In an update, Redzepi revealed a few more details of Noma’s renaissance, which is expected to open in early 2018.To inaugurate the new Noma, the menu will revolve around seafood which will be at the height of freshness during the winter months.
Redzepi has said that the new restaurant will center heavily on seasonality and use ingredients harvested from their on-site urban farm.
For the restaurant’s first season, expect to see deep water seaweed, cod and fresh lobster and shellfish on the menu.
Along with opening a new restaurant, Redzepi is writing a cookbook trilogy with publisher Artisan called Foundations of Flavour that will share professional tips and techniques with home cooks. The first book will explore the art of fermentation and is set to be published in October 2018.
He will also pen a second, biannual series called “Dispatches” based on his annual food festival MAD in Copenhagen, where chefs from around the world gather to discuss the future of food. The series will debut in September, 2018 and will be edited by Lucky Peach journal co-founder Chris Ying.
Meanwhile, Noma 2.0 will be open Wednesday to Saturday for both lunch and dinner.
Check back at noma.dk for more details. Reservations open on November 16, 10pm Singapore time