Skip to main content

Reply to "What Noma's Under the Bridge pop-up reveals about Noma 2.0?"

Runaway success

Noma Under the Bridge

The popular pop-up has been extended for a further two months.
Gemma Z. Price
The staff conceived Under The Bridge while in Mexico, knowing they had at least another six months in Copenhagen before Noma 2.0 launched.
During the summer, Noma's wine supplier Rosforth & Rosforth served wine and food at picnic tables adjacent to its cellar here, under the Knipplesbro bridge.
The team opted to expand on that concept, combining their Mexico experience with their Danish heritage and setting to offer relaxed, 60-head dinner-party style dinners featuring food they'd cook for friends.
Under The Bridge was supposed to end in early September. However, construction delays caused by the unearthing of an ancient wall at the Noma 2.0 site -- and the pop-up's runaway success -- led to it being extended until November 12 and from five evenings a week to seven. (At the time of writing, reservations are still available.)
Noma chef Torsten Vildgaard -- who opened Claus Meyer's eatery Studio at The Standard in October 2013 and earned a Michelin star just a few months later -- came on board last month to help the team. But menu development has remained a collaborative process in keeping with Noma's usual open, all-hands structure.
Recent additions include sides of whole-baked celeriac with chunks of apple and chestnut and roasted Brussels sprouts with ginger and sweet miso.
Tonight, dessert is light and tangy in the Nordic tradition, comprising a semi circle of milk parfait and another of strawberry grapes, with aronia berry juice, tagetes leaves and liquorice salt.
Then, another visceral throwback to the team's time in Mexico -- rich, moist almond financier petit fours, capped with a dusting of dehydrated wood ants.
FM
×
×
×
×
×
×