Join our team – Senior Front of House

By Annegret - March 26, 2021

We are looking for a Senior Front of House person to join our wonderful team. This person should have a minimum of 2 – 3 years in a leadership or management role. Adventure and discovery have always been a part of our DNA, and we have a lot of exciting developments on the horizon. We are looking for the right person to be an integral part of this next chapter.

We need you to be professional, positive and curious about everything that goes on in our wonderful industry.… More »

Introducing restaurant POPL

By Traci Page - November 20, 2020

Dear friends,


It’s happening. The return of the noma burger.


This year we have faced some of the biggest challenges ever in our seventeen years of operating noma, dealing with the effects of the pandemic both at the restaurant and sadly the resulting closure of Restaurant 108, but it also came with a few major highlights. Above all, our summer burger season, when our doors were open for everyone to stop by, with no reservations.… More »

We’re opening a wine bar

By René Redzepi - May 15, 2020

PLEASE NOTE: The last day of our wine- and burger-bar was Sunday 21st of June.

Dear friends and guests,

PLEASE NOTE: The last day of our wine- and burger-bar was Sunday 21st of June.

We are incredibly happy to be allowed to reopen the doors of noma, now that restrictions have eased in Denmark.

In this moment, we are eager to connect with our community, and to celebrate summer in the best (and safest) way we can.… More »

Nate’s New England Clam Chowdah

By Arve Podsada Krognes - May 12, 2020


Nate’s New England Clam Chowdah
Serves 4 people


Clam stock

2kgs clams
200ml dry white wine

Soak the clams in cold, fresh water to purge them of any residual sand left in side. Clams are bivalves, it is their biological function to filter water. We use this process to our advantage to rid them of sand. Leave them soaking for a minimum of 20 minutes. If you find any that have opened, discard these.… More »

Eoghan’s butter chicken with daal and garlic naan

By Arve Podsada Krognes - May 9, 2020

Eoghan’s butter chicken with daal and garlic naan

Serves 4 people


Butter Chicken

For the chicken marinade

500g Deboned Chicken Thighs
200g  Yoghurt
1tbsp Salt
1tbsp Garam Masala
1stp Cumin
1tsp Turmeric
1tsp Cayenne Papper
3 Cloves Garlic
1 Thumb Ginger

Pureé the garlic and ginger and mix well with yoghurt and spices. In a mixing bowl, toss with the chicken thighs and ensure even coating throughout.… More »

Cynthia’s Marble Cake

By Arve Podsada Krognes - May 6, 2020


Cynthia’s Marble Cake

Makes 8 portions

130 g All Purpose Flour
10 g Baking Powder
57 g Oil
150 g Sugar
2 Eggs
57 ml Milk
15g Cocoa Powder

Preheat the oven to 180C (350F).

In a medium mixing bowl, combine sugar and eggs, until pale and creamy. Add in the milk, and stir to combine. Next add in the oil and mix in. Add the flour along with the baking powder, and fold into the batter using a spatula.… More »

Minestrone soup with corn bread and honey butter

By Arve Podsada Krognes - May 2, 2020

Minestrone Soup.  Wedge salad with blue cheese dressing,  corn bread and hot honey butter.

For 4 people


Wedge Salad


1 head iceberg lettuce (1/4 per person)
50 g crumbled blue cheese
¼ cup mayonnaise
¼ cup sour cream
4 strips bacon
2 tablespoons buttermilk
1 tablespoon fresh lemon juice
Freshly ground black pepper



Frist, to make the dressing, in a small sauce pot on the stove, slowly melt down the blue cheese over medium low heat.… More »

Mette’s fried plaice

By Mette Brink Søberg - April 28, 2020

Mette’s whole fried plaice

For 4 people

2 large whole plaice or 4 small whole plaice (or other small flatfish)
Neutral oil
50 g butter

500 g new potatoes

500g of whole peas
½ head of black cabbage
1 bunch (or 10 pieces) of green asparagus
1 bunch (or 10 pieces) of radishes
4 spring onion
150 feta cheese
1 bunch or 1 pot of watercress

Salad vinaigrette
1 handfull of parsley leaves
1 tbsp honey
4 tbsp olive oil
Lemonjuice from ½ lemon

Butter sauce
200g whitewine (dry and fruity)
200 g cold butter (cut into small squares)
1 glas (around 50g) of capers
1 handfull of each dill, parsley, chives and ramson (or other herbs)
Zest from 1 organic lemon

If you get a whole fish, start by removing the small spike in the top of the fins of the right side of the fish to avoid any injuries.… More »

Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels

By Arve Podsada Krognes - April 25, 2020










Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels

For 4 people


Fish soup base

1 liter fish stock
50 g tomato purée
1 chili
4 cloves garlic
1 tablespoon smoked paprika
25 g 38% creme fraiche
25 g egg yolks
Vegetable oil

