Copenhagen’s Noma reopened on August 5, 2026. The key change is not simply that the restaurant has resumed service. Its operational center has shifted as founder René Redzepi steps back from day-to-day operations and Pablo Soto Rodriguez Gil is officially introduced as Executive Head Chef. At the same time, Noma has moved from its previous three-season-per-year model to “12 seasons of Noma,” in which the menu and seasonal expression change every month.
The Core Change: From Founder-Led Operations to Operational Leadership
René Redzepi has stepped back from Noma’s day-to-day operations, but he has not left entirely. He officially retains the roles of Founder and Owner and Creative Director. Rather than simplifying the change as “Redzepi has left Noma,” it is more accurate to say that he has moved away from directly leading the daily kitchen and operations while remaining the restaurant’s founder, owner, and creative director.
The new day-to-day operation does not involve Pablo Soto alone. Mette Brink Søberg is participating in operational leadership as Head of R&D, while Annika de Las Heras serves as CEO of Noma Group. Based on the publicly announced titles, this reopening is better understood as a structural change that divides responsibilities among the kitchen, research and development, and group management, rather than as a one-person succession.
The change visible in Noma’s new structure is not the founder’s complete departure, but a redistribution of authority over daily operations.
Current Status: Menu Operations Shift to 12 Seasons
Noma has moved away from its previous three-season-per-year model and now operates “12 seasons of Noma.” The format has been described as one in which the menu and seasonal expression change every month. For visitors, the important point is that the direction of the dining experience may differ depending on when they visit. Because monthly change is now part of the operating model instead of three major annual transitions, guests should check both the booking date and the menu information for that period.
However, the publicly available information does not support definitive claims about the dishes, flavors, or service quality for any particular month. What is currently confirmed is the monthly menu-change model; detailed menus for each period should be checked again through Noma’s official booking information.
Cost of Visiting Copenhagen in 2026
The 2026 Copenhagen menu prices displayed on Noma’s official booking page are as follows:
- Menu: 4,500 DKK
- Wine pairing: 2,000 DKK
- Juice pairing: 1,500 DKK
The menu and pairings are listed as separate items, so visitors planning a trip should not estimate the total cost from the menu price alone. The latest information on whether guests can choose between the wine and juice pairings, as well as the specific conditions at the time of booking, should be confirmed on the official booking page.
Implications: The Reopening and the Michelin Guide Should Be Viewed Separately
AP reported that Noma said it would not be included in the 2026 Michelin Guide because it had not operated for a sufficient period to meet the guide’s requirements. The important point is that “not being included in the guide” does not mean the same thing as an evaluation result or a star count. Noma’s absence from the 2026 Michelin Guide has not been confirmed as evidence of the new operation’s quality or as a prediction of how many stars it may receive in the future.
For that reason, it is not appropriate to combine the reopening news and Michelin status into claims that Noma “lost its stars” or that the new structure has “secured” stars. The currently confirmed facts go only as far as the reopening date and the fact that Noma was not included in the 2026 guide because of its operating-period requirements.
Regarding staff welfare, Pablo Soto identified as a priority, alongside the reopening, enabling employees to maintain lives outside of work. This describes the direction and priorities presented by the new leadership. It should not be expanded into a claim that working conditions or employee welfare have already improved; subsequent official announcements should be monitored for evidence of changes in practice.
What to Check Next: Review the Official Information Before Booking
Readers planning to visit Noma should not only confirm that it has reopened but should review the latest booking information in the following order:
- Confirm that the intended date falls within Noma’s 2026 Copenhagen operating period.
- Check the “12 seasons of Noma” menu information for that period.
- Add the 4,500 DKK menu price to the cost of the selected pairing.
- Reconfirm the applicable conditions for the 2,000 DKK wine pairing or 1,500 DKK juice pairing on the booking page.
- Distinguish between Pablo Soto’s role as Executive Head Chef and Redzepi’s current titles.
- Do not interpret the absence from the Michelin Guide as a definitive rating of the restaurant’s star count, food, or service quality.
Noma’s current changes bring together its reopening, a reorganization of operational leadership, the introduction of a monthly seasonal model, and the publication of prices. For visitors planning a reservation, the most practical approach is to separately verify the official titles, the menu structure for the intended visit period, the costs listed on the booking page, and Noma’s current inclusion status in the Michelin Guide, rather than relying on speculation about any individual.