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4worldlovers: In your hand, you hold a jar of rhubarb jam that we first and foremost hope, you will enjoy.

In Prolog we are always doing our best, not only when brewing your coffee at the bar, but also when handling the coffee beans from farm to table and beyond. Inspired by our daily work, we wish to transfer this attentiveness to our food selection. This Jxm prxjxct is a way of achieving this.


We harvest the best possible produce at the best possible time of year – in this case rhubarbs from late May – and preserve them at their peak.


The project is a way of combining research, network, education, sharing of knowledge, and production. By doing so, we aim to create a series of complete products, all made with a holistic approach.


In other words - it must taste great, make us wiser, do good and create a profit all at the same time.


Besides making your mouth happy, this project is teaching us about Danish agriculture and farming traditions, and our ambition is to bring this knowledge with us, when we are once again able to travel and interact with our collaborators around the world.


Below you will find a spreadsheet, describing the ingredients we chose to add to our two batches of cooking the jam. All ingredients are organic and as locally sourced as possible (not the vanilla). Please have a look at the batch number on your jar and check the list below for ingredients.


The ratio between rhubarb and sugar varies according to the different acidity levels of the rhubarb varieties used. Furthermore, the recipes vary slightly, depending on what flavor we have decided to add to the different batches.


Day 1 (20th. May): We clean and cut the rhubarb in one-centimeter slices and marinate them in sugar.


Day 2 (21st. May): We cook the marinated rhubarb with a little filtered water and flavor additives and add more sugar if needed.


In the process of finding the best possible rhubarb, we came across Inger Vaaben – a former head of division from the Ministry of the Environment, who grows rhubarbs and herbs with great passion and


Curiosity. She does it gypsy-style, renting land from Stengården (www.stengaardenoko.dk), an organic farm in Bregnerød in Northern Sealand.

Her former professional life has led her towards sustainable farming, and we were lucky to be invited for coffee and a talk about rhubarb in her shed on the fields of Stengården.

Inger grows following varieties of organic rhubarb: Victoria, Rosenhagen, Spangsberg, Timberley Early, Elmsfeuer,Linnaeus and different sorts of wine rhubarbs. Check out her site here.

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4worldlovers: If you can’t find a table on your preferred date, we recommend adding your information to our waiting list.

We will reach out to those on the waiting list as soon as tables become available.

Almost two decades in and we are still humbled by the recognition given to our incredible team. Everything we are today we owe to the long list of legends who have passed through our doors. We are proud to see many of them chasing dreams of their own, and to see them being recognized this evening along with other brilliant colleagues around the Nordics.

We're just two weeks away from opening day of Vegetable Season! While we are fully booked for the entirety of the season, we recommend signing up for our waitlist (via link in bio) for your desired dates, as we reference this list in the event of cancellation.

There’s an innocence to the unknown; the yet-to-be-uncovered. When the team first arrived in Kyoto in early March (January for the test kitchen), everything was unfamiliar. The setting. The ingredients. The neighborhood. The currency. The culture. The language. And with each passing week, we began to settle into our own; finding the rhythm of both service and daily life in Japan. ​​​​​​​​​

A look back at some of the incredible Japanese ingredients we were fortunate enough to work with for Noma Kyoto.

Were in the final week of service here in Kyoto! A few snaps to start the week.

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