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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08/06/2026

Ant Honey 🐜 Previously served in a Honeycomb Chew petit four, but can be used anywhere where you would normally use honey!

Honey is a polar substance that dissolves easily in other polar liquids, in this case, the formic acid produced by the wood ants that we forage back home in our region. The formic acid has a white vinegar aroma and a purely lemon juice flavour. The coniferous forests near Copenhagen have a limitless supply of dried pine needles available for anthill construction, and the ants adopt the limonene-terpene aromas common to pine. Lemon and honey is a winning combination, and we elevate the syrup further by adding an extra layer of flavour with elderflower oil.

Find the full Ant Honey recipe in The Noma Guide to Building Flavor, available at www.nomaprojects.com

05/06/2026

Roasted kelp oil is our definition of liquid umami. At Noma, we’ve used it across countless menus. A few droplets can bring depth and richness to a dish, while a few spoonfuls can become a sauce on their own. We reserve the sentiment, too, and use it to cure raw seafood, as its salt content is high, even after much cooking.

To extract as much flavour as possible, the kelp is first finely pulverised to increase surface area, then slowly infused in oil over several hours, moving through multiple temperature changes. This is not an oil to rush or make à la minute!

Find the full recipe in The Noma Guide to Building Flavor, available at www.nomaprojects.com

31/05/2026

As Michelin arrives in Copenhagen tomorrow, we want to send our warmest wishes to all of our friends and colleagues being celebrated.

After closing our doors in Copenhagen this January, Noma will not be part of the guide this year. We’ll share more details on what’s next for us in the coming weeks. Until then, good luck everyone — we’ll see you back home very soon!

22/05/2026

Ever tried a dish made with mold?

Currently featured on the LA menu: koji-molded pancakes. The pancakes are inoculated on both sides with rice koji spores and left to ferment for approximately 48 hours. During this time, the koji grows across the surface, transforming the pancake into a soft “pillow” with increased umami and gentle sweetness.

The pancake is filled with scraped tuna head meat, seasoned with tamari, salt, and Madagascar pepper, then placed between the tuna vertebrae. To finish, shards of crisp chicken skin are added just before serving.

20/05/2026

Watch as chef .ym.lau prepares the final dessert on the Noma LA menu — the Fortune Cookie.

A shell made from pitanga cherry leather, filled with koji-dried strawberries, hibiscus praline, and a rich chocolate mousse. Finished with toasted bee larvae and maguey worms, adding both texture and a subtle nuttiness. Served at the centre of an umbrella fern, ready to reveal its fortune.

17/05/2026

A few of the dishes from the Noma LA menu, captured by :

1. Cactus Taco
2. Sea Urchin Custard
3. Daylily Crab Dumpling
4. Lobster Broth
5. Spot Prawn
6. Pink Pepper Dungeness Crab
7. Cactus pickle

14/05/2026

Seaweed has quietly shaped the way we build flavour at Noma for years. Through curiosity, collaboration, and time spent along the coastline, it has evolved from an ingredient into an entire language of cooking for us.

Kelp and other seaweeds bring salinity, minerality, texture, and deep umami — adding layers that make flavours feel fuller, brighter, and more connected. Today, they appear throughout many dishes at Noma and in many different forms: dashi reductions, kelp salt, aronia kelp, pickled kelp, kelp flour, and even raw in salads, like those served during Noma LA.

In many ways, seaweed continues to teach us how flavour can be built from the landscape itself.

You can explore more about kelp, its versatility, and how we’ve worked with it over time in our new book, The Noma Guide to Building Flavour.

📷 Seaweed harvested along the coast by .foragers

11/05/2026

What is LA?

From the desert to the Pacific, the California landscape holds endless bounty. We’ve been endlessly inspired by the incredible ingredients we’ve been fortunate to work with so far —

Peruvian pink peppercorn, foraged wild in the Malibu foothills.

Wild California seaweed harvested along the Pacific Coast.

Bluefin tuna from the cold waters of Baja California, México.

Spiny lobster landed in Santa Barbara.

Honeypot ants foraged in the Mojave Desert.

Dungeness crab from the California coast.

Loquats picked from our very own backyard…to name just a few.

None of this would have been possible without the generosity, knowledge, and care of the foragers, farmers, fishers, and producers we’ve met along the way, each contributing to shaping and bringing the Noma LA menu to life.

A heartfelt thank you.

📸 by

07/05/2026

Browse the menu at any old-school French restaurant and you’re likely to see some type of beef served with béarnaise, a delicate sauce that’s punchy enough to pair well with red meat. At Noma, we swap white wine, shallots, and tarragon for rose vinegar and rose oil, adding both a bright and floral note to this classic emulsion.

Chef couldn’t contain his excitement when he tasted the finished product.

Find the recipe in The Noma Guide to Building Flavour.

05/05/2026

Last week, Test Kitchen chefs Mette and Mattias went out in search of one of spring’s clearest signals: ramsons.

Also known as wild garlic, ramsons arrive with the unmistakable flavor of “spring green”—fresh, sharp, and with a touch of allium funk. When they come into the kitchen, we try to use as much of the plant as possible, preserving that short seasonal window in sauces, oils, and other preparations.

For this sauce, the leaves are first blanched to soften their aroma, and then blended with, roasted kelp dashi, truffle juice, and fava shoyu. The result is a savory way to add the first taste of spring through a dish, perfect for spooning over a fried egg or as a dipping sauce for vegetables.

A quick note: ramsons and ramps are close cousins, but not the same plant. Ramsons are native to Europe and Asia, while ramps are native to parts of North America. Both carry a pungent wild garlic character, but ramsons are the version that marks spring for us here in Copenhagen.

Find the recipe in The Noma Guide to Building Flavour.

Adresse

Refshalevej 96
Copenhagen
1432

Internet side

http://www.noma.dk/

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