FOOD
LONG TABLE DINNER & FOOD STANDS AT IMPACT FESTIVAL 2026
PAULI // FAR // SAITO // UNI
IBYEN’s Restaurant of the Year, 2023
Restaurant Pauli is the neighborhood restaurant in Sydhavnen with a high focus on local farmed organic vegetables surrounding Copenhagen. Sustainable caught seafood and ethical meats.
In 2025 Pauli was in charge of our long table dinner – a concept now developing into a full area of circular table setting centered around a stage, and natural wine bar with an all organic beverage menu.
The long table dinner will be pescatarian, vegetarian, sharing and caring for the table guests around you and your company.
What to expect - invasive oysters and not the russian or american kind but the Rømø pacific oyster. Bi-caught squid, line caught fish, legumes, seasonal berries, foraged greens and the best vegetables the season has to bring.
How it’ll be done - Pauli and colleagues from the restaurant scene will be doing the honours both at the food court and the long table dinner. Takashisan is the first to announce his attendance and will be cooking and showcasing his love for Japanese cuisine: @saitocph at the food court showcasing skilled onigiri’s making and @uni_cph will participate at the long table dinner.
More TBA in the following weeks.
Sooo stayed tuned and follow the progression and let’s create the the most impactful festival of the year together.
See you in Sydhavnen for IMPACT FESTIVAL 11-12 SEP 2026!
♥♥♥♥♥
Six hearts from Politiken, 2026
FAR was founded as a restaurant in the summer of 2024 and works with roots and sustainability — both in the soil and in people. The restaurant was built on the legacy of Thor Louis Birkedal’s and Rasmus Faber’s fathers — a tribute to fallen fathers and a promise of a better future in their memory. Since then, Gustav Vindelin has joined, and today FAR has grown into a broader practice connecting people, vegetables, and culture. The kitchen is plant-based and seasonal, and the ambitions extend far beyond the plate. fabula is gaining one of Denmark’s most expressive and culturally rooted kitchens, where the meal becomes a meeting place and the ingredients form the starting point for storytelling.