Denmark's Gasoline Grill is heading for Ibiza

After multiple pop-ups over the years in New York, Stockholm, Antwerp, and London, Denmark's popular Gasoline Grill is once again going abroad — this time bringing its iconic burgers to a new audience (or perhaps  Copenhageners on holiday) with a pop-up at The Standard, Ibiza. As one of the most acclaimed burger brands worldwide, Falstaff couldn’t resist the chance to catch up with Gasoline Grill founder Klaus Wittrup for an exclusive interview about the new collaboration, sample the special-edition burger, and soak up the high-energy vibe of Ibiza, a city just coming to life for the summer.

The story of Gasoline Grill began in 2016, born from founder Klaus Wittrup’s personal cravings. “I simply wanted a great burger for myself,” he explains. “I had been an exchange student in the US, and that’s where I experienced the true taste of America. The iconic burger was a big part of that, and it’s what really got me hooked. To me, the burger is a true symbol of Americana.” Since then, Gasoline Grill has grown steadily across Copenhagen, with 10 locations to date.

But rather than chasing rapid expansion, the focus has always been on keeping quality front and center — a philosophy Wittrup credits as key to their success, along with the power of simply saying no to the wrong opportunities. “We’ve turned down opportunities and resisted the urge to make changes that would compromise the experience. It’s tempting to centralize production and standardize everything, but that’s a slippery slope we’re not interested in. We’ve stayed true to how we did things in the beginning — for example, we still sell burgers until we’re sold out.”

One opportunity the Gasoline Grill team did say yes to was a pop-up collaboration last year with The Standard hotel in London — which turned out to be a great success. What convinced Wittrup to go for it was a genuine mutual respect. “They were true fans,” he recalls. “That kind of connection makes a partnership feel less risky. Working with The Standard opened up a lot of exciting possibilities for us.” The biggest takeaway from the London experience? The reassurance that with the right partners, there’s no need to compromise. “The Standard never tried to change our burger or adjust the quality — that was huge for us,” Wittrup says.

Following that experience, continuing the collaboration felt like a natural next step. So when the chance came to bring Gasoline Grill to Ibiza, the team jumped at it. “At the end of the day, it’s about having fun — and I’m curious to see how Gasoline Grill works in this kind of environment. Our burgers already pair perfectly with warm Copenhagen summers, so Ibiza should be a great match.”

At all of Gasoline Grill’s locations in Copenhagen, sourcing high-quality ingredients from local producers is non-negotiable — and the same approach applies to their collaboration in Ibiza. “We source great local beef here in Spain and use organic cheddar cheese from Copenhagen,” Wittrup explains. “The buns are baked on-site at The Standard using a special flour mix we provide — that way, we maintain consistency while keeping our recipe a secret.”

Taking the brand to a new city naturally raises concerns about sourcing and quality, and Wittrup doesn’t shy away from admitting it. “Of course, there’s always a worry,” he says. “But it all comes down to having the right people who are just as obsessive about the small details as I am — even when it’s not glamorous.” For Wittrup, the challenge isn’t growth — it’s maintaining what made the brand successful in the first place. “Growth is easy. What’s hard is maintaining consistency and quality. A lot of businesses grow fast and then sell — and that’s usually when quality drops. My philosophy is that if you focus on quality and the guest experience, the growth and money will come.”

Given that The Standard in Ibiza might be the first time some people get a taste of their burgers, does that lack of control worry him? “It is a bit of a challenge,” Wittrup admits. “But we flew The Standard’s team to Copenhagen to experience Gasoline Grill firsthand and to show them how we do things. Of course, it’s hard to replicate everything exactly. Even the mayo tastes different here because the eggs have more flavor and creaminess. And even in Copenhagen, there’s variation because our beef is ground fresh daily. But our goal isn’t to make burgers that taste identical — our goal is to make burgers that taste as good as they possibly can.”

Just like the London pop-up, guests at The Standard, Ibiza can expect something special beyond the Original Burger, Cheeseburger, and Hot Chicken Sandwich that are standard on Gasoline Grill’s Copenhagen menu. “At the London pop-up, we offered a surf-and-turf lobster burger inspired by our butter burger,” Wittrup says. “For the Ibiza pop-up, we’ll have a burger using local ingredients: sobrasada sausage, mahon cheese, and honey dressing.” He adds with a smile, “Who knows — maybe we’ll launch a burger-of-the-month inspired by these collaborations at our restaurants.”

What Wittrup looks forward to most, however, is seeing how the concept lands in this new setting. “I’m excited to see how Gasoline Grill fits into the atmosphere and energy of both The Standard and Ibiza,” he says. “It’s such a different environment from what we’re used to exist in, and that makes the collaboration really interesting.”

While future collaborations with The Standard in other cities are certainly on the table, Gasoline Grill is also eyeing a more permanent outpost abroad — with Portugal as the next potential destination. “We have already found a partner for Lisbon,” Wittrup says. “The main challenge is finding the right location. Gasoline Grill is a big city brand with international appeal, so we’re more interested in expanding to major cities than opening more locations across Denmark.”

As for what defines a great burger in Wittrup’s eyes? It all comes down to simplicity — and letting quality ingredients speak for themselves.