{"id":140995,"date":"2026-08-05T18:37:09","date_gmt":"2026-08-05T18:37:09","guid":{"rendered":"https:\/\/www.europesays.com\/dk\/140995\/"},"modified":"2026-08-05T18:37:09","modified_gmt":"2026-08-05T18:37:09","slug":"copenhagens-noma-reopens-with-micro-season-menus-as-chef-redzepi-steps-back-3","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/dk\/140995\/","title":{"rendered":"Copenhagen\u2019s Noma reopens with micro-season menus as chef Redzepi steps back"},"content":{"rendered":"<p>            <img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"720\" class=\"entry-thumb\" src=\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/08\/NomaLA26_Banner_Home_01.jpg\"   alt=\"\" title=\"NomaLA26_Banner_Home_01\"\/>NOMA.DK<\/p>\n<p class=\"p2\">COPENHAGEN \u2014 Copenhagen\u2019s famed Noma restaurant is betting on a rapidly shifting seasonal menu to drive its next chapter when it reopens in the Danish capital under new leadership this week.<\/p>\n<p class=\"p3\">Gone from the kitchen is co-founder and long-time executive head chef Ren\u00e9 Redzepi, who has <a href=\"https:\/\/www.reutersconnect.com\/all?search=all%3AL6N4000GC&amp;linkedFromStory=true\" rel=\"nofollow noopener\" target=\"_blank\">promised to step back<\/a> from daily operations after acknowledging past mistreatment of staff.<\/p>\n<p class=\"p3\">Under Mr. Redzepi, Noma was ranked the world\u2019s best restaurant five times and won three Michelin stars.<\/p>\n<p class=\"p3\">But the New York Times reported on March 7 that dozens of former employees said Mr. Redzepi inflicted physical and psychological harm, describing incidents between 2009 and 2017. Mr. Redzepi has said he did not recognize all details in the reports but understood his actions \u201cwere harmful to people who worked with me\u201d and apologized.<\/p>\n<p class=\"p3\">Mr. Redzepi will now turn his attention to creative projects involving insects, fungi, and technology, with an eye to shaping future Noma menus, but will step away from day-to-day decision-making, new executive head chef Pablo Soto said.<\/p>\n<p class=\"p3\">\u201cWe are trusting the people that have been here for many years to carry the essence of what we want to do into the future,\u201d Mr. Soto said.<\/p>\n<p class=\"p3\">Mr. Soto now runs Noma with Chief Executive Officer Annika de Las Heras and Mette Brink S\u00f8berg, head of research and development, who said there had been no staff resignations or complaints over mistreatment in the past year.<\/p>\n<p class=\"p3\">Ms. S\u00f8berg said the restaurant industry has for too long prioritized food, service and guests over how staff are treated.<\/p>\n<p class=\"p3\">\u201cThinking about HR, thinking about how you treat your staff is maybe something that\u2019s come as a second priority,\u201d she said, speaking at her test kitchen in a greenhouse in Noma\u2019s garden.<\/p>\n<p class=\"p3\">She said Noma had for several years worked to improve this, including by reducing working hours, which she said had previously left staff under stress and prone to mistakes.<\/p>\n<p class=\"p5\">12 MICRO SEASONS<br \/>Chefs have spent recent weeks testing dishes for the new menu, lining up crab claws on silver trays and shaping thin shells of cream with liquid nitrogen.<\/p>\n<p class=\"p3\">The new Noma will run on 12 micro seasons, with the menu changing continuously based on whatever ingredients are in season.<\/p>\n<p class=\"p3\">Ms. S\u00f8berg described a gazpacho made from flowers picked in the garden, and a zucchini stem stuffed with horseradish and gooseberry paste.<\/p>\n<p class=\"p3\">The set menu will cost 6,500 Danish crowns ($990) per person including wine pairing, Noma said on its website.<\/p>\n<p class=\"p3\">\u201cPeople pay lots of money to go to watch a football game or to go to the theater or watch a concert,\u201d she said. \u201cYou should maybe compare to those kinds of experiences instead of just thinking of it as a meal.\u201d \u2014 Reuters<\/p>\n","protected":false},"excerpt":{"rendered":"NOMA.DK COPENHAGEN \u2014 Copenhagen\u2019s famed Noma restaurant is betting on a rapidly shifting seasonal menu to drive its&hellip;\n","protected":false},"author":2,"featured_media":140996,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[6],"tags":[108,4344],"class_list":["post-140995","post","type-post","status-publish","format-standard","has-post-thumbnail","category-copenhagen","tag-copenhagen","tag-reuters"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@dk\/117044356526650819","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/140995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/comments?post=140995"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/140995\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media\/140996"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media?parent=140995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/categories?post=140995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/tags?post=140995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}