Even before the pandemic, the restaurant – which holds three Michelin stars – had experimented with residencies abroad in London and Sydney.
Now, however, it wants to spread its products outside its own kitchens.
The noma “touch” owes much to fermentation – which can render even pine edible – as well as to its sophisticated broths.
So the establishment decided to bottle up the flavours of its “fermentation lab” and “test kitchen”.
Online and in its store, located in a greenhouse right in front of the fabled restaurant, it has started selling the products.
They include its wild rose vinegar – priced at 235 kroner for 250 millilitres – its pumpkin-seed praline spread and mushroom cooking sauce.
SIX MONTHS OF FERMENTATION
In the shop, visitors can have a coffee and taste the products.
The new venture is “exciting” and “I feel like they’re making noma more accessible,” Stephen Velasco, an American who has ben living in Copenhagen for 32 years, told AFP.