The fine-dining dilemma: ‘By charging the actual cost of the meal, you limit customers to the rich’


If you secure a reservation at Noma in Copenhagen for the upcoming game season, you’ll be looking at a bill of 5500DKK (€739.55) a head. What’s more shocking than this eye-watering price is the fact that it may not reflect the true cost of the dining experience.

ome with an intimate understanding of the world of fine dining question whether the traditional model under which high-end restaurants operate is sustainable. And by sustainable, they are not talking only about sourcing ingredients responsibly, composting and eliminating cling film, but about people, too.



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