Noma 3.0

To continue being noma, we must change.

Dear guests, colleagues, and friends,

Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0.

In 2025, our restaurant is transforming into a giant lab—a pioneering test kitchen dedicated to the work of food innovation and the development of new flavors, one that will share the fruits of our efforts more widely than ever before.

In this next phase, we will continue to travel and search for new ways to share our work. Is there somewhere we must go in the world to learn? Then we will do a noma pop-up. And when we’ve gathered enough new ideas and flavors, we will do a season in Copenhagen. Serving guests will still be a part of who we are, but being a restaurant will no longer define us. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products.

Our goal is to create a lasting organization dedicated to groundbreaking work in food, but also to redefine the foundation for a restaurant team, a place where you can learn, you can take risks, and you can grow!

We’ve spent the last two years planning, and we’re ready for the next many years of realizing our goal.

We hope you’ll join us on this new journey.

Thank you!

René & the noma team

Questions and answers

Is noma closing?

Serving guests will always be a part of who we are, but being a restaurant will no longer define us. From 2025, our restaurant will no longer exist in its current form. Instead, we will pop up in different parts of the world—including Copenhagen—while focusing more time on innovation and product development.

We are by no means closing; on the contrary, we will share our innovations and ideas more widely than ever before.

How about Noma Projects?

Noma Projects launched in the spring of 2022 as a platform for us to share our innovations in new ways. In this new chapter, Noma Projects will play an essential role to the development of our organization, channeling the past 20 years of R&D at noma into a variety of projects, products and new flavors. Over these coming years, we are excited to share new releases in larger volumes, available in our web shop at www.nomaprojects.com. Follow @nomaprojects to stay updated!

Will you keep the team?

All of our team will join this next chapter. One of the main reasons we are making this change, is so that we can become a more sustainable workplace for our team and for us to grow together.

Our new organization will offer our team opportunities to diversify their skills or narrow them down to a specific area that they feel passionate about. The sky is the limit here.

It’s time to redefine what it means for us to be a restaurant, and to build a lasting organization for our team to thrive in.

When is this happening?

We will serve our three seasonal menus: vegetable, forest and ocean, until the end of 2024. At the start of 2025, we will once again travel while our space is being rebuilt to house the new noma.

What will happen to the space in Copenhagen?

We always intended for this space to be flexible, to grow and transform; it was built as separate structures with that purpose in mind. The restaurant will be transformed into a space that can house all the creativity, innovation and growth we envision for our new chapter. Imagine a larger test kitchen and an expanded lab; creating new products, exploring ideas and a dining room where we occasionally serve guests.

Will you still be able to dine at noma in the future?

We love cooking for guests, it’s a big part of who we are! We will always welcome guests in Copenhagen and around the world, be it through a new season, a pop-up or a special event.

This great transition we are venturing into will take time, and from 2025 and onwards, building the foundation for our future will be our main focus. When we are ready, we look forward to sharing more news with you on where and when you can travel to dine with us. Until then, we will be more accessible than ever through Noma Projects; expanding our product range, creating and sharing innovations, and inspiring people to think about food in new ways.