What an incredible moment for us all in Copenhagen.
We are so happy and proud of our team being voted the no. 1 restaurant in the world. #Worlds50Best
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Pictures and news from restaurant noma in Copenhagen, Denmark.
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The seemingly impossible has happened.
Noma got the news today that the Michelin Guide has given us their highest praise of three Michelin stars. Thank you!
We are super happy and proud to be awarded the world’s 2nd best restaurant by ! Thank you to the entire noma team, to all our friends and guests that have visited the last 18 months!
Come hungry, happy and thirsty - we can’t wait to welcome our local community. Thursday to Sunday from 13:00-21:00!
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
From the vegetable menu - here is our rose scented cake served with lots of fresh herbs!
Thank you to the entire noma team for the hard work and effort, and earning two stars in the #michelinguidenordic 2019!
Beautiful sea urchins from the Faroe Islands - we feel like the luckiest people on earth being able to work with such great produce (we use them in a serving lightly marinated in cured egg yolk, served on grilled and moulded barley)
Happy Holidays and a Happy New Year to all of you from the noma team! 🎄❤️
The last serving of noma at Strandgade 93 now going out of the kitchen - SIX CHOCOLATE ON 8!
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!
Before every season we do menu tastings with the entire staff. Tonight, the front of house team, all waiters & sommeliers, get to taste the new seafood menu so they get to know each serving the guests will enjoy when we re-open on January 8th. We look forward to the new season!
After the earthquake in Mexico we want to help. Join us Sep 26 to benefit Red Cross Mexico. Pls retweet and book! goo.gl/kgbihc
To continue being noma, we must change. Therefore, dear guests, colleagues, and friends, we have some exciting news to share. Head over to noma.dk/nomathreepoint, to read more about noma 3.0.
We are madly in love with our new restaurant - here is our dining room and entrance building seen by night! For almost two years we have been working with architect from BIG on making this a reality - we are so happy with our new home! #NomaOcean
Chef Martin just arrived on his bike with these beautiful strawberries from Rokkedysse farm ❤️
Today was the last day of our wine and burger bar! We feel so grateful and happy for the local community’s support, big smiles and patience during these weeks. We will reopen noma, the restaurant as we know it, on July 9.
We are thrilled to announce that we are going to Kyoto, Japan. This spring, under the blooming sakura, we will once again take our team on a great adventure with a ten-week pop-up at Kyoto. Visit our website noma.dk/kyoto for more details!
Today is the last day of the vegetable season at noma - we have had a blast and can’t wait for what’s to come for the upcoming game and forest season opening on October 9! Thanks to all the guests who have visited us this year so far! 😀❤️
Happy Saturday out there! We open the outdoor wine bar and burger take away at 13:00 today. We hope to see you here.
The beautiful dining room of our restaurant - after years of planning, we are so happy with the end result. We are also incredibly proud of our relationship with , one that began many years ago at the old noma and continues here in our new home.
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/
We love the summer season - it comes with such beautiful colours and flavours! 😀❤️🌈☘️🍒🍎🍏🌸🍃
The day is finally here, the opening of Noma Kyoto. It’s incredibly humbling for us to have the opportunity to be here in this beautiful city. To say we are grateful for this opportunity is an understatement, and we can’t wait to make Kyoto our home for the next ten weeks!
. has been knighted by HM the Queen of Denmark. Fried moss can take you many places!
Some unusual finds for this time of the year by our forager Michael! 🤔🌱 Clockwise from the top: Chickweed, yellow cress, red dead-nettle, onion cress, dandelion, ground elder, hairy bittercress, winter cress and nettle (ramson in the middle).
From the current seafood season menu - a serving of Faroese sea urchins with pumpkin, salted hazelnuts, braised seaweed and a rose fudge!
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
We love you so much, Ali! Thank you for your smiles, your wonderful humor & all your hard work! b.dk/livsstil/dishw via
The return of the noma burger: introducing restaurant POPL: bit.ly/poplburger
Today at 13:00 we open our outdoor wine and burger bar - we will be open Thursday to Sunday from 13:00-21:00! We will have one line for takeaway only and one for the outdoor wine bar with limited space available. We are beyond excited to be opening!
The noma wine bar and burger take away opens again tomorrow at 13:00. We will be open from Thursday to Sunday until the end of June and we hope to see you here. Come hungry and thirsty!
Our forager Michael just brought in these beautiful golden raspberries!
Mushroom hunt in Håøya, Norway! The test kitchen team is traveling Scandinavia to source ingredients and find inspiration for the new noma!
