Restaurant Noma
Address:
Strandgade 93
1401 Copenhagen K
Denmark
Strandgade 93
1401 Copenhagen K
Denmark
Neighborhood: Christianshavn
Telephone Number: +45 3296 3297
Nearest Subway Stop: Christianshavn Metro (2306 feet)
Hours of Operation
Monday - Saturday: 6 p.m. - 1 a.m.
Tuesday - Saturday: noon - 1:30 p.m.
Tuesday - Saturday: noon - 1:30 p.m.
Reviews:
Eating Christmas trees at the 'world's best restaurant'
BBC News Magazine, Jan. 7, 2012
BBC News Magazine, Jan. 7, 2012
Rene Redzepi is the Willy Wonka of food science, conducting gastronomic experiments so popular that customers fly round the world to eat at his £150-a-head Copenhagen restaurant.
If you have just thrown out your Christmas tree, may I make a suggestion? Next year don't dump it, burn it or shred it - just eat it.
Believe me, the needles from your average Christmas fir can be delicious.
Nordic Chef Explores Backyard
The New York Times, July 6, 2010
The New York Times, July 6, 2010
WHEN a cook is said to be in the weeds, it usually means he is tangled up in too many orders coming at him too fast.
But on a recent afternoon on the seashore here about an hour’s drive from Copenhagen, the Danish chef René Redzepi was, quite literally, in the weeds. Up to his knees. And what he was doing was snacking. Browsing. Like a rabbit, albeit a rabbit in charge of a restaurant that has set the culinary world abuzz.
noma 13
verygoodfood.dk, Dec. 28, 2008
verygoodfood.dk, Dec. 28, 2008
The snacks of the well-known smoked and pickled quail’s egg, smoked cheese and vegetables sandwich between a super-thin rye bread slice and ditto chicken skin remarkably balanced and clearly indicating all three elements of it. They were served at my table which was at the corner of the room and where I have been placed so often.
The S. Pellegrino World's 50 Best Restaurants
The World's 50 Best Restaurants, April 22, 2008
The World's 50 Best Restaurants, April 22, 2008
The regeneration of lost Nordic traditions, cutting edge techniques and assiduous sourcing of native Scandinavian ingredients are the defining hallmarks of Copenhagen's Noma.
With Seaweeds and Curds from Iceland, Faroe Island Langoustines, Truffles from Swedish Gotland, Wild Sorrel, Muskox and Reindeer, chef/proprietor of Noma, Renė Redzepi is pushing the boundaries of Scandinavian cuisine and to great acclaim.
Nordic ingredients are at the heart of Noma. Look in vain for Olive Oil, Sun Dried Tomatoes and Olives. Instead, the monthly changing menu of regional, seasonal dishes showcase Horseradish 'snow' with Razor Clams wrapped in Parsley Jelly with Clam Juice, Dill and Parsley - a remarkable, fresh-tasting dish combining in one mouthful, frozen 'snow' and fiery Horseradish.
Voted #10 on the S. Pellegrino World's 50 Best Restaurants list for 2008.
NOMA
The New York Times, May 4, 2008
The New York Times, May 4, 2008
Barely four years old, Noma already has two Michelin stars, the most in town. Along with Mr. Meyer, the head chef, co-owner René Redzepi — a veteran of top international restaurants like El Bulli in Spain and the French Laundry in California — has scouted out unusual, distinctive regional ingredients from the forests and fjords of the remotest North Sea countries. (Many of the best new Copenhagen restaurants have enthusiastically followed suit.)
