For the redesign, Redzepi turned to Danish architectural firm Bjarke Ingels and interior architect David Thulstrup, along with 120-year-old wood manufacturer Dinesen. The resulting space is filled with carefully sourced wood and natural materials that took longer than a year to install. "Our task was first and foremost to transform the natural tranquillity and balance of the forest into a harmonious feeling of well-being and ease and bring that into the new Noma," Dinesen tells Architectural Digest.
And as The Wall Street Journal reports, the new Noma isn't necessarily a single restaurant per se, versus a sprawling complex connected by a series of glass-ceilinged corridors: There are now 11 buildings, which aside from the dining room and main kitchen, include a separate test kitchen, a fermentation lab, a meat-processing kitchen and a 7,500-square-foot wine storage unit. A canteen, a separate area with workout equipment and a sauna are also available for staff members to utilize.
In terms of the food, Redzepi is breaking the restaurant's menu into three distinct seasons, with a current focus on seafood. Diners are being served dishes like giant squid barely cooked in hot seaweed butter, fresh sea urchin covered in peeled pumpkin seeds and a sea snail broth fortified with maitake mushroom oil and kelp dashi.
If you missed your chance to snag tickets last November, you're going to be playing a long waiting game: Reservations for the entire seafood season sold out in less than 14 hours, while seats for the upcoming vegetable season (starting in June) appear to also be mostly filled.
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