Scan Magazine, Issue 139, February 2022

Page 42

Scan Magazine

Cover Feature |


The Noma Effect

Photo: Shutterstock

The Noma effect As influential restaurants go, Denmark’s Noma is among the luminaries on the world stage. Almost 20 years after its launch, the heritage of the Nordic food pioneer has continued to shape global gastronomy as the chefs who have trained in the Noma kitchens have struck out on their own.

became famous for foraging, choosing to work with local ingredients, and putting together deceptively simple dishes, putting all the spotlight on the ingredients.

By Tina Nielsen

Noma has shaped the food scene in Copenhagen, Denmark, and beyond, as those who have passed through the kitchens of the pioneering restaurant have gone on to make their own mark on the world of gastronomy. There’s no doubt that Redzepi put Denmark on the world map and has inspired a generation of chefs with his genius and drive from a genuinely innovative restaurant in an unassuming country: from Chicago native Rosio Sanchez, former pastry chef and now owner of several sites in Copenhagen, including Hija de Sanchez and Taqueria Sanchez, to Matt Orlando, who

a new incarnation in 2018 and go on to garner rave reviews and praise from critics and diners alike.

Opened in 2003 by chef René Redzepi, alongside co-founder Claus Meyer (who later left the venture), Noma soon etched its name into global gastronomy. Named number one in the annual celebration of The World’s 50 Best Restaurants in 2010, 2011, 2012 and 2014, it became one of the most acclaimed restaurant brands in the world.

In 2021, new Noma was at last awarded a third Michelin star – something that had always eluded it until that point – and it was restored in the number one spot as officially the world’s best restaurant.

This is a restaurant with the sort of confidence to close completely in 2016 at the peak of its powers, only to reopen in

After its launch, Noma (an amalgamation of the first letters of the words ‘Nordisk mad’, Danish for ‘Nordic food’) quickly

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Issue 139


February 2022

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