Pop-ups: a short flavour sensation

Denise Kortlever, Tuesday, February 10, 2015, 267 Views

Pop-ups: a short flavour sensation

Pop-up restaurants are based on the London supper clubs at the beginning of this century and offer culinary entrepreneurs and chefs an interesting opportunity to make their name without having to invest heavily in a long-term lease or employees. Pop-ups also allow chefs to experiment with new techniques, flavours and dishes and continuously reinvent themselves.

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Pop-up restaurants are based on the London supper clubs at the beginning of this century and offer culinary entrepreneurs and chefs an interesting opportunity to make their name without having to invest heavily in a long-term lease or employees. Pop-ups also allow chefs to experiment with new techniques, flavours and dishes and continuously reinvent themselves.

Pop-up restaurants are not just attractive to restaurant owners, however. Their exclusivity, versatility and unpredictability also draw a great many guests. A restaurant may appear in a special location that you might not visit otherwise. It is exciting to be a part of a unique event and it is the perfect way to meet new people. Its temporary nature is part of the attraction: if you don’t eat there now you might be too late and miss out on something really special. Social media often play an important role in spreading the news about a new pop-up. Sometimes they are the only way for guests to find out about a secret location.

The Dutch have embraced the temporary restaurant trend. As a result, more and more culinary initiatives are appearing in Holland. In Amsterdam, three friends called BAK organise trendy restaurant nights in different locations for guests who want to have a simple but memorable meal. Their initiative demonstrates that restaurants can be less costly (and more fun). The BAK nights are hugely popular, confirming the validity of the concept.

Another example is the popular bakery company Vlaamsch Broodhuys, which offers young top chefs a culinary stage in a new pop-up restaurant. Michelin Star chef Niven Kunz of restaurant Niven kicked off the new venture with an impressive ten-course dinner focusing on local produce in January 2013.

A temporary restaurant can also be an interesting way to make use of a space that might otherwise remain vacant for a long time. The recently opened restaurant Baut in Amsterdam, for instance, will remain open until its licence expires in 2015. Baut has a raw, urban atmosphere and an impressive menu. It has quickly become a real hotspot in the Dutch capital.

Baut, Wibautstraat 125, Amsterdam

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