“Our menu changes dramatically each season to match the ingredients that are at their peak at that time. We cook with what we find underground, above ground, near water, and in trees. We forage for the freshest ingredients in every lake, river, stream, meadow, and woodland, work closely with our collaborators to harvest their best crops, and grow produce of our own on our urban farm.”

When René Redzepi opened Noma in 2003, a driving force was that the world of food had become increasingly ubiquitous. Using products only from the northern region, Redzepi not only revolutionized Danish gastronomy but drew attention to the use of local produce, encouraging more straightforward eating based on freshness and seasonality.

Noma also did away with fine dining’s mandatory white tablecloth and stiff waiters, introducing service where cooks serve alongside waiters in a friendly and informal, yet highly efficient, fashion. Now more than a restaurant, Noma is closer to being a gastronomic exploration centre.

“The beauty of Noma lies not in the flavours it produces, but in its originality and ability to prise open the mind of the diner ... Noma is back. It’s better than last time. It makes the old one look amateur in comparison. When you thought Noma couldn’t out-Noma itself, it’s gone and done just that.”

–Josh Lee, GQ magazine