The focus is both on innovative gourmet food and social interaction when the a new pop-up restaurant, HALLO HELLO, opens at Copenhagen Airports on 19 August. With the original chef duo from I’m a KOMBO at the helm, your picture of the world will be changed for while, and may be also going forward. The tools are flavours, innovation and dialogue.
From 19 August to 14 September, travellers will have the opportunity to have an exceptional gastronomic and social experience at Copenhagen Airport. As part of the Copenhagen Cooking food festival, Copenhagen Airport will host a specially designed pop-up restaurant called HALLO HELLO.
Entrepreneurs Lasse Askov and Bo Lindegaard from I’m a KOMBO will offer extraordinary food experiences focusing on social interaction, with travellers being challenged to share a unique three-course menu with a stranger.
Social dining
Social dining has moved from being a clubby, elitist phenomenon to becoming a gastronomic trend most people can participate in. This is just as when Nordic cuisine was first introduced – and was only represented by Noma. Today, you can buy Nordic specialties on a line with Italian ham and French wine.
“Copenhagen Airport is at the front of the queue, ready to share good dining experiences with our visitors and give them something to write home about. In fact, we know that more than one in two passengers travels alone, which gives us a unique opportunity to give these people an experience they can share with a person they don’t know and take happy memories with them,” said Karen Bender, E-Commerce & Marketing Director at Copenhagen Airport.
“It is very important to us to offer a variety of gastronomic experiences, catering to any taste and budget. For this reason, we have a wide range of coffee shops and restaurants, and we are always looking for opportunities of offering travellers an unexpected gastronomic experience. This is what we have now, as the pop-up restaurant HALLO HELLO offers unique gastronomic experiences of a special social nature,” Karen Bender added.
Mobile dessert
“The objective is to establish a dialogue between two travellers who would otherwise never have talked with each other. We do so by offering them a dining experience where travellers who do not know each other meet and share a meal. Hopefully, they will take this mood along to their flight and when they travel into the world,” said Lasse Askov and Bo Lindegaard of I’m a KOMBO.
HALLO HELLO offers a three-course menu focusing on seasonal ingredients. There will be a choice of a meat menu or a fish menu.
The restaurant is designed so that guests will share a table. The tray presented by the waiter will serve both as a tray and a tabletop with space for the things the guests will share. The last course of the menu will be served in a goodiebag which the guest can take along and share on his or her flight, train ride or the like.
