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Noma Projects Noma Projects was founded in 2022 to share the knowledge, innovations and flavors of noma beyond the four walls of our restaurant in Copenhagen. Try New Things.

21/10/2026

We love talking about the flavors we find in coffee. But one of the nicest things about tasting together is discovering how differently we experience the very same cup.

In this experimental coffee from Guji, Ethiopia, Lasse finds cherry plums, Victor gets chocolate, and Carolyne has plenty to share about the people and processes behind it.

Discover more conversation-starting bread at nomakaffe.com.

16/10/2026

Irish moss, a type of seaweed, is the not-so-secret ingredient behind the texture of our Nordic cheesecake, helping it set while keeping the centre soft, light and creamy.

, Head of Pastry at Noma, puts it best: somewhere between a crème brûlée and a cheesecake.

We serve it by the slice at the Noma Projects Shop, with a generous drizzle of Pumpkin Seed Praline over the top.

07/10/2026

Our endless admiration for Japan has inspired more than a few ingredients that never existed before. One of them is Pumpkin Bushi, a plant-based take on katsuobushi, the umami-rich condiment made from smoked and dried fish shavings.

We developed Pumpkin Bushi with fourth-generation katsuobushi craftsman Yusuke Sezaki-san of the famed Kagoshima bonito shop Kaneshichi Shoten. Made from Manjiro pumpkins that are hot-smoked and dried for over a month, Pumpkin Bushi is smoky, spiced, and ever so slightly sweet.

Grate it over popcorn, rice, or vegetables to instantly add another layer of savoury depth to any dish.

21/09/2026

This month’s Noma Kaffe subscription introduces a Variedad Colombia from Luis Alejandro Ortega.

Developed by the Colombian Coffee Growers Federation for disease resistance, the variety is known for being robust. In Luis’s hands, it also carries the sweetness and florality we associate with his coffees.

Barista Victor tasted the coffee and found bright citrus, a blackberry finish, and an exceptionally juicy mouthfeel. His description starts with pamplemousse—French for grapefruit—and ends with the person he would most like to serve it to: Beyoncé.

Join Noma Kaffe subscription to discover our world of coffee at nomakaffe.com ☕️

16/09/2026

With a flavour profile reminiscent of Green Goddess dressing, this chunky pesto brings together salted preserves, bright acidity, fresh herbs and flavoured fats. Watch as Chef takes you through the simple steps of making our Nordic Pesto.

Find the recipe in the Noma Guide to Building Flavour 📕

09/09/2026

The Golden Bottle is back!

Forget W***y Wonka’s golden ticket. This year, we’re sending out a Golden Bottle to one lucky winner. A chance to dine at Noma together with a guest. The full menu, including beverage pairing, will be on the house.

Hidden inside one of our Noma Projects boxes, the Golden Bottle could make its way straight to your home. But there’s more… All orders during the Golden Bottle campaign will get a free, full-size product — but only one special bottle will be golden.

To enter, place an online order from Noma Projects between now and September 20th, 23:59 CEST with code “golden” at checkout. If you open your shipment to find the wax-dipped Golden Bottle, it means we’ll be seeing you in Copenhagen.

Enter now at www.nomaprojects.com or through the link in bio.

05/09/2026

Originally developed by chef Jun, Noma’s “fudge” is one of the Test Kitchen’s most beloved and versant vehicles for carrying flavor.

Chef Mette showed us how to make a “more advanced version” of a fudge by combining the nutty richness of linseed oil and cep oil, the vegetal sweetness of celery reduction, and the umami salinity of roasted kelp salt.

Once whisked together, the result is earthy, oceanic, and deeply satisfying. Find the recipe in the Noma Guide to Building Flavour.

28/08/2026

Over the past three Sundays, we’ve welcomed our Taste Buds community back to Noma for our annual summer events.

Across four workshops, our chefs opened up different corners of the Noma kitchen. Kenneth and Mario explored fermentation, teaching our Taste Buds how to make flavorful seasonings for everyday foods. Pablo shared some of the techniques behind a rose béarnaise; Francisco explained how we think about sweets after a meal; Mette invited us inside the Test Kitchen to talk about how our new ideas take shape.

Thank you to everyone who traveled from near and far to spend these Sundays with us in Copenhagen. It’s always special to bring together Taste Buds from around the world, share what we’re working on, and learn alongside one another.

If you’d like to join us next year, the Taste Buds 2027 waitlist is now open. Sign up through the link in bio.

27/08/2026

What does Nariño coffee taste like?

Our question led us to Yacuanquer, a small township nestled within Nariño’s stark, pine-dotted mountain peaks. Here, volcanic soils and cool temperatures yield coffees with a juicy, citric acidity and distinct florality.

Jorge Armando Salazar is a pioneer of this landscape – one of the first in his community to focus on quality. His work is now inspiring a new generation of coffee farmers - his young neighbor, Andres, reverentially refers to him as “Don Jorge.”

“He was the first. He is the best,” he shrugs simply.

19/08/2026

In this month’s Kaffe subscription, we’re celebrating Nariño’s special, volcanic terroir. It’s responsible for developing the characteristic juicy, berry-like qualities in Jorge Salazar’s Caturra - let’s see what Mette makes of it.

You can also explore these coffees with us by joining Noma Kaffe’s subscription at nomakaffe.com.

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Refshalevej 213A
Copenhagen
1432

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