What started as an experiment from starred restaurant Noma in Copenhagen grew into a whole food movement. Simple, pure, fresh, healthy, honest, authentic, green, ethical, safe, locally and within the season: the New Nordic Cuisine put Scandinavia firmly on the map as a culinary destination.
Claus Meyer and chef Rene Redzepi of the renowned restaurant Noma in Copenhagen joined forces years ago and started to devise dishes that they could make from their own environment. Wild native berries, fish, oats, rye and barley were used to capture Scandinavia in a recipe. New ingredients, combinations and ways to prepare them were used to create a whole new kitchen.
Good taste with respect for the environment
Those who join Noma unmistakably recognize the Lagom principle in the menu. Not too much, not too little, but just enough. In the online manifesto for the New Nordic Cuisine a number of points are mentioned for which the new kitchen stands for. It combines a sense of good taste with knowledge about healthy food, respects nature and the environment, and uses local professionals and suppliers as much as possible.
In 2015, the documentary Noma: My Perfect Storm, which goes deeper into the New Nordic Cuisine and the ins and outs of one of the world’s best restaurants, was realeased. For those who want to taste the new Scandinavian cuisine themselves, it is no longer possible to go to Noma for this, the restaurant closed its doors in December 2016. However, a new concept is being prepared, where the New Nordic Cuisine will undoubtedly be brought to a new high.
Last Updated on May 13, 2019