clock menu more-arrow no yes

Copenhagen

For more cities, head to Eater Travel.

Lifetime Memories Made at MAD 6, the Best Chef Summer Camp Ever

What the Critics Are Saying About Noma 2.0

A Former New Yorker Brings a Taste of America to Copenhagen

New Noma Sign Contains Stern Warning for Kayakers

René Rezepi’s Groundbreaking Food Industry Symposium Returns This August

RIP the Noma Science Bunker: 2014-2018

Filed under:

What It Took to Create the Stunning, Sea-Focused New Noma Menu

How the Noma test kitchen worked with sea snails, cod face, and other ocean creatures for the eagerly awaited relaunch

Jonathan Gold Weighs In on New Noma

Michelin Reveals 2018 Stars for Nordic Countries

Take a Look Around René Redzepi’s New Noma

20 Questions That Explain René Redzepi’s Relaunch of Noma

Chef Rosio Sanchez Knows What Copenhagen Wants

Reservations for Noma 2.0 Sold Out in Less Than 24 Hours

Star Copenhagen Chef Rosio Sanchez to Debut First Sit-Down Restaurant

Noma Rakes In Big Bucks at Furniture Auction

Chef at Michelin-Starred Restaurant Is Sick and Tired of Awards and Rankings

You Can Buy Noma’s Gorgeously Nordic Used Furniture for Thousands of Dollars

René Redzepi Is Very Excited to Be Cooking at Noma’s New Test Kitchen

Noma 2.0 Opening Delayed Until 2018

Noma Staff Are Opening a Pop-Up Under a Bridge

The Old Noma Space Will Be Home to Casual Restaurant Barr

Coming this summer

René Redzepi Has New Partners at Noma

Everything That Happened on Noma’s Last Day

Michelin’s 2017 Nordic Guide Has Arrived

Americans Really Want to Work for René Redzepi in Denmark All of a Sudden

You Will Probably Never Dine at Noma 1.0, René Redzepi’s Fairytale of Nordic Cuisine

Here’s Your Last Chance to Try Noma 1.0

Everything You’ve Missed So Far at the MAD 5 Symposium

Noma Alum Christian Puglisi Expands His Copenhagen Empire

‘Ants on a Shrimp’ Review: Finally, a Noma Documentary Gets It Right

Noma’s Casual Spin-Off Opens This Week in Copenhagen

Noma: Daniel Giusti Out; Ben Ing in as Chef de Cuisine

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day