Noma, the beloved Copenhagen eatery, has 3 Michelin stars and 5 times topped the list of World’s 50 Best Restaurants.
But after years of serving dishes based on locally foraged ingredients — from reindeer brain custard with bee pollen to a quince and fermented rice ice cream with an oyster caramel — chef René Redzepi’s three-Michelin-star venture will bring its restaurant chapter to a close at the end of 2024. The following year it will be reborn as a “giant lab,” dubbed Noma 3.0.
“Our goal is to create a lasting organization dedicated to groundbreaking work in food, but also to redefine the foundation for a restaurant team, a place where you can learn, you can take risks, and you can grow!” it added.Noma 3.0 has been in the planning stage for the past two years, a period during which many in the industry have been
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