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Stuffed Queen clams from Northern Norway with their own roe and a blackcurrant wood fudge.
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Salad with sea snails from the Faroe Islands with last year’s roses. Side serving of sea snail roe with kelp butter.
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Redzepi.
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René Redzepi’s Noma 2.0
A seasonal feast.
Noma needs no introduction. The notoriety of one of the world’s best restaurants makes the grand entrance of Noma 2.0—René Redzepi’s much-anticipated new project in Copenhagen—a force to be reckoned with even before the first dishes have been consumed and critiqued.
The Bjarke Ingels–designed space was unveiled this week amidst chaos and creativity; it opened a day late due to an unfinished kitchen, forcing the cancellation of 80 reservations. Menus, true to Redzepian form, are rigorously seasonal. Three separate menus will supplant each other as the seasons turn throughout 2018, the first of which represents winter with Scandinavian seafood in dishes that sound as if they were pulled from a culinary fairy tale: a salad with Faroe Islands sea snails is infused with “last year’s roses”; stuffed Queen clams from northern Norway are served with blackcurrant wood fudge; plankton mousse cake for dessert. Early summer will see a vegetable-focused menu debut, followed by an autumnal game-and-forest theme, where proteins like meats and nuts will reign supreme alongside foraged berries, mushrooms, and wild plants. But for a seat at one of Redzepi’s coveted tables, book now or forever hold your peace, because the gargantuan Noma 2.0 may consist of 11 buildings—including four kitchens and a special lab for fermenting foods—but there are only 40 seats in the dining room.
Photography by Jason Loucas.
Noma, Refshalevej 96, 1432 Copenhagen K, www.noma.dk
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