Restaurant Noma has lived many lives since opening in 2003. From our early days exploring Nordic cuisine to hosting pop-ups around the world to reopening the restaurant on the other side of Copenhagen, our team has spent nearly twenty years cooking, learning, travelling, and studying the world together.
Noma Projects is the beginning of a myriad of projects that will have food, deliciousness, and education at its core. From special pantry products to new media endeavors to environmental programs, Noma Projects aims to transform the restaurant’s collective knowledge, craft, and spirit into an engine for creative output and positive change.
Projects 001 and 002 are the first of a series of pantry items, starting with one of our favorite garums, but we have much more to come!
What Drives Us
As dedicated fermentation nerds, our work is deeply rooted in research and development. Inspired by experiments to rethink preservation and food waste, fermentation has provided the tools and the flavors that have transformed our kitchen.
Stepping into nature is how we found our inspiration 20 years ago; it drives everything we do. For Noma Projects, this care and respect for nature is at the core of every decision we make.
Staying open to learn and be inspired by other people, cultures and professionals from other fields is where we find new knowledge and fresh perspective. We are lifelong learners. We adapt, improve, try and try again.