NOMA

CHEFS

Noma's Fermentation Genius is No Stranger to Bad Smells

We talked to David Zilber about what you might do with salmon kombucha and why everyone should start fermenting.
Hannah Keyser
11.1.18
Copenhagen

What It Takes to Get the World's Best Sea Urchins on the Menu

Want the best urchin? You might need to track down a reclusive Faroese fisherman and crash at his house.
Lars Hinnerskov Eriksen
8.13.18
NOMA

Those Brilliant Freaks Over at Noma Made a Shawarma Out of Celery Root

Because of course they fucking did.
Lars Hinnerskov Eriksen
6.29.18
NOMA

The Secret Staff Rule that's Key to Noma's Hospitality Game

How the legendary restaurant makes sure you enjoy more than just the food.
Lisa Abend
2.20.18
WTF

I Dined With an Arms Dealer At the World's Wildest Dinner Party

My night at the millionaires' dining table involves an arms dealer with a penchant for diamonds, roast pork sandwiches, and burning Lamborghinis.
Lars Bjerregaard
12.25.17
Booze

This Once-Abandoned Warehouse Might Contain the Future of Booze

And it smells like a drunken botanical garden.
Lars Hinnerskov Eriksen
9.6.17
CHEFS

Noma's Head of Culinary Research Tells Us How She Got the Gig

Preventing dishes from melting is a big part of the job.
Lisa Abend
8.29.17
hot chicken

Why I'm Dedicating My Life to Hot Chicken

As we sat on the porch in the summer sun, eating chicken and drinking wine, I told myself: 'Fuck, I've gotta do this in Australia. This is a winner.'
Morgan McGlone
8.21.17
naturen

René Redzepi Wants to Teach Teenagers How to Forage

We put his new Wild Food project to a tough test.
Paul Sauer
6.29.17
NOMA

Noma's René Redzepi Has Launched a Mobile Foraging App

It’s like Pokémon Go, but with lingonberries.
Nick Rose
6.27.17
Copenhagen

An Interview with Alexander Skarsgård's Personal Chef

How a kid from a Danish anarchist collective ended up as a personal chef to the stars.
Lars Hinnerskov Eriksen
6.1.17
Invasive species

Why Noma Is Trying to Cook Venomous Fish in Mexico

The only way to combat the highly invasive lionfish is to eat it. But is it tasty enough for the apostles of Nordic cuisine?
Lisa Abend
4.5.17