Noma

The new Noma, also known as Noma 2.0, relocated to the outskirts of Copenhagen’s autonomous district of Christiania, offers its guests not just a new modern venue and a fresh, seasonal menu, but also a novel dining experience. Once again, all the attention is on New Nordic Cuisine and Danish chef René Redzepi’s gastronomic mecca.

When Noma relaunched, Chef Redzepi introduced a new dining structure offering three menus per year, each roughly 20-courses, based on the top ingredients available in Scandinavia during that specific season. From early fall to January, the game and forest season, the main ingredients will be meat and plants that grow in the forests, such as berries, mushrooms and nuts. During seafood season from January to late spring, the menu will focus on Scandinavian seafood. In the summer, the food at Noma 2.0 will be dedicated to blossoming flowers, trees and plants, with lots of vegan and vegetarian dishes on the menu.

The Noma kitchen is designed like a panopticon with an over-sized hood hovering over the chefs. From here, the chefs can oversee the entire kitchen and guest areas, including the dining room and adjacent private dining room. A large skylight and an expansive set of windows that slide to reveal the outdoor permagarden allow guests to truly sense all of the seasons and the restaurant’s natural surrounds. Noma 2.0 also includes three greenhouses, which serve as a garden, a test kitchen and a bakery.