• 
• 

Published on February 9, 2008

Chef Rene Redzepi has long been a major proponent of the "New Nordic" movement, which emphasises fresh, traditional Scandinavian products.

Inspired by ingredients from Greenland, Iceland and the Faroe Islands, Redzepi and his talented team skilfully recreate a spectacular array of sub-polar flavours.

The result is both tasty and highly original: served in a light-filled, blizzard-white dining room, the dishes look and feel both authentic and creative.

Most entrees are quite memorable, as with the king crab and ashes, or the Swedish eel pate, but the glazed musk ox, served with a sauce of autumn vegetables, truly has the potent taste of the tundra.

The cellar interestingly stresses wines from milder, even colder climates, since their delicate aromas suit Noma's cuisine much better than strong bottles from sunnier latitudes.