The New Nordic Cuisine and Nordic Food Lab

The New Nordic Cuisine, as defined in a manifesto in 2004, was established to express the purity, freshness, simplicity, and ethics that Nordic populations would associate with their own terroir. The manifesto elaborates on several points, including (i) uncomplicated preparations that bring out the flavors of the raw materials—food that can be both rustic and elegant—and (ii) honest food: that is, food made without superfluous exertions, complications, manipulations, or transformations. For these reasons, the New Nordic Cuisine, spearheaded by chef René Redzepi and his acclaimed restaurant noma, resonates widely in the Nordic countries and internationally.