From the current seafood menu: Faroese sea urchin lightly marinated in cured egg yolk, served on grilled moulded barley (koji)!
This evening we were awarded restaurant of the year by ! Thank you very much! Photo by .
From our summer menu - a plate of seasonal vegetables and herbs served with a paste of unripe berries and greens. 💚
From our game & forest menu - golden beets with plums and cloudberries.
To stay updated on future release of bookings and news from noma, we recommend you to register on our newsletter: noma.dk/newsletter/
From the summer vegetable menu - a grilled flatbread with radishes, rhubarb, sunflower seed paste and Morita chilli (photo by Ditte Isager)
From the menu - a serving of fried marigold flowers with egg yolk and whisky sauce!
🙌🏻 The Noma Guide to Fermentation!🙌🏻 Our very own has worked for the last two years with our head of fermentation David Zilber to make this book a reality - coming out October, 16, 2018. Pre-order it now here: a-fwd.com/asin=1579657184
“We want to make it a place to learn all the things we don’t seem to learn when we are becoming cooks.” . Big day for today: The Danish government has announced that they will help MAD fund a new kind of culinary academy. See: nyti.ms/2TzVJI6
From the menu - cold masa broth with lime and all the flowers of the moment. #NomaMexico
Our front of house team is tasting the menu for the first time! The opening is getting closer....👊🏻 #NomaMexico
Flustra foliacea, aka hornwrack, has a strong aroma of lemon and is often mistaken for a seaweed. It’s actually a cluster of microscopic creatures that live in colonies. We use it in a serving of Danish blue mussels with caviar served with a mushroom and seaweed broth!
Today is the last day of our Austrian waiter Sophia! Thank you for all the 5 years from the entire Noma team!
Mandarin skins on the BBQ - to be infused and used as an oil! #NomaMexico
From the summer menu - Norwegian scallop with raw shrimp, seasoned with blue mussel juice and horseradish
The game and forest season is open! Here is one of our servings from the new menu - the chestnut ‘dumpling’ (caramelised chestnut filled with preserved truffles and walnuts, topped with a crispy beech leaf).
Danish sea snails from Limfjorden in Jutland. These wonderfully weird ocean creatures are used on our menu as a salad with greens and herbs from Kiselgaarden and last year’s pickled and salted rose petals.
Forager Michael just picked these beautiful golden raspberries right outside of Copenhagen!
From the menu - a dessert of blueberry and walnuts with ants and wood sorrel! 🐜
Before the opening of each season, we do a tasting of the new menu: First, with our sommeliers, followed by the entire kitchen team. Today, the FOH team will do their tasting of the full menu with both the wine and juice pairings we have prepared. We open on Thursday this week 💚
Summer! Here are some of the green items we have on the (vegetable) menu right now - can you name them all? 🌿🍃🌱🍀💚🌾🍏🥦🌽🍐🥒
"René Redzepi on Noma’s last supper – and what comes next" - via & ! See: theguardian.com/lifeandstyle/2
Summer delights - here are some of the beautiful finds we just got delivered from our foragers and farmers. What’s your favourite?
Vegetable season is now officially open - we are so excited to welcome guests over the summer! 😀🌼☘️🥦🌱🍅☀️🍃🍒🍏🥒🍓☘️🌱
“I’ve never heard more rap music. Never seen less sun. Never eaten better croissants.” - meet our Indian chef Dhriti who moved to Copenhagen and joined the noma team last summer!
From the menu: Pumpkin salad (dried Hokkaido pumpkin with rosehip berries and a sauce of deer and plum)
Last year's honey from our beehives fermenting with beeswax, roses and lavender! Deliciously floral.
It is a beautiful Tuesday night - we are ready to welcome guests and excited for the new week!
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/
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/
From the current menu - grilled and smoked king crab from Finnmark in the northern part of Norway! It is eaten by hand and served with horseradish juice on the side as a condiment (the QR code is shown so guests can track where their king crab is from)
Today is the last day of our wonderful colleague through the last seven years - sommelier Lars Korby! You will be deeply missed and we wish you nothing but the best! ❤️ Big hugs from your entire noma family!
One of the beautiful plants growing in our garden at the moment: oyster leaves are now in full bloom, also know as “the vegetarian bivalve”. We currently use them on the menu in our celeriac serving!
Friends! We are happy to announce that reservations will open for our Game & Forest Season on Tuesday, August 3rd at 4PM (CEST - local Copenhagen time) via our online booking system:
noma.dk/reservations/
We look forward to welcoming you!
Our test kitchen is located in a glass house just outside of the restaurant - full activity here this Friday night! #NomaByNight
