Noma 2.0: René Redzepi reopens the world’s most influential restaurant in February 2018CultureFood & DrinksNews & features
René Redzepi’s New Nordic Cuisine was a game changer, on and off the plate. It was particularly culture-defining for the new wave of British restaurants – from Dabbous to The Kitchen Table, The Clove Club to Lyle’s, Story to The Typing Room – that fully embraced the Danish chef’s concept: no tablecloth, a very seasonal menu, attention to alternative processes (e.g. fermentation) and an overall minimalist approach.
The theme of Noma’s re-opening period is the celebration of Scandinavian seafood which, according to the chef, “is at its absolute best during the cold, winter months”. The menu will feature elements from the ocean on every dish and it won’t be suitable for vegetarians, vegans and those who have allergies to seafood: the summer menu, however, based on vegetables, will be a suitable option for them.
This exciting new restaurant will have 40 seats and will be open for lunch and dinner. Reservations will commence next week on the 16th – it’s set to be a bloodbath – and there is going to be an extremely strict cancellation policy (a minimum of five business days). The first booking period will be for 15th February – 29th April 2018, and the cost will be 10% higher than the latest menu to offer a better quality of life to Noma’s staff. Every night 10% of the tables will be available – at a special price – for students who can register their interest through a waiting list.
During the last few days chef Redzepi teased his followers with images of live seafood and dissected fish.
All the meat from a cod’s head (and its bones) pic.twitter.com/nsW0IlIh4R
— Rene Redzepi (@ReneRedzepiNoma) November 7, 2017
Have you ever seen a live razor clam? pic.twitter.com/0VHmuUAnAX
— Rene Redzepi (@ReneRedzepiNoma) November 11, 2017
There’s a great deal of anticipation about this new phase of the celebrated Copenhagen restaurant, which Redzepi dubbed as Noma 2.0. In the meantime, if you want to be in touch with the chef’s ethos, you can download and try his foraging application Vild Mad for iPhone and Android.
Filippo L’Astorina, the Editor