Cod eyeball, deep water seaweed: Noma to return with an ocean focus

By Georgia Bronte

- Last updated on GMT

Cod eyeball, deep water seaweed: Noma to return with an ocean focus

Related tags: Restaurant, Seafood, Noma

Chef Rene Redzepi will give Noma a strong seafood focus in its first months of reopening, he has announced.

The new menu, which is still under development in a temporary test kitchen, will be rooted in seasonality. The restaurant’s first menu will coincide with the seafood season, which will run from 1 February to the end of May, says Redzepi.

A note from the chef on Noma’s website​ lists “weird shells, deep water seaweed, the eyeball of a cod, slivers of fresh lobster” as potential ingredients, alongside “the foods that we have been preserving from this spring, summer and autumn and of course the winter agricultural staples of our region.”

In a video posted to Instagram, Redzepi says that the menu at the relaunching restaurant, dubbed Noma 2.0, will be “all about the ocean”.

Redzepi and his team are returning to Copenhagen after months of recipe development and construction for the restaurant’s new location.

Booking lines for the restaurant open on 16 November, although it is unclear exactly when it will open.

Noma closed last year, and was set to reopen in 2017 in a Copenhagen location with an urban farm. The date has since been pushed back when construction workers discovered an ancient stone wall, halting works.

In the months since the restaurant closed, Redzepi has been “going from farm to farm, butcher to butcher, from fisherman to fisherman” to prepare for the restaurant’s relaunch, he says, in a video update. The aim was to find “new ingredients, and update all [his] old knowledge”.

Bookings for Noma 2.0 will open on 16 November at 5pm Copenhagen time.

Related topics: Venues

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