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 email@example.com. 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 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 Mark Emil Hermansen - September 17, 2015
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 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 »
By René Redzepi - August 29, 2014
Dear pastry chefs,
We are looking to hire a person to be in charge of daily operations in the pastry section of restaurant noma.
We’d need you to start in the beginning of October (1 November at the latest) for an extensive training period. The position officially begins in June 2015.
The job entails running a team of five, working closely with the head chef and the other sous chefs, and welcoming and interacting with guests.… More »
By René Redzepi - April 15, 2014
Dear friends, guests and colleagues,
A long lasting dream of mine has come to fruition:
Restaurant noma is moving to Japan for two months in the beginning of 2015.
Five years ago I was invited there by chef Murata of the acclaimed Kikunoi and I was awestruck by the richness of Japanese food culture. In some way since that first visit I’ve been secretly planning this temporary relocation.… More »
By Lau Richter - January 18, 2014
For the past three years, it has been a challenge to meet the demand we receive for reservations. We want nothing more than to say “yes” to the people who are interested in joining us, but at the end of the day, Noma is only a small, 45-seat restaurant.
In an effort to accommodate more diners — and because there is a large interest in reservations for smaller parties — we will begin offering a shared table daily, for both lunch and dinner services.… More »
By Gabe Ulla - August 24, 2013
Lineup Co-Curated by David Chang & Lucky Peach
COPENHAGEN — MAD, the annual symposium founded by Danish chef René Redzepi in 2011, will celebrate its third edition on 25 and 26 August, 2013, with a lineup of speakers co-curated by Momofuku chef and founder David Chang and his collaborators at Lucky Peach, the noted food and writing quarterly published in conjunction with McSweeney’s.… More »
By noma - June 7, 2013
In addition to our complete kitchen renovations this July, we’ve also been working two years on constructing a garden, surrounding the restaurant. One of the great benefits of working here has always been the wonderful view of the ocean, slapping on the quay just a few meters from our front door. So we are excited to combine that inspiration with a garden built from our natural landscape.… More »
By Annika de Las Heras - May 9, 2013
Each year we see a number of new people; they are young, fresh-faced, filled with passion and an unbridled sense of curiosity that brings them to our restaurant, eager for a new experience. Here they work alongside our kitchen’s regular staff of twenty-four as part of a three month internship – they get a glimpse into our way of life and we give them an opportunity to become an integral part of our restaurants’ daily operations; the foraging, harvesting from our farms, and the opportunity to see ingredients through to the guests.… More »
By Annika de Las Heras - May 3, 2013
When we first opened in November 2003 – nearly ten years ago now – our kitchen and overall operations were quite different from what they are today. We had a small staff of about nine or ten people in total: three waiters and one apprentice to run the front of house; and, in the kitchen, three chefs and two apprentices. A ‘busy’ lunch for us meant about 10 guests in the restaurant – and, to serve them, we did what we could with four gas burners and little else in the way of proper kitchen equipment.… More »