A composition of "nordisk" and "mad" (Nordic food), Noma has been officially known as the best restaurant in the world three years in a row.
Being best is not easy, though. How do you encourage creativity and the world's most innovative restaurant? This is what the founder, René Redzepi, is determined to figure out.
Noma is the spawn of the new Nordic kitchen movement. Instead of Denmark being known for Babette's Feast when it comes to the culinary world, Noma celebrates the flavors of the Scandinavian region by abiding by the new Nordic kitchen manifesto: everything is foraged, everything is from the north, and everything is seasonal.
From grilled leaks, to skyr and aronia berries, to ants, to beats filled with cabbage juice, and sea urchin with fried duck skin, René and his team are creating something new for Danes to be proud of.
Tatar with ants. The formic acid gives the dish a citrus flavor.
Aronia berry gel filled with Icelandic skyr.