Restaurant Noma in Copenhagen, Zealand and Amager, Denmark | Restaurant

At noma, we aim to offer a personal rendition of Nordic gourmet cuisine, where typical methods of cooking, fine Nordic produce and the legacy of our common food culture are all being subjected to an innovative gastronomic approach. Carrying this line of thinking further, we view it as a challenge to play a part in bringing forth a regeneration of Nordic culinary craft, in its capacity to encompass the North Atlantic region and to brighten the world with its distinctive tastiness and special regional character.
What you will find here at noma is not centered so much on olive oil, foie gras, sun-dried tomatoes and Mediterranean black olives. Weâ??ve been busy traveling around in the Nordic regions and we have been finding a number of simply phenomenal ingredients that we have flown into town for our use: Horse mussels, deep-sea crabs and langoustines from the Faeroe Islands, which are living right up until the moment they are served to our visitors. Halibut, wild salmon, cod and seaweed and curds from Iceland. Lamb, musk ox, berries and the purest drinking water from Greenland. In much the same fashion, we are constantly scanning for new sources of inspiration in Denmark, especially, as well as the other Nordic regions, for purposes of securing reliable sources of top-quality raw produce. This pertains both to very costly ingredients and also to ingredients of a more everyday character that we feel have come to be overlooked in the formulation of a salient Nordic approach to cooking: cereals, hulled grains and legumes, which you will come to experience here in the context of surprising preparations.