Noma
The regeneration of lost Nordic traditions, cutting edge techniques and assiduous sourcing of native Scandinavian ingredients are the defining hallmarks of Copenhagen's Noma.
With Seaweeds and Curds from Iceland, Faroe Island Langoustines, Truffles from Swedish Gotland, Wild Sorrel, Muskox and Reindeer, chef/proprietor of Noma, Renė Redzepi is pushing the boundaries of Scandinavian cuisine and to great acclaim.
Nordic ingredients are at the heart of Noma. Look in vain for Olive Oil, Sun Dried Tomatoes and Olives. Instead, the monthly changing menu of regional, seasonal dishes showcase Horseradish 'snow' with Razor Clams wrapped in Parsley Jelly with Clam Juice, Dill and Parsley - a remarkable, fresh-tasting dish combining in one mouthful, frozen 'snow' and fiery Horseradish.
Another Redzepi classic is King Crab and Leek dipped in Ash, and served with a Mussel Juice. A Bouillon of Birch Wine and Mushroom comes with Chickweed and Poached Egg Yolk. Reindeer medallions and Celeriac are cooked in Hay with Wild Garlic Bulbs. For a signature dessert, Ewes' Milk Cheese is topped with a strip of Aniseed flavoured Caramel alongside a Wild Sorrel Granita, a unique taste sensation like falling head first into a deliciously snowy hedgerow.
Such innovative food, - the El Bulli of the North? - a laid back, friendly and highly informed service, and the understated elegance of an historic harbourside warehouse with industrial beams, flaking walls, sheepskin throws, all adds up to Scandinavia's most ambitious and exciting restaurant.
Behind the stove:
Chef/owner René Redzepi
What they say:
"I am transformed into a fur wrapped hunter eking out the preserved remains of the last hunt as the snow piles up at the door." Terry Durack, The Independent
New dish this year:
A dish using 12 different kinds of onions and wild onion plants.
Not a lot of people know:
There are up to five foragers gathering wild foods for Noma.
Strandgade 93, 1401 Copenhagen K, Denmark+45 3296 3297
www.noma.dk
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