noma

Bits & Pieces — and lots of mushrooms 🍄‍🟫 1) A tableful of chanterelles 2) Drying in the sun 3)…

Have you ever had mold for dessert? Right now, on the menu, we’re serving a crispy mold pie—a dessert of…

Dishes from the past month at Noma, captured by @ditteisager: 1. Pike Perch Head Asado 2. Æbleskive with…

Win a table at Noma… The Golden Bottle returns! Enter now at www.nomaprojects.com or through the link in bio.

The 12 Seasons of Noma — A Taste of August. A look back at August, and some of the ingredients we’ve been…

Noma’s Pumpkin Seed Praline. A chance to win a table at Noma, plus a free product with every order. Use code…

Win a dinner for two at Noma. To celebrate our return to Copenhagen, we’ve teamed up with @nomaprojects for…

A peek inside a warm summer day in August, through the lens of @jennysharaf 📸

Watch as Chef @luke.feltz walks us through how we prepare our brown crab claw serving. It starts with a few…

From the Test Kitchen — 10 things that didn’t make the opening menu: 1. Molded and grilled mushrooms 2.…

Join @kennethfoongkm in the lab as he shows how we grow our SCOBYs. A SCOBY (Symbiotic Culture Of Bacteria…

As the seasons shift and the days grow shorter, we turn to the forests and oceans. Wild game becomes central…

For the past 8 years, Noma’s menu has been shaped by 3 distinct seasons: Ocean, Vegetable, and Game & Forest…

The colder months are right around the corner and new seasonal ingredients are making their way into the…

Just outside Noma’s door, there’s an evolving landscape offering us both inspiration and deliciousness.…

A Day in the Life at Noma

Can you actually eat delicious pinecones? Join @kennethfoongkm from the Fermentation Lab for a deep dive…

Over the past few weeks, a lot has been happening behind the scenes as we’ve settled back home and prepared…

It’s almost time for the doors at Noma to swing back open, but first came our dress rehearsal. This Saturday…

Inside a Noma section tasting — Over the past months, the Test Kitchen has been immersed in experimentation…

While we’ve been in LA, the garden team in Copenhagen has continued caring for what grows around us back…

A reflection of late summer in Copenhagen.” That’s how our Head of the Test Kitchen, @mette_soberg…

Inside the Fermentation Lab, the team is preparing for the new menu. This time, @kennethfoongkm took us…

Last Friday we served “guests” for the first time, the first time tasting the menu. This was an opportunity…