Welcome to the
game & forest season
About noma
For the past twenty years, noma has been a restaurant ever curious to learn and grow—to be the best that we can be! Our origin is rooted in an exploration of the natural world, which began with a simple desire to rediscover wild local ingredients by foraging and to follow the seasons.
Since the early years, we have added many layers to what we do; we have teams dedicated only to innovation, another team is specialized in fermentation, we have fulltime foragers, gardeners, and researchers. We’ve traveled the world in search of inspiration, technique, friendship, and new ingredients. Over the years we’ve grown our staff from a mere twelve, to now more than one hundred.
Pursuit of knowledge, devout creativity, relentless teamwork, and surprising our guests are essential to who we are.
Book a table
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.
Dear friends, We are going to Kyoto, Japan. For the past two years, we have been studying, traveling and researching the city of Kyoto and the Kansai region – in […]
We are looking for a Senior Front of House person to join our wonderful team. This person should have a minimum of 2 – 3 years in a leadership or management role.
It’s happening. The return of the noma burger. This year we have faced some of the biggest challenges ever in our seventeen years of operating noma
We are incredibly happy to be allowed to reopen the doors of noma, now that restrictions have eased in Denmark.
In this moment, we are eager to connect with our community, and to celebrate summer in the best (and safest) way we can.
Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers
Eoghan’s butter chicken with daal and garlic naan. Serves 4 people: Butter Chicken, sauce, Split Pea Daal, Garlic Naan
Cynthia’s Marble Cake Recipe. Makes 8 portions: Flour, Baking Powder, Oil, Sugar, Eggs, Milk & Cocoa Powder
Minestrone Soup. Wedge salad with blue cheese dressing, corn bread and hot honey butter. For 4 people.
Mette’s whole fried plaice. For 4 people: Salad, Salad vinaigrette, and Butter sauce
Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels. For 4 people: Fish soup base, Cod fish, Roasted vegetables and zucchini cream, Pretzels and how to serve
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Katsuobushi—a time-honored craft where bonito fish is cooked, dried, smoked and fermented for several months—results in a flavor that’s slightly salty, a little smoky, and rich in umami. After noma’s first pop-up in Tokyo in 2015, and very much inspired by the Japanese technique of making katsuobushi, Rene asked the test kitchen to apply the same technique to the vegetable kingdom. Currently, the test kitchen in Kyoto continues this exploration of ingredients beyond the plant kingdom.
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From our current Game & Forest menu—Saffron ice cream layered with chocolate and a poppy seed & licorice sauce. We have just four more weeks of our current season before the team packs their bags for Kyoto.
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Thursday night service
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From our current Game & Forest menu—Æbleskiver filled with herbs and topped with crispy bear fat, served with a side of bear caramel.
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Traveling and exploring new places has always been part of our DNA; it’s how we learn, stay inspired, and evolve.
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To continue being noma, we must change. Therefore, dear guests and friends, we have some exciting news to share. Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0. Click the link in bio to learn more about the future of noma. We hope you’ll join us on this new journey.
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From our current Game & Forest menu—A ragout of reindeer with cooked grains and seeds.
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We’re back for our first day of service in ‘23. Graced with a glimmer of January sun as we head into the final weeks of our Game & Forest season before the team packs their bags for Kyoto.
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A look back at our year in photos. To all our guests and friends, and to all of you who visited us in Copenhagen or followed from near and afar, we wanted to take a moment to thank you for your support. It's been an exciting and eventful year for us here at noma; from the launch of Noma Projects, to the announcement of our Kyoto pop-up, and the publication of our latest book.
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The soft winter light
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