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Forty minutes from our shop in Malmö is the restaurant that, more than any other, has defined what cooking has been about for the past 20 years. It is still slightly absurd to think about.
Noma closed in 2016 and rebuilt itself from the ground up. Since 2018 it has been on Refshaleøen, in a former munitions store that Bjarke Ingels Group transformed into eleven interconnected buildings with a greenhouse on the roof, its own fermentation shed and a test kitchen. The third Michelin star arrived in 2021, the same year it was named the world's best restaurant for the fifth time.
And then they do something nobody else does: they throw out the entire menu three times a year. Seafood season in winter, vegetable season in summer, forest season in autumn. Not variations on a theme, but three different restaurants in the same space. That is the title of the book and that is its structure.
There are almost 200 dishes here, photographed by Ditte Isager, and it is probably the most beautiful cookbook made in the past ten years. The ingredients are given but not the quantities, and that is not a shortcoming. The dishes cannot be replicated; they were built around what was available at that particular moment.
Since the book was published, Noma has stopped serving in this form. That makes it a final document rather than a menu, and that is why we think it is worth every penny.
Format: Hardback
Number of pages: 352
Language: English
First published: 2024
