At the age of 25, Ben von Stebut works where many others would like to be: in the Danish top restaurant Noma. An insight into the special processes of the kitchen – and what you get served there in 14 courses.
From
Philip Crones
It’s anything but inviting, this world’s best restaurant. On a Thursday in January, Ben von Stebut, a man with a working beard and the stature of a cub, is standing in a foggy, cold front yard and is pointing the way. That leads to noma. This is known as the best restaurant in the world, no other restaurant has been awarded so many times, of course it also has three Michelin stars. The 25-year-old from Munich holds his mobile phone camera in front of him and in the gray of the cold Copenhagen suburban morning at 8.30 a.m. a gray stone path appears, with barracks in the far distance. Eight and a half hours later, the culinary journey of the Noma guests starts here in 14 courses, which reserved months ago and paid 530 euros. Without drinks. Ben von Stebut, the youngest sous-chef in the house, starts his 13-hour day at nine.