Noma to Reopen Without Founder Redzepi Amid New Chapter

Copenhagen’s famed Noma restaurant is set to reopen Aug. 5, marking a new chapter for the establishment without its founder, René Redzepi, at the helm and without its previous three Michelin stars. The restaurant will also introduce a monthly changing menu.

Redzepi announced in March that he would “step away” from leading the restaurant, which he founded 23 years ago, following allegations of abuse and assault that reportedly occurred over a decade ago. The New York Times published an article detailing accounts from former employees alleging verbal abuse and physical assault by Redzepi and his deputies between 2009 and 2017. Redzepi later apologized and stated his intention to step away in a video posted to the restaurant’s Instagram page. Noma declined to make Redzepi, who now holds a creative director role, available for an interview.

Noma, once a five-time recipient of the World’s 50 Best Restaurants List for its innovative “New Nordic” cuisine, will not be included in this year’s Michelin Guide. The restaurant stated it would not participate as it had not been open long enough in 2026 to meet the guide's requirements. The Copenhagen location closed in January ahead of a Noma pop-up in Los Angeles and remained closed for much of the year.

Pablo Soto, the new executive head chef, described the recent period as “crazy tough” but affirmed that the restaurant is still standing. He noted that while there has been significant media attention, the team is focused on the restaurant’s future. Soto stated that Noma has implemented internal audits and systems to ensure staff well-being and professional growth.

“We’ve gone through a period of crisis,” Soto said. “This means we need to be much more attentive to each individual.”

Food correspondent Tom Sietsema suggested that Noma's history of innovation and reinvention since its 2003 opening could help it navigate the current challenges, provided Redzepi remains in the background. Sietsema believes curiosity will still draw patrons to the restaurant.

The restaurant is reportedly almost fully booked for its first three months, with reservations extending to the end of October. The set menu price is 4,500 Danish krone (approximately $686 USD) per person, with an additional 2,000 krone ($305 USD) for a wine pairing.

Noma, a portmanteau of the Danish words for Nordic and food, originally opened with a mission to explore and rediscover local ingredients through foraging and seasonal awareness. The new iteration of the restaurant will feature a continuous creative flow, with the menu evolving monthly to reflect subtle shifts in ingredients, weather, and landscape, embracing what the restaurant calls “the 12 seasons of Noma.”

Chefs at the restaurant have been observed preparing dishes featuring ingredients such as pike perch, brown crab, shrimp, and mushrooms. Mette Brink Søberg, head of research and development, has been developing dishes like a berry gazpacho, utilizing ingredients from the restaurant's garden.

Redzepi's departure has coincided with a broader industry discussion about kitchen culture, particularly regarding alleged mistreatment of staff in fine-dining establishments. Sietsema observed a growing focus among restaurateurs and chefs on staff treatment and compensation, including reevaluating working conditions and time-off policies. Noma began fully paying its interns in 2022. These changes, Sietsema noted, contribute to a larger shift in the industry, potentially leading to improved hospitality overall.