According to the Noma website, the new restaurant, which is
slated to open in January 2018 in a new space in Copenhagen, will
have an urban farm, large research kitchens and a menu that changes
rigidly with the seasons. The exact dishes that will feature on the
menu (if they know them) have been kept deliberately vague, but
Team GT has been zealously Instagram-stalking René Redzepi
and his team as they eat their way around Greenland and Iceland to
find out what ingredients might make an appearance.
If you missed the news, the original Noma at Strandgade 93 in
Copenhagen closed its doors after 14 years of service in February
this year. Since, Team Noma have popped up in Mexico, opened Barr restaurant at the original site, hosted a
$2,000USD a head dinner at a members-only club in New York and
launched a pop-up under a bridge in Copenhagen. Noma's test kitchen
team have also been travelling around Scandinavia researching
ingredients for their next project: Noma 2.0.
What will be on the menu at Noma 2.0?
First, Redzepi (@reneredzepinoma) dived for sea urchins off the
coast of Grøtøy in Norway, then he collected the multicolour stack
(pictured here) in Iceland. From Greenland, Redzepi posted that the
sea urchin "is today what foie gras was in the 90s". He then
mysteriously deleted the post - or it was removed (do Instagram's
community guidelines extend to sea urchins' gonads?).
Both Redzepi and Noma's head of research and development, Thomas
Frebel (@thomasfrebel) Instagrammed their visit to an
old fish market in Nuuk, Greenland, where they witnessed seals
While little detail is given as to the meat's actual taste,
Redzepi's diagram helpfully labels its thick layer of fat, almost
black meat and spareribs. Barbecued seal ribs, anyone?
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You probably weren't expecting to see Wonder White at Noma 2.0,
but you probably weren't expecting to see Icelandic rye bread,
steamed in geothermal hot springs for 24 hours either. In Redzepi's
Instagram story, he suggests pairing it with generous amounts of
butter and wild arctic char smoked in dried sheep's dung.
While in Iceland, Redzepi and Frebel visited seaweed specialist
Hollusta. They tried aged kelp and two-year-old dried seaweed
stalk, which Redzepi described as "completely outrageously amazing"
- you could safely assume this will be making an appearance in some
form at Noma 2.0.
The pair also foraged for wild oyster leaves, beach mustard,
crow berries, dandelion flowers - which can be used to make a
golden syrup - and a seaweed that, when dried, Redzepi claims
tastes like truffle.
Fermented shark - hung up and air-dried for up to six months -
is a 400-year old Icelandic tradition. It's also the most difficult
thing Redzepi has ever eaten.
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If you'd like to engage in your own sleuthing while you await
the opening of Noma 2.0, follow Noma, Redzepi and Frebel using the
tags @nomacph, @reneredzepinoma and @thomasfrebel on Instagram and keep a keen eye
on the hashtag #noma2.