Time & Place: Top restaurant publishes book

Copenhagen – You no longer need to reserve a table at Noma to experience a taste of its famous cuisine. The recently named world’s top restaurant is to publish a book dedicated to its food philosophy.

Noma: Time & Place in Nordic Cuisine explores the rise of its brand of ‘new Nordic’ cuisine. The book also underlines the restaurant’s local roots and how it has worked with a network of 60 local food suppliers ranging from hobby farmers to foragers. Budding chefs can also try their hand at the 90 recipes featured in the book by innovative head chef René Redzepi.

As well as pioneering the new Nordic food movement, Noma is one of several leading restaurants making food an experience rather than just about a meal. Read about the new food theatre in our recent micro trend report.

Noma: Time & Place in Nordic Cuisine will be published by Phaidon on 20th September.