What’s the story: The original Noma was, undoubtedly, one of the most important restaurants of its generation. With his food, René Redzepi developed a new genre of cuisine. New Nordic cookery looks back to look ahead; digging deeper than seasonality to explore unsung foraged products, while seamlessly weaving in a study of fermentation. Redzepi’s visionary approach to celebrating terroir via ingredient-focused, minimalist plates earned the first incarnation of Noma the title of The World’s Best Restaurant in four years: 2010, 2011, 2012, and 2014.
The new Noma: Redzepi closed the original Noma in February 2017. He moved the restaurant from Copenhagen’s Christianshavn neighbourhood to a more spacious plot on artsy Refshalevej Island, with the new restaurant’s first service taking place in February 2018.
How does the menu work? When Noma relaunched, Redzepi introduced a new dining structure in which the restaurant offers three menus per year, each roughly 20-courses, based on the top ingredients available during a given season. The Seafood Season runs 9th January through 1st June; Vegetable Season runs 25th June through 21st September; and Game and Forest Season runs 15th October through 21st December. Guests are advised to make a booking in whichever period suits their palate. Throughout each menu, the ideology that made Noma’s name stays true: native ingredients explored through the lens of myriad cooking techniques that join to become far more than the sum of their constituent parts.
Book club: Last Fall, Redzepi, along with David Zilber – Noma’s Head of Fermentation – published The Noma Guide to Fermentation, a tome that chronicles the ‘foundations of flavour’ via recipes like lacto tomato leather, coffee-kombucha tiramisu, and squid garum. In just a few months, the guide became a New York Times Bestseller.Discover three of Noma's ground-breaking dishes in our article
Discover more about the previous award winners