This is the new Noma
This is the new Noma

Video: This is the new Noma

Video: This is the new Noma
Video: STEENSSEN is the new NOMA 2024, March
Anonim

After closing his restaurant in Copenhagen for almost a year, one of the most famous in the world, René Redzepi has reopened in a new location, also in the Danish capital, and always with the same name: Noma.

The opening of the restaurant was the most anticipated event of the year, after the old Noma, built on the remains of a disused port hangar, had served the last meal in February 2017, concluding a 13-year adventure full of international awards, stars and accolades.

The spirit of the place hosting the new Noma, as Redzepi explained to Bloomberg, has remained the same as the original one.

What is the purpose, then, to close the restaurant that over the years imposed the "ny nordiske kokken" - that is, the new Nordic cuisine, to open another one with the same objectives, changing only the location, considering that even the staff is largely the same same as the original venue?

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The new Noma, which is located just over a kilometer from the old restaurant and here you can see in the images of the Wall Street Journal, includes what has been renamed "urban farm", a complex consisting of seven buildings, with rooms dedicated to meat, fish and fermented foods, as well as a private dining room for employees, who also have rooms available.

The seats for customers are only 40 per evening.

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But probably, to better explain the new project, as Redzepi states, it is not a simple formal question, as Redzepi himself specified: After a while, in order not to let go and become a caricature of oneself, you have to send everything to 'air and say okay, how can we start over, how can we get back to the top again?”.

Here, from this reflection the new Noma was born.

Redzepi ensures that it will pay even more attention to seasonality, with three menus designed specifically to respect the cycle of the seasons.

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The first menu, all based on fish, available from January until April-May, will focus on Scandinavian fish products, which in this period give their best while the earth offers practically nothing. And “seafood menu” means, as the chef explains, “shells with bizarre shapes, deep-sea seaweed, cod eyeballs and fresh lobster flakes”.

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After the fish season, the vegetable menu arrives, which will begin in May, a period during which the "foragers", that is the staff dedicated to the collection of wild herbs, will be unleashed in search of herbs, blackthorn berries, beech leaves and things like that.

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This is the only period in which a menu suitable for vegans and vegetarians is available at Noma, because immediately afterwards the meat menu will arrive, or rather "of game and forest", which will last from early autumn until the end of 'year.

Are you wondering how much all of this will cost?

- The first menu, the fish one, costs about 290 euros, excluding wines or paired juices, which have a price of 145 and 105 euros respectively.

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But if you are struggling to decide if you want to invest around 400 euros of your savings for a dinner at the restaurant of one of the most beloved chefs in the world, then rest assured: the reservations for the next few months are already sold out, and those for the months May and June were completed in January, apart from some free space for larger groups.

Unfortunately for you, seaweed and cod eyeballs can wait.

At the moment.

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