Zacapa Rum is often regarded as one of the finest rums in the world. Zacapa is well known for their aging and blended process in the ‘House Above the Clouds’, 2 300 m above sea level.
Dinner time has traditionally meant an opportunity to slow down and talk to friends or family while enjoying tasty food and drinks. However, in a world where many people use their phones over 300 times a day, we have become more and more visually driven, often at the cost of our other senses. People are more often rushing through their meals, or putting their focus on taking photos of the food to.
In order to give the guests an opportunity to be present and to appreciate what surrounds them, we teamed up with Zacapa to create the concept ‘Nuet’, an experience to enhance ‘The Art of Slow’. The concept was executed as a pop-up restaurant where no phones or digital devices were allowed, enabling live conversations without interruptions.
‘Nuet’ visited five restaurants in five different cities – Stockholm, Linköping and Gothenburg in Sweden and Copenhagen and Århus in Denmark. The take-over dinner concept was put together with Edin Dzemat, the winner of ‘Kockarnas kamp’ and world class bartender Jonas Brandenborg Andersen. Together the two created a menu with many unexpected components. To top off the unique experience, the guests weren’t given specific information on what the dishes were until the meals were finished. We also invited the sommelier and taste expert Mischa Billing to be a part of the project. She was present at the dinners and shared her knowledge and tips on how we can use our senses to enjoy food and drinks in the best way.
The ‘Nuet’ and ‘The Art of Slow’ concept was warmly welcomed by influencers, media and visiting guests. Over 250 people visited the pop-up restaurants during the five nights they were in operation. There were 49 articles and 104 social media posts written about the concept, which generated a total reach of over 10 million people and a PR-value of € 2 196 501 00.