The location of this urban farm and the distinctive, seasonal focus sets the tone for an evening at Noma. The food is enticing, entertaining, and highly enjoyable. Working close to the source is in the restaurant’s DNA; the ingredients come from small, local, and sustainable producers. China, glass, chairs, tablecloths, and clothing are made in Denmark. The carbon footprint is kept down by wind energy, the heating to the greenhouses comes from the restaurant’s fridges, and no meat is served as staff food. Zero waste is essential; there is a dialogue with the producers about reducing plastic waste, which is a huge factor in this day and age

96/100 p
Refshalevej 96, 1432 Copenhagen, Denmark
Benjamin Paul Ing / René Redzepi