An abbreviation of the Danish words “nordisk” (north) and “mad” (food), noma (with a lower case n) opened in 2003 on a dock in central Copenhagen, only to close in 2016 and reopen two years later in most remote and wooded neighborhood of Copenhagen
After winning the title of the best restaurant in the world for several years, the three Michelin star noma has announced that it will close its doors at the end of 2024 to be reborn as a culinary laboratory.
“To continue being noma, we must change (…). Winter 2024 will be the last season of noma as we know it,” the Copenhagen restaurant announced on Instagram.
An abbreviation of the Danish words “nordisk” (north) and “mad” (food), noma (with a lower case n) opened in 2003 on a dock in central Copenhagen, only to close in 2016 and reopen two years later in most remote and wooded neighborhood of Copenhagen.
“In 2025, our restaurant will be transformed into a giant laboratory – a cutting-edge experimental kitchen dedicated to innovation and the development of new flavors,” the announcement states.
Enthusiastic about fermentation, which, for example, allows pine nuts to become edible, René Rezepi, known in the culinary world for his inventiveness, always manages to shuffle the deck.
During the pandemic, he had turned his restaurant into a wine and hamburger bar for a month in the summer of 2020.
Although the emphasis will now be on creativity, it will still be possible, from time to time, to dine at Copenhagen’s noma or one of the ephemeral restaurants that will operate in other parts of the world.
“Serving customers will always be part of who we are, but being a restaurant will no longer define us,” writes noma in describing the “noma 3.0” plan.
“Much of our time will be dedicated to exploring new designs and developing a variety of other ideas and products.”
In the spring, noma will open a pop-up restaurant in Kyoto for two months, from March 15th to May 20th.
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With a wealth of experience honed over 4+ years in journalism, I bring a seasoned voice to the world of news. Currently, I work as a freelance writer and editor, always seeking new opportunities to tell compelling stories in the field of world news.
