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Take a look inside NOMA 2.0 designed by BIG

by Hannah Grogan on Oct 15, 2018 in Architecture
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Noma, the award-winning restaurant, worked together with BIG to create a new home and restaurant village just outside of Copenhagen's city center

Photos: Rasmus Hjortshoj


 

Since opening, noma has been at the forefront of gastronomy and creativity. The restaurant, recognized four-times as best in the world by the World's 50 Best Restaurants, last year closed its doors to the 16th century harbourside warehouse that had been its home for fourteen years. After over three years of planning, noma's new home reopened in February in a space developed and built in partnership with Bjarke Ingels Group (BIG). The new Noma (or Noma 2.0 as it is referred to) was built on the site of a protected ex-military warehouse once used to store mines for the Royal Danish Navy.

“When we found the location for the new noma, we knew we had to come up with an architectural solution, which made sense for our guests, the team and also the surroundings," said Peter Kreiner, Chief Executive Officer, noma. "I believe that what Bjarke Ingels and the BIG team came up with is the ideal non-pretentious solution that we will enjoy calling our home for years to come. To say that we are thrilled with the end result would be an understatement."r_hjortshoj_-_noma_web-141_originalA total of 11 spaces, each tailored to their specific needs and built of the finest materials best suited for their functions, have been densely clustered around restaurant's heart: the kitchen – putting the chefs at the heard of it all. Every part of the restaurant experience – the arrival, the lounge, the barbecue, the wine selection and the private company – are all clustered around the chefs.
To say that we are thrilled with the end result would be an understatement

The noma kitchen is designed like a panopticon with an oversized hood hovering over the chefs. From here, the chefs can oversee the entire kitchen and guest areas, including the dining room and adjacent private dining room. These spaces are made of stacked timber planks that resemble neatly piled wood at a lumber yard.

"Our collaboration with noma Chef and co-owner René Redzepi, and the noma team, has been brewing ever since I had my first dinner there fourteen years ago,” said Bjarke Ingels, Founding Partner, BIG. Similar to our own idea of hedonistic sustainability – where the more sustainable city is also the most enjoyable city to live in – noma has pioneered a cuisine built upon shared values for creativity and sustainability.”r_hjortshoj_-_noma_web-192_originalThe main dining room and adjacent private dining room are made of stacked timber planks that resemble piled wood at a lumber yard. A large skylight and an expansive set of windows that slide to reveal the outdoor permagarden allow guests to truly sense all of the seasons and the restaurant's natural surrounds. r_hjortshoj_-_noma-1_dp_originalEach 'building within the building' is connected by glass covered paths for chefs and guests to follow the changes in weather, daylight and seasons. Guests have the opportunity to walk through each of the surrounding buildings and to experience a variety of Nordic materials and building techniques: the barbecue is a giant walk-in hut, and the lounge looks and feels like a giant, cozy fireplace made entirely of brick inside and out.r_hjortshoj_-_noma_web-211_originalr_hjortshoj_-_noma_web-114_originalr_hjortshoj_-_noma_web-99_originalThe historic 100m long single-story warehouse completes the circle of buildings surrounding the kitchen. BIG preserved the raw shell of the warehouse's concrete and inserted a massive wooden shelf for storage and display. All of the back-of-house functions are located here, including the prep kitchen, fermentation labs, fish tanks, terrarium, ant farm and break-out areas for staff.

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