Noma's Next Pop-Up Is An Outdoor, Open-Air Restaurant in Mexico
Expect chilli, seafood and mole, all while nestled between the jungle and the Caribbean Sea.
You just can't keep Denmark's Noma in one spot, much to the delight of hungry diners around the planet. Next stop in their global roaming: Mexico. Chef René Redzepi calls the country his adopted home in a letter on the restaurant's website.
After popping up in London, Tokyo and Australia's very own Sydney, Tulum is 2017's must-flock-to destination for gastronomic-minded travellers and Noma fans in general. Need more convincing to jump on a plane between April 12 to May 28? Well, the latest short-term residency from one of the world's best eating establishments — a place that has earned the top spot on the World's Best Restaurants list no less than four times, in fact — will be an outdoor, open-air venture nestled between the jungle and the Caribbean Sea.
"Exposed to the climate, it will be hot, steaming and unpredictable. Billowing smoke and the orange glow of flames will define us as all cooking will take place over the fire. It will be wild like the Mexican landscape as we share our interpretation of the tastes from one of the most beautiful countries we've come to know," wrote Redzepi in his online statement.
And, if that plus Noma's usual blending of their own contemporary Nordic fare with the local cuisine doesn't sound amazing enough, Redzepi will work with his former sous chef Rosio Sanchez to craft a special series of dishes. To whet your appetite, chilli, seafood and mole were all specifically mentioned in Redzepi's post.
Of course, eating at Noma Mexico won't come cheap, with the menu set to cost US$600 per person. Registrations open on December 6 for what's certain to be just one of the Copenhagen-based eatery's exciting new developments in 2017. Don't forget, they're also shutting down their existing digs, moving out of the city and re-emerging with a green-focused menu, an urban farm, a greenhouse, a farming team and a field that floats on a raft.
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