Vegetable Season 2024
Welcome
For the past twenty years, noma has been a restaurant ever curious to learn and grow—to be the best that we can be! Our origin is rooted in an exploration of the natural world, which began with a simple desire to rediscover wild local ingredients by foraging and to follow the seasons.
Since the early years, we have added many layers to what we do; we have teams dedicated only to innovation, another team is specialized in fermentation, we have fulltime foragers, gardeners, and researchers. We’ve traveled the world in search of inspiration, technique, friendship, and new ingredients. Over the years we’ve grown our staff from a mere twelve, to now more than one hundred.
Pursuit of knowledge, devout creativity, relentless teamwork, and surprising our guests are essential to who we are.
Reservations
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.
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Team photo – fermentation lab style! Instead of snapping pics of our faces, we’re capturing the @nomacph team’s mouth bacteria. We’ve taken cheek swabs from everyone, and we’re currently watching them grow. Stay tuned for the big reveal when we display our microbial masterpieces in a frame.
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Veg season in photos:
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A decade-long piece of work distilled into 8 episodes, 87660 hours compressed into 5.5. Not every story can be chosen, so here are some behind-the-scenes moments of filming Omnivore @reneredzepinoma @appletv @mdgoulding #Omnivore
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Our chefs relive the moment they ate the chile for the final scene of episode 1 of #Omnivore
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What it was really like to taste the famous orange pepper from the Chile episode of Omnivore? 🌶️
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In the brief Nordic summer, wildflowers burst into colour making the most of the long daylight hours between rain-showers. The smell of sun kissed herbs, the biting acid of unripe seabuckthorn and the rich smell of smoke from fire touched ingredients. Our first dish: A Kohlrabi kebab with tree sap, truffle and summer pickles as part of our special Nordic pesto. Follow the link in our bio for a taste of Nordic summer.
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A few behind-the-scenes moments for the new summer bundle @nomaprojects. Our photo shoot with the test kitchen and @dittesager last week was productive to say the least.
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A common ingredient in Asian cuisine, less so in Danish. Bamboo (shoots)… “simply” grilled with pine and served with a sencha infused butter sauce.
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Celebrations need a cake, and this is ours: golden, caramelized, and tart. Once cut, the liquid center oozes with seabuckthorn praline.
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Fruits from the hive
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Narrated by our very own René Redzepi, this global series explores the ingredients that built societies, shaped our beliefs, and forever altered the human story. From salt flats in Peru to coffee forests in Rwanda to wild tuna off the coast of Spain, each episode of Omnivore celebrates the way we grow, transform, and consume the world’s best resources – the ones we eat.
Dear Friends, Kyoto is calling. Noma will return to Ace Hotel Kyoto for a 10-week residency, from October 8th to December 18th. During the sakura season in 2023, after many […]
Noma in Kyoto, our first magazine, is our love letter to the city of Kyoto and the surrounding area. This publication offers readers—from food enthusiasts to anyone curious about Japan—insight […]
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 […]
Dear guests, colleagues, and friends, Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0. In 2025, our restaurant […]
Noma 2.0: Vegetable, Forest, Ocean is a deep dive into all that has been brewing in noma’s test kitchen since moving to our new location in 2018. The book includes […]
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.
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
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.
Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers