Noma København - Buy Reservations

Our experience at Noma was very special. The location is very unassuming, we would never have known the restaurant was there if we hadn't been going there. There is nothing 'show offy' about the location at all with little if any signage. There was a lovely welcome which made us feel very special. The food was glorious and unlike anything we had eaten before. It was all delicious and supremely innovative. It looked spectacular and some dishes were so pretty that it was difficult to believe that it was edible. We are not vegetarians but we booked during the Vegetarian Season and we can honestly say that we didn't miss meat or fish, the menu was inventive and delicious.The attention to detail in both presentation, flavour and texture was amazing. The wine and non alcoholic options were very good and well priced given the quality. The staff were attentive and engaging without being overpowering. The restaurant itself was stylish and comfortable. We felt very comfortable during our meal and unlike some restaurants that serve food of similar quality, we didn't feel out of place or 'judged' by staff or other diners. I would recommend Noma to anyone who wants a special dining experience to share with friends or family. It really is a great experience.

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We have been at Noma three times the last year and it has been absolutely wonderful every single time. Amazing innovative food, friendly staff, terrific ambiance and nice surroundings. We were, I must admit, a little skeptical before our latest visit in July this year when we were informed that the menu was entirely vegetarian, but after eating all dishes we did not a single time miss meat, fish or shellfish.

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A recurrent winner of “World’s Best Restaurant” in its original format and again capturing the top prize in 2021 noma needs no introduction, Chef René Redzepi’s creation of New Nordic Cuisine having shifted the landscape of fine dining over a decade before the Restaurant shuttered only to reopen in 2018 on the grounds of former wasteland. Now a Michelin 3* destination, the shift towards three yearly menus with extensive R&D and an entirely custom-built space elevating the experience even further, a visit to noma begins with obtaining a hotly-contested reservation at the cost of DKK 3,000 plus another 1,000 for Juice – roughly $550USD all-in. The flag-bearer of foraging and fermentation, ideas pioneered by the likes of Veyrat and throughout Japan brought front-and-center by Redzepi, Summer sees noma serving a wholly-Vegetarian menu where guests begin in a self-adjusting greenhouse with Tea before entering an expansive space featuring three dining areas, open kitchen, live-tanks plus room for experimentation and storage. Employing a staff of over one-hundred including four full-time gardeners to feed just 42 diners a day, though this concept will again change soon, it is once seated that gracious servers deliver a seamless experience across four-hours, an opening Tart comprised of Potatoes plus Nasturtium exceedingly delicate prior to a Summer Salad featuring Berries, smoked Sauce and Fava Beans. Undoubtedly putting a lot of thought into the pairings, Natural Wines versus Juice and Tea, herbaceous Cucumber Juice signaled the arrival of a grilled Pepper stuffed with unripe Strawberry and Seeds garnished by squeezable Rhubarb followed by a “Pea and White Currant Dumpling” encased in translucent White Currant “leather.” Next wowing with a Dolma of Cucumber Skin filled with Barley Koji, somehow more complex than those stuffed with Lamb, assertive Elderflower-Black Currant Juice provides great balance to Young Onion Gel with Cream and a high-effort Radish Pie. Designed to suggest a Nordic village, natural décor throughout an airy space flooded with light, “Scoby Steak” proves to be one of noma’s more conceptual dishes in its use of thick Kombucha Skin topped by Marigold Chili Oil while the Flowers find themselves Tempura-battered in follow up and ready to be dragged through Whiskey-fortified Egg Yolk. Continuing with Rhubarb and Pine Shoots, a gooey Egg colored by Beets preceding Potatoes packed in Sea Lettuce with Gooseberry, “entrees” consisted of a grilled Artichoke taken whole from the Stem with Chives before a roasted Lion’s Mane Mushroom with sides of Sauce and Salad said to represent a “Steak Dinner.” Rethinking the “palate cleanser” Salads of France with one including Chocolate and Herbs, more successful than it sounds, fragrant Tea lends perfectly to “A Dessert of Oatmeal and Honey” as well as its “chew and spit” chaser before a fond farewell and comprehensive look at everything that goes into being the "best," whether one agrees with the term and assessment or not.

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A welcoming atmosphere in a pastoral setting. The tasting menu in the summer season (vegetarian) was of cutting edge originality with a most esthetic presentation. The wine and juice pairing (possible also to mix) was spot on and eclectic. A unique and inspiring dining experience.

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From the moment you arrive you’re treated like friends by the very welcoming staff. The food as you’d expect was something special and hard to describe other than to say unique. We had the seafood menu and it was amazing from start to finish. If you get to go, the expense is worth the overall experience

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Went in with zero expectations. From entering the grounds through a field of flowers, to being welcomed by a ton of staff, to the utmost attention to detail in decor and food and wine and juice— this was exceptional. We loved our wait staff. They were beyond warm and knowledgeable and respectfully attentive. I don’t know how to go up from here.

