noma Photos & Videos on Instagram
@nomacph Pics and news from restaurant noma in Copenhagen, Denmark.
One year ago - on the 16th of February, 2018! This photo was taken at our main entrance at 11:56, four minutes before our first guests arrived at the new noma! It’s been a fantastic year being open in our new home - thank you to all our wonderful colleagues for their hard work and efforts and to our friends and guests for their support. We can’t wait for what’s to come! ❤️🎉😀🎊 at Noma
Dissection of a king crab! 🦀 Yesterday Nate (@natefrench) did a demonstration for the team on how the kitchen breaks down the incredible king crab for our menu. at Noma
Friends! Bookings for the vegetable season (June - September) will be released later today, Tuesday, February 12 at 4PM (CET - Copenhagen time) via our online booking system. We hope to see you there! 🥬🍀🥦🌼🥕🥬🍏🌾☘️🌿🍆🌸 at Noma
Mahogany clam hand-dived in the cold waters of northern Norway. The ones we get are between 80 and 100 years old (these creatures stop reproducing after around age 50, and they are hand-dived sustainably). We currently use it on our menu as a part of our seafood platter served with cream and pine. at Noma
Friends! It’s almost that time again - reservations for the vegetable season (June - September) will be released next week, on Tuesday the 12th of February at 4PM (CET – local Copenhagen time), via our online booking system. We hope to see you here in the summer season for our new vegetable menu! at Noma
Our beautiful dining room! ❤️ (photo by @ditteisager) at Noma
Flustra foliacea, also known as hornwrack, has a strong aroma of lemon and is often mistaken for a seaweed. It is actually a cluster of microscopic creatures that live in colonies. Their fronds can reach a height of 20 centimetres and the total lifespan of a colony can reach up to 12 years. Right now, we use it in two ways on the seafood menu: as a broth and for one of the kombuchas for our cocktail menu. Having access to such a “sea citrus” has turned out to be very exciting for us – we look forward to finding new ways to incorporate it from now on. Swipe to see how we use it on the current menu (a serving of Danish blue mussels with caviar served with a mushroom and seaweed broth)! at Noma
Queen clam from Bodø (northern Norway) hand-dived by @roddiesloan: Served with its own roe just moments after being opened! ❤️ at Noma
The main kitchen (left side) and dining room (right side) just moments before dinner service! 🌒🙌🏻 at Noma
Congratulations to our good friends and former colleagues at @inuajp in Tokyo with the new season (our very own @pkreiner is just visiting! 😅) @inuajp @thomasfrebel ❤️ at INUA