Cover Photo: Noma

Helmed by René Redzepi, a chef who puts the 'epic' in epicure, Noma is prioritising feeding a wider populace than making profits

Game, seafood, or vegetarian season? was the question you'd ask yourself when making travel plans to eat at Noma, Copenhagen. Today, however, diners can only partake of what chef-proprietor René Redzepi has jokingly dubbed 'cheese burger season' on Instagram.

Peppered with awards and accolades, including 2 Michelin stars and the number 1 spot among The World’s Best Restaurant (2010, 2011, 2012 and 2014), Noma has changed the way the world eats with its commitment to seasonality, trials and tribulations in its fermentation lab, and Chef Redzepi's willingness to experiment with just about anything (including duck brains and bills!).

On May 16, 2020, Noma astonished the world by announcing that they would temporarily halt their multi-course menus to flip burgers. But what some might see as a step backward is, in fact, a big-hearted move to feed more mouths, especially with Noma's no reservations system now in place. 

What's On The Menu?

Given that this is Noma that we are talking about, these burgers will likely be unbeatable, both in flavour and green factor: the first is a beef burger wrought from dry-aged flank steak, seasoned with beef garum, and embellished with cheddar cheese, red onions, and pickle-flavoured mayonnaise.

The second was designed for those who eschew meat. Quinoa, tempeh and 'fermentation liquids' are some components of Noma's vegetarian burger. Both burgers come together on freshly baked potato buns from Noma's neighbour, Gasoline Grill, once listed in Bloomberg's roundup of the world's best burgers.

Wine will also be served on the premises.

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