BIG redesigns Copenhagen’s iconic Noma
by Luke Cloherty | 11 Sep 2018
– Bjarke Ingels
Michelin starred chef René Redzepi’s world-famous Copenhagen restaurant, Noma, has been reimagined as a series of farm-style buildings within one whole restaurant.
Bjarke Ingels Group (BIG) were tasked with redesigning the restaurant in line with Redzepi’s brief for a cluster of small, agriculturally themed buildings and created a 14,000sq ft (1300sq m) gastronomical village comprising 11 pavilions.
Of those 11, one is a working greenhouse, while two other glass-encased buildings comprise a bakery and a test kitchen. The other eight are effectively the main restaurant areas and are connected by glass-covered walkways.
Of this glass heavy exterior BIG founding partner Bjarke Ingels said: “You see the sun, the roofs get covered with snow and, on rainy evenings, you know certain things might be foraged the next morning.”
The original Noma, which opened in 2003 and closed in 2017, was based in a waterfront warehouse in Copenhagen. The new site for Redzepi’s restaurant is similarly set against water – by a lake in the city’s Christiania district – and houses one main and one private dining area, both of which are finished in oak.
Ingels commissioned Studio David Thulstrup for the interiors after becoming a fan of their work on Instagram. Studio principal David Thulstrup wanted to create a bright space and so included touches such as brickwork that is lighter than that on BIG’s facades.
Landscape architects Thing og Brandt Landskab led consultation in that area, while Sif-Gruppa consulted on acoustics and NT Consulting was the project manager.
BIG Bjarke Ingels Noma Copenhagen Denmark
David Thulstrup wanted to create a bright space and so included touches such as brickwork that is lighter than that on BIG’s facades Credit: Ditte Isage
Michelin starred chef René Redzepi’s world-famous Copenhagen restaurant, Noma, has been reimagined as a series of farm-style buildings within one whole restaurant. Bjarke Ingels Group (BIG) were tasked with redesigning the restaurant in line with Redzepi’s brief for a cluster of small, agriculturally themed buildings and created a 14,000sq ft (1300sq m) gastronomical village comprising 11 pavilions. Of those 11, one is a working greenhouse, while two other glass-encased buildings
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