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Chef Rene Redzepi’s gastronomic mecca, creating world-class dishes presented in 20-course meals.
Address and Contact Information
Address: Refshalevej 96, 1432 Indre By, Denmark
Phone: +45 32 96 32 97
Website: https://noma.dk/
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Reservations | noma
1432 Copenhagen K See map. +45 32 96 32 97. Contact. Booking + Hours. Reservations. Tuesday – Thursday 17:00 – 23:00. FRIDAY 12:00 – 16:30 18:00 – 23:00.
Noma (restaurant) – Wikipedia
Noma is a restaurant and food innovation lab founded by chef René Redzepi and Claus Meyer in Copenhagen, Denmark. The name is a syllabic abbreviation of the …
Reviews
mario p
I have mixed feelings about my Noma experience. I have been following the restaurant and Rene Redzepi for some years now and dining at Noma was very high on my bucket list. After being on the waiting list for a while, we finally got a reservation which coincidentally landed at my birthday. My wife and I made a 2,000km (round) trip just for this dinner. The expectations therefore were high and excitement to the max. The location of the restaurant is exceptional, to see how a restaurant with this pedigree operates was an unforgettable experience, I was star struck by seeing Chef Redzepi in person. The staff take care of you from the very beginning until the end. The kitchen is an impressive machinery of people. The restaurant itself is beautiful, cozy and welcoming. The whole setting is nothing short of perfect. Now the food, our experience included 16 courses and wine pairing, I can recognize all the research, technique and passion put into every dish, the presentation, textures and flavors you encounter are special and unexpected. There is a big but though, for me food is a big passion and what defines the dishes I remember is ultimately the pleasure that they generate when I put them in my mouth and I have to painfully say, there was maybe one of the 16 courses that came close to that but not close enough. In summary, the box is ticked but the excitement and all the expectation was clouded by the failure to bring joy to my mouth.
… moreARTYOS
I visited Noma in Denmark in late October. I initially expected it to already be winter season, but was fortunate that it hadn’t fully started yet, allowing me to enjoy several seafood-focused dishes.
The setting felt very homey and relaxed, leaning more toward casual dining rather than traditional fine dining. While the interior was not as luxurious as I had imagined, the service was truly outstanding — attentive, warm, and highly professional throughout the evening.
As for the food, it lived up well to the restaurant’s reputation. Overall, it was a memorable dining experience and well deserving of its place on my personal top list.
… moreThe setting felt very homey and relaxed, leaning more toward casual dining rather than traditional fine dining. While the interior was not as luxurious as I had imagined, the service was truly outstanding — attentive, warm, and highly professional throughout the evening.
As for the food, it lived up well to the restaurant’s reputation. Overall, it was a memorable dining experience and well deserving of its place on my personal top list.
Luiz Foernges
Noma is far more than a meal, it’s an extraordinary creative experience. Every course feels like a thoughtful exploration of nature, technique, and imagination, blurring the line between food and art. The flavors are bold, surprising, and deeply connected to place, while the presentation tells a story with each dish. The space itself enhances the experience, calm and immersive, allowing you to fully focus on what’s on the table. Service is precise, warm, and knowledgeable without ever feeling intrusive. This is not about luxury for its own sake, but about curiosity, craftsmanship, and pushing the boundaries of what dining can be. Truly unforgettable.
… moreTarah Womack
We had the pleasure of visiting Noma for game season. We felt that the the theatre overtook the essence of the food. For example the addition of reindeer’s blood into the chocolate dessert was unnecessary. It was an experience but probably not worth repeating. The service was incredible. The staff were extremely accommodating and kind.
… moreMirane Vella
If autumn were a flavour, this would be it. Dining at Noma feels like stepping into another world, where every plate tells a story of the Nordic wilderness. Think foraging, woody forests and a true Viking vision brought to life on the table.
In 2025 Noma mentions it is entering its next chapter as a test lab, and you can taste exactly why. Scoby textures, reindeer moss, candied pine cones and flavour pairings that are almost impossible to describe. Textures and tastes are uniquely reinvented.
There were 2 caveats however. The wine pairing was extremely underwhelming with only 1 red which was medium bodied. Not even 1 hearty red to go with the meats. Very disappointing and I would not recommend the pairing to anyone.
