Noma

Official page of restaurant Noma in Copenhagen. Explore our flavors nomaprojects.com
Join the list for our LA Season 26: noma.dk/la
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17/09/2026

Dishes from the past month at Noma, captured by Ditte Isager:

1. Pike Perch Head Asado
2. Æbleskive with Grasshopper & Greens
3. Forest Donabe Rice
4. Cured Pike Perch
5. Brown Crab Claw
6. King Crab Wobble
7. Crispy Mold Pie
8. Candied SCOBY & Elderflower Wobble

15/09/2026

Win a table at Noma… The Golden Bottle returns!

Enter now at www.nomaprojects.com or through the link in bio.

14/09/2026

The 12 Seasons of Noma — A Taste of August.

A look back at August, and some of the ingredients we’ve been fortunate enough to work with. As we move further into September, some have already disappeared, while others are finding their way onto the menu — bringing new dishes and slowly shaping what comes next.

Image captured by Ditte Isager

10/09/2026

Win a dinner for two at Noma.

To celebrate our return to Copenhagen, we’ve teamed up with for a new edition of the Golden Bottle. To enter, simply place an online order from Noma Projects between now and September 20 at 23:59 CEST and use the code “golden” at checkout. If your shipment arrives with a wax-dipped Golden Bottle, we’ll welcome you and a guest to dine at Noma, with the full menu and beverage pairing on the house.

This time, every order will also include a free, full-size product — but only one bottle will be golden. We hope it finds its way to you and look forward to welcoming you soon.

Enter now at www.nomaprojects.com or through the link in bio.

03/09/2026

A peek inside a warm summer day in August, through the lens of Jenny Sharaf 📸

01/09/2026

Watch as Chef Luke Feltz walks us through how we prepare our brown crab claw serving. It starts with a few very specific tools: a mask, safety goggles, and a specialized cutting tool 🦀 …

30/08/2026

From the Test Kitchen — 10 things that didn’t make the opening menu:

1. Molded and grilled mushrooms
2. Leather made from tree sap with cherry blossoms
3. Crayfish and roses
4. Waffle with fava beans and pine cones
5. Vegetable crudité
6. Aronia mochi with crispy woodruff
7. Molded mushrooms
8. Raw mackerel on oyster leaves
9. Artichoke and sunflower

28/08/2026

Join in the lab as he shows how we grow our SCOBYs. A SCOBY (Symbiotic Culture Of Bacteria and Yeast) is a biofilm that’s key to kombucha brewing. (The resulting kombucha is highly acidic and not for drinking – this process here is optimized for pellicle growth)

Instructions:
1. Brew a neutral black tea (5g per liter).
2. Sweeten to 12 Brix (12g sugar per 100g liquid).
3. Add 16% backslop (matured kombucha with pH 2.6-2.8) for a strong bacteria culture.
4. Include 1.5% alcohol (96% ethanol) to kickstart acetic acid production.
5. Pour into a gastro tray (optimize surface area) with 3 liters of mixture.
6. Keep at a controlled temp of 28-30°C for one week.
7. Harvest your cellulose pellicle!

The result is a cellulose pellicle that grows in about a week, ranging from 4 to 10mm thick! This SCOBY acts as a protective barrier during fermentation. The texture is chewy, jelly-like and even a little juicy. Currently featured as a petit four on the menu, the SCOBYs are marinated overnight, candied, and then dipped in tempered chocolate.

25/08/2026

As the seasons shift and the days grow shorter, we turn to the forests and oceans. Wild game becomes central to the menu, alongside the freshest seafood, forest mushrooms, preserved greens, autumn berries and all that we have spent the warmer months gathering and preserving for winter.

And already, the first ideas are taking shape in the Test Kitchen. Here is a glimpse of what Jun and Mette are working on now — ingredients that will soon find their way onto the menu.

You can now sign up to our newsletter to access reservations for upcoming seasons at Noma. Reservations for November 4, 2026, through January 30, 2027, will be released on Thursday, August 27 at 15.00 CEST. We hope to see you!

Sign up through the link in bio, or comment ‘Sunflower’ below.

22/08/2026

For the past 8 years, Noma’s menu has been shaped by 3 distinct seasons: Ocean, Vegetable, and Game & Forest Season. Now we are diving even closer into each individual moment of the year — what we call the 12 seasons of Noma.

And with the colder months right around the corner, new seasonal ingredients are making their way into the Test Kitchen and, slowly, onto the menu.

We can’t wait to share even more of what’s to come this autumn and winter. Reservations for November 4, 2026, through January 30, 2027, will be released on Thursday, August 27 at 15.00 CEST.

Sign up to the newsletter to access reservations for upcoming seasons. We hope to welcome you!

Sign up through the link in bio.

Adresse

Refshalevej 96
Copenhagen
1432

Internet side

http://www.noma.dk/

Underretninger

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