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The dishes are still outstanding, but there is more emphasis on theater. I have a problem with wine pairings which include natural wines, orange wine, cider and sake, Mercifully no mead was offered. The wine list succeeds in filling scores of pages with producers unknown even to someone who for 50 years has had wine daily. I feel the wine list and pairing was selected for effect, not to complement the food. They have gone quite sustainable to the extent of not replacing even a quite soiled napkin. Noma was once my absolute favorite, but with the experience of four 3-star restaurants in just the last month I do not like the direction Noma has taken even if the food is still great.

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When you've been named "best restaurant in the world" 4 times, and when it takes years to make a dinner reservation, there is a certain level of expectation on a place. I have to say that Noma lived up to this level of expectation, which when you think about it is really saying something. Everything about the place was enjoyable, interesting, tasty and above all it was personable. I've been lucky enough to eat at many wonderful restaurants around the world and at some places there is a certain arrogance. Not so at Noma. It all starts with the short walk from taxi drop off through an unmanicured field by a fairly ordinary lake flanked by greenhouses. You're met at the door and escorted past the completley open kitchen which is almost part of the restaurant piece itself. There's no menu (until after), but the waiting staff all discuss every course with you in as much detail (or not) as you'd like. We mentioned that we didn't want the full wine pairing as we don't drink enough to be able to manage it - no problem, they created a mixed wine/juice pairing for us and charged us very reasonably. Having said that, some of the wine was phenomenal and one of the best true "pairings" I've had. The food? Well the food speaks for itself... If you're lucky enough to get a table just go.

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The food was as expected for this kind of restaurant and some of the dishes certainly split the crowd. Some skilful creations prepared with great care using the finest seasonal ingredients. Tea in the greenhouse wasn't exactly the best start that any of us had experienced at a high end dinner. Also, being led to the restaurant from the greenhouse rather than being shown to a path and told to "Follow the path to a wooden door." (avoiding the copious amounts of duck doo doo) would have been more appropriate. Having had poor wine pairing experiences in the past our party decided to go with bottles of wine from the list. The list appeared to list producers rather than varietals which made it slightly difficult to select a wine. The sommelier stepped in here. I requested an Albariño, preferably from Galicia, as this has paired well with similar seafood taster menus in the past. None were available, but I was recommended a Verdejo from a producer in Castilla y Leon, whom I had not previously encountered, but which worked with most courses. On the bill the bottles of wine were simply listed as "White wine", so impossible to check out the producer. First course of crab broth inside a crabs head and drunk through the mouth opening unfortunately left me with a rather pungent smell which lingered with me for the majority or the service. Simply providing a drinking straw may have prevented this. A waiter commenting that the blanched scallop may twitch as some of the nerves may still be "alive" was possibly not the best advice to give, particularly if a member of the party is sensitive to comments such as these. I personally enjoyed most courses. Others has a different opinion. We were presented with a copy of the menu at the end of the meal. May have been a better idea to be given a copy at the beginning in order to track the progress of the experience. Staff were all friendly enough, every member of staff greeting you as you are shown to your table. All waiting staff had good knowledge of the courses and ingredients. The attention to detail which is expected at a high end restaurant was a bit of a let down; serving the next course when one member of the party was not at the table, clearing plates when not all diners had finished, leaning across diners to serve others, the inability to serve an Americano, instead of an espresso or filter coffee, lack of petit fours (the finale), the poor quality if wine glasses (rolled rims). Not really what you'd expect of a 3 Star Michelin restaurant, especially one which has so recently achieved that accolade. These points may seem slightly picky but................. "Best Restaurant in the World", 3 Stars. I can understand what the restaurant is trying to present, but it just doesn't do it with 3 star refinement.

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Despite having visited quite a number of great restaurants and ***Michelin, this is really something g special. A fantastic evening worth every Danish krone, a long show of fantastic creations. We were there at game and forest season which was superb - hope to get a chance to the other two seasons as well

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Same group Of friends as back in summer 2021. Another menu but still the greatest experience ever.

What really stands out is the ambiance and the feeling Of being at a cozy neighbourhood-place. I mean - the food is amazing, the service is perfect - but what is hard to create is the feeling you Get.

If you are able to Get a table it is so worth it. Expensive yes - but worth it.

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Going to Noma is an unforgettable experience that you’ll remember for a long time. In each bite, something new. The staff is caring and out of the box. Amazing!

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Noma leaves you speachless- everything is just so perfect and above every expectation. It’s absolutely every penny worth. 👌

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