Informatie:
€8 – €20 sliding scale entrance (pay what you can)

18:30 dinner
20:30 music

LOKAAL
Lokaal is a collective for adventurous performing arts. It is born out of the urge to nurture an autonomous community where audiences and artists come together. We are local Amsterdam cultural citizens -artists and artists lovers-, searching for inspiring fellow creatives who dare to express themselves honestly, with respect and without boundaries. instagram.com/lokaal.lokaal.lokaal

FRANTX explores the limits of their instruments through extended techniques, heterodox amplification systems and electronic devices; always in search of new modes of interaction, construction and mutual destruction. Animated by the noise-punk ghost of the 90s, the quartet juxtaposes improvisation, songs and electric drones in a hyperactive dadaist collage. FRANTX are Fanny Meteier (tuba / feedback), Andrea Giordano (voice, effects, melodica, feedback, flute), Pierre Pradier (guitars, effects), Marco Luparia (drums, percussion, live electronics).

Brandon Lopez (double bass) and Steve Baczkowski (saxophones) started playing together at Hallwalls Contemporary Arts, the center for improvised and strange music in Buffalo, New York. Tonight they are bringing the Brooklyn underground scene to Amsterdam with a physical performance of brutality and a tinge of tenderness.

Vera Morais (voice) and Inês Lopes (miscellaneous keyboards) are two young Portuguese improvisers who have recently started to perform as a duo. They are currently researching the intersection between pagan and Catholic culture in Portugal – myths, rituals, festivities – and their connection to music. This is the starting point for musical improvisation with influences from the Fluxus movement and composers like John Cage.

Tonight, they invite Brazilian multi-instrumentalist Gabriel de Oliveira. Gabriel explores the intersections of improvisation and songwriting, tapping into Brazilian traditions, pop and avant-garde.

FOOD (10 euro)
Taiwanese vegan mince shitake stew, salad with salted kelp and sesame oil, and rice. Menu will be prepared by chef Connie.