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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A reminder that reservations for Noma Kyoto will be released on Monday, November 7th at 1 PM CET, to our newsletter subscribers. In addition, reservations for package plans with hotel stays will be available via the @acehotel website.
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In the months leading up to noma Kyoto, we’ll be sharing the stories and behind-the-scenes highlights of the research and development that goes into creating a pop-up restaurant. Our first story comes from Carolyne, our resident tea and coffee lady.
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We’re just a week a way from the release of Noma 2.0: Vegetable, Forest, Ocean, and we couldn’t be more excited to share it with you.
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Our wine and sake pairing for opening week of Game & Forest Season.
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Game & Forest Opening Day 25.10.22 ❤️
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Prep for Game and Forest Season—a week in photos.
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Our full team is back after time well spent on break. In the two weeks we’ve been gone, we can feel and see a shift in the seasons. The light is softer, the nights a bit more brisk. We’re just under a week from the opening of our Game and Forest Season, and the energy is palpable. Our chefs will spend the week running through the menu, making any final edits as needed, in preparation for opening day on Tuesday.
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We are thrilled to announce that we are going to Kyoto, Japan. This spring, under the blooming sakura, we will once again take our team on a great adventure with a ten-week pop-up at @acehotel Kyoto.
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Gearing up for Game and Forest Season
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We’re just a month away from our release date of Noma 2.0: Vegetable, Forest, Ocean, and we’ve had a few of these book signing parties in our canteen☺️. These books are headed to a few small shops in the US, and we’ll have some available here at the restaurant next season. Head over to the link in bio to find a bookstore near you for pre-order!
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