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Every season of every year, chef Ren\\xe9 Redzepi reinvents Noma, the two Michelin-starred establishment in Copenhagen that is renowned as the most ground-breaking restaurant in the world. It spearheaded a revolution in Nordic cuisine, and its reputation has made Copenhagen a gastronomic capital. The restaurant has spawned the world-famous Nordic Food Lab food research institute, and hosts an annual international food symposium.

Dan Saladino has unprecedented access to the restaurant team. He follows them from their reopening in May as a neighbourhood burger bar, to the evening in October when diners experience their autumn \\u2018game and forest season\\u2019 menu for the first time. He explores Noma\\u2019s famous development kitchen, where Mette S\\xf8berg, head of research and development, and her team have previously pioneered dishes like the magnificent rotating celeriac shawarma and the delicate butterfly flatbread decorated in flower petals and pollen. He watches the physical transformation of the restaurant, as greenery is replaced by antlers, fungi and moss in the hands of acclaimed designer Christina Rudolph. And he eavesdrops on the restaurant kitchen and head sommelier Mads Kleppe on their first autumn service of 2020.