The team incorporated Mexican influences to Under The Bridge's menu after Noma's pop-up in Tulum.
Under The Bridge
Now that the Noma team has worked collectively in Japan, Australia and Mexico and New Nordic, will Redzepi incorporate more international influences at Noma 2.0?
Past experience suggests he might.
Chocolate has always featured among Noma's desserts and oenophiles were given the option of choosing Old World and New World wines from its lists.
After the team's first international trip to Tokyo in 2015, more exotic ingredients appeared.
"We had a seaweed we were using from Hokkaido and black garlic from Aomori," recalls Bont.
"All of a sudden we had a few things that extended beyond the Nordic region but we felt that with all of the research and care and meeting the farmers who made these products, we could expand on what we'd previously known."
But, as Bont says, nobody knows for sure because they're building the restaurant from the ground up.
Even details of the new Noma 2.0 site, being developed by Danish "starchitect" Bjarke Ingels' firm BIG in a former sea mine depot atop ancient fortifications bordering vibrant "free town" Christiania, are scarce.
Tourism authority VisitCopenhagen has revealed the site is being reimagined as a gourmet village with an urban farm and 10 huts -- one each for grilling, baking, fermenting, wine and so on -- with the kitchens housed within the old mine building.
The only definite news is that the restaurant will open on February 1, 2018 -- reservations are being taken from November 16 -- with a seafood-focused menu.
Informed by the Nordic climate, Redzepi is dividing the year into three seasons.
In the colder months from December through May, when few things grow, the team will look to the ocean.
As the weather warms, menus will shift towards a more plant-based menu, which will be succeeded by a menu emphasizing land and pasture, particularly game, from September to December.
Bont says that while Under The Bridge and Noma 2.0 are two completely different things, she believes the style of service will carry over.
"I think what we'll take away from this experience is the way in which we're cooking the dishes -- coming together, this looking after people, a more casual approachable vibe, this real home feeling," she says.
Under The Bridge will run until November 12. Knippelsbrogade 10, 1409 København K, Denmark.