The second caveat, well this is Nordic cuisine I understand so wasn’t expecting pasta. But at least some carbs! And at least some different taste profiles from mushrooms and umami, as the whole journey stayed on the same level of taste.
All in all it was still a fantastic experience, especially the service and the ambience, and I am very glad I had the opportunity to experience this unique journey.
… moreIn 2025 Noma mentions it is entering its next chapter as a test lab, and you can taste exactly why. Scoby textures, reindeer moss, candied pine cones and flavour pairings that are almost impossible to describe. Textures and tastes are uniquely reinvented.
There were 2 caveats however. The wine pairing was extremely underwhelming with only 1 red which was medium bodied. Not even 1 hearty red to go with the meats. Very disappointing and I would not recommend the pairing to anyone.
The second caveat, well this is Nordic cuisine I understand so wasn’t expecting pasta. But at least some carbs! And at least some different taste profiles from mushrooms and umami, as the whole journey stayed on the same level of taste.
All in all it was still a fantastic experience, especially the service and the ambience, and I am very glad I had the opportunity to experience this unique journey.
Avijeet Sen
Visited in Nov 2025
After many years of trying to get here for a meal at this Mecca of fine dining, I finally got that elusive opportunity last month. Given the reputation of the institution, I went in with sky high expectations of course. We had a dinner reservation where the meal comprised around 19 courses.
The dinner started with a couple of brilliant courses of reindeer meat and leaf of currants. One of my favourite courses was another starter course called the “Forest cerviche”. After that course, I felt that the meal excitement tapered off a bit. Of course there was the interesting snail course where there are actual live crawling snails around the container as a ‘decoration’, but from a holistic perspective I felt that the flavour profile became repetitive. Noma is known for its fermentation techniques (and I fully knew that before), but after 5-6 courses, the fermentation based sourness in every course made me feel like “yet another sour dish”. One thing no one can argue is the creativity and expertise which goes behind preparing every course. Some of the courses had ingredients which left us in awe as to how that ingredient was woven into the course.
For the mains, there were 2 duck courses – a teal and a mallard. Though the duck meat was a bit raw for my personal liking, I think it was a good course nonetheless. Among the desserts, the “butterfly” course was absolutely brilliant. The aerated chocolate with deer blood was also a super creative dessert course.
For drinks, I did not have any. However, some of my friends chose the wine pairing, while some chose the juice pairing, and they seemed quite pleased with the quality of the wines and beverages served along with the meal.
Service was absolutely brilliant. Each course is superbly explained by the staff throughout the meal. The restaurant was able to cater to multiple allergies we had amongst the people in our group. The staff were very jovial and exchanged in fun conversations too a few times. At the end of the meal, we were also given a tour of the entire kitchen and backroom operations of the establishment which added a very interesting aspect to the whole experience.
So all in all, was it a meal/experience worth the long wait and a very long flight? I think the overall experience was worth it, but I didn’t feel like it was one of the top Michelin star dinners I’ve ever had (which is the expectation I went in with). Nonetheless, I am glad that a pilgrimage to this revered institution (which was one of my bucket list items) is now done.
… moreAfter many years of trying to get here for a meal at this Mecca of fine dining, I finally got that elusive opportunity last month. Given the reputation of the institution, I went in with sky high expectations of course. We had a dinner reservation where the meal comprised around 19 courses.
The dinner started with a couple of brilliant courses of reindeer meat and leaf of currants. One of my favourite courses was another starter course called the “Forest cerviche”. After that course, I felt that the meal excitement tapered off a bit. Of course there was the interesting snail course where there are actual live crawling snails around the container as a ‘decoration’, but from a holistic perspective I felt that the flavour profile became repetitive. Noma is known for its fermentation techniques (and I fully knew that before), but after 5-6 courses, the fermentation based sourness in every course made me feel like “yet another sour dish”. One thing no one can argue is the creativity and expertise which goes behind preparing every course. Some of the courses had ingredients which left us in awe as to how that ingredient was woven into the course.
