arrow_bottom arrow_left arrow_top arrow basket_empty basket_full circle_large Canteen logo Canteen logo Catering logo Meyers-FoodandBevarage-Logo-u-BG-RGB Meyers-Venues-Logo-u-BG-RGB Løgismose meyers logo Catering logo Lunch logo Lunch logo menu quote_left quote_right search social_facebook social_instagram social_pinterest social_twitter social_youtube linkedin-with-circle clock share location print New window Checkmark Error heart heart filled checkmark

Vi beklager!

Less than 10 months after the opening of the restaurant Noma in November 2003, head chef, manager & partner René Redzepi and Claus Meyer took the initiative to organize 'The Nordic Cuisine Symposium'.

The day before the symposium in September 2004, at an 18 hours long workshop, some of the greatest chefs in the Nordic region formulated the 'New Nordic Kitchen Manifesto'.

The Nordic Cuisine Movement was born.

In 2005 the Nordic Council of Ministers adopted the manifesto as the ideology of the New Nordic Food programme, which was supported by extended national development programmes. Today, the manifesto is a guiding light, not just for visionary chefs, but also for an increasing number of small and large food companies, who have found a new way of communicating with ambitious consumers. The Nordic Cuisine movement – informal, open and democratic – is widely considered the strongest and most important culinary revolution ever in the Nordic region.

The Manifesto for the New Nordic Kitchen

To express the purity, freshness, simplicity and ethics that we would like to associate with our region

To reflect the different seasons in the meals

To base cooking on raw materials which characteristics are especially excellent in our climate, landscape and waters

To combine the demand for good taste in food with modern knowledge about health and well-being

To promote the Nordic products and the variety of Nordic producers and to disseminate the knowledge of the cultures behind them

To promote the welfare of the animals and a sound production in the sea and in the cultivated as well as wild landscapes

To develop new possible applications of traditional Nordic food products

To combine the best Nordic cooking procedures and culinary traditions with impulses from outside

To combine local self-sufficiency with regional exchange of high-quality goods

To cooperate with representatives of consumers, other cooking craftsmen, agriculture, fishing industry, food industry, retail and wholesale industry, researchers, teachers, politicians and authorities on this joint project to the benefit and advantage of all in the Nordic countries