Earlier this week, The New York Times broke the news that Noma, a four-time winner of the World's Best Restaurant Award, would be closing its doors at the end of 2016.
The Copehagen based restaurant is seen as the flag bearer of new Nordic cuisine and is credited with ushering in a new era of dining centered on locally sourced, foraged ingredients and seasonal trends.
Rene Redzepi, the world renowned chef behind the whole operation, said that Noma wouldn't be shutting down for good, but rather rebooting with a new menu and mission.
He told the Times that he plans to reopen the restaurant sometime in 2017 in a new part of the city with an ambitious urban farm as its centerpiece. "It makes sense to have your own farm, as a restaurant of this caliber." Said Redzepi.
Now the chef has shed some more light on his radical decision. In a lengthy article he authored for Lucky Peach magazine, Redzepi shares some of the experiences that led to his decision and what his plans for the future Noma are.
'We are moving to a place where we can grow our own produce, rethink every part of what we do, and create the best possible workplace for our team.' He says.
The menu at the new Noma will be heavily influenced by the changing seasons. He says that the winter months from January to April will see the restaurant shift to a nearly all seafood menu. While the following spring season will be focused on vegetables and fresh produce.
The restaurant's constant transformation won't be limited to the menu however. Redzepi says that everything down to the cutlery and glassware will reflect the current season.
To read more about his plans for the new Noma, check out Lucky Peach.
