A single dish, meticulously plated — roasted celeriac with wild herbs and fermented sauce, presented on a handmade ceramic plate.
Noma Copenhagen Est. 2003
Current Season

Vegetable Season

June – September 2026

Chef intently working on a dish with orange garnish, precise hand movements over a white plate. Hands preparing food on a bare wooden table, ingredients arranged with intention. Chef plates grilled lamb chops with couscous and garnish, final touch.
A chef works in a dimly lit kitchen, steam rising from a pan, concentrated focus on the plate being assembled.

Every ingredient tells the story of the season and the soil it grew in. We ferment, we forage, we wait. The dish is not invented — it is found, slowly, in the landscape of Scandinavia.

René Redzepi

Professional chef preparing seafood, raw ingredients arranged precisely on a steel surface — shells, herbs, sea moss, and fermented paste.
The kitchen, in motion
The Team
René Redzepi
Torsten Schmidt
Junichi Takahashi
Mette Søberg
Lars Williams
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