Noma, the two-star Michelin restaurant in Copenhagen, has won international acclaim for chef René Redzepi's "fiercely local" foraged food; we're equally taken with the raw, deconstructed design of the interiors, which is as offhand (sheepskins draped on dining chairs; unfinished brick walls; exposed, splintery wood beams) as the cuisine is deliberate. Designed by Signe Bindslev-Henriksen of SPACE Architecture and Design, the restaurant is located in a former warehouse on the waterfront. Interesting sidenote: Redzepi helped establish the Nordic Food Lab, a research facility next door that catalogs and documents the ingredients used in new Nordic cuisine.
Above: Noma: Time and Place in Nordic Cuisine; $31.32 from Amazon.