Friends! During the lockdown we’ve been working on projects to stay focused & creative. With our opening on the horizon, the test kitchen is diving full speed into developing the new menu. To stay updated on release of bookings, sign up for our newsletter: noma.dk/newsletter
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Rene Redzepi
@ReneRedzepiNoma
married to - father of 3 daughters - chef at noma.dk Also madfeed.co (unfortunately I don’t answer DM)
Copenhagen, DenmarkJoined March 2011
Rene Redzepi’s Tweets
Friends! We’ve just opened bookings for the first part of our Game & Forest season via our website. Please note that most availability is for tables of 4 and larger. If you travel from outside of DK, note that we expect continued travel restrictions: noma.dk/reservations/
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Berries are in season
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The creativity is slowly returning - radish pie
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I will never be able to understand how life must be as a POC, but I do know on which side I stand. In solidarity with the Black community, my partners and I are personally donating the equivalent of one full day of revenue at to on behalf of our team.
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Copenhagen is opening again
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Exciting news! Thursday May 21 at 1pm we will be opening an outdoor wine bar, with some of our favorite wines and noma burgers! We will need some extra time to prepare for the official reopening of noma, the restaurant as we know it. Full update: noma.dk/the-weather-re
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Friends! Bookings for the upcoming vegetable season (July 7 - September 20, 2020) will be released today, Tuesday, at 4PM (CET - Copenhagen time) via our website: noma.dk/reservations/
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Hello food people: the has been building a new type of school for food professionals. We want to make a change in our industry and with this new initiative we’re heading in the right direction. Apply here: madfeed.co/2020/mad-acade
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Friends! Due to a cancellation, we now have a table for 4 people available for dinner on Tuesday January 28. The table can be booked via our website: noma.dk/reservations/
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Here is very exciting news for me to share, a DREAM come true: We’re thrilled to share that today Magnus joins as the first academy Director, where he’ll oversee development of the Academy’s programming and share his experience and insights. Welcome Magnus.
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Happy New Year to everyone out there from the entire noma team. Thank you to all of our friends, guests, farmers and fishermen, foragers and suppliers for your continuous support and smiles. We can’t wait for what 2020 has to bring!
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A stack of just baked tortillas. What a beautiful thing.
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Fungal love
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Sautéed mushrooms and fresh cracked black pepper is a match from heaven. It’s very important though, that the pepper is just roughly broken up in a mortar. A quarter teaspoon per person, added last minute. I promise you won’t regret.
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Cooking a piece of meat over fire is one of the most very basic of cooking skills, like baking, where mastery only comes after hundred of hours of practice. The cooks really have to take care of where the ducks sit, how hot the coals are, even what the weather’s like that day.
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A new type of duck confit
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All natural vegan meat! Of anything in the plant kingdom (they’re really in their own kingdom: fungi) I’d say beefsteak mushroom actually tastes the most like meat. That umami satisfaction and richness of flavor—here sliced thin, and dipped in a little pickle brine for extra funk
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Reservations for next year’s seafood season (January - June) will be released today, October 22nd, at 4PM (CEST - local Copenhagen time), via our online booking system. Hope to see you here next year!
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Deep fried duck brain
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Pickles. Who hasn’t tasted a good pickle? Recently we’ve been pickling eggs, and honestly, they could be my most favorite thing we’ve ever pickled. We boiled and peeled 6000 goddam partridge eggs this summer. The work, research, trial and error that went into half a bite...Phewf!
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Wild boar steak. The flavor of animals that have lived a life in wilderness, Gorging on fruits, berries, nuts, roots, bugs and shrubs, just can’t compare to anything else in my opinion.
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Wild mushrooms for the next menu
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Fall menu
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Ready for forest and game season
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Friends! Reservations for next year’s seafood season (January - June) will be released on Tuesday the 22nd of October at 4PM (CEST - local Copenhagen time) via our online booking system. We hope to see you here next year!
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I hate it when there’s bugs in my food
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Some mushrooms get you high, some you peel like a banana🍌
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Food that jiggles
(it’s a mushroom - shaggy ink cap)
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We have some very exciting news to share:
noma.dk/the-weather-re
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Legacies breed legacies. (If you know you know, and if you don’t know you should know)
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Wild boar🐗
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Mushroom season at noma. As the temperature falls and days shorten, people can sense a change on the wind. Summer turns to autumn, and any forager will know that mushroom season is now in full bloom.
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Dotted stem bolete or Boletus luridiformis, one of the finest mushrooms to eat. It bruises when exposed to air.
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This magnificent ingredient is one of the most expensive foods world wide. Do you know what it is?
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We’re prepping for the game season—one experiment we’re knee deep is making moldy hearts. The idea comes from the best sausage charcuterie and the white molds that typically grow on them. In this case we’ve taken a fresh reindeer heart and grown a species of Aspergillus on it.
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Mushrooms come in all sizes and shapes, many of them with strange and funny names. The orange one, an orange milkcap will turn your pee the same color as a gorgeous sunset. Moving clockwise, there’s a wood mushroom, the prince, a blackening polypore, charcoal burner, and a cep.
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Barbecued morels stuffed with bee pollen
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