Noma restaurant in Copenhagen - in pictures

  • Danish chef Rene Redzepi, co-owner of Noma restaurant in Copenhagen, has announced it will close at the end of next year. All photos: AFP
    Danish chef Rene Redzepi, co-owner of Noma restaurant in Copenhagen, has announced it will close at the end of next year. All photos: AFP
  • Open since 2003 in the Danish capital, Noma's interpretation of Nordic cuisine and eco-conscious menu based on foraging seasonal ingredients proved highly popular
    Open since 2003 in the Danish capital, Noma's interpretation of Nordic cuisine and eco-conscious menu based on foraging seasonal ingredients proved highly popular
  • Noma has topped the World's 50 Best Restaurants list a record five times and was ranked the World's Best Restaurant four times by Restaurant magazine. In 2021, it received its third Michelin star
    Noma has topped the World's 50 Best Restaurants list a record five times and was ranked the World's Best Restaurant four times by Restaurant magazine. In 2021, it received its third Michelin star
  • But in the past few years, the restaurant has come under scrutiny for its treatment of foreign workers, as well as its reliance on unpaid interns
    But in the past few years, the restaurant has come under scrutiny for its treatment of foreign workers, as well as its reliance on unpaid interns
  • Noma staff at work in the kitchen
    Noma staff at work in the kitchen
  • One former intern referred to Noma as a 'toxic work environment', alleging to The New York Times that she was asked to work in silence by the junior chefs she assisted and was specifically forbidden to laugh
    One former intern referred to Noma as a 'toxic work environment', alleging to The New York Times that she was asked to work in silence by the junior chefs she assisted and was specifically forbidden to laugh
  • But Mr Redzepi says he is closing Noma because the labour-intensive work required to produce its world-class cuisine is no longer sustainable
    But Mr Redzepi says he is closing Noma because the labour-intensive work required to produce its world-class cuisine is no longer sustainable
  • The restaurant will instead become a food laboratory, developing new dishes and products for its e-commerce operation, Noma Projects
    The restaurant will instead become a food laboratory, developing new dishes and products for its e-commerce operation, Noma Projects