Finely mince the chili and garlic. Then, in a medium sized pot, preheated on the stove, sauté the chili, garlic, tomato pure and smoked paprika in a bit of the vegetable oil until they become aromatic and toasty.… More »

“When the cannons are heard, the muses are silent”

By Ben Liebmann - April 24, 2020


“When the cannons are heard, the muses are silent”

Ben Liebmann
April 20th, 2020

As many of you have seen, the Danish Government has recently introduced a number of emergency measures to support our community during these unprecedented and challenging times. This includes a number of programs to help protect the most affected Danish workers and companies during the months ahead.… More »

Mirek’s roasted chicken

By Arve Podsada Krognes - April 21, 2020

During the time we’ve been closed, some of our team members have been cooking some wonderful meals at home. In this way, we would like to share some what they are up to inspire your own home-cooking and to stay connected to you, too. This week, our Australian sous chef, Mirek, is sharing his roasted chicken recipe for you to cook and enjoy at home:


Mirek’s roasted chicken with chicken gravy

1 organic whole chicken (approximately 1.5kg)
1/2 bunch tarragon
100g butter (softened)
2 table spoon breadcrumbs
1 clove garlic
1 lemon
Neutral oil

Preheat the oven to 220°C. … More »

Alice and Fejsal’s White Bean Stew with Pita Bread and Baba Ganoush

By Traci Page - April 17, 2020












During the time we’ve been closed, our team wanted to find a way to cook for each other and stay connected from a distance. Each week, two of our chefs have volunteered their time to cook take away meals for the team and their families. The prepared meals get picked up each day in shifts, just outside the restaurant – enough time for a quick smile and wave hello.

More »

The next chapter of noma

By René Redzepi - September 20, 2019

Dear colleagues and friends,

I am writing to let you know some very exciting news.

It has been seventeen years since I began my work at noma and it’s been an incredible run so far. I’ve been able to work with some of the best people in our industry – managers, cooks, sous chefs, sommeliers, dishwashers and partners who have all contributed to our success and what this restaurant has become.… More »

Friends, we’re seeking someone very special…

By Traci Page - June 24, 2019

As the restaurant grows into its 16th year, we find ourselves for want of someone with either very special skills, or a very special aptitude. At Noma, we zoom into the natural world with a curiosity that turns small experiments into whole departments. From fermentation to foraging, each door opened for us opens countless more. And to be sure, we aren’t going to stop knocking.More »

Looking waiters to join our FOH team

By Lau Richter - May 6, 2018

We are looking for waiters to join our FOH team. Are you interested….?

Right now  is one of the most exciting times for our restaurant.

After only just re opening in our new home, the team is expanding, and we are looking for ambitious and fun people to join the family, in our Front of House team, to be a part of figuring out our new space and helping set the tone and pace for the years to come.… More »

Reservationer på det nye noma

By René Redzepi - November 9, 2017

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 året op i tre sæsoner, i hvilke menuen vil ændre sig drastisk for at afspejle de ingredienser, der er bedst i løbet af året.

Vores åbningsmenu vil være fokuseret omkring havet, fisk og skalddyr fra Skandinavien, som er bedst i de kolde vintermåneder.… More »

Reservations at the new noma

By René Redzepi - November 9, 2017

Dear guests,

We’re so excited to announce that we are ready to open noma again, beginning in February 2018.

As we’ve mentioned in the past, we’ll be dividing our year into three seasons, during which the menu will change dramatically to match the type of ingredients that are at their peak at any given time of the year.

Our opening menu will celebrate Scandinavian seafood, which is at its absolute best during the cold, winter months.… More »

noma 2.0 reservation

By René Redzepi - October 11, 2017


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 Skandinavien i vores søgen efter råvarer og inspiration til vores menu på noma 2.0. I mellemtiden har vi planlagt alt fra bestik til personalets garderobeskabe på vores nye restaurant. Bygningerne begynder at tage form – fundamentet er lagt og væggene er godt undervejs.… More »

noma 2.0 bookings

By René Redzepi - October 11, 2017


Dear friends,

What a year it has been so far. We closed noma on Strandgade, did a popup in Mexico, have popped-up under a bridge in Copenhagen and travelled around Scandinavia in search of products and inspiration for our menu at noma 2.0. In the meantime, we’ve been planning every other detail of the new space from the spoons to the staff locker room. The building is starting to take shape, its foundation has been laid, and the walls are up.… More »

An update on noma 2.0

By René Redzepi - September 27, 2017

Check out the video for a little update from us on our most recent travels as we prepare for the opening of noma 2.0.

 … More »