15 φωτογραφίες από το NOMA 2.0

To NOMA παρέμεινε κλειστό για περίπου ένα χρόνο, αφού ο Rene και η ομάδα του είχαν ανοίξει το pop up NOMA στο Μεξικό. Φαίνεται όμως ότι ο μεγάλος Αλβανός chef δεν μπορεί να μείνει μακριά από την Κοπεγχάγη αφού πριν λίγες μέρες ξεκίνησε τη λειτουργία του το NOMA 2.0 διεκδικώντας για 5η φορά τον τίτλο του καλύτερου εστιατορίου στον κόσμο.

Εκτός από το location του, το νέο NOMA  αλλάζει τελείως και τον τρόπο που θα λειτουργεί. Πλέον το μενού θα αλλάζει κάθε εποχή, με τον Rene να μετράει τις εποχές σε τρεις: Από αρχές φθινωπόρου μέχρι και τις πρώτες μέρες του Ιανουαρίου (Game and Forest season) το κρέας αλλά και οι πρώτες ύλες που μεγαλώνουν στο δάσος όπως τα μούρα, τα μανιτάρια, τα καρύδια και τα άγρια φυτά θα παίξουν πρωταγωνιστικό ρόλο στην κάρτα του εστιατορίου. Στη συνέχεια και μέχρι την αρχή του καλοκαιριού (Seafood season), το μενού θα βασίζεται στον πλούτο του Σκανδιναβικού βυθού, ενώ το υπόλοιπο διάστημα (Vegetable season) οι vegetarians και oi vegans παίρνουν την σκυτάλη αφού τα πιάτα θα βασίζονται αποκλειστικά στα φρούτα και τα λαχανικά της εποχής.

Οι απανταχού foodies παρακολουθήσαμε στενά όλη την προετοιμασία στo Instagram και τώρα πια που τα πιάτα έχουν αρχίσει να φωτογρφίζονται ολοκληρωμένα και να ανεβαίνουν σε stories και posts, έχουμε πάθει ταραχή και ψάχνουμε απεγνωσμένα ένα τραπέζι αλλά και το γερό budget που χρειάζεται για να καταφέρουμε να φάμε επιτέλους στο εστιατόριο που άλλαξε το dining όπως το ξέραμε έως σήμερα. Αυτές είναι οι 15 καλύτερες φωτογραφίες που βρήκαμε στο Instagram. 

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We’re ready for dinner service

A post shared by Rene Redzepi (@reneredzepinoma) on Feb 22, 2018 at 8:06am PST

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Table 9

A post shared by Rene Redzepi (@reneredzepinoma) on Feb 18, 2018 at 6:12am PST

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Our new home

A post shared by Rene Redzepi (@reneredzepinoma) on Feb 17, 2018 at 4:08am PST

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Noma 2.0: pine cones and Swedish cloudberries. I always look forward to desserts at noma and 2.0 keeps it interesting. I believe the pine cones are cooked for ages in birch syrup so that they develop a chewy gum consistency – like a pine cone gummy bear but with a pleasant bitterness with a hint of honey sweetness. There’s two desserts and two sweet snacks to round out the meal and all were terrific.

A post shared by Shaunn (@insatiableeater) on Feb 27, 2018 at 3:41am PST

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Noma 2.0: sea snails (hidden beneath the foliage), rose, horseradish juice (and a million other ingredients). This was salty, peppery, sweet, caramelised and one of my favourite dishes of the meal served in the very tactile beeswax bowl. This dish was also the moment I twigged that @jspreds is related to @howardspreadbury and our paths crossed some 12 years ago 😂 Small world!

A post shared by Shaunn (@insatiableeater) on Feb 25, 2018 at 1:07pm PST

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Noma 2.0: the middle part of the menu is a procession of seafood served over ice. Here’s it’s oyster with wasabi (grown in Iceland!?) and sea urchin. Faroese sea urchin is as good as the Japanese stuff (a smidge less sweet) and infinitely better than anything found further south in Europe. This urchin is pristine and the first mouthful is all freshness and joy and enhanced by the texture of the pumpkin seed. There’s a rose oil that kicks in which gives an interesting sweetness and aroma, but like the lobster and lavender dish at noma1.0 (May 2016), I could have done without the floral notes.

A post shared by Shaunn (@insatiableeater) on Feb 25, 2018 at 12:00pm PST

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Noma 2.0: sea cucumber “gonads”, mussel caramel, seaweed salt, cream (I think creme fraiche). This was nothing like the sea cucumber innards, intestines and ovaries I’ve eaten in Japan (an acquired taste…mainly due to fermentation). This dish had a mild salty sea flavour and was a bit peppery too.

