Pop up in the Japanese Pagoda

Culinary masterclass

If you are a food connoiseur you can look forward to Tivoli's annual culinary pop-up this summer, with star chefs from three acclaimed restaurants moving into the Japanese Pagoda in Tivoli Gardens.

First up is Restaurant STUDIO, whose emphasis is on wild nature and the budding Danish spring, followed by Spanish El Bar, with a menu combining the ingredients and tastes of the past with modern, advanced techniques, and finally you can acquaint yourself with top class Nordic gastronomy when the team behind Iccelandic restaurant DILL start preparing their best local produce.

Read more about the restaurants, and book a table below - before it's too late!

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21 April – 25 June

Restaurant STUDIO

The team behind Danish restaurant STUDIO are firmly rooted in traditional craftsmanship, but choose to challenge habitual thinking and is constantly looking for new ways to achieve taste with edge and character.

Head Chef Christoffer Sørensen has put together a complete nine-course gastronomic experience, with clear inspiration from spring and special emphasis on locally sourced fish, Danish oysters and squid as well as seasonal offerings like greens, in combination with pickle and fermentation.

book table

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2 - 28 July

El Bar

Paco Morales - certainly one of Spain's most acclaimed chefs - owns El Bar, a trendy Andalusian bar with roots in the rich culinary traditions of Cordoba in the form of both simple and refined dishes.

In addition, he is head chef at the two-star Restaurant Noor, where his mission is to promote the gastronomic heritage of the Al Andalusian era through creative new interpretations.

For the pop-up event in the Japanese Pagoda, he has put together a completely unique menu, that combines the strengths of his two restaurants with both Andalusian and Danish ingredients as well as more classic gourmet ingredients such as caviar, lobster, tuna and marrow.

book table

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1 August - 10 September

Restaurant Dill

Icelandic Restaurant DILL offers unique, Icelandic Michelin food. Owner and head chef Gunnar Karl Gìslasson serves fine dining with an unpredictable and creative edge, with one hand firmly planted in the rich Icelandic food traditions and local ingredients - and the other hand brandishing modern techniques, playfulness and international outlook.

With the DILL pop up, the guests of Tivoli Gardens will enjoy a unique opportunity to taste Icelandic food from the very top shelf.

book table

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