Fra vores køkken til jeres

Om Noma Projects

Restaurant Noma har levet mange liv siden åbningen i 2003. Fra vores tidlige dage med at udforske det nordiske køkken til at være vært for pop-ups rundt om i verden til genåbningen af restauranten på den anden side af København, har vores team brugt næsten tyve år på at lave mad, lære, rejse, og studere verden sammen.

Noma Projects er begyndelsen på et utal af projekter, der vil have mad, lækkerhed og uddannelse i centrum. Fra specielle pantry-produkter til nye mediebestræbelser til miljøprogrammer, sigter Noma Projects efter at transformere restaurantens kollektive viden, håndværk og ånd til en motor for kreativt output og positiv forandring.

Vi starter med at lancere en serie af pantry-varer, der starter med vores yndlingsgarums og -eddiker, og vi har meget mere på vej!

Right Now

Today we launch the first ever Noma Projects R&D club, Taste Buds, an annual membership that brings you into the Noma Projects product development process - and offers a rare insight into the past 20 years of R&D at noma. (link åbner i en ny fane)

Today we launch the first ever Noma Projects R&D club, Taste Buds, an annual membership that brings you into the Noma Projects product development process – and offers a rare insight into the past 20 years of R&D at noma.

We look forward to seeing you tomorrow for our POPL x Noma Projects Pop-Up event! Available for lunch takeaway only, @nomacph chefs team up with the POPL crew to create one delicious vegan burger: confit lion's mane schnitzel, glazed in Smoked Mushroom Garum and seasoned with @nomacph forest pesto and sorrel leaves.  (link åbner i en ny fane)

We look forward to seeing you tomorrow for our POPL x Noma Projects Pop-Up event! Available for lunch takeaway only, @nomacph chefs team up with the POPL crew to create one delicious vegan burger: confit lion's mane schnitzel, glazed in Smoked Mushroom Garum and seasoned with @nomacph forest pesto and sorrel leaves. 

Kevin is back in the kitchen testing new recipes for the holiday season, and we’re excited to share the latest! (link åbner i en ny fane)

Kevin is back in the kitchen testing new recipes for the holiday season, and we’re excited to share the latest!

Our most requested recipe to date, aptly named “No, It’s Not Just in the Sauce, Lasagna”, is made with sliced celeriac in place of pasta sheets (but of course you can make it with pasta, too!).There’s no béchamel here, just lots of Parmesan cheese. (link åbner i en ny fane)

Our most requested recipe to date, aptly named “No, It’s Not Just in the Sauce, Lasagna”, is made with sliced celeriac in place of pasta sheets (but of course you can make it with pasta, too!).There’s no béchamel here, just lots of Parmesan cheese.

Lacto-fermented products bring fruitiness, acidity, and umami to everything they touch. Lacto plums are an excellent place to start for the home cook, as plums are readily available in many places and you can ferment them in a variety of ways, depending on what equipment you have and how you intend to use the final product—whether you’re looking for chunks and pieces, whole plums, or a purée. (link åbner i en ny fane)

Lacto-fermented products bring fruitiness, acidity, and umami to everything they touch. Lacto plums are an excellent place to start for the home cook, as plums are readily available in many places and you can ferment them in a variety of ways, depending on what equipment you have and how you intend to use the final product—whether you’re looking for chunks and pieces, whole plums, or a purée.

We’ve developed and tested many recipes with Nadine and Kevin since the launch of our first product, Smoked Mushroom Garum. To date, our most popular ones include the Vegan Ramen, Chili Sin Carne and One Pot Chicken, and by far the most requested is Nadine’s Lasagna (recipe coming soon!). (link åbner i en ny fane)

We’ve developed and tested many recipes with Nadine and Kevin since the launch of our first product, Smoked Mushroom Garum. To date, our most popular ones include the Vegan Ramen, Chili Sin Carne and One Pot Chicken, and by far the most requested is Nadine’s Lasagna (recipe coming soon!).

Our Smoked Mushroom Garum can be used as a versatile seasoning for all kinds of food — much like one might use soy sauce or fish sauce today. (link åbner i en ny fane)

Our Smoked Mushroom Garum can be used as a versatile seasoning for all kinds of food — much like one might use soy sauce or fish sauce today.