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New Nordic Cuisine was introduced as a concept several years ago by Rene Redzepi and Claus Meyer with the restaurant noma. Seasonal and locally foraged and sourced ingredients; traditional regional cooking methods (smoking, curing, open-wood fires) and innovative and creative combinations define the style. We’ve tried Baltic versions in Latvia, Estonia and Lithuania; Scandinavian in Finland, and Norway; and on a recent trip, had some great dining experiences in Copenhagen, Denmark and Malmö, Sweden.
Sea—Copenhagen
The restaurant in our hotel, 71Nyhavn in Copenhagen is called sea by Kiin Kiin—part of a restaurant group whose flagship Kiin Kiin has a Michelin star. It is Thaï influenced Nordic cuisine and very creative. The cocktail list features gin, and runs to 30 or so varieties. We try a Copenhagen London Dry gin and tonic, and a house Osaka martini with sake in lieu of vermouth, garnished with a bit of cured plum to kick off our visit.
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