Noma København

This summer we got to eat at Noma! It was vegetable season and although the vegetables were some of the most tasty veggies I've ever eaten (all 16 courses), it left you longing for some sort of protein (animal or seafood). I'm sure the other seasons would've satisfied that, but it was just too much vegetables...

When I came to the restaurant I realised that all the fame and reputations I have heard is true and well-earned!

Good place, very delicious food at the best price and of the best quality I would definitely return to Nordic kitchens! Excellent service.

The best menu we ever had. Just amazing and honestly hard to describe!

I don’t have much to add beyond what others have already expressed. Dining here was truly an unforgettable experience, and I feel fortunate to have visited before its doors close for good. The culinary mastery and exceptional service made this evening nothing short of extraordinary. Thank you, Noma.

Just drove past it, but it looks nice.

Was only visiting the garden. An exciting project

Chef Rène is brilliant, unique and rare, there is an energy out of the ordinary, the cuisine is nothing short of superbly excellent, another experience that I will remember with great pleasure for the rest of my life

There is a lot to love about this restaurant however a lot of the food doesn’t actually taste very good. You can see a lot of thought is given to every aspect of the meal but I would argue the appearance of everything takes precedence over the taste of the food. The non alcoholic pairing was enjoyable with different juices, kombuchas and teas. Everything is played beautifully, the interior of the restaurant is visually pleasing too. However, taste is a crucial part of a tasting menu and unfortunately this fell VERY short for us. all of the dishes are very vinegary and they made a big spectacle about using scoby (the mushroom on top of kombucha) as they key ingredient in a few dishes and it is actually pretty foul. Also, upon reflection the service felt overbearing at times. This isn’t about eating tasty enjoyable food, it’s about pushing boundaries and I appreciate that to a certain degree but it’s definitely not for everyone. There are much more enjoyable food experiences to be had in Copenhagen. If you missed out getting a reservation, I wouldn’t worry.

The influence of the three-star Michelin restaurant Noma in Denmark even goes beyond the Danish capital. René Redzepi, the founder and head chef of Noma, is considered an influential chef in the world (see the notes in the same category for personal experience) and was selected as the cover character of Time magazine in 2012. His influence on Nordic cooking covers five Nordic countries, such as the newly promoted three-star Michelin restaurant Jordnær and the one-star Michelin restaurant Dill in Iceland. In addition, as a restaurant itself, it has won numerous awards, and the most notable one is that it was ranked first in the list five times in 2010, 2011, 2012, 2014 and 2021. At the end of 2016, René Redzepi decided to close the restaurant and move it to a new location. He felt that the restaurant was a bit stagnant and the team needed to innovate further, which was a big risk and controversy for the award-winning chef. Fortunately, the new Noma 2.0 has received positive reviews from almost all critics around the world since its opening, including but not limited to The LA Times, The New York Times, The Guardian, and The Wall Street Journal. Scandina-vian cooking methods are derived from their traditions, such as the Vikings' need to use methods such as preservation, drying, smoking, salting, and pickling to ensure that they can survive the long winter, and this tradition continues to this day.