Named almost consecutively (2010, 2011, 2012 and 2014) as the Best Restaurant in the World by Restaurant magazine, Noma is something beyond a restaurant. They’re best known for using locally foraged foods as well as their experimentation with food, using science and research to create startling dishes unlike anything you’ve seen before. To this end, Noma now has a “science bunker”, a series of refrigerated shipping containers which allows them to conduct experiments to discover new flavors. Scientist and research manager at Noma Arielle Johnson sums up the objective of the space quite well.
“It’s at some midway point between a test kitchen and a ‘lab’ lab,” she says. “Hopefully [the Bunker is] more like a kitchen. But we’re not actually producing dishes, we’re producing knowledge. In that sense it’s like a lab, but it’s a different discipline than a chem lab would have, it’s very much informed by the test kitchen and the service kitchen.”
You can read the full feature over on Eater.