According to many, the world’s best restaurant – constantly evolving, always moving somewhere, and perhaps because of this, always innovative and relevant. Noma has made its imprint on Nordic gastronomy for many years. Here, it’s about the constant quest to find products that live up to Noma’s demands, which has resulted in an extended network of first-class producers. Most of it is local, but you can also find seaweed from Japan, chocolate from Mexico, and scallops from Norway. Here, the produce is brought in during its season, using both old preparation techniques alongside new innovative ones, constantly pushing the boundaries and challenging the guests. The plant-based varieties are given a lot of space at Noma, depending on the season. During winter, the menu is slightly more heavy on protein options in the form of pheasant, duck, and other game.
Additionally, in 2022 they developed a new paid internship program consisting of either 6 or 12 months. Hopefully, on this subject, they can equally be role models. An important statement!