Acclaimed Restaurant Noma Is Coming To Los Angeles
Words that come to mind when you think of Noma: next-level, cutting-edge, Michelin darling—descriptors earned from years atop “World’s Best” lists and for redefining modern dining. Founder René Redzepi is known for pushing aspiring chefs to, and sometimes beyond, their limits. Wherever you stand on his unrelenting drive to reinvent the culinary wheel, Noma remains a singular experience built for those who appreciate unfiltered ambition.
The Copenhagen-based restaurant has announced a residency in Los Angeles for the 2026 season. If you follow Noma and its edible fine art, you know native ingredients are the focus. Chef Redzepi and team will apply a scientific approach to extracting the potential from SoCal’s bountiful environment, which he serves at a pop-up location and makes into products for Noma Projects. You can now join the list for access to reservations, which will be announced in the coming months—yes, you will need to reserve a spot months in advance. Those who sign up will receive an email from the man himself:
Dear friends and guests,
I have cooked and tasted ingredients from all over the world, and then I landed in LA for the first time…
The vast Pacific. Farmers markets bursting in the middle of January. A world-class taco for breakfast, and mind-blowing Thai in an alleyway for dinner. The best food can come from a parking lot or a $300 tasting menu. A sushi counter inside a gas station. A perfect Oaxacan mole out of a strip mall. A great-grandmother’s Kimchi soup recipe at 2AM in Koreatown.
A city of contrasts—where things that “shouldn’t” go together (like a Danish Albanian in Los Angeles?) collide and become something surprising and exceptional.
What could it mean to cook in a place where everything seems possible?
To have the opportunity to learn from the people, cooks, farmers, fishermen, and foragers of this pulsating place – the cutting-edge regenerative farming in the Central Valley, olive groves in Ojai, a coast lined with vineyards and seafood to be explored; an entire desert growing flavour…backyard citrus trees bursting with fruit and plump figs strung across freeway overpasses?
To cook here is to experiment, to remix, to exceed our own limits. To step into nature like it’s the very first time.
What could happen if we apply our way of thinking, creating and dreaming to this landscape?
We’re about to find out.
Rene Redzepi
