Bookings for next year’s seafood season at Noma will open on Tuesday, September 18 at 4pm CET. Bookings will be open for the season that starts of January 8 and will run till June 1, 2019.
Noma, the Copenhagen restaurant of René Redzepi will be closed between the Game season which ends on 23 December and January 8.
This is the second seafood season after the launch of the new restaurant earlier this year. With the reopening of the restaurant, the Noma team have changed the way they work. They divide the year into three seasons during which the menu changes dramatically to match the type of ingredients that are at their peak at any given time of the year. Currently the restaurant is in its vegetable season. This is followed by the Game season. which starts on 2 October and runs till 22 December. The latter is the only period of the year when the restaurant serves meat.
The seafood season brings the best of what Scandinavia has to offer given that the produce from the sea is at its best in the cold winter months up to late spring.
Bookings normally sell out very quickly. 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.