'World's Best