Noma

"First opened in 2003, but in its current waterside location since 2018, René Redzepi's ground-breaking restaurant is known the world-round – and securing a table here can be a challenging task. Widely viewed as the founder of New Nordic cuisine, its hyper-seasonal, nose-to-tail ethos and focus on fermentation and preservation techniques have since been adopted by chefs around the globe, but this is where it all began. Local and foraged ingredients feature on the tasting menu, with culinary influences gathered from its many pop-ups in far-flung destinations (Japan in particular), making an appearance." - Michelin Inspector

10 Top International Cities for Food and Drink

"A revolutionary Copenhagen restaurant credited with pioneering the new Nordic movement, popularizing foraging, fermenting, curing, and pickling to showcase hyper-local ingredients in artfully composed dishes." - Erik Trinidad

Denmark to Host the 2025 & 2026 Nordic Countries Ceremonies

"Noma is a Three Michelin Star restaurant located in Copenhagen, renowned for its innovative approach to gastronomy and its role in setting new culinary trends. It exemplifies the sustainable and distinctive culinary arts that Denmark is celebrated for." - The MICHELIN Guide Nordic Editorial Team

Michelin-Starred Clover Hill Has a New Head Chef | Eater NY

"I note Noma is cited as one of the world’s most renowned kitchens where Sam Rogers cooked during his formative career." - Andrea Strong

Review: René Redzepi’s ‘Omnivore’ Is Beautiful — and Skippable | Eater

"Set to close at the end of 2024, this much-lauded Copenhagen restaurant is entering its final, reservation-only chapter, with only a few coveted seats left. The chef’s presence and voiceovers figure prominently in a new TV series that repeatedly returns to the restaurant’s kitchen and dining room—scenes like serving whole reaper chiles to a room of sweaty diners recall the intense, transcendent experiences longtime patrons describe. The show uses the venue as a framing device, showcasing how rare, global ingredients can be transformed into dishes most people will never taste and positioning the restaurant (and its chef) as the ultimate authority, even as it gives limited airtime to the farmers and producers behind those ingredients. That tension with the restaurant’s local-first ethos, alongside questions about sustainability and spectacle over substance, will delight devoted fans while leaving other viewers wanting more depth and urgency." - Amy McCarthy