Bloc magazine autumn 24.

39 Popl isn't your average burger joint. Sure, you'll find juicy organic beef pat- ties nestled in buns, but the focus here is on elevated simplicity. The menu is concise, with a starring role given to the Noma burger, the inspiration be- hind Popl's existence. Crafted with high-quality ingredients, it's a testa- ment to the belief that exceptional flavour doesn't require complexity. But Popl isn't just about burgers. Veg- etarians and vegans can rejoice in house-made creations, like the quinoa tempeh burger, showcasing the in- genuity of Noma's fermentation lab. Sides like seasonal vegetable dishes and seaweed-infused cabbage ele- vate the burger experience further. The atmosphere at Popl reflects its name, derived from the Latin word "populus" meaning "community." Nat- ural wood and pops of colour create a warm, welcoming space. It's a far cry fromthehushed reverenceofNoma, but the focus on quality and detail remains. Popl isn'twithout itsquirks. Theburgers are cooked medium-rare by default, adhering to Danish culinary tradition. Those seeking a well-done patty will need to request it specifically. Prices are also on the higher end, reflecting the premium ingredients. So, is Popl worth the hype? For those seeking a taste of Noma's magic in a relaxed setting, the answer is a re- sounding yes. Popl offers an opportu- nity to experience the innovative spirit of Noma without the fine-dining for- mality. It's a delicious example of how gourmet can go casual, proving that a perfectly crafted burger can be just as much of a culinary experience as a multi-course tasting menu.