At noma, they aim to offer a personal rendition of Nordic gourmet cuisine, where typical methods of cooking, fine Nordic produce and the legacy of their common food culture are all being subjected to an innovative gastronomic approach. Carrying this line of thinking further, they view it as a challenge to play a part in bringing forth a regeneration of Nordic culinary craft, in its capacity to encompass the North Atlantic region and to brighten the world with its distinctive tastiness and special regional character.
They’ve been busy traveling around the Nordic regions and have been finding a number of simply phenomenal ingredients for example: horse mussels, deep-sea crabs and langoustines from the Faeroe Islands, which are living right up until the moment they are served to customers. Halibut, wild salmon, cod and seaweed and curds from Iceland. Lamb, musk ox, berries and the purest drinking water from Greenland.
At noma they are smoking, salting, pickling, drying, grilling and baking on slabs of basalt stone. They are also preparing their own vinegars and concocting their own distilled spirits.
The intention at noma is to create and to prepare a distinctly advanced kind of cuisine, while nonetheless conjoining their patently Nordic approach with a manner of purity and simplicity in the approach. In 2010 they were crowned the world's number 1 restaurant in the World's 50 Best Restaurant awards.
Strandgade 93 Copenhagen 1401
T – +45 3296 3297