Rene Redzepi

Our time in Los Angeles is coming to an end. On August 5, Noma opens its doors again in Copenhagen. Bookings…

noma Copenhagen 2026 Reservations for Noma in Copenhagen, August 5 through October 31, will be released on…

An update from Los Angeles

The recent weeks have brought attention and important conversations about our restaurant, industry, and my…

Photo post

Final service of noma 2.0. Thank you to everyone who has been with us on this incredible journey. Onto the…

What is LA? We’re coming to find out. Get ready to join us… Noma LA bookings will be released Monday…

A little look at what we’ve been up to in LA...

WHO does turkey better?

After years of tasting, testing, and learning, The Noma Guide to Building Flavour is ready to be shared…

Noma LA 2026

Guess where we’re going next...

Dispatch from the bin of failed ideas. 9 things that didn’t make the menu: 1. A different version of the…

Bits and pieces of the last week: -Nasturtium flowers -Jellyfish arrived at the test kitchen -SCOBY…

The talk that a barefoot José Andrés @chefjoseandres gave from the stage of MAD5 was electrifying. But it’s…

Bits and pieces from last week at noma. Foraging season has begun — and you can taste it. Wild greens, young…

Every year, I set off on a hiking journey that lasts between two to five weeks. Without fail, I always bring…

The Many Faces of Crab Our current menu features a sequence of different dishes where we utilize crab in…

Take in the bounty of Ocean Season

Hey there! If you love coffee as much as we do, you might want to check this out—a look at the decade long…

🔊 Sounds of Noma Kaffe… Something has been brewing at Noma for the past decade. Join us—link in bio!

Mussels are all around at noma: - Not all mussels are created equal. - Slicing the lips of the mussels.…

Bits and pieces from last week - sea urchins - fresh ramsons coming in—is this the omen of spring? - king…

Bits & Pieces from Last Week, Ocean Season - Sad to see our guests leaving. - Crafting scoby sheets - Szabi…