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Rene Redzepi


Chef/co-owner: @nomacph @themadfeed We also have two sister restaurants: @barrcph @108cph

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Support MAD and join us at Noma on opening night. See how via the link in bio! @themadfeed @omazeworld @nomacph
Apple pie from @thecorner_108. ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜ (They’re obviously inspired by the GREATEST @alain_passard)
Cheese strings at the amazing  @sanchezvesterbro - Thank you @sanchezrosio for your incredible talent. But most of all thank you for opening Sanchez in Copenhagen. WAAAAUW
It’s time for palm sized oysters again #seafoodseason
Two day smoked trout to be aged a week in bees wax. This will add a honey aroma (Inspired by @steirereck)
Octopus and autumn leaves
Just cooked seafood is perfect food - this variety is a northern horse mussel from the Faroe Islands
Cod fish
I’d hire this animal as our forager
We try not to be wasteful
Have you ever seen a live razor clam?
Friends, we’re back! For more information on reservations at the new noma see link in bio.
Boiled sea snails, ready to eat #noma2.0
All the meat from a cod’s head (and it’s bones) #noma2.0
We ate all the meat from this cod head #noma2.0 (we ate the eye afterwards๐Ÿ˜ฌ)
(UPDATE: thank you to all- we got almost 25.000 usd for Mexico ๐Ÿ‡ฒ๐Ÿ‡ฝ) WE LOVE MEXICO ๐Ÿ‡ฒ๐Ÿ‡ฝ Please join us Tuesday, September 26, when we will host a special Copenhagen Friends of Mexico Dinner at noma Under the Bridge to benefit the Red Cross Mexico after the horrible earthquakes.  Dishes will be made by friends from Hija de Sanchez (@hijadesanchez), Geist (@bobech), Taller (@restaurant_taller), Kødbyens Fiskebar (@fiskebaren) & the Noma Team with bread by Hart Bakery (@richardhartbaker). The best natural wines in Denmark will be generously donated by Rosforth & Rosforth (@rosforthrosforth), Pétillant (@skaaldugamle), and Lieu-Dit (@lieu.dit). 100% of the ticket price will be donated directly to the Red Cross Mexico in support of relief efforts! UPDATE: The bar Under the Bridge will also be open from 2-10pm Tuesday the 26th and 100% of sales at the bar will be donated to Topos Mexico. We hope to see you there!
Plants from the shoreline, flavors range from fresh oyster to licorice - we should be eating much much more of this stuff #noma2.0
This is the season #noma2.0
Winter is coming: preserved cherries, cucumber, wild onion, rose root, kelp stalk, tomato, lavender, nasturtium berry, plum, elder, green and red strawberry, grey pear  and mulberry #noma2.0
Sweet, smokey, chewy Tomato raisins #noma2.0
This is the season #noma2.0