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Noma Projects Flavor Shop
Copenhagen, Denmark
Copenhagen’s creative ecosystem keeps swinging forward and Noma Projects’ new Flavor Shop feels like the city cracking open a door to its most private culinary laboratory. With Noma closing its restaurant chapter in 2025, René Redzepi has been steering the team toward a more exploratory future, and this space is one of the clearest signals of that shift. The Flavor Shop sits inside a former greenhouse, reimagined as a place where you can browse, taste and take home creations shaped by years of experimental cooking. OEO Studio designed it to feel like a refined workshop. Bornholm granite underfoot, burnt brick and brushed aluminium on the surfaces, with soft lighting pulling everything into calm focus. Shelves hold a rotating mix of Noma Projects’ ferments, vinegars, garums and the roasted Noma Kaffe line. The atmosphere invites curiosity — part learning space, part edible archive. You can sip, ask questions or build your own flavour toolkit, and you get a real sense of where Redzepi’s team is heading next. A wider, more collaborative universe of ideas, no longer bound to the four walls of a restaurant.
Noma Projects Flavor Shop
Refshalevej 96
København
Denmark
København
Denmark
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Photography courtesy of Noma
Noma Projects Flavor Shop
Copenhagen’s creative ecosystem keeps swinging forward and Noma Projects’ new Flavor Shop feels like the city cracking open a door to its most private culinary laboratory. With Noma closing its restaurant chapter in 2025, René Redzepi has been steering the team toward a more exploratory future, and this space is one of the clearest signals of that shift. The Flavor Shop sits inside a former greenhouse, reimagined as a place where you can browse, taste and take home creations shaped by years of experimental cooking. OEO Studio designed it to feel like a refined workshop. Bornholm granite underfoot, burnt brick and brushed aluminium on the surfaces, with soft lighting pulling everything into calm focus. Shelves hold a rotating mix of Noma Projects’ ferments, vinegars, garums and the roasted Noma Kaffe line. The atmosphere invites curiosity — part learning space, part edible archive. You can sip, ask questions or build your own flavour toolkit, and you get a real sense of where Redzepi’s team is heading next. A wider, more collaborative universe of ideas, no longer bound to the four walls of a restaurant.
