Noma
Denmark
Noma's Copenhagen restaurant has entered a new phase built around twelve seasons rather than its previous three annual menu cycles. Each month brings a different response to ingredients, weather and the surrounding landscape, with dishes changing as the kitchen develops its ideas. Late summer draws on berries, flowers, vegetables and seafood. Autumn introduces mushrooms, stone fruits, game and red shellfish, before winter turns towards the forests and oceans, alongside ingredients gathered and preserved earlier in the year. Wine, cellar-wine and juice pairings accompany the menu. This evolving format makes the timing of a visit a substantial part of what appears on the table.