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There�s a reason Noma sits atop the list of the world�s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that�s unique in the world of dining. As the New York Times�s Pete Wells wrote recently in praising Noma�s flavors, �sauces are administered so subtly that you don�t notice anything weird going on; you just think you�ve never tasted anything so extraordinary in your life.� In Noma 2.0, Ren� Redzepi digs deep into the restaurant�s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail.Noma 2.0�the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water�is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary�a mushroom, a chicken wing, often through fermentation�to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l�oeil of a �flowerpot� chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat�a baby pinecone, a pudding made of reindeer brain�to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career.
