With a résumé that includes training at El Bulli and French Laundry, chef-owner Rene Redzepi has the pedigree of a culinary provocateur—and he lives up to it. In the open kitchen of his stylized farm-house restaurant, he turns out inventive king crab rolled in hay ashes, and a show-stopping wild lamb—served with a leather-sheathed knife handmade in Lapland.
Created by the editors of T+L for Regent Seven Seas Cruises.
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From Food & Wine , JUL 2010
Inspired by my friend chef René Redzepi of Noma, who started a similar project in Denmark, we created a website we hope will encourage local cooks to bring...MORE
From Food & Wine , MAY 2009
...Noma is a showcase for Danish-Macedonian chef René Redzepi’s radical New Nordic cuisine—think edible “soil” made from malted grains and...MORE
From Food & Wine , MAY 2007
Inside a renovated warehouse in Copenhagen’s Christianshavn neighborhood, chef René Redzepi serves ambitious...MORE
From Food & Wine , MAR 2011
I made a pilgrimage to Denmark just to eat at chef René Redzepi's visionary Noma. The experience was pure pleasure—from the service to the...MORE
From the From the May 2008 Food & Wine Go List
This fifth-generation <em>unagi</em> shop sources the highest-quality varieties of eel available in Japan. Set menus vary in price according to the grade of eel, which is served steamed, grilled, dipped in sweet soy-based sauce and accompanied by rice and pickles.
We loved: (grilled served without the syrupy sauce).
Insider tip: The first-floor dining room of the old wooden house tends to be jammed, but there are private rooms upstairs.
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