{"id":62382,"date":"2018-09-28T18:42:38","date_gmt":"2018-09-28T16:42:38","guid":{"rendered":"https:\/\/www.area-arch.it\/en\/?p=62382"},"modified":"2018-09-28T18:43:33","modified_gmt":"2018-09-28T16:43:33","slug":"new-noma-by-big","status":"publish","type":"post","link":"https:\/\/www.area-arch.it\/en\/new-noma-by-big\/","title":{"rendered":"New noma by BIG"},"content":{"rendered":"

Ren\u00e9 Redzepi meets Bjarke Ingels.
\nThe award-winning restaurant noma<\/strong> <\/a>worked with BIG-Bjarke Ingels Group<\/strong><\/a> to create its new home as a restaurant village just outside of Copenhagen\u2019s city center.<\/p>\n

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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n
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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n

Since opening, noma has been at the forefront of gastronomy and creativity. The restaurant, recognized four-times as best in the world by the World\u2019s 50 Best Restaurants<\/em><\/strong>, last year closed its doors to the 16th<\/sup> century harborside warehouse that had been its home for fourteen years. After over three years of planning, noma\u2019s new home reopened in February this year in a space developed and built in partnership with BIG.<\/p>\n

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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n

Situated between two lakes and within the community of Christiania, the new restaurant is built on the site of a protected ex-military warehouse once used to store mines for the Royal Danish Navy. Imagined as an intimate garden village<\/strong>, guests are welcomed to experience a new menu and philosophy that will redefine noma for years to come.
\nCentral to BIG\u2019s design was the idea of dissolving the restaurant\u2019s individual functions and organizing them as a collection of separate yet connected buildings. A total of eleven spaces, each tailored to their specific needs and built of the finest materials best suited for their functions, are densely clustered around the restaurant\u2019s heart: the kitchen<\/strong>.<\/p>\n

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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n

\u201cOur collaboration with noma Chef and co-owner Ren\u00e9 Redzepi, and the noma team, has been brewing ever since I had my first dinner there fourteen years ago. Similar to our own idea of hedonistic sustainability<\/strong> \u2013 where the more sustainable city<\/strong> is also the most enjoyable city<\/strong> to live in \u2013 noma has pioneered a cuisine built upon shared values for creativity and sustainability,\u201d<\/em>\u00a0said\u00a0Bjarke Ingels,\u00a0Founding Partner, BIG.<\/strong><\/p>\n

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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n
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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n

Bjarke<\/strong> continues, \u201cthe new noma dissolves the traditional idea of a restaurant into its constituent parts and reassembles them in a way that puts the chefs at the heart of it all. Every part of the restaurant experience – the arrival, the lounge, the barbeque, the wine selection and the private company – is all clustered around the chefs. From their central position, they have a perfect overview to every corner of the restaurant while allowing every single guest to follow what would traditionally happen behind-the-scenes. Each \u2018building within the building\u2019 is connected by glass covered paths that allow chefs and guests to follow the changes in weather, daylight and seasons\u2014making the natural environment an integral part of the culinary experience.\u201d<\/em>
\nThe noma kitchen is designed like a panopticon<\/strong> with an oversized hood hovering over the chefs. From here, the chefs can oversee the entire kitchen and guest areas, including the dining room and adjacent private dining room. These spaces are made of stacked timber planks that resemble neatly piled wood at a lumber yard.
\nA large skylight and an expansive set of windows that slide to reveal the outdoor permagarden allow guests to truly sense all of the seasons and the restaurant\u2019s natural surrounds. Outside, three free-standing glass houses provide for the restaurant\u2019s garden, test kitchen and bakery.<\/p>\n

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Image by Rasmus Hjortshoj<\/figcaption><\/figure>\n

Guests have the opportunity to walk through each of the surrounding buildings and to experience a variety of Nordic materials<\/strong> and building techniques: the barbecue is a giant walk-in hut and the lounge looks and feels like a giant, cozy fireplace made entirely of brick inside and out. In-between the individual buildings are spaces enclosed with glass, allowing guests and the noma team to roam in constant connection with nature<\/strong> and the changing seasons.
\nThe historic 100m long single-story warehouse completes the circle of buildings surrounding the kitchen. BIG preserved the raw shell of the warehouse\u2019s concrete and inserted a massive wooden shelf for storage and display. All of the back-of-house functions are located here, including the prep kitchen, fermentation labs, fish tanks, terrarium, ant farm and break-out areas for staff.
\nGuests walking alongside the building can get occasional glimpses of the restaurant\u2019s behind-the-scenes activities and experimentations.<\/p>\n\n