From Our Kitchen to Yours

Noma Projects

About Noma Projects

Restaurant Noma has lived many lives since opening in 2003. From our early days exploring Nordic cuisine to hosting pop-ups around the world to reopening the restaurant on the other side of Copenhagen, our team has spent nearly twenty years cooking, learning, traveling, and studying the world together.

Noma Projects is the beginning of a myriad of projects that will have food, deliciousness, and education at its core. From special pantry products to new media endeavors to environmental programs, Noma Projects aims to transform the restaurant’s collective knowledge, craft, and spirit into an engine for creative output and positive change.

We’re starting by launching a series of pantry items, starting with one of our favorite garums and vinegars, but we have much more to come!

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Koji. Salt. Mushrooms. Water. And the magic of time. Our Smoked Mushroom Garum is a plant-based liquid seasoning full of earthy, fruity flavors and a ton of umami.⁣ (link opens in a new tab)

Koji. Salt. Mushrooms. Water. And the magic of time. Our Smoked Mushroom Garum is a plant-based liquid seasoning full of earthy, fruity flavors and a ton of umami.⁣

Fennel pairs beautifully with a kick of spicy habanero. Add a dash of Forager’s Vinaigrette and you’ve got one tasty salad. Explore more recipes via the link in bio! (link opens in a new tab)

Fennel pairs beautifully with a kick of spicy habanero. Add a dash of Forager’s Vinaigrette and you’ve got one tasty salad. Explore more recipes via the link in bio!

While fall has arrived here in Copenhagen, we’re holding onto summer just as tight as we can. How have you used our Forager’s Vinaigrette? (link opens in a new tab)

While fall has arrived here in Copenhagen, we’re holding onto summer just as tight as we can. How have you used our Forager’s Vinaigrette?

If you’ve been following us for any length of time, you’ll know that foraging is a cornerstone in the history of noma. It’s impossible to think of one dish on the @nomacph menu that doesn’t include some sort of foraged good, whether it be fresh or fermented. In this Flavor Note, René Redzepi takes us into the early days of foraging at noma. ⁣ (link opens in a new tab)

If you’ve been following us for any length of time, you’ll know that foraging is a cornerstone in the history of noma. It’s impossible to think of one dish on the @nomacph menu that doesn’t include some sort of foraged good, whether it be fresh or fermented. In this Flavor Note, René Redzepi takes us into the early days of foraging at noma. ⁣

Dashi RDX is the first, among many to come, in our series of reductions. We chose to introduce Dashi RDX first because dashi is the backbone of Japanese cuisine, it’s the ubiquitous and defining flavor of many of the most mind-blowing bites we’ve ever had. ⁣ (link opens in a new tab)

Dashi RDX is the first, among many to come, in our series of reductions. We chose to introduce Dashi RDX first because dashi is the backbone of Japanese cuisine, it’s the ubiquitous and defining flavor of many of the most mind-blowing bites we’ve ever had. ⁣

Combine the latest flavors of Noma Projects for the ultimate mixed product bundle. Stock up and get a free limited-edition David Shrigley tote bag!  (link opens in a new tab)

Combine the latest flavors of Noma Projects for the ultimate mixed product bundle. Stock up and get a free limited-edition David Shrigley tote bag! 

Until midway through the eighteenth century, the prevailing wisdom was that everything on earth was composed from four basic elements: fire, water, earth, and air. Antoine Lavoisier, one of the founders of modern chemistry, was the first person to suggest that air was not a pure, immutable substance, but rather a combination of components, including oxygen (a term he coined from the Greek words for “acid former”). (link opens in a new tab)

Until midway through the eighteenth century, the prevailing wisdom was that everything on earth was composed from four basic elements: fire, water, earth, and air. Antoine Lavoisier, one of the founders of modern chemistry, was the first person to suggest that air was not a pure, immutable substance, but rather a combination of components, including oxygen (a term he coined from the Greek words for “acid former”).

Where flavors and science meet – such a pleasure to explore our products in cocktails in the hands of the immensely creative @mrlyan and the team at @lyanessbar .Thank you for hosting us in London this past weekend, we hope to come back soon! (link opens in a new tab)

Where flavors and science meet – such a pleasure to explore our products in cocktails in the hands of the immensely creative @mrlyan and the team at @lyanessbar .Thank you for hosting us in London this past weekend, we hope to come back soon!