STATUS
COMPLETED
In 2015, restaurant Noma – known as the “World’s Best Restaurant”- closed its doors to the 16th century warehouse that had been its home for fourteen years. After more than three years of planning and collaboration, Noma reopened in 2018 on the outskirts of autonomous district Christiania – this time at the protected site of an old fortification once used to store mines for the Royal Danish Navy.
BIG’s design for Noma 2.0 dissolves the traditional idea of a restaurant into its constituent parts and reassembles them to put the chefs at the heart of the restaurant.
Noma’s new home, a historic fortification from 1917, was once used to store mines for the Royal Danish Navy. Abandoned for several years and covered in graffiti, Noma acquired the linear warehouse named Søminedepotet and had to take into account the strict guidelines for preserving the historically significant site.
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?
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.
GREEN HOUSES
— On the last three existing concrete foundations, three new greenhouses are located.
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.
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.
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.
“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 the surroundings. I believe that Bjarke and the BIG team came up with the ideal non-pretentious solution that we enjoy calling our home for years to come. To say that we are thrilled with the end result would be an understatement.”
Guests have the opportunity to walk through each of the surrounding buildings and to experience a variety of Nordic materials and building techniques: the barbeque is a giant walk-in steel chimney, and the lounge looks and feels like a room-sized cozy fireplace made entirely of brick – inside and out.
A collection of 11 separate yet connected buildings are tailored to their specific needs and are densely clustered around restaurant’s heart: the kitchen. Designed like a panopticon, the kitchen allows the chefs to oversee the staff and guest areas, while every guest can follow what would traditionally happen behind-the-scenes.
The raw shell of the historic warehouse is preserved and used for back-of-house functions, including the prep kitchen, fermentation labs, fish tanks, terrarium, ant farm, and break-out areas for staff.
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Each building within the building is connected by glass covered paths that reveal the changes in weather, daylight, and seasons – making the natural environment integral to the culinary experience.
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The greenhouses serve as food production, arrival lounge and experimental kitchen. A permaculture garden designed and planted by Piet Oudolf serves as a garden for the senses, transforming the former military facility into an urban farm for the production, preparation and consumption of new Nordic cuisine.
Bjarke Ingels Finn Nørkjær David Zahle Jakob Lange Ole Elkjær-Larsen Allen Shakir Athena Morella Borko Nikolic Claus Rytter Bruun de Neergaard Dag Præstegaard Duncan Horswill Enea Michelesio Eskild Schack Pedersen Frederik Lyng Geoffrey Eberle Hanne Halvorsen Hessam Dadkhah Hugo Yun Tong Soo Jinseok Jang Jonas Aarsø Larsen Joos Jerne Kim Christensen Kristoffer Negendahl Lasse Lyhne-Hansen Manon Otto Margarita Nutfulina Michael James Kepke Morten Roar Berg Nanna Gyldholm Møller Ningnan Ye Olga Litwa Ryohei Koike Simona Reiciunaite Stefan Plugaru Tomas Karl Ramstrand Tiago Sá Timo Harboe Nielsen Tobias Hjortdal Tore Banke Yehezkiel Wiliardy Manik Yunyoung Choi Gökce Günbulut Gökce Günbulut Aleksander Wadas Andreas Müllertz Angelos Siampakoulis Carlos Soria Giedrius Mamavicius Kyle Thomas David Tousant Nina Vuga Ren Yang Tan Vilius Linge Yan Ma Yoko Gotoh
AWARDS
Berlingske Byens Bedste Award for Construction, Winner, 2019
AIA Institute Honor Awards for Interior Architecture, Winner, 2019
INSIDE World Festival of Interiors, Restaurant Category Winner, 2019
Wallpaper* Design Award for Best New Restaurant, Winner, 2019
Danish Carpentry Award, 2018
Den Danske Lyspris, Winner, 2018
Interior Design Magazine Best of Year Award for Hospitality: Fine Dining, Finalist, 2018
Snedker Craftsmenship Prize, 2018
Architizer A+ Award for Hospitality: Restaurant, Jury + Popular Choice Winner, 2018
COLLABORATORS
NT Consult
Studio David Thulstrup
Thing&Brandt Landskab
BIG Ideas
