Director: René Redzepi
Salt, coffee, chile, corn — each episode of this documentary series picks a single ingredient and follows it across continents, using it as a lens onto trade routes, farming traditions, and the people who grow or gather it.
What is Omnivore about?
Chef René Redzepi travels from salt flats in Peru to coffee-growing forests in Rwanda, visiting farmers, foragers, and small producers who work with the ingredient at the center of each episode. Rather than a straightforward cooking show, the series treats every ingredient as a starting point for a wider story — how salt shaped ancient trade and preservation, how corn moved from a wild grass to a staple crop across the Americas, how coffee built entire regional economies and social rituals around it. Redzepi cooks with what he finds, but the emphasis stays on the growers and the land rather than on restaurant technique, and the series moves at a patient, observational pace that favors listening over narrating conclusions.
Cast & crew
René Redzepi, the Copenhagen-based chef known for pushing new techniques in modern cooking, hosts and narrates every episode, grounding the series in his own curiosity about where ingredients actually come from.
Context & significance
Each half-hour episode is built around a single ingredient rather than a single country or cuisine, a structural choice that lets the series jump between continents while keeping a clear throughline for viewers to follow from one episode to the next. The camera lingers on process — harvesting, drying, fermenting — long enough that the craft behind each ingredient becomes as much a part of the story as the places it's filmed.
Where & how to watch
K-Time provides Persian dubbing and Persian subtitles for this series, with a fully Farsi-language interface for browsing and search. Anyone can read this page without an account; watching the episodes themselves requires logging into K-Time.