Statement
At noma, having happy and satisfied guests is paramount to our daily work and lives, and is our number one priority. Unfortunately during week 7 (February 12th -16th) 2013, there […]
Announcements
News for 2013
A short introduction to some of the news and plans for 2013. To improve and hopefully make a better experience for our guests in the future, we have a number […]
Noma Test Kitchen
Here’s a few videos from our test kitchen. Watch Lars and Thomas make Pea-so, Grasshopper Garum, Lacto-fermented Plums and the Yeast Petit Four. Thanks to Anders Hemmingsen for shooting these. […]
“A sketch of Nomas wine philosophy”. An extract of the first chapter of the book – At noma you get lumpy wine.
Noma’s wine philosophy outlined– by reference to the food The primary point of departure, when examining Noma’s wine philosophy, is without a doubt the food. The wines at Noma are […]
New book by Pontus Elofsson the man behind noma’s wine philosophy – published in Danish the 29th of October 2012
A Taste of Noma at Claridge’s
From July 28 to August 6, René, Matt and a team of chefs from noma will be performing ‘A Taste of Noma at Claridge’s’ in London. Here, noma’s dishes will […]
Summer break
Noma is closed for three weeks from July 23 to August 13 – and so is the booking department. As always we are closed for three weeks during the summer […]
Creative Methodology
As NFL recognizes cooking food as a creative occupation, but at the same time one which occupies space in the scientific sphere, a conscious effort is made to occupy the […]
New staff area, including test kitchen
Staff area
New Mad symposium & speakers for 2012 revealed
Please click here to see the list of confirmed speakers
The project: Insects as a food for the future
This project aims to develop the potential of insects as food in the Western hemisphere. Through an interdisciplinary cooperation, we at the Nordic Food Lab will study existing practices and […]
About our new website
Noma is about achieving gastronomic perfection with a deep respect for the geographical context, that we are situated in. From the beginning this has been the driver for our menu, […]