noma

The sweet and delicate colors of foraged spring. Can you identify them all? 🌱🌸

From our Ocean Season Menu—​​​​​​​​ ​​​​​​​​ Oysters in a broth of jasmine and gooseberry with apple cooked in sloe berry

Additional dates for Summer Season Yesterday we opened bookings to our newsletter subscribers, and we were overwhelmed with the response. We are now fully booked June through August. As a result, we will release additional bookings for the full month of September on Friday, April 15th at 4pm CEST, via our online booking system. We look forward to seeing you soon!

Cornelia, one of our front of house members, recently traveled to Oslo to visit @timwendelboe to learn more about their coffee process. During her week there, she spent time at the roastery and the coffee bar to understand just how much goes into brewing the perfect cup of coffee. One of the more fascinating moments during @corneliakirketerp visit was of the roasting process. After roasting, the color of ground coffee beans is measured (200,000 times!) by a laser analyzer. Color has a direct co...

We are lucky enough to have @timwendelboe visit us often, and each time we learn something new. In our latest session with Tim, we delved deep into the details of just how important the relationship with each farmer is, and how every single factor affects the flavor of the coffee—from the soil, to how the cherries are harvested and depulped, down to the roasting process. Our relationship with Tim dates back to 2013, and we consider him a close friend as much as an incredible craftsman. We look...

Dear Friends, we are looking for a gardener to join our team for a maternity leave cover. This is a temporary role beginning the 1st of June 2022 and running until the end of July 2023. If you have experience in working with sustainable gardening and an interest in both perennial and annual growing, we encourage you to apply! Understanding sustainable farming practices is a plus, as we take a zero chemical approach to gardening and growing. Experience working in/with restaurants is also a plus....

From the Ocean Season Menu--​​​​​​​​ ​​​​​​​​ A salad of seaweed with sweet shrimp mousse and parsley purée

Spring is slowly arriving here in Copenhagen and ramsons aren’t the only greens growing in abundance right now. As head of our tea program, @carolynelane is already looking ahead to the Summer Season, and she’s foraged young blackberry shoots for research and development of potential new teas for this menu. She’ll be working with the lab to trial a few methods in the weeks and months ahead. Head over to @nomaprojects to learn more!

We can’t imagine noma without you, Peter! Congratulations on 15 years. Here’s to many more adventures. We love you to bits.

A dash of poppy seeds for our lightly poached and cured Danish squid.

From our Ocean Season menu— ​​​​​ Live scallop steak with seaweed butter and horseradish paste

Saturday lunch prep of our koji-cured cod roe waffle dish. Fun fact—the recipe includes nine (yes nine!) different ferments which are prepared in the @nomaprojects lab.