Design—For the first time, the worldwide acclaimed and three-Michelin star restaurant Noma joins Copenhagen’s 3 Days of Design festival with Noma Projects, a special project founded in 2022 to share knowledge, innovations and flavours beyond the restaurant’s four walls. Visitors get to explore Chef René Redzepi‘s production space, a creative lab for food experimentation with materials, ingredients and flavours that have emerged from the noma test kitchen over the past two decades.
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Noma has always been a restaurant that is curious to learn and grow. Its constantly evolving approach is defined by a search for innovation, sharing knowledge, and passion for the craft of welcoming others. That is why Noma Projects was born: to continue the restaurant’s narrative and share its vision.
Visitors can sample pioneering food innovations designed and cooked to reduce food waste. Among them is Kitchen Crack, a special seasoning made from dehydrated seaweed water and an innovative miso soup made using leftover bread from Copenhagen’s bakeries.
Noma Projects also presented a few attempts at turning food waste into design and art, as well as beetroot and saffron-based colourings. For example, the team grew koji on wooden and plastic chairs from the restaurant’s canteen with the hopes of unveiling a fuzzy piece of furniture for the festival.
“Partaking in 3 Days of Design allows us not only to share our creative process with people beyond our industry but also to immerse ourselves in a design festival that doesn’t commonly feature flavour-based design. We hope that by offering our creative methodology in a cross-industry manner, we can unlock a future where innovation can flow seamlessly from chair designer to kombucha brewer to woodworker and beyond.” Explain at Noma Projects.
All photos are by Noma Projects.















