NEWS
Renowned restaurant noma re-opens within converted sea mine depot by BIG
POSTED 22 Feb 2018 . BY Kim Megson
Noma, the two-Michelin-star restaurant regularly ranked as among the world’s finest, has reopened in Copenhagen last week after relocating to a new home designed by Bjarke Ingels Group (BIG).

Opened by chef René Redzepi in 2003, noma is known for its twist on traditional Nordic Cuisine, with people traveling from across the world to try the award-winning food. The success of the restaurant has led to the launch of international noma pop-ups and two sister establishments – 108 and the Snøhetta-designed Barr – in Copenhagen.

Redzepi closed noma’s home at Strandgade 93 in March 2016 to prepare for a move to its new, larger premises less than two kilometres away in Christianshavn.

BIG have converted a former sea mine warehouse into a noma campus, designed to feel like an interlinked neighbourhood. Ten small huts, each with a specific function – including grilling, baking, fermenting and private dining – are arranged around the long, skylit kitchen, which is housed in what was once the main depot building.

The main dining area, open Wednesdays through to Saturdays, has 40 seats, with capacity for 16 more in the private dining area.

The site also includes three free-standing greenhouses that will allow noma to grow its own produce, and a 2,100sq ft garden set to be designed later in the year by landscape architect Piet Oudolf.

A statement released by the restaurant said: “We’re so excited to announce that we are ready to open noma again. We’ll be dividing our year into three seasons, during which the menu will change dramatically to match the type of ingredients that are at their peak at any given time of the year.

“Our opening menu will celebrate Scandinavian seafood, which is at its absolute best during the cold, winter months. Each serving on the menu will include some element from the ocean.”
Opened by chef René Redzepi in 2003, noma is known for its twist on traditional Nordic Cuisine Credit: Jason Loucas
BIG have converted a former sea mine warehouse into a noma campus, designed to feel like an interlinked neighbourhood Credit: Jason Loucas
The opening menu will celebrate Scandinavian seafood Credit: Jason Loucas
 


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22 Feb 2018

Renowned restaurant noma re-opens within converted sea mine depot by BIG
BY Kim Megson

The restaurant re-opened in February after closing in March 2016

The restaurant re-opened in February after closing in March 2016
photo: Jason Loucas

Noma, the two-Michelin-star restaurant regularly ranked as among the world’s finest, has reopened in Copenhagen last week after relocating to a new home designed by Bjarke Ingels Group (BIG).

Opened by chef René Redzepi in 2003, noma is known for its twist on traditional Nordic Cuisine, with people traveling from across the world to try the award-winning food. The success of the restaurant has led to the launch of international noma pop-ups and two sister establishments – 108 and the Snøhetta-designed Barr – in Copenhagen.

Redzepi closed noma’s home at Strandgade 93 in March 2016 to prepare for a move to its new, larger premises less than two kilometres away in Christianshavn.

BIG have converted a former sea mine warehouse into a noma campus, designed to feel like an interlinked neighbourhood. Ten small huts, each with a specific function – including grilling, baking, fermenting and private dining – are arranged around the long, skylit kitchen, which is housed in what was once the main depot building.

The main dining area, open Wednesdays through to Saturdays, has 40 seats, with capacity for 16 more in the private dining area.

The site also includes three free-standing greenhouses that will allow noma to grow its own produce, and a 2,100sq ft garden set to be designed later in the year by landscape architect Piet Oudolf.

A statement released by the restaurant said: “We’re so excited to announce that we are ready to open noma again. We’ll be dividing our year into three seasons, during which the menu will change dramatically to match the type of ingredients that are at their peak at any given time of the year.

“Our opening menu will celebrate Scandinavian seafood, which is at its absolute best during the cold, winter months. Each serving on the menu will include some element from the ocean.”



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