Copenhagen. The Noma restaurant in Copenhagen (Denmark) will close in 2024 and be converted into a giant lab for food innovation. Headed by chef René Redzepi, this restaurant opened in 2003 and has been voted Best Restaurant in the World 5 times. According to Bloomberg, Noma could not make profits in 2021 despite government help.
The Noma restaurant, which opened about 20 years ago in Copenhagen, the capital of Denmark, has received this title not once but many times. This restaurant is famous all over the world for its strange and expensive dishes. Now the worrying thing is that this restaurant is going to be closed next year. Before this, we take you on a tour of Noma restaurant sitting at home through its specialty and quality.
In the Noma restaurant, which has become recognized worldwide for fine dining, now the heart of the reindeer is grilled and served on a plate made of pine wood. Not just this, the saffron infused ice cream is served in a bowl made of beeswax.
To enjoy eating here once, a person usually has to spend $ 500 i.e. about 40 thousand rupees. The restaurant’s seasonal tasting menu currently offers sika deer, game bird, reindeer, and a dish made from edible wild mushrooms and berries, which costs around US$500. A wine of about $ 250 is also served with it.
Noma’s recipe has made it famous all over the world, so the chef who created these recipes, René Recipe, has also been considered the most brilliant and effective chef of the present era. Recipe itself has told that this restaurant will stop providing its services to the common customers from the year 2024.
It is being claimed in many media reports that the quality of this restaurant has become a trap around its neck. Most of the dishes made here are made from wild animals, which are being demanded to be banned. Apart from this, expensive restaurants around the world including Noma are being reviewed. It is alleged that the employees here are paid very less, while the rates of the dishes served in these restaurants are very high. This is the reason that it is becoming difficult to run the restaurant smoothly further.
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