Fermenting at Noma: old techniques in modern cuisine

with David Zilber


Being named the number-one restaurant in the world by the World’s 50 Best Restaurant List four times would have given Noma every excuse to stay comfortably put.

Instead last year Noma 2.0 was opened at a new location and with a new concept of three different seasons, Seafood (winter to spring), Vegetable (summer to early fall) and Game & Forest (early fall to the end of the year).

David Zilber is Noma’s head of fermentation, and together with head chef René Redzepi has co-authored the best-selling The Noma Guide to Fermentation. Together Zilber and Redzepi have led the way in bringing ancient methods of food preservation into avantgarde cuisine.

In the new restaurant, Zilber leads the fermentation team in their research and development lab, from whose glass doors emanate the aromas of the garums, vinegars, misos, black fruits and lactic ferments that have become a crucial part of Noma’s menu.