jaburek Otegui and Josefina Villegas. Design by Gal © 2026
Photos are by Laura Jaburek Otegui and Josefina Villegas. Design by Gal © 2026