A First Look at Noma Vegetable Season

When it was announced that the newly revamped Noma 2.0 would be splitting its culinary calendar into three distinct seasons, seafood, vegetables, and game and forest, it was perhaps the middle of these three that provoked the most interest.

Seafood and meat/game are safe bets, but what could the ever-inventive Noma team do with vegetables centre stage? It could be spectacular; on the other hand it could not.

Well vegetable season has just got underway at the Copenhagen restaurant – they offer either a vegetarian or vegan menu – and via the lens of social media, we can see exactly what René Redzepi team have been working on there.

Perhaps the most intriguing dish is a celeriac ‘shawarma,’ which looks just like a real meat shawarma, with truffles, which is then shaved off onto a plate and served with greens, currants and apple.

There’s also a cake that looks like a pot plant and a pumpkin curd served with a walnut mole with grasshoppers and barbecued rose petals.

Take a look at some of the dishes below

Did you know Noma is coming to Japan?

Pickled asparagus, herbs and unripe pine cones

A post shared by Rene Redzepi (@reneredzepinoma) on Jun 26, 2018 at 6:52am PDT

Care for a tiny (edible) butterfly fashioned from black currant and sea buckthorn? GT’s chief restaurant critic @patnourse was at the first dinner for Noma’s new vegetable season last night, and tells us that it was nothing short of extraordinary. Head to the link in our bio to read chef René Redzepi’s walkthrough of this unique property, or listen to the tour on the GT podcast, Set Menu.

A post shared by Gourmet Traveller (@gourmettraveller) on Jun 26, 2018 at 11:45pm PDT

Broth of wax, pollen and seasonal flowers

A post shared by Rene Redzepi (@reneredzepinoma) on Jun 27, 2018 at 6:09am PDT

Fuck yeah that’s a celeriac sharwarma. Or celeriac al pastor. Just one of the string of inventive hits at this new salad bar opened by Réné Redzepi and a few of his mates (the very patient and excellent @mette_soberg, pictured here, among them). Check it out.

A post shared by Pat Nourse (@patnourse) on Jun 26, 2018 at 12:44pm PDT

Cucumber skin and parsley. Very tasty and lots of spice! Like a cucumber dolmade! ?

A post shared by Dan Hong (@hongsta_gram) on Jun 26, 2018 at 3:54pm PDT

Grilled morels in a maitake broth, filled with a brown butter and beech nut paste. One of 20+ dishes in the @nomacph vegetable season. #spoileralert #testdinner #noma #noma20 #nomavegetableseason #nomaplantkingdom #copenhagen #denmark #andershusa_noma #andershusa_copenhagen

A post shared by Foodie Stories by Anders Husa (@andershusa) on Jun 27, 2018 at 1:06am PDT

Smoked quail egg topped with “chorizo” made from plum and rosehip (!!) from @nomacph’s new all-vegetarian menu. (?: @hinnerskov) #eatmunchies

A post shared by MUNCHIES (@munchies) on Jun 26, 2018 at 11:44am PDT

I don’t often grill my wild roses, but when I do, I take them with a curd made of pumpkin seeds.

A post shared by Pat Nourse (@patnourse) on Jun 27, 2018 at 1:08am PDT

Pothead @yuliefalk. Potato By Straw ??? Thanks for a truly special meal @nomacph #noma

A post shared by Philip Jae Worth Jacoben (@rephiller) on Jun 26, 2018 at 4:02pm PDT

Rose scented terracotta served with fresh cherries. Forgive my language in the last video. I was cutting it in half and all the crumbs fell outside the plate and made a mess. Luckily Rene was watching and said that was supposed to happen ??

A post shared by Dan Hong (@hongsta_gram) on Jun 26, 2018 at 4:26pm PDT