Noma
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.
As Featured In...
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 Travel + Leisure, May 2004
“North Atlantic House was carved out of an 18th-century gray-brick warehouse, replete with pinewood beams and a pitched red-tiled roof...” MORE>>
Last updated May 2009 lastArticle = 5/2009 and lastAward =
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