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Noma søger erfaren bogholder

Vil du være en del af teamet bag blandt andet restaurant noma – lige i hjertet af København? Så er du måske vores nye bogholder med opstart hurtigst muligt.

2 minutters læsning

Kære gæster, Vi er glade for at kunne fortælle, vi er klar til at åbne noma igen fra februar 2018. Som vi tidligere har fortalt, kommer vi til at dele […]

2 minutters læsning

Kære venner, Det har været et begivenhedsrigt år indtil nu! Vi lukkede noma på Strandgade, åbnede en pop-up i Mexico, laver nu mad under Knippelsbro og har rejst rundt i […]

2 minutters læsning

Lige nu

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. (link åbner i en ny fane)

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.

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. (link åbner i en ny fane)

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.

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. (link åbner i en ny fane)

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.

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. (link åbner i en ny fane)

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.

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 (link åbner i en ny fane)

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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