Written by Joe Bates
Nordic summer cuisine will be on the menu at a new pop-up restaurant opening at Copenhagen Airport on Tuesday.
In the open kitchen, star chefs Thomas Rode, Mikkel Marschall and David Johansen will take turns offering travellers delicious Nordic tasting menus.
The occasion is the ninth Copenhagen Cooking food festival.
From August 20 to 29 September, the airport claims that travellers will have the opportunity to enjoy “exceptional gastronomy” at Copenhagen Airport.
As part of the Copenhagen Cooking food festival, the airport will host a specially designed pop-up restaurant called CPH Nordic Dining.
At the restaurant, star chefs Thomas Rode from one of Copenhagen’s premier restaurants, Kong Hans Kælder, David Johansen from another premier Copenhagen restaurant, Kokkeriet, and Mikkel Marschall from the Danish island of Bornholm will take turns cooking tailored tasting menus inspired by the Nordic summer.
“Gastronomy is one of the strongest trademarks of Denmark, and we want to use CPH Nordic Dining to give travellers a taste of the latest and very best of what Copenhagen and Denmark as a whole have to offer,” enthuses Copenhagen Airport’s vice president for sales and marketing, Carsten Nørland.
The three chefs have each composed a tasting menu which they will prepare and serve to their guests from the restaurant’s open kitchen.
“F&B is one of the key differentiators in an airport’s efforts to create an authentic sense of place. Our team works closely with the chefs to give guests an authentic bite of Denmark, prepared with local high-quality food products right before their eyes,” says SSP Denmark’s CEO Tina Grønbech.
The chefs are not yet prepared to tell us precisely what the menus will consist of, but they do give a couple of hints.
“The focus of Kokkeriet is on good Danish seasonal products, and our tasting menu will include new interpretations of classic Danish dishes like the popular Danish dessert rødgrød med fløde,” reveals David Johansen of Michelin-restaurant Kokkeriet.
Thomas Rode will also be serving food based on local products and cooked in genuine Paleo style.
“Without revealing too much, I can tell you that I focus on ensuring that there is a lot of protein in the food I’ll be serving,” teased Rode.
“When you are going on a long trip, you need good, wholesome food, so that you can relax, whether you are travelling for business or on holiday with the family.”
The airport believes that the CPH Nordic Dining initiative is a natural continuation of the F&B strategy executed at CPH in recent years.
“Over the past two years, we have managed to substantially improve our F&B offer,” adds Nørland.
“We have brought in a number of strong brands and focused on creating value for money across categories – and with great success.
“A Michelin-level pop-up restaurant definitely reflects our ambition for the F&B category.”