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 »

Popup Under the Bridge!

By René Redzepi - July 7, 2017

Dear friends,

Here is an update of what’s going on. Noma 2.0 is still on track to open in December. We’re working hard to keep our deadlines. The creative team is currently traveling through the Nordic region to meet all of our friends and collaborators, and to seek out new ones. The rest of the team, about 30 of them, will be opening their own popup restaurant in Copenhagen.

The sous chefs and restaurant managers have joined forces to create an outdoor, family style, open fire restaurant.More »

Introducing Restaurant Barr!

By Thorsten Schmidt - June 7, 2017


Dear friends,

For years, I have been talking with René about creating a new kind of restaurant in Copenhagen. We have been holding out for the perfect space – and we finally found it, inside the old home of noma on the city’s iconic waterfront. Together in partnership we are opening restaurant Barr, on Wednesday, 5th July.

Barr will not be another Nordic restaurant. Rather, it will draw from the eating and drinking traditions of the North Sea; an area that spans Scandinavia, Benelux and the British Isles.… More »

A bar menu to support the Mundo Maya Foundation

By René Redzepi & Rosio Sanchez - May 1, 2017

Dear friends,

We are now settled into our residency here in Mexico and have a few weeks of service under our belt. Much of our success so far is attributed to the people from all over Mexico who have helped us finalize every detail, material and the produce we need for our restaurant. Many of these people have become our friends, including the Mundo Maya Foundation (Fundación Haciendas del Mundo Maya).… More »

Noma Mexico: the building site

By René Redzepi & Rosio Sanchez - February 13, 2017

Dear friends,

This week we want to share a bit about the process of designing and building our restaurant in the jungle.

It truly is jungle. About 50 meters from the water begins a thick dense landscape. Full of animals; birds of all colors and sizes, snakes, caimans and even jaguars. There is no existing infrastructure at all, no plumbing electricity or water – we are bringing all of that in.… More »

Science bunker creations for Noma Mexico

By René Redzepi & Rosio Sanchez - January 24, 2017


Dear friends,

This week we would like to update you on a bit of what goes on in our fermentation lab as we prepare our menu for Noma Mexico.

Fermented foods play a definitive role in our menu in Copenhagen. Fermentation is a way of thinking about the possibilities of ingredients, and the approach we use at Noma can be applied all over the world. Using Noma’s lens, we have applied our methods of fermentation to the ingredients of Japan and Australia – Noma Mexico will certainly be no different.… More »

Mayan producers

By René Redzepi & Rosio Sanchez - January 3, 2017

Dear friends,

Noma Mexico update number four, and this time we are sharing stories regarding a few of the communities who are growing ingredients for our pop-up menu.

During our journey throughout the country, we encountered passionate and talented people who grow some extraordinary produce. We would like to share some stories about a few of these ingredients and the communities who have been growing them for thousands of years.… More »

The artisans of Noma Mexico

By René Redzepi & Rosio Sanchez - December 15, 2016



Dear friends,

Letter three with updates on our Noma Mexico adventures.

During our travels around this great country from vast markets to tiny hilltop towns, we have witnessed incredible craftsmanship. Plateware, glassware, knives, wooden spoons, ornate decorated linens, woven pieces, tools and beautiful art.

Many of these crafts are the result of thousands of years of tradition; skills and techniques that have been passed down through countless generations.… More »

Attention culinary students of Mexico!

By René Redzepi & Rosio Sanchez - November 29, 2016


Dear friends,

Round two of the Noma Mexico updates, and this one will be about students.

We’ve already had hundreds of people applying to be a part of the Noma Mexico team. If you would like to participate feel free to email However, this post is mostly about two other projects that we have been working on for a while now.… More »

Attention culinary students of Mexico!

By René Redzepi & Rosio Sanchez - November 29, 2016


Queridos amigos:

Segunda ronda de actualizaciones de Noma México, y esta será acerca de los estudiantes.

Ya tenemos cientos de solicitudes de personas que quieren formar parte del equipo de Noma México. Si deseas participar, envíanos un correo electrónico a Sin embargo, esta publicación trata principalmente de otros dos proyectos en los que hemos estado trabajando desde hace algún tiempo.… More »

What goes into doing a pop-up

By René Redzepi & Rosio Sanchez - November 21, 2016



Dear friends,

Over the course of the next few weeks we will be publishing a series of posts to explain the details of Noma Mexico. These will include more information about the booking process, sharing favorite moments from our research trip, and highlighting some of the amazing producers we have been collaborating with so far.

To start, we would like to explain a bit of the work that goes into making our pop-ups a reality, while noting that each is a bit different.… More »

A Very Short Film About the Past, Present and Future of Noma

By Mark Emil Hermansen - September 17, 2016

Produced by Fantomfilm
Sounds by Efterklang
Stills by Ditte Isager
Drone footage by

Thank you:
Nordatlantens Brygge
Arktisk Hus

(Please scroll down for Danish and Spanish versions of the text)

Let’s start at the beginning.

Let me take you to 2003 when noma first opened. I’d been touring through different restaurants all around the world.… More »

Our front of house team is looking for a new waiter

By Lau Richter - September 9, 2016


Dear waiter,

Thank you for being interested in joining the noma FOH team! For the past 13 years we have developed a very special style of service; a place where the FOH team, blends in with the kitchen staff. From the beginning, this was a new approach on how we wanted to be with our guests.

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