If you are tempted to visit Noma, which reopened on 16 February, Monday 5 March is your opportunity to try and secure a table for the vegetable season which runs from late June through to mid-September. Cooking with vegetables has always been a favourite of Noma but it is the first time that they are daring to create a menu entirely out of vegetables and to make it as delicious as one with meat. Noma will be offering a vegetarian menu and a vegan menu.
You can attempt to secure a table for 2, 4, 6 or 8 on the Noma website at 4pm (Copenhagen time).
During the season, Redzepi and his team will move from the Ocean menu to the Vegetable menu. They will be exploring the plant kingdom and everything that is edible; cooking with what they can find underground, above ground, near the water and in the trees.
“We will forage for the freshest ingredients in every lake, river, stream, meadow and woodland, work closely everyday with our collaborators to harvest their best crops, and grow some produce of our own on our urban farm.”
Yet again, Noma have announced that they will reserve 10% of seats to students each night at a special table. Students will be seated together on a shared table, and seats can be booked as parties of 1 or 2 (all guests on this table must be students) via noma.tocktix.com. These seats will be offered at a special price of DKK 1,000 per person for the menu, including juice or wine pairings. We will have a running waiting list for these seats that can be accessed via our booking system. Students will be chosen at random as they become available.
The restaurant is in the Chistianshavn, a historic neighbourhood known outside the country for the Christiania anarchist enclave. The restaurant site was once a depot for naval mines beside an embankment and overlooking an artificial lake that welcomes thousands of birds. “It is amazing. Sometimes we are here and there are thousands of birds of all kinds,” René said.
The Danish chef has given a lot of attention to detail and particularly to light which he says is essential for him and his team. “We live in Copenhagen where the weather can be bad for 11 out of 12 months so we wanted to ensure that there is as much light coming into the restaurant and the work space as possible,” René Redzepi told Food and Wine Gazette.
The new building houses a small urban farm with green houses, a rooftop herb garden, a barbeque area, a fermentation lab, an ant farm and much more.