Elected by five times the best restaurant in the world on the list of The World’s 50 Best Restaurants and holder of three Michelin stars the restaurant Noma in Copenhagen will close in 2024.
René Redzepi chef behind the venture and considered one of the most brilliant of his generation, revealed this Monday (9) to The New York Times that the restaurant in the Danish capital will no longer offer its regular service from the end of next year .
THE official profile do Noma on Instagram also commented and gave more details of the new bet.
“To remain Noma, we must change. So, dear guests and friends, we have some exciting news to share. The winter of 2024 will be the last season of noma as we know it . We are starting a new chapter; Noma 3.0″, wrote the account.
As of 2025, the Noma becomes a “huge laboratory” with work focused on food innovation and the development of new flavors.
Through an open letter, René and his team state that the goal is to create an organization dedicated to innovative work with food and also to redefine the foundations for a restaurant team.
“Serving customers will still be part of who we are, but being a restaurant will no longer define us,” the letter reads.
The house, however, does not rule out the future idea of work temporarily in locations around the world, including a season in Copenhagen.
To The New York Times, chef René Redzepi categorized that the modern model of fine dining that he helped create is “unsustainable”. “Financially and emotionally, as an employer and as a human being, it just doesn’t work,” he told the US newspaper.
name 2.0
The current Noma service occupies a location described as an “urban farm”, permeated by open, airy spaces and light-toned wood.
With tasting menus which reach US$ 500 (about R$ 2,640 at the current exchange rate), the restaurant bets since its opening on concepts and techniques that are beyond the ordinary, thus offering a true gastronomic experience.
“Each time a new surprise, flavors we don’t recognize, ingredients we’ve never heard of and different techniques. Everything is so different that, more than describing exactly what was in each dish, it is having the experience observing the whole concept”, says the presenter of CNN Viagem&Gastronomia and great specialist in gastronomy Daniela Filomeno who visited Noma in 2019.
Chef René Redzepi opened the restaurant’s doors in 2003 (in another location in the Danish capital) during a time when using seasonal products, having local production and focusing on sustainable attitudes were not on the agenda.
The fermentation process grew within its menu and occupied more and more space among its creations, which also made the house known around the world as a true laboratory – and, consequently, included in lists of the best in the world.
Source: CNN Brasil
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