Copenhagen

René Redzepi

Restaurateur behind Michelin two-star restaurant Noma .

Alessandro Porcelli

Italian living in Denmark who started Cook It Raw, the roaming Boy Scout camp for the world’s best chefs.

Noma

What Bourdain ate: Danish coconut with bouquet of flowers, reindeer moss with mushrooms, sorrel leaf marinated in grasshopper garum and “green snow” made from nasturtium leaves, æbleskiver (round pancake) with pickle and fish filling, roasted fish with roe and beach plants, grilled pike heads with beach herbs, sourdough bread with “virgin butter” (not churned all the way), leek and asparagus with cheese and flowers, quail egg cooked in hay, fermented apple tea with razor clam and chamomile, lamb tongue and fermented kohlrabi, cepe ice cream with barley, strawberries pickled in rose vinegar and crème fraîche infused with burnt roses and rose pollen, flatbread with shoots of spruce and oak tree, potatoes cooked in fermented barley with sturgeon roe from the lakes of Finland, two-year-old cherries and five-year-old wild roses, fermented wild spinach, lacto-fermented gooseberries, dried juices from the previous year’s harvest of black currant wrapped in wild roses marinated in vinegar for two years, six-month-old mummified roe deer, grilled onion and fermented pear with salt made from wood ants, wax moth larvae mousse with hazelnuts and a morel sauce, bee larvae, fermented herring stuffed with molded grains.

Temporarily closed.