This canal-side café, an offshoot – literally at the corner – of the Michelin-star 108 Restaurant, serves more informal dishes than its parent restaurant, such as chicken burgers and salads, while also offering an affordable, accessible taste of Noma-style fermentation in pastry form. “Because it’s a part of the Noma family, they focus a lot on fermentation, using all sorts of different fermented sauces to add more complexity. They have these pastries glazed with fermented mushroom juice, or coffee kombucha or fermented blueberries,” says Palsgård. “The final product is outstanding: it’s puff pastry dough, which is rich in butter and caramelises at the bottom.” And care is given to the coffee too, as Palsgård explains: “Coffee-wise they use Tim Wendelboe form Oslo, who has also designed the coffee concept at Noma. It has really high-quality products, with simple presentation.”
