New Nordic cuisine, popularized by chef René Redzepi’s three-Michelin-star restaurant, Noma, is rooted in sourcing local and seasonal ingredients from the region.
During my trip, I dined at many places that seemed to share that same ethos, like Oens Have, La Banchina, and Apotek 57.
For example, La Banchina, a seafood restaurant located along the harbor, prioritizes ingredients produced in Denmark — so its meals don’t use imports like lemons, olive oil, or black pepper.
That felt like a bold move for a seafood restaurant, and I was skeptical at first; however, the food was simple yet delicious.
This inspired me to prioritize fresh, local ingredients when I cook at home. Now that I’m back in California, I try to shop at the local farmers market every Sunday.
When I’m at the supermarket, I read labels carefully and prioritize buying California-made ingredients, including California avocados, honey from Ojai, and fresh produce from local farms.
