Noma 2.0

EXTENSION AREA — Due to the landmark status, authorities only allowed extensions to Søminedepotet in already built areas. But how do you create a new home for one of the most esteemed, wildly experimental restaurants in the world, while simultaneously respecting the strict regulations of the protected building?

SERVICE KITCHEN — At the centre of the cluster sits the Service Kitchen, which is situated close to the Prep Kitchen and Dish Washing areas in the existing building, so all three can function together efficiently during meal service.

PROGRAM — Similarly to the “sæter” huts, half of Noma’s program - the front of house program that is the primary experience of the guests - is split into individual units by function.

BACK OF HOUSE PROGRAM — The back of house program fits neatly into the existing structure and is placed in an efficient, long bar of functions accessible via a large passage along the east facing wall.

FRONT OF HOUSE PROGRAM — The front of house program is arranged inside the allowed footprint at the south end of Søminedepotet in a strictly organized cluster of small buildings.

VILLAGE — Each of the 7 small buildings including the Service Kitchen are designed according to its specific function and the desired views, light and atmosphere. Together they form a village of different architectural experiences that accompany the diners' gastronomic journey.

PANOPTICON — The service kitchen is at the center of Noma’s workflow during service. It’s location at the center of the extension ensures good visual and physical connections to all other functions, so the chefs have a full overview and control of everything, resulting in a seamless experience for the guests.

GREEN HOUSES — On the last three existing concrete foundations, three new greenhouses are located.