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In 2024, the world’s best restaurant is going to be closing its doors and this decision has a lot of people asking a very obvious question. They want to know why!

Noma, which is located in the city of Copenhagen, has been named the “top restaurant in the world” on a number of occasions, according to Eater. In addition to these accolades, Noma has also been given the credit for inventing New Nordic Cuisine.

Photo: Flickr/tomislav medak License: CC BY 2.0

The World’s 50 Best Restaurants has been topped by Noma 5 times and its last appearance at the top of the list took place in 2021.

René Redzepi is the chef and owner who is responsible for Noma’s creation, which first opened its doors to the general public 20 years ago. They are now best known for serving dishes that are crafted from locally foraged ingredients.

Photo: Flickr/Maria Eklind License: CC BY-SA 2.0

This is a place where you can order reindeer brain custard served with bee pollen, with a straight face. In the mood for fermented rice ice cream featuring oyster caramel? No problem. The restaurant has evolved into a three-Michelin star staple for Copenhagen but all of that is about to change.

“Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0,” Noma announced in a statement on its website.

Once the restaurant closes in 2024, they have major plans for the following year. According to the website, they will become “a giant lab – a pioneering test kitchen dedicated to the work of food innovation and the development of new flavors, one that will share the fruits of our efforts more widely than ever before.”

Photo: Flickr/tomislav medak License: CC BY 2.0

The statement continues with a simple declaration. They claim that “being a restaurant will no longer define us. Instead, much of our time will be spent on exploring new projects and developing many more ideas and products.”

Their statement about the next phase concludes with the following objective:

“Our goal is to create a lasting organization dedicated to groundbreaking work in food, but also to redefine the foundation for a restaurant team, a place where you can learn, you can take risks, and you can grow! We’ve spent the last two years planning, and we’re ready for the next many years of realizing our goal. We hope you’ll join us on this new journey. Thank you!”