Noma

The Copenhagen restaurant that defined an era of fine dining announced that it will close its doors in 2024.

In the world of fine dining, interns are rarely paid, and routinely asked to maintain gruelling work hours in exchange for the invaluable “experience” of working at a top restaurant. [Noma](https://www.cntraveller.com/gallery/noma-copenhagen), the [Copenhagen](https://www.cntraveller.com/gallery/best-restaurants-copenhagen) restaurant that helped to define a genre of ultra high-end, locally foraged, and culinarily groundbreaking cuisine, announced that it will [close its doors in 2024](https://noma.dk/nomathreepointzero/). As Noma prepares to close, here are six allegations about working conditions that some interns faced at Noma. [a statement on the restaurant’s website](https://noma.dk/nomathreepointzero/). “Financially and emotionally, as an employer and as a human being, it just doesn’t work.” Once the restaurant closes its doors this final time, Noma will transform into a full-time food lab, which essentially means the newest player in the world of direct-to-consumer food products (like [Wild Rose Vinegar](https://nomaprojects.com/products/wild-rose-vinegar) and [Smoked Mushroom Garum](https://nomaprojects.com/products/smoked-mushroom-garum)) is the world’s most famous restaurant.

The Copenhagen restaurant helmed by chef René Redzepi opened in 2003. Copenhagen-based Noma, one of the world's best restaurant with three Michelin stars, will ...

RECOMMENDED We hope you’ll join us on this new journey," the team wrote. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products," the restaurant said on its website. We are beginning a new chapter; noma 3.0," the Copenhagen eatery said in an Instagram post. Winter 2024 will be the last season of noma as we know it.

In a statement, René Redzepi, the chef and co-owner of the Copenhagen restaurant widely-considered to be among the world's best, announced that Noma will be ...

“In this next phase, we will continue to travel and search for new ways to share our work,” the statement continued. The dinner menu for the restaurant’s current ‘game & forest season’ costs DKK3,500 (£415), with an additional DKK1,800 (£214) for wine pairings or DKK1,300 (£154) for juice pairings. However, despite being named as the world’s best restaurant by numerous publications, it only received its third Michelin star in 2021.

The chef-patron at the Copenhagen restaurant, which has been named The World's Best Restaurant on numerous occasions and which holds three Michelin stars, will ...

Instead, much of our time will be spent on exploring new projects and developing many more ideas and products. Then we will do a noma pop-up,” he says. We are beginning a new chapter; noma 3.0.

According to Bloomberg, Noma, one of the world's most highly-rated restaurants in the Danish capital of Copenhagen, is set to close its doors for regular ...

Noma 3.0 will thrive around the world, including in Copenhagen, according to the statement. Chef Redzepi also runs Popl, a burger bar that began during the pandemic and is now a permanent fixture in Christianshavn. "Winter 2024 will be the last season of Noma as we know it. It will be reborn as a "giant lab" the following year, dubbed Noma 3.0. According to Bloomberg, Noma, one of the world's most highly-rated restaurants in the Danish capital of Copenhagen, is set to close its doors for regular service by next year. Since its inception two decades ago, the Copenhagen restaurant, which is credited with inventing New Nordic Cuisine, has topped the list of the World's 50 Best Restaurants five times, most recently in 2021.

Noma — a contraction of the Danish words for Nordisk and Mad, meaning Nordic and food, opened in 2003. The restaurant grabbed two Michelin stars and was ...

Noma — a contraction of the Danish words for Nordisk and Mad, meaning Nordic and food, opened in 2003. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products.” After the sojourn, “we will do a season in Copenhagen.”

“What this news signifies to me is a flashing warning sign for the end of global fine dining,” says Dana Cowin, the New York City-based founder of Speaking ...

Yet, despite his best efforts [to shift his approach at Noma](https://www.independent.co.uk/life-style/food-and-drink/rene-redzepi-noma-bully-therapy-b2234367.html), Redzepi told the Times the model is unsustainable: “Financially and emotionally, as an employer and as a human being, it just doesn’t work.” Some saw it as a bad omen for the restaurant industry at large; if Noma, buoyed by prestige and $800 tasting menus, couldn’t make it work, where does that leave regular restaurants? Diners have been wising up to the grueling realities that underpin fine dining, thanks to shows and movies such as [The Menu](https://www.bonappetit.com/story/the-menu-movie-creators-interview), [Boiling Point](https://www.nytimes.com/2021/11/23/movies/boiling-point-review.html), and [The Bear](https://www.bonappetit.com/story/the-bear-hulu-toxic-restaurant-culture). Whether this is just classic Noma innovation—or an indication that fine dining is about to drastically change—still remains to be seen. Who will?

Chef Rene Redzepi's house of Nordic gastronomy will close by the winter of 2024 and re-emerge as Noma 3.0, the Copenhagen eatery said on its webpage.

Noma — a contraction of the Danish words for Nordisk and Mad, meaning Nordic and food, opened in 2003. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products." After the sojourn, "we will do a season in Copenhagen."

Noma, one of the world's most influential restaurants, is closing (again). The Copenhagen-based restaurant announced it will convert to a full-time ...

In May 2020, at the start of the pandemic, Noma pivoted to a [wine and burger bar](https://noma.dk/were-opening-a-wine-bar/) with takeaway options. But chef and founder Rene Redzepi told The New York Times that his pricey restaurant [never made him a wealthy man](https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html), largely due to the costs of running a high-end restaurant committed to using high-quality ingredients It is this kind of math that has essentially sustained the fine-dining industry across the world. But even before the pandemic, restaurant workers were beginning to demand higher wages and better working conditions. Redzepi said that he’s come to believe that the fine-dining model is unsustainable. The Copenhagen-based restaurant announced it will convert to a full-time laboratory in 2025, dedicated to creating new products and flavors.

Posh Danish establishment re-invents itself as a food lab, calling its former business model 'unsustainable'. Sheena Goodyear · CBC Radio · Posted: Jan 10, ...

I think that it's very top-heavy in what it portends to deliver to the guests that eat within its walls. Because I don't think that a restaurant that serves food as delicious as Noma or as creatively as Noma needs to be run in the same way. I think that statement kind of serves as a canary in the coal mine for a certain type of restaurant. So it's Taiwanese one night and Caribbean the next night and mac and cheese the night after that. And there's also an emotional tax to giving that much of yourself to strangers every day, you know, on top of the physical burden and the mental burden of putting the restaurant together. So what do you think that says about the future of restaurants like Noma? It looked like an impressionist painting, almost surrealist, with a landscape of forged herbs that was arranged almost like a diorama. It felt like that level of not just dedication, but like physical endurance was required to actually do the job to the standard that was needed to be the world's best restaurant. As if your buddy from your college dorm down the hall was bringing you a plate of something that took 36 hours to make. Beyond whatever baggage and preconceptions might come with arriving at the gates of something that is considered the best in the world … Which is why ultimately, by the time you finish your 18-, 20-course meal and you've tasted thousands of different flavours that you never even imagined were possible and you leave, you feel high. Originally from Toronto, he was the director of Noma's fermentation lab from 2016 to 2020.