FOOD

Scroll to read about our food partners and

what they’re bringing to the table.

IMPACT

DINNER

LONG TABLE DINNER MENU SET BY RESTAURANT PAULI & FAR
FRIDAY, SEPTEMBER 11, 18:00 — LIMITED SEATING

WELCOME
Invasive pacific oyster from Rømø served alongside tempura Jerusalem artichoke. Vegetarian option: seasonal crudité served alongside tempura Jerusalem artichoke.

FIRST COURSE
Seasonal greens, with sunflower seed praline, mint oil, and Nordic dukkah.

SECOND COURSE
Catch of the day, leafgreens, pickled seaweed & beurre blanc. Vegetarian option: Pointy cabbage, pistachio, pickled seaweed & beurre blanc.

THIRD COURSE
Dessert by FAR.

WINE MENU
4 glasses of organic wines paired by Husted Vin.

1100 DKK incl. partout festival ticket. 650 DKK dinner only*.
*You need a festival ticket to be seated

BOOK

COMMUNITY

DINNER

LONG TABLE COMMUNITY DINNER BY RESTAURANT FAR
SATURDAY, SEPTEMBER 12, 20:00 — DROP IN

Bring your drink and grab a seat. The dinner is open to all festival guests.


MENU

Salad with plum vinaigrette and hazelnuts.

Potatoes with smoked Færm cream and herb salad.

Sourdough focaccia with pesto.

Seasonal vegetables with sunflower seed praline.

130 DKK a plate.

PAULI

A display table with fresh oysters on ice, open shells, and a bowl of oysters. There are stacks of white paper cups, bottles, and containers on the table. In the background, people are mingling and talking, with some holding drinks.
A display table with fresh oysters on ice, open shells, and a bowl of oysters. There are stacks of white paper cups, bottles, and containers on the table. In the background, people are mingling and talking, with some holding drinks.

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.  

What to expect at IMPACT FESTIVAL?

Fish & artichoke brioche burgers with tatar sauce, bloody mary oyster shooters (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.


FAR

♥♥♥♥♥

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.