A post shared by Shaunn (@insatiableeater) on Feb 25, 2018 at 1:45am PST

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-Pickled vegetable and arctic herbs- 1 year after René Redzepi closed Noma at Strandgade 108, we were glad to be in the new Noma 2.0 for the second day of the reopening. I rarely felt that much excitement and energy in a restaurant from the staff and all the lucky guests. The new restaurant is much bigger than the previous one with different sections for the kitchen, lab, vegetables and herbs, oven, etc… The menu is about seafood and ALL the menu from the very beginning to the end is related to seafood done in a new way, the Noma way! Everything is designed to turn your meal into an a special experience and not only a simple lunch or dinner. It was only the second day after the opening and René told me he was already exited about the vegetable menu that will be available from early summer and that will be amazing. • • • • • • #denmark #copenhagen #nordic #nordiccuisine #foodheaven #restaurant #foodtravels #travels #chef #instachef #localfood #worlds50best #michelin2stars #whiteguide #moderncuisine #noma #noma2 #nomaocean #reneredzepi #seafood @nomacph @reneredzepinoma

A post shared by Truong Rukawa (@truong_rukawa) on Feb 21, 2018 at 2:44pm PST

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-Gigas Oyster- 1 year after René Redzepi closed Noma at Strandgade 108, we were glad to be in the new Noma 2.0 for the second day of the reopening. I rarely felt that much excitement and energy in a restaurant from the staff and all the lucky guests. The new restaurant is much bigger than the previous one with different sections for the kitchen, lab, vegetables and herbs, oven, etc… The menu is about seafood and ALL the menu from the very beginning to the end is related to seafood done in a new way, the Noma way! Everything is designed to turn your meal into an a special experience and not only a simple lunch or dinner. It was only the second day after the opening and René told me he was already exited about the vegetable menu that will be available from early summer and that will be amazing. • • • • • • #denmark #copenhagen #nordic #nordiccuisine #foodheaven #restaurant #foodtravels #travels #chef #instachef #localfood #worlds50best #michelin2stars #whiteguide #moderncuisine #noma #noma2 #nomaocean #reneredzepi #seafood @nomacph @reneredzepinoma

A post shared by Truong Rukawa (@truong_rukawa) on Feb 21, 2018 at 6:45am PST

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-Seafood platter- 1 year after René Redzepi closed Noma at Strandgade 108, we were glad to be in the new Noma 2.0 for the second day of the reopening. I rarely felt that much excitement and energy in a restaurant from the staff and all the lucky guests. The new restaurant is much bigger than the previous one with different sections for the kitchen, lab, vegetables and herbs, oven, etc… The menu is about seafood and ALL the menu from the very beginning to the end is related to seafood done in a new way, the Noma way! Everything is designed to turn your meal into an a special experience and not only a simple lunch or dinner. It was only the second day after the opening and René told me he was already exited about the vegetable menu that will be available from early summer and that will be amazing. • • • • • • #denmark #copenhagen #nordic #nordiccuisine #foodheaven #restaurant #foodtravels #travels #chef #instachef #localfood #worlds50best #michelin2stars #whiteguide #moderncuisine #noma #noma2 #nomaocean #reneredzepi #seafood @nomacph @reneredzepinoma

A post shared by Truong Rukawa (@truong_rukawa) on Feb 21, 2018 at 6:40am PST

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One of the first dishes served at the new Noma. Sea snail from the Faroe Islands and last year’s dried rose petals. Side serving of sea snail roe and kelp. Wonderful photo by @jasonloucas

A post shared by Phaidon Food (@phaidonfood) on Feb 19, 2018 at 12:26pm PST

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Mahogany clam. . . #foodporn #foodie #hkfoodie #foodpics #nomnom #foodspotting #foodstagram #hkig #ighk #copenhagen #københavn #denmark #travelporn #instatravel #vacay #wanderlust #cspincopenhagen #nomacph #nomaocean

A post shared by cspo (@cspo) on Feb 16, 2018 at 8:45pm PST

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finally🙌🙌 Credit to from @nomacph – Staff meeting before the first lunch service – let’s do this! 😀👊🏻 #nomaocean – #regrann

A post shared by Ilya Kokotovsky (@kokotovsky) on Feb 16, 2018 at 9:57am PST

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Partners in crime for over fourteen years – 30 minutes before welcoming guests. Opening day is here. Full of emotions! #nomaocean

A post shared by Arve Podsada Krognes (@starvefood) on Feb 16, 2018 at 3:31am PST

https://www.instagram.com/p/BfPRE-ZFPQp/?tagged=nomaocean

#LoveOnly,
Madame Ginger