NOMA

Superstar chef Rene Redzepi has consistently surprised and excited audiences the world over as the pioneer of the New Nordic food movement and with his ground-breaking cuisine. But now in a new bid to remain as innovative and relevant as possible, he has taken his trademark style of using foraged, local and sustainably sourced and organic produce to the next level by announcing that from New Years Eve of 2016 NOMA will remain closed, being replaced by a literal urban ‘farm-to-table’ restaurant at some point during 2017.

An imminent closure at the beginning of 2016 was already on the cards for a temporary period, whilst the restaurant relocated to Sydney for its planned 10-week residency in the Australian city, but now it has been decided that this will be a permanent move,markingthe end of the restaurant’s12-year reign inthe Danish capital.

The planned closure of the NOMA restaurant we all know and love will now make way for the brand new plans to build an urban farm, which will take residency just outside the Christiana neighbourhood in Copenhagen. Previously an area associated with abandoned warehouses, disused playgrounds and fecund with graffiti, the chosen site will play host to a evolutionary project which will see an entirely organic farm with its own farming team, full fledged greenhouses, ‘fields’ on floating barges and a restaurant at the heart of the site with a completely new menu.

Feeling like the days of the tasting menu may be out the window as they too strongly dictate the food that needs to be served, it has been suggested that Rene will follow an entirely more organic approach to his new menu; following the seasons offerings and solely focusing on what can be locally foraged, hunted, and provided by the farm. Opting for game in autumn, fish in winter and perhaps a more vegetarian offering when the spring and summer seasons hit.

The inspirational plans are truly exciting and show Rene’s cutting edge style at its best. Just like the influence he had on Nordic cuisine becoming mainstream in the global market, perhaps his new mission in sustainable fine dining will also follow suit.