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Welcome to the
game & forest season

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If you can’t find a table on your preferred date, we recommend adding your information to our waiting list.

We will reach out to those on the waiting list as soon as tables become available.

Announcements

Dear friends,  We are going to Kyoto, Japan.  For the past two years, we have been studying, traveling and researching the city of Kyoto and the Kansai region – in […]

2 minute read

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.

2 minute read

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

3 minute read

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.

3 minute read

Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers

6 minute read

Eoghan’s butter chicken with daal and garlic naan. Serves 4 people: Butter Chicken, sauce, Split Pea Daal, Garlic Naan

3 minute read

Cynthia’s Marble Cake Recipe. Makes 8 portions: Flour, Baking Powder, Oil, Sugar, Eggs, Milk & Cocoa Powder

1 minute read

Minestrone Soup. Wedge salad with blue cheese dressing, corn bread and hot honey butter. For 4 people.

4 minute read

Mette’s whole fried plaice. For 4 people: Salad, Salad vinaigrette, and Butter sauce

4 minute read

Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels. For 4 people: Fish soup base, Cod fish, Roasted vegetables and zucchini cream, Pretzels and how to serve

5 minute read

Right now

In February 2022 we introduced Noma Projects with the aim of transforming the restaurant’s collective knowledge, craft, and spirit into a leading food and innovation company, starting with a line of products for home cooking. (link opens in a new tab)

In February 2022 we introduced Noma Projects with the aim of transforming the restaurant’s collective knowledge, craft, and spirit into a leading food and innovation company, starting with a line of products for home cooking.

Long an admirer of David Shirgley’s art, Rene reached out to him some 12 years ago to ask if he would do a series of prints for the team at noma, the first of which—Don’t Lose Your Sparkle—has become a bit of a mantra around here. Since then we’ve worked with @davidshrigley on other projects, so it was only natural that Rene would tap him once again when we started working on our latest book on creativity, Noma 2.0. The topic: How to Retain Your Sparkle. (link opens in a new tab)

Long an admirer of David Shirgley’s art, Rene reached out to him some 12 years ago to ask if he would do a series of prints for the team at noma, the first of which—Don’t Lose Your Sparkle—has become a bit of a mantra around here. Since then we’ve worked with @davidshrigley on other projects, so it was only natural that Rene would tap him once again when we started working on our latest book on creativity, Noma 2.0. The topic: How to Retain Your Sparkle.

From @gretelnyc , a peek into the design of our latest, and most comprehensive book to date. Noma 2.0: Vegetable, Forest, Ocean explores what’s been going on at Noma 2.0 these past four years. (link opens in a new tab)

From @gretelnyc , a peek into the design of our latest, and most comprehensive book to date. Noma 2.0: Vegetable, Forest, Ocean explores what’s been going on at Noma 2.0 these past four years.

Mette and Jun revisit some of the iconic dishes featured in our latest book, Noma 2.0: Vegetable, Forest, Ocean, including Celeriac Shawarma, from our 2018 Vegetable menu. A true labor of love, this dish was inspired in part by their time spent in Mexico. After various trials (and failures!) of using vegetables such as onions, parsnips, and even carrots, they finally landed on celeriac. To assemble, the celeriac is sliced paper-thin and layered around blackcurrant wood branch with celeriac purée (celeriac, truffle juice, brown butter) and truffle purée. The whole process takes over 2 hours to assemble. (link opens in a new tab)

Mette and Jun revisit some of the iconic dishes featured in our latest book, Noma 2.0: Vegetable, Forest, Ocean, including Celeriac Shawarma, from our 2018 Vegetable menu. A true labor of love, this dish was inspired in part by their time spent in Mexico. After various trials (and failures!) of using vegetables such as onions, parsnips, and even carrots, they finally landed on celeriac. To assemble, the celeriac is sliced paper-thin and layered around blackcurrant wood branch with celeriac purée (celeriac, truffle juice, brown butter) and truffle purée. The whole process takes over 2 hours to assemble.

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