Food trail with René Redzepi

CHEF & SOMMELIER, FINLAND
This visionary restaurant in Helsinki is one of the few places in the region with its own farm. In the spring and summer, it’s particularly special to see how this affects the food: The menu is filled with fresh vegetables, grown in the best Finnish soil. I remember a great starter of celeriac and nuts.
Chefetsommelier.fi

THE FLYING ELK, SWEDEN
Even though the theme is ‘British pub’, the style and the aesthetic of the place are strictly Scandinavian. The food reflects the best ingredients from the area. I particularly love the lamb stewed with dill.
Theflyingelk.se

BROR, DENMARK
This is a new restaurant from two of my former sous-chefs. Expect a totally informal setting, with good music playing on the speakers and food that’s unpretentious, but made with lots of imagination. I could eat there every day. The fried bull’s testicles, served with a bit of tartar sauce, are surprisingly delicious. But make no mistake: Sam Nutter and Victor Wagman are very good on vegetarian dishes, too.
Restaurantbror.dk

DILL, ICELAND
Chef Gunnar Karl Gilason’s restaurant in Reykjavik is going to challenge your idea of what Nordic food is. Here, they infuse traditional Icelandic food with modern techniques, resulting in something very forward-thinking. They do wonderful things with lamb – been prepared with damson, cheese, fried vegetables and confit onion.
Dillrestaurant.is

René Redzepi’s Noma was voted as the best restaurant in the world for three years in a row. So of course when he sits down to tell you about his favourite restaurants, you take notes. Feverishly. Follow his culinary trail to discover the most appetising and outlandish (fried bull’s testicles!) aspects of Nordic cuisine.  

Click through the gallery above to see his favourites