Noma Mexico: the building site

By René Redzepi & Rosio Sanchez - February 13, 2017

René, Rosio and our test kitchen on their research trip

Dear friends,

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 »

Science bunker creations for Noma Mexico

By René Redzepi & Rosio Sanchez - January 24, 2017

head of test kitchen, Thomas Frebel with chapuline [Mexican grasshopper]

Dear friends,

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 »

Mayan producers

By René Redzepi & Rosio Sanchez - January 3, 2017

picture12Ixil onions

Dear friends,

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 »

The artisans of Noma Mexico

By René Redzepi & Rosio Sanchez - December 15, 2016

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Dear friends,

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 »

Attention culinary students of Mexico!

By René Redzepi & Rosio Sanchez - November 29, 2016

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Dear friends,

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 intern@noma.dk. 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 »

What goes into doing a pop-up

By René Redzepi & Rosio Sanchez - November 21, 2016

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Dear friends,

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 »

A Very Short Film About the Past, Present and Future of Noma

By Mark Emil Hermansen - September 17, 2016

Credits:
Produced by Fantomfilm
Sounds by Efterklang
Stills by Ditte Isager
Drone footage by droner.dk

Thank you:
Phaidon
Nordatlantens Brygge
Arktisk Hus

(Please scroll down for Danish and Spanish versions of the text)
(日本語版は下記をご覧ください)

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 »

Our front of house team is looking for a new waiter

By Lau Richter - September 9, 2016

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Dear waiter,

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 »

Kristian Baumann and René Redzepi open 108

By Ben Mervis - July 18, 2016

108 april 16 Hannah Grant-9473

Dear friends,

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 »

Special Announcement for Sydney Students

By Ben Mervis - February 20, 2016

Special Announcement for Sydney Students

Dear Sydneysiders,

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 »

We’re opening a new restaurant!

By Kristian Baumann - December 7, 2015

Thomas Østergaard Bagge, Chef Kristian Baumann, Restaurant Manager Jacob Møller(L-R: General Manager Thomas Østergaard Bagge, Chef Kristian Baumann, Restaurant Manager Jacob Møller)- Photo by Thomas Degner

Scroll down for Danish version ↓

Dear friends,

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 »

Noma Australia bookings

By Ben Mervis - October 23, 2015

Dear friends,

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 »

Dreams of Australia

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 »

Stream of Noma

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 »

We’re looking for a pastry chef

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 »

JAPAN!

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 »

Noma’s New Shared Table

By Lau Richter - January 18, 2014

Shared Table

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 »

MAD Symposium: Copenhagen 25 & 26 August, 2013

By Gabe Ulla - August 24, 2013

MAD Symposium: Copenhagen 25 & 26 August, 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 »

A Noma (maritime) Garden…

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 »

NOMA ALUMNI

By Annika de Las Heras - May 9, 2013

Alumni

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 »