René Redzepi, the founder of Noma, the three-Michelin-starred restaurant located in Copenhagen, Denmark, recently opened a 10-week pop-up restaurant called “POPL” in Denmark’s Tivoli Gardens amusement park. With the pandemic in mind, Redzepi had to make significant changes to how the restaurant would operate while offering a sea of inventive dishes to diners.

The pop-up restaurant opened up the reservation system for online booking on Tuesday the 6th of July, and all the tables were sold out in just 90 seconds! It’s indicative of the fever come around every one of Redzepi’s temporary restaurants around the world.

The pop-up is named POPL after two Danish words, “pop-up” and “Tivoli” – or “Pop” and ”Tivoli,” and will run for ten weeks from July to September. The restaurant includes an open kitchen, 28 dining seats, and a team of young chefs.

Redzepi is one of the most adventurous, exciting, and passionate chefs in the world, with a cult following. He consistently pushes the boundaries of traditional cooking and serves dishes made with the best and freshest local ingredients.

In recent years, he has explored Nordic cuisine and foraged ingredients. He has been known to create dishes out of paper, moss, and even ants.

The menu at POPL is priced at 2,800 Danish Krone (around $446) per person, excluding drinks. The tasting menu will serve 20+ courses that unravel across several hours. Some of the mouth-watering dishes listed on the menu include “Nordic BBQ,” “Potato Cakes,” and “Black Truffle Puff Pastry.”

The pop-up uses reusable tableware made from biodegradable, recycled, and recyclable materials. They also use a closed-loop system to prevent waste, which ensures that every component of food is used.

The restaurant operates in a massive tent-like structure, an environmentally sustainable solution carefully designed to reduce carbon emissions. The building consists of wooden scaffolding clad with recyclable plastic, lending itself as an impressive and spacious dining hall.

René Redzepi has always been innovative with his restaurants, from the unconventional ways he uses ingredients to the sustainability measures he employs at his establishments. He has never shied away from the challenges of the restaurant business.

POPL is just the latest in a long line of impressive and exciting projects that are daring to step beyond the boundaries of traditional fine dining. In addition to the pop-up, Redzepi is also working on a number of projects, including a new book and an online cooking course.

Redzepi’s pop-up restaurant in Tivoli Gardens has proven to be hugely popular, selling out in 90 seconds. It’s unsurprising that Redzepi has such a loyal following. The unique and creative nature of his dishes, his commitment to sustainability, and the groundbreaking innovations he employs at his establishments set him apart from other chefs in the industry.

POPL has certainly lived up to the expectation that comes with a René Redzepi project, and we can’t wait to see what other thrilling culinary delights he has in store for us in the future.

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