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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In February 2022 we introduced Noma Projects with the aim of transforming the restaurant’s collective knowledge, craft, and spirit into a leading food and innovation company, starting with a line of products for home cooking.
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The last of late autumn light
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From cover to cover of Noma 2.0. Do you have a favorite season or recipe from our latest book?
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Long an admirer of David Shirgley’s art, Rene reached out to him some 12 years ago to ask if he would do a series of prints for the team at noma, the first of which—Don’t Lose Your Sparkle—has become a bit of a mantra around here. Since then we’ve worked with @davidshrigley on other projects, so it was only natural that Rene would tap him once again when we started working on our latest book on creativity, Noma 2.0. The topic: How to Retain Your Sparkle.
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LA Friends!
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From @gretelnyc , a peek into the design of our latest, and most comprehensive book to date. Noma 2.0: Vegetable, Forest, Ocean explores what’s been going on at Noma 2.0 these past four years.
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A walk in the forest
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Mette and Jun revisit some of the iconic dishes featured in our latest book, Noma 2.0: Vegetable, Forest, Ocean, including Celeriac Shawarma, from our 2018 Vegetable menu. A true labor of love, this dish was inspired in part by their time spent in Mexico. After various trials (and failures!) of using vegetables such as onions, parsnips, and even carrots, they finally landed on celeriac. To assemble, the celeriac is sliced paper-thin and layered around blackcurrant wood branch with celeriac purée (celeriac, truffle juice, brown butter) and truffle purée. The whole process takes over 2 hours to assemble.
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Chanterelles and quince and hazelnuts, oh my! Behind the scenes with Mette and Jun as they work their magic for Game & Forest Season ingredient shots with @ditteisager
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It’s pub day for our latest book, Noma 2.0: Vegetable, Forest, Ocean!
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