René Redzepi's Nomare-opened its doors for business-as-usual this month with a brand new menu starring some locally sourced vegetables, plus a few old favourites.
After first surprising diners with an informal outdoor burger menu, Noma 2.0 is characteristically adding a few more twists with a deviation from its usual three-season menu format.
Instead of serving the usual summer menu this season, the Copenhagen restaurant will offer a new 'old' menu, celebrating some of the restaurant's best dishes of the past two years. The nostalgic menu will be centred around the best of the plant kingdom, with perhaps the occasional "piece of grilled seafood and perhaps a cut of meat."
Old favourites back on the menu include the iconic flowerpot dessert of rose scented ‘soil’ with fresh herbs, which first appeared during the vegetable season of 2018. Lobster and oysters also make the list, as do citrussy ants.
Take a look at some of the ingredients and dishes starring on Noma's summer season menu 2020 (available until 3 October when the Game and Forest menu will kick in).
Opening Day - a wall installation of hundreds upon hundreds of onions and garlic are hung at the front door.
A plate of seasonal vegetables and herbs served with a paste of unripe berries and greens.
A selection of ingredients starring on the new summer menu.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.