For the mains, there were 2 duck courses – a teal and a mallard. Though the duck meat was a bit raw for my personal liking, I think it was a good course nonetheless. Among the desserts, the “butterfly” course was absolutely brilliant. The aerated chocolate with deer blood was also a super creative dessert course.
For drinks, I did not have any. However, some of my friends chose the wine pairing, while some chose the juice pairing, and they seemed quite pleased with the quality of the wines and beverages served along with the meal.
Service was absolutely brilliant. Each course is superbly explained by the staff throughout the meal. The restaurant was able to cater to multiple allergies we had amongst the people in our group. The staff were very jovial and exchanged in fun conversations too a few times. At the end of the meal, we were also given a tour of the entire kitchen and backroom operations of the establishment which added a very interesting aspect to the whole experience.
So all in all, was it a meal/experience worth the long wait and a very long flight? I think the overall experience was worth it, but I didn’t feel like it was one of the top Michelin star dinners I’ve ever had (which is the expectation I went in with). Nonetheless, I am glad that a pilgrimage to this revered institution (which was one of my bucket list items) is now done.
Zhi Xiang Yong
Noma is definitely a mixed bag for people. Because they are unconventional. If you think 3 stars you typically think French + contemporary + Japanese. But noma does not do that and they are quite in your face with the dishes you eat. Which is why not a lot of people will enjoy. Is the food bad? Not really. Probably just not used to nor accustomed to the flavours. The staff though? Super friendly, constant banter, feels like you are at home than feeling stressed in a 3 stars restaurant. Overall, give it a try and you can have your judgement.
… moreAlson Chien
Dining at Noma is an experience that transcends food itself. It’s not about whether something tastes “good” or “delicious” in the conventional sense — it’s about tasting a philosophy, a vision of nature captured in the form of a meal.
This autumn menu felt like a journey through the wild. Every dish seemed to emerge directly from the forest — as if we had walked in empty-handed, foraged with our bare hands, and transformed what we could see, touch, and smell into a feast. The ingredients weren’t just cooked; they were discovered.
The entire experience reminded me of being completely stripped of luxury — standing naked in nature, sustained only by what the earth offers. Yet paradoxically, it felt more luxurious than any opulent meal, because it was pure, primal, and deeply human.
Each course invited me to use not just my palate, but all my senses — to smell the moss, to see the play of color and shadow, to hear the quiet of the forest within every bite. The plating felt like an extension of the landscape itself: leaves, stones, bark, and air all became part of the composition.
Some might say it’s like “paying to experience simplicity,” but to me, it was the opposite — it was rediscovering abundance in its most honest form. This isn’t just dining; it’s an artistic meditation on survival, nature, and our connection to the world around us.
… moreThis autumn menu felt like a journey through the wild. Every dish seemed to emerge directly from the forest — as if we had walked in empty-handed, foraged with our bare hands, and transformed what we could see, touch, and smell into a feast. The ingredients weren’t just cooked; they were discovered.
The entire experience reminded me of being completely stripped of luxury — standing naked in nature, sustained only by what the earth offers. Yet paradoxically, it felt more luxurious than any opulent meal, because it was pure, primal, and deeply human.
Each course invited me to use not just my palate, but all my senses — to smell the moss, to see the play of color and shadow, to hear the quiet of the forest within every bite. The plating felt like an extension of the landscape itself: leaves, stones, bark, and air all became part of the composition.
Some might say it’s like “paying to experience simplicity,” but to me, it was the opposite — it was rediscovering abundance in its most honest form. This isn’t just dining; it’s an artistic meditation on survival, nature, and our connection to the world around us.
Tannaz Moradi
We went to Noma with very high expectations and left feeling disappointed, mainly because the experience did not live up to the price or the reputation surrounding it.
For two people with wine pairing, the total came to around 1,600 euros. At that price point, you expect something truly exceptional, not just interesting ideas or a strong concept.
The service was polite and efficient, but felt highly scripted and impersonal. It didn’t come across as warm or genuine, more like a well-rehearsed performance rather than true hospitality.
The first couple of dishes were enjoyable, but after that the menu became largely underwhelming. Many courses felt overworked and unnecessarily complex, with heavy use of spices that often masked the main ingredients rather than highlighting them. Instead of being memorable, much of the food was simply “fine.”
