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In its 20 years of existence (it opened in 2003), the Noma restaurant has been voted best restaurant in the world 5 times. Now it has just announced that in 2025 it will cease to operate as a restaurant to become a gastronomic laboratory. We take this opportunity to review its successful career, its contribution to the culinary world with some of the most iconic dishes that made Noma restaurant a benchmark of haute cuisine.
Founded by Danish chef René Redzepi, Noma (which comes from two Danish words ‘nordisk’ -Nordic- and ‘mad’ -food-) soon became a standard bearer of haute cuisine with an innovative and changing proposal. Redzepi has always been constantly renewing himself and redefining Nordic cuisine with groundbreaking concepts. With a tasting menu that changes seasonally (the current one costs €470, drinks apart), he has numerous iconic dishes with great recognition in haute cuisine. The list is extensive, but some of the highlights could be the following:
Reindeer brain jelly
Fresh squid and white currant broth
Grilled Danish black lobster brochette with roses
Beetle made from berry hides and black garlic
Rose-scented cake in the shape of a flower pot
Duck brain to eat with your own tongue
Duck feet candies
Temporary changes of location
Other recipes that elevated him to the Olympus of gastronomy were ‘The Hen and the Egg’, a kind of DIY, as diners are guided to elaborate, with exact times, a wild duck egg in a frying pan, which they receive at their table with hay oil, mixing herbs and leaves while they do it.
One of the most peculiar characteristics of Noma during its existence has been its temporary changes of location. Although it is officially located in Copenhagen, it has had other temporary locations such as London, Japan, Australia, Mexico or New York, where the chef also adapted the menu with proposals according to the area.
An example is the Botan-ebi and the flavors of the Nagano forest, in its Japanese stage, shrimp served with a few tiny ants for flavor.
If you want to know more about the history of the Noma restaurant over its 20 years, here we tell you more details.
