Noma Mexico

In February this year the four time world´s best restaurant Noma in Copenhagen closed their doors. But, a new Noma near to Christiania at Refshaleøen is in progress. Meanwhile the Redzepi team is exploring Mexico, and opened Noma Mexico April 12. The 80-seat open air restaurant in the tropical surrounds of Tulum on the south-eastern edge of the Yucatán Peninsula will run until May 27. Redzepi has pronounced that Mexico is special, almost like his second home. The culture and the food tradition in the country is a never ending source of inspiration for him and his team. For the Mexico experience, the his team has been accompanied by Rosio Sanchez, a creative chef with Mexican roots that worked as sous chef at Noma. Together they have traveled around Mexico for six month, developed the Noma Mexico menu, as well as provided the team with lots of exciting new food experience. It has been stated that diners on this Scandinavian restaurant´s trip to the tropics can expect “spice”. -It is the first time that I’ve ever worked with spice, and the first time that Noma has ever been influenced by it. Scandinavian food is essentially based on fat and sugars with hits of umami through our fermentations. Discovering spice is like uncovering a sixth flavor, Redzepi has pronounced. The price for dining at Noma Mexico is higher than previous pop-ups in Tokyo and Sydney, but this project is funding a catering student scholarship, enabling local kids to travel to Copenhagen and work at Noma.

There is currently no opening date for the new Noma in Copenhagen. The location on Refshaleøen just outside the city center is an old building structure that will as far as we now be redone to a sort of a urban farm and restaurant, with a roof top greenhouse and a floating garden on the nearby water front. Engagement, enthusiasm and love for food are key words for the René Redzepi concept. In addition to a fearless attitude he has achieved what many chefs just dream of. Our guess is that the new Noma will surpass the Redzepi team achievements so far. Looking forward to be amassed. Photo credit: Jason Loucas Photography.

 

Noma Mexico dining room.Front of house meeting with René Redzepi, the bar and lounge area.BBQ section, main kitchen.Tortilla chefs.Melon Clam from the sea of Cortez served with Beach Herbs and Mandarin.

Tomato and Chapuline Salbute.

Whole Grilled Pumpkin with a kelp and avocado fudge.

Avocado dessert.