Noma Reopens as Walk-In Burger, Wine Bar

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The world’s most famous fermentation restaurant is serving diners once again during the coronavirus pandemic. But Noma’s reservation-only tables and $400-500 world-class meal has radically changed. Noma is now serving wine and burgers in a walk-up, outdoor patio.

“It’s definitely new territory,” says Rene Redzepi, Noma founder. “I like this thing that it’s doing to us. We’ve become this place where you book, you plan your travels six months ahead of time. The spontaneity of going to a restaurant has completely disappeared for us. I like that people now can say ‘Let’s go to Noma for a glass of wine.’ So who knows, maybe this is part of our future in the long run.”

Redzepi spoke with Denmark-based food bloggers Anders Husa and Kaitlin Orr on Noma’s reopening.

The Noma burger is either a meat patty made with beef ferment, beef garum and smoked beef fat or a veggie burger made with quinoa tempeh patty with fermentation liquids.

Noma’s Nordic cuisine features fermented and foraged food that have earned Noma the World’s Best Restaurant award four times. Noma has been closed since March 14 because of the coronavirus.

Redzepi is one of the first chefs of his caliber to reopen a fine-dining restaurant during the coronavirus pandemic. The burger and wine menu is intended to transition Noma to the July summer season, when the restaurant hopes to again serve diners in the restaurant.

When the coronavirus first shutdown countries all over the globe, Redzepi said “it was really, really scary.” Would Noma have to wait six months to open? A year? About 3-4 weeks in, though, the atmosphere turned.

“There was a little positivity coming through,” Redzepi said. “I started asking myself ‘What do I want to do? What am I missing in my life?’ And the funny thing is I wasn’t at all missing going to a fine-dining restaurant, sitting for 3-4 hours. That was not on my mind at first. I wanted to be with people, I want to be out. … So when you have that feeling, it was just like, there was no way we can open Noma as it was before COVID-19.”

It’s an unusual sight at the exclusive restaurant – Noma is serving burgers in paper wrappers and chefs are wearing disposable gloves.

A burger was picked because Redzepi says: “I have yet to meet anybody that doesn’t like a burger.” In the future, Noma will add a deep-fried chicken burger to the menu as well as oysters and shrimp.

As tourism is still closed in Denmark, Redzepi envisions the new Noma bar as a place where Copenhagen locals can eat and visit with friends again.

“It’s not about us showing what we can do, it’s just about cooking the best we can so people feel great and feel alive again.”