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For people interested in eating at fermentation-focused modern restaurants -

- Noma is the obvious (expensive) choice and the author of an eponymous fermentation book.

- Silo in London is a lesser-known restaurant that does a lot of in-house lacto fermentation and garums

If you have any other to add, please to comment.

(I specify "modern" because a lot of traditional cuisines incorporate fermentation, such as kimchi, sauerkraut or even koji in soy sauce)

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Noma is closing at the end of this year unfortunately. https://www.vox.com/future-perfect/2023/1/14/23553765/noma-r...

When I was there in November, they talked about it more as a "reinvention". I think it will move away from fine dining and toward D2C products with pop-ups, but it won't completely go away El Bulli-style.

Noma has gone through multiple "Versions", and with every major version change they publish a book. So, we can at least hope for a cool book in 2025.

For anyone interested in fermenting foods themselves, look into Sandor Katz.

I found one of his books [0] more accessible or beginner friendly than the Noma book.

[0]: https://search.worldcat.org/title/1108679733

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