Only seasonally in the future though: "At the new Noma Redzepi plans to eschew the "predictable progression" of a tasting menu in favor of a "reverent adherenc

Only seasonally in the future though: "At the new Noma Redzepi plans to eschew the "predictable progression" of a tasting menu in favor of a "reverent adherence to seasonality." In the fall, the menu will focus only on dishes made from wild game and "foraged autumnal ingredients." In the winter, Noma will transform into a seafood restaurant. And in the spring and summer where "the world turns green," Redzepi says that Noma will "become fully vegetarian," with most of the produce coming from the restaurant's farm."