The supperclub was a decade-long happening in Vienna and beyonnd, conceived as a time-bound social artwork in which hosting and cooking operate as deliberate artistic methods. Prepared and hosted by the artist and head chef, the meal structures the evening’s tempo, attention, and social relations. The practice is grounded in equilibrium and care, understanding it as a privilege to serve what the soil, weather, and season develop in taste and structure. Cooking here functions as mediation rather than display, remaining attentive to processes of becoming and digestion, making space for transformation between landscape, body, and shared time, rather than the self-referential gestures of author-driven cuisine.