Saluhall, in collaboration with Kerb, a London-based food hall operator, will be home to Saluhall Nordic Bakery, a Scandinavian-themed bakery, cafe and bar that will be open all day, according to a press release sent to SFGATE. And Meyer seems like the perfect leader for the job: His Meyers Bageri is a popular bakery with locations across Denmark. A cooking school developed in partnership with Meyer is also said to be in the works.

In the press release, Meyer said he hopes to “further enrich the Mid-Market food scene.” It is unknown at this time if Meyer will be teaching at the cooking school.

Meyer is known as one of the founding fathers of new Nordic cuisine, which rose to worldwide acclaim, in part, due to the success of Noma, which he and Redzepi founded in 2003. In addition to being named World’s Best Restaurant in 2010, 2011, 2012, 2014 and 2021, the vaunted establishment currently has three Michelin stars, the most a restaurant can acquire. However, it is set to close permanently in 2024 and transform into “a pioneering test kitchen.”

In addition to Meyer’s bakery and cooking school, Saluhall will feature 450 seats and kiosks for five local food entrepreneurs, as well as three bars featuring craft beer and wine. Around 80% of the food at Saluhall will be plant-based offerings, many created by local producers, the release said.

While we await the opening of Saluhall, the downtown Ikea currently offers three food concepts, according to Eater SF. Swedish Deli offers hot items cooked to order, like Ikea’s famous Swedish meatballs; Swedish Food Market offers pantry items and frozen foods, such as jars of herring and frozen filets of salmon; and Swedish Bite is the grab-and-go section where patrons can quickly buy items like prepackaged cold sandwiches. All of these options are located on the second floor.