By René Redzepi - November 9, 2017
We’re so excited to announce that we are ready to open noma again, beginning in February 2018.
As we’ve mentioned in the past, we’ll be dividing our year into three seasons, during which the menu will change dramatically to match the type of ingredients that are at their peak at any given time of the year.
Our opening menu will celebrate Scandinavian seafood, which is at its absolute best during the cold, winter months.… More »
By René Redzepi - October 11, 2017noma 2.0 building site
What a year it has been so far. We closed noma on Strandgade, did a popup in Mexico, have popped-up under a bridge in Copenhagen and travelled around Scandinavia in search of products and inspiration for our menu at noma 2.0. In the meantime, we’ve been planning every other detail of the new space from the spoons to the staff locker room.… More »
By René Redzepi - September 27, 2017
Check out the video for a little update from us on our most recent travels as we prepare for the opening of noma 2.0.
… More »
By René Redzepi - July 7, 2017photo by Rasmus Kramer Schou
Here is an update of what’s going on. Noma 2.0 is still on track to open in December. We’re working hard to keep our deadlines. The creative team is currently traveling through the Nordic region to meet all of our friends and collaborators, and to seek out new ones. The rest of the team, about 30 of them, will be opening their own popup restaurant in Copenhagen.… More »
By Thorsten Schmidt - June 7, 2017
For years, I have been talking with René about creating a new kind of restaurant in Copenhagen. We have been holding out for the perfect space – and we finally found it, inside the old home of noma on the city’s iconic waterfront. Together in partnership we are opening restaurant Barr, on Wednesday, 5th July.
Barr will not be another Nordic restaurant. Rather, it will draw from the eating and drinking traditions of the North Sea; an area that spans Scandinavia, Benelux and the British Isles.… More »
By René Redzepi & Rosio Sanchez - May 1, 2017
We are now settled into our residency here in Mexico and have a few weeks of service under our belt. Much of our success so far is attributed to the people from all over Mexico who have helped us finalize every detail, material and the produce we need for our restaurant. Many of these people have become our friends, including the Mundo Maya Foundation (Fundación Haciendas del Mundo Maya).… More »
By René Redzepi & Rosio Sanchez - February 13, 2017René, Rosio and our test kitchen on their research trip
This week we want to share a bit about the process of designing and building our restaurant in the jungle.
It truly is jungle. About 50 meters from the water begins a thick dense landscape. Full of animals; birds of all colors and sizes, snakes, caimans and even jaguars. There is no existing infrastructure at all, no plumbing electricity or water – we are bringing all of that in.… More »
By René Redzepi & Rosio Sanchez - January 24, 2017head of test kitchen, Thomas Frebel with chapuline [Mexican grasshopper]
This week we would like to update you on a bit of what goes on in our fermentation lab as we prepare our menu for Noma Mexico.
Fermented foods play a definitive role in our menu in Copenhagen. Fermentation is a way of thinking about the possibilities of ingredients, and the approach we use at Noma can be applied all over the world.… More »
By René Redzepi & Rosio Sanchez - January 3, 2017Ixil onions
Noma Mexico update number four, and this time we are sharing stories regarding a few of the communities who are growing ingredients for our pop-up menu.
During our journey throughout the country, we encountered passionate and talented people who grow some extraordinary produce. We would like to share some stories about a few of these ingredients and the communities who have been growing them for thousands of years.… More »
By René Redzepi & Rosio Sanchez - December 15, 2016
Letter three with updates on our Noma Mexico adventures.
During our travels around this great country from vast markets to tiny hilltop towns, we have witnessed incredible craftsmanship. Plateware, glassware, knives, wooden spoons, ornate decorated linens, woven pieces, tools and beautiful art.
Many of these crafts are the result of thousands of years of tradition; skills and techniques that have been passed down through countless generations.… More »
By René Redzepi & Rosio Sanchez - November 29, 2016
Round two of the Noma Mexico updates, and this one will be about students.
We’ve already had hundreds of people applying to be a part of the Noma Mexico team. If you would like to participate feel free to email firstname.lastname@example.org. However, this post is mostly about two other projects that we have been working on for a while now.
Noma Mexico will only be open for dinner.… More »
By René Redzepi & Rosio Sanchez - November 21, 2016
Over the course of the next few weeks we will be publishing a series of posts to explain the details of Noma Mexico. These will include more information about the booking process, sharing favorite moments from our research trip, and highlighting some of the amazing producers we have been collaborating with so far.
To start, we would like to explain a bit of the work that goes into making our pop-ups a reality, while noting that each is a bit different.… More »
By Mark Emil Hermansen - September 17, 2016
Produced by Fantomfilm
Sounds by Efterklang
Stills by Ditte Isager
Drone footage by droner.dk
(Please scroll down for Danish and Spanish versions of the text)
Let’s start at the beginning.
Let me take you to 2003 when noma first opened. I’d been touring through different restaurants all around the world.… More »
By Lau Richter - September 9, 2016
Thank you for being interested in joining the noma FOH team! For the past 13 years we have developed a very special style of service; a place where the FOH team, blends in with the kitchen staff. From the beginning, this was a new approach on how we wanted to be with our guests.
We want you to be professional, positive and curious about everything that goes on in our wonderful industry.… More »
By Ben Mervis - July 18, 2016
We are delighted to announce that on July 27th, 108 will open its doors on the historic Christianshavn Harbor in Copenhagen. The team and I can’t wait to welcome you into our home and show you what we’ve been working on over the last months.
From January to April we took over the restaurant space at noma with our own pop-up, which proved to be an incredible opportunity to test ourselves.… More »
By Ben Mervis - February 20, 2016
Special Announcement for Sydney Students
Thank you so much for graciously welcoming us into your home! We have felt only warmth and generosity from our new friends and neighbours over the last month and now we would like to be able to give back, in small part, to the next generation of Australian chefs and waiters.
Each week, until the end of our residency in Barangaroo we will give 4 local culinary or hospitality students the opportunity to enjoy the full meal at noma australia, outside on our terrace, and free of charge.… More »
By Kristian Baumann - December 7, 2015(L-R: General Manager Thomas Østergaard Bagge, Chef Kristian Baumann, Restaurant Manager Jacob Møller)- Photo by Thomas Degner
Scroll down for Danish version ↓
For many years I have dreamt of opening a restaurant. Fortunately René has also been looking for the right opportunity to expand the family. Now, in partnership with him and the Noma team, this dream becomes a reality.… More »
By Ben Mervis - October 23, 2015
As you may know, at the start of 2016 we will close our restaurant in Copenhagen and travel to a new, temporary home in Sydney’s harbour-side Barangaroo development.
René and the team have been busy exploring Australia and working on menu development recently; between our sommeliers and kitchen staff, our team has been on six research trips to Australia in the past ten months.… More »
By Ben Mervis - July 27, 2015
Dear friends, we’re moving to Sydney!
Last year I had the greatest learning experience of my life. By moving our restaurant to Tokyo we opened ourselves to a new library of taste, an awe-inspiring culinary tradition both ancient and diverse. The immersion into Japanese culture challenged us to understand a new set of ingredients, develop new mindsets, and explore new possibilities.… More »
By Ben Mervis - March 26, 2015
‘Stream of Noma’ is an hour long sound piece produced by Efterklang, and installed in the bathrooms at Restaurant Noma. The recordings were made by Efterklang both at the restaurant and at a local supplier’s chicken farm.
‘Stream of Noma’ features hundreds of recordings, made in September of 2013, which were layered to form an aural stream with 20 focal points.… More »