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Grøntsagssæson 2024

Reservation

Om noma

I de sidste tyve år har noma været en restaurant, der altid har været nysgerrig efter at lære og vokse – for at være det bedste, vi kan være! Vores oprindelse er rodfæstet i en udforskning af den naturlige verden, som startede med et simpelt ønske om at genopdage vilde lokale råvarer ved at fouragere og at følge årstiderne.

Siden de første år har vi tilføjet mange lag til det, vi laver; vi har teams, der kun er dedikeret til innovation, et andet team er specialiseret i fermentering, vi har fuldtids-foderagere, gartnere og researchere. Vi har rejst verden rundt på jagt efter inspiration, teknik, venskab og nye ingredienser. I årenes løb har vi vokset vores personale fra blot tolv til nu mere end hundrede.

Forfølgelse af viden, hengiven kreativitet, ubøjeligt teamwork og at overraske vores gæster er afgørende for, hvem vi er.

Bordreservation

Hvis du ikke kan finde et bord på din foretrukne dato, anbefaler vi at tilføje dine oplysninger til vores venteliste.

Vi kontakter dem på ventelisten, så snart der er ledige borde.

Reservér bord

Lige nu

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. (link åbner i en ny fane)

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.

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 (link åbner i en ny fane)

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

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. (link åbner i en ny fane)

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.

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.   (link åbner i en ny fane)

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.  

A common ingredient in Asian cuisine, less so in Danish. Bamboo (shoots)… “simply” grilled with pine and served with a sencha infused butter sauce.    (link åbner i en ny fane)

A common ingredient in Asian cuisine, less so in Danish. Bamboo (shoots)… “simply” grilled with pine and served with a sencha infused butter sauce.   

Celebrations need a cake, and this is ours: golden, caramelized, and tart. Once cut, the liquid center oozes with seabuckthorn praline. (link åbner i en ny fane)

Celebrations need a cake, and this is ours: golden, caramelized, and tart. Once cut, the liquid center oozes with seabuckthorn praline.

Nyhedsbrev tilmelding

Tilmeld dig opdateringer om kommende sæsoner, tidlig adgang til reservationer, begivenheder og andre projekter.

Annonceringer

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 […]

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