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The rise of sustainability, focus on local produce and a rise of cuisine-agnostic menus at restaurants all around the world can usually be traced back to Noma. The Copanhagen-based restaurant that opened in 2003 has left a huge impact on the culinary landscape and yesterday the team announced that they’ll be closing after their winter season in 2024 and reopening in 2025 as Noma 3.0, a culinary test kitchen.
Led by Claus Meyer and René Redzepi, the team at Noma pioneered a new cooking style known as New Nordic that focused on bringing back traditional cooking methods using locally sourced and foraged ingredients. It was a revolutionary move at the time and prompted chefs around the globe to rethink their own approach to cooking. But even with many accolades, two Michelin stars and a 3-time winner of the title, ‘World’s Best Restaurant’ under their belt, the team has decided to move forward. In a statement on their website they say, “To continue being noma, we must change.”
Rene Redzipi, founder of Noma
This may mark the end of the traditional Noma fine-dining experience as we know it but the beginning of Noma 3.0. Dishes like their Reindeer Heart Tartare or the DIY innovation, The Hen And The Egg are making way for something more exciting. “Our restaurant is transforming into a giant lab—a pioneering test kitchen dedicated to the work of food innovation and the development of new flavors, one that will share the fruits of our efforts more widely than ever before,” says René and the Noma team.
The plan is for them to travel, learn and innovate beyond anything they’ve done before and then to ‘create a lasting organization dedicated to groundbreaking work in food’. This means that if Noma was on your bucket list, it’s time to start fighting for a booking, but even once they close up for good, we haven’t seen the last of the Noma team and their passion for innovation.
