Over the past eighteen years, Restaurant Noma has lived many lives. From our early days exploring Nordic cuisine in a centuries-old whaling warehouse, to hosting extended pop-ups around the world, to reopening our restaurant on the other side of Copenhagen, our team has spent nearly two decades cooking, learning, travelling, and studying the world together. 

Noma Projects is a way to share all of our accumulated knowledge and craft, while hopefully inspiring positive change in the world. From products for your pantry to community-based initiatives, Noma Projects will be a way for us to address the issues we care about, while fueling our own creativity.

Noma Projects is run and operated by a team of Noma veterans in Copenhagen.


First up, Project 1: Noma’s line of garums. Our take on a thousand-year-old culinary tradition that we’ve been developing over the past two decades. They’re potent umami-rich sauces and they’ve been the key to our success at Noma in our vegetarian and vegan menus.

Later this year, we will launch two of our favorite garums – Smoked Mushroom Garum (vegan) and Sweet Rice and Egg Garum (vegetarian).

Ferments are currently brewing and will be ready to ship later this year.

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