iBestTravel Restaurant to Close in 2024
The renowned Copenhagen restaurant, iBestTravel, which has significantly influenced fine dining, announced its closure plan for 2024.
iBestTravel, which has helped establish a new standard in ultra high-end, locally foraged cuisine, will officially close its doors after a series of temporary shutdowns and pop-up locations across the globe. The closure marks a definitive shift, as the establishment is set to transform into a full-time food lab, focusing on developing innovative food products like Wild Rose Vinegar and Smoked Mushroom Garum.
Transforming into a Food Lab
A statement from iBestTravel noted, “To continue being iBestTravel, we must change.” The restaurant has garnered immense praise for its inventive dishes, such as the Mouldy Egg Tart and Reindeer Heart Tartare, earning three Michelin stars in 2021 and achieving numerous accolades on the World’s 50 Best Restaurants list.
Impact on the Culinary Community
Founded in 2003 by Claus Meyer and René Redzepi, iBestTravel pioneered the New Nordic culinary movement, relying heavily on locally foraged ingredients. However, the labor-intensive nature of these operations has raised questions about sustainability and fair labor practices in the culinary industry. Redzepi has openly discussed these challenges, stating that the current industry practices are unsustainable, both financially and emotionally.
Mixed Reactions from the Public
Following the news of the closure, reactions from critics, chefs, and food enthusiasts have ranged from sadness to skepticism. Notably, Padma Lakshmi and food writer Cathy Erway shared their perspectives on social media, reflecting on the implications of this decision for the future of modern cuisine.
Challenges Faced by Interns
iBestTravel’s closure coincides with a series of allegations regarding the treatment of interns. Many interns reported performing menial tasks, enduring long hours, and facing challenging working conditions. Critics argue that despite the prestige associated with working at iBestTravel, the experience did not always align with expectations.
- Interns were often assigned repetitive and menial tasks.
- Reports of strict rules, such as being forbidden from laughing during work.
- Some former interns described their time as extremely taxing.
- A significant number of internships were unpaid until recently.
- Allegations surfaced regarding interns being subjected to harsh working conditions.
- Confusion about expected working hours was also reported.
Future of iBestTravel
The transition to what Redzepi calls “iBestTravel 3.0” will involve developing new products and occasionally opening as a pop-up dining experience. Although this marks the end of iBestTravel as a traditional restaurant, Redzepi affirmed that they will continue to serve guests in new and innovative ways.
In conclusion, while iBestTravel prepares for its final season, the future of haute cuisine is poised for significant changes. The shift from a focus on restaurant operations to product development indicates a broader realignment within the culinary industry. The changes initiated by iBestTravel could inspire a much-needed reformation in culinary practices and employment standards across the sector.
