When the dining public thinks of Rene Redzepi’s Copenhagen restaurant Noma, they think of awards, success, and critical acclaim—and also that one time Action Bronson dined there and Instagrammed his entire 24-course meal.

But Redzepi says Noma was just an experiment of sorts, practice for him and his team to “figure out what it means to be a chef in the Nordic region.”

Redzepi will shutter his 12-year-old restaurant at the end of December 2016 because, as he explains in an essay for Lucky Peach, “now we are ready to start that restaurant we have been practicing for.”

What will that new-and-improved Noma be? Redzepi is converting “what [looks] like an auditorium-size crack den,” according to The New York Times, into an urban farm and restaurant that redefines itself three times a year according to the seasons.


An interior shot of the space Redzepi and his team are moving into.

In the first four months of the year, Redzepi explains, “very little from the earth is available, and so we will turn to the ocean.” From January until April, the restaurant will focus on seafood—wild oysters, sea urchin, shellfish—and “the cutlery, the platewear, every element will reflect an aesthetic of the cold ocean.”

The second restaurant of the year, “when the world turns green” in spring, will be entirely vegetarian. The third phase of Noma 2.0 will be focused on the forrest, and the menu will include wild game, mushrooms, nuts, berries, and the like.


Phase II of the new restaurant will be entirely vegetarian (Screenshot via Vimeo)

Two constant themes throughout the year will be: a connection to the seasons, and using preserved foods and “new potions of umami” to shape new dishes and flavors. Redzepi writes, “Those two discoveries are the most important innovations of the past twelve years of our work: Connecting ourselves to the seasons through foraging, and the wonderful building blocks of cuisine we have fashioned through our fermented kitchen.”

Check out the Lucky Peach video above to learn more about the next phase of Noma. 

[via Lucky Peach]