The three-Michelin-star restaurant is promoting its new business concept, Noma Projects.
Earlier this year Noma, also referred to as “the world’s best restaurant,” announced that it would be closing its doors in Copenhagen by the end of 2024. Answering the call for reinvention, the restaurant will be transformed into a test kitchen and “food lab.”
With the launch of the brand new Noma Projects, the team “aims to transform the restaurant’s collective knowledge, craft, and spirit into an engine for creative output and positive change.” To start the new endeavor, the creative minds behind the project launched a series of pantry items.
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The Noma team is setting out to collaborate with other restaurants all over the world. They already traveled to Japan earlier this year. Next month, they’ll be heading to London.
Merging Noma’s unique flavors with local produce
On September 10, several Noma Projects chefs will be collaborating with Santiago Lastra, the co-owner of the modern Mexican restaurant Kol.
Lastra expressed his excitement for the collaboration on his personal Instagram. The chef said that Rene Redzeppi (Noma’s co-owner) and his restaurant had been a “massive inspiration” for his work. “Working and learning from them was the reason I moved to London to open Kol,” he continued.
Tasting events will take place in Lastra’s restaurant located in Marylebone. Guests will get to experience five Mexican-accented dishes featuring Noma Projects’ products.
Lastra himself is an alumni of Noma, having worked at the restaurant’s pop-up in Tulum, Mexico in 2017. This is where he first met Thomas Frebel, who is now the creative director of Noma Projects.
“The purpose of Noma Projects is to share the flavors of Noma to a wider audience, so we hope to bring our team and products to more cities in the future,” Frebel said.
Some of the dishes the chefs will be preparing in London include octopus tostada with Vegan XO Sauce, seafood ceviche with Forager’s Vinaigrette, and Pumpkin-Bushi margarita. London guests will also have the first taste of Noma Projects’ newest creation, the Corn Yuzu Hot Sauce.
Lastra said that they opted for a standing event rather than a sit-down dinner. He hopes that it will allow the chefs to engage more with the community.
Banner image via Instagram @kol.restaurant.
