Bookings for the Game and Forest season which starts on 2 October and runs till 22 December at noma will open tomorrow June 6 at 4pm (Central European Time).
This is the only period of the year when René Redzepi will be serving meat at noma.
Since the restaurant reopened in a new location in February, the restaurant has been working with three fixed seasons. The first focused on seafood and the vegetable season will follow when the restaurant reopens after a short break later this month.
Redzepi said that meat will be playing a key role during this season and they will serve anything that they can get their hands on from a teal to goose, a leg of moose, reindeer tongue or wild ducks.
The restaurant has assured their Instagram followers that they will spare their friendly duck neighbours who are constantly featuring on their Instagram stories.
The Game and Forest Season also pays homage to everything that grows in the forest from berries to mushrooms, nuts and also wild plants. This is the harvest season and the menu promises to be a celebration of this autumnal abundance.
Bookings normally sell out very quickly so make sure to be at your computer tomorrow (6 June) at 4pm if you want to book a table.
Tables in the dining room can be booked for parties of 2, 4, 6 or 8. For groups larger than 8, there is the possibility to book the private dining room.
noma offers approximately 10% of our seats for students each night at a special table. Students will be seated together on a shared table, and seats can be booked as parties of 1 or 2 (all guests on this table must be students) via noma.tocktix.com. These seats will be offered at a special price of DKK 1,000 per person for the menu, including juice or wine pairings. We will have a running waiting list for these seats that can be accessed via our booking system. Students will be chosen at random as they become available.
The restaurant is in the Chistianshavn, a historic neighbourhood known outside the country for the Christiania anarchist enclave. The restaurant site was once a depot for naval mines beside an embankment and overlooking an artificial lake that welcomes thousands of birds. “It is amazing. Sometimes we are here and there are thousands of birds of all kinds,” René said.
The Danish chef has given a lot of attention to detail and particularly to light which he says is essential for him and his team. “We live in Copenhagen where the weather can be bad for 11 out of 12 months so we wanted to ensure that there is as much light coming into the restaurant and the work space as possible,” René Redzepi told Food and Wine Gazette.
The new building houses a small urban farm with green houses, a rooftop herb garden, a barbeque area, a fermentation lab, an ant farm and much more.