The main course, the duck, was the most uncomfortable part of the evening. The presentation of a whole dead bird on the table felt more disturbing than artistic. While we eat meat and are not opposed to game, this crossed a line and took away from the experience rather than adding meaning. On top of that, the duck itself was undercooked to the point of being raw, not intentionally rare. Both of us felt unwell afterward, which was disappointing and unexpected from a restaurant of this level.
The wine pairing was also disappointing. While natural wines can be interesting, the selection felt limited and poor value for the price. Mostly young (2022–2023) wines, predominantly white, with little diversity or depth. All dressed up with storytelling that didn’t match what was in the glass.
To top it off, paying 10 euros for a very average cappuccino at the café felt excessive and perfectly summed up the experience.
This may appeal to those who value concept and hype above all else, but compared to other experimental and fine-dining restaurants we’ve visited (including some at a fraction of the cost), Noma did not deliver. For us, it was far from “the best restaurant in the world” and very poor value for money.
… moreFor two people with wine pairing, the total came to around 1,600 euros. At that price point, you expect something truly exceptional, not just interesting ideas or a strong concept.
The service was polite and efficient, but felt highly scripted and impersonal. It didn’t come across as warm or genuine, more like a well-rehearsed performance rather than true hospitality.
The first couple of dishes were enjoyable, but after that the menu became largely underwhelming. Many courses felt overworked and unnecessarily complex, with heavy use of spices that often masked the main ingredients rather than highlighting them. Instead of being memorable, much of the food was simply “fine.”
The main course, the duck, was the most uncomfortable part of the evening. The presentation of a whole dead bird on the table felt more disturbing than artistic. While we eat meat and are not opposed to game, this crossed a line and took away from the experience rather than adding meaning. On top of that, the duck itself was undercooked to the point of being raw, not intentionally rare. Both of us felt unwell afterward, which was disappointing and unexpected from a restaurant of this level.
The wine pairing was also disappointing. While natural wines can be interesting, the selection felt limited and poor value for the price. Mostly young (2022–2023) wines, predominantly white, with little diversity or depth. All dressed up with storytelling that didn’t match what was in the glass.
To top it off, paying 10 euros for a very average cappuccino at the café felt excessive and perfectly summed up the experience.
This may appeal to those who value concept and hype above all else, but compared to other experimental and fine-dining restaurants we’ve visited (including some at a fraction of the cost), Noma did not deliver. For us, it was far from “the best restaurant in the world” and very poor value for money.
Benjamin L
We were here for a pop-up event with ice cream and coffee as well as tasting of Noma’s amazing creations.
Following up on the pop up, we have now dined at Noma. We got the summer menu sitting at the shared table including 10 couples. This was a great experience, meeting different people from all over the world here for Noma! The settings are amazing! What a vibe! The team is the highlight! 60 employees working in sync, and in the center of the restaurant to serve 60 diners. The food was creative and attractive as well as tasty. But… If you are looking for flavors that wow you, I did not get that. It was more of a total experience and the story behind the food. Also, while the wine pairing was very good, the juice pairing was less so, with all but two of the juices tasting like watered down versions saving calories. At the end of the evening, drink still in hand we were taken on a tour of the restaurant. The tour ended at a door where we were shown out – we’ll have to see if we can get a drink in the lounge another time.
I want to thank the amazing team for being how they are! So many smiles, welcoming us and genuinely being there for the diners!
… moreFollowing up on the pop up, we have now dined at Noma. We got the summer menu sitting at the shared table including 10 couples. This was a great experience, meeting different people from all over the world here for Noma! The settings are amazing! What a vibe! The team is the highlight! 60 employees working in sync, and in the center of the restaurant to serve 60 diners. The food was creative and attractive as well as tasty. But… If you are looking for flavors that wow you, I did not get that. It was more of a total experience and the story behind the food. Also, while the wine pairing was very good, the juice pairing was less so, with all but two of the juices tasting like watered down versions saving calories. At the end of the evening, drink still in hand we were taken on a tour of the restaurant. The tour ended at a door where we were shown out – we’ll have to see if we can get a drink in the lounge another time.
I want to thank the amazing team for being how they are! So many smiles, welcoming us and genuinely being there for the diners!