RE STAU R A N T
What makes noma different
from other restaurants is their
approach to the food.
un by chef René Redzepi in Copenhagen, Denmark, Noma’s name is a portmanteau of the two Danish words
“Nordisk” (Nordic) and “Mad” (food). Opened in 2003, the restaurant is known for its reinvention and interpretation of the Nordic Cuisine.
What makes Noma different from other restaurants is
their approach to the food. They re-discover their region
gastronomically and work with wild life such as wild beach
plants, berries, mushrooms, wild animals; basically, whatever
René Redzepi could find and like it taste in the Nordic region.
And that is a challenge when you think about the region’s climate.
For instance, during one winter which was so harsh that they were
desperate for ingredients, Redzepi’s farmer brought carrots that
have been under the ground for about a year. “If you saw these in
the market, you probably wouldn’t choose these as an ingredient,”
says Redzepi. Since they didn’t have anything else, they put that
bad carrot into a pan and started adding butter, spices, treating it as
if it was the most expensive meat, and cooking it slowly; the result
was delicious. In that harsh winter which was one of the coldest
since the Second World War and froze everywhere and everything,
Redzepi presented another signature Noma dish: “Vintage carrot
and chamomile”.
250