Noma restaurant, located in a converted dockside shipping warehouse in Copenhagen, has created a menu that offers innovative Nordic cuisine. Constantly scanning for new sources of inspiration in Denmark and other Nordic regions, 32-year-old Chef Rene Redzepi offers a personal rendition of Nordic gourmet cuisine.
Chef Redzepi’s approach to cooking is concentrated on obtaining the best raw materials from the Nordic regions, including horse mussels, deep-sea crabs and langoustines from the Faeroe Islands or halibut, wild salmon and seaweed from Iceland. Lamb, berries and musk ox from Greenland are also on the menu. Noma makes systematic use of beers and ales, fruit juices and fruit-based vinegars for its sauces and soups rather than wine, and allows vegetables, herbs, spices and wild plants in season to play a major role in its cuisine.
The S.Pellegrino World’s 50 Best Restaurants list, produced by Britain’s Restaurant Magazine, was unveiled in London after voting by a panel of 806 chefs, restaurateurs, journalists and food experts who rated innovative gastronomy over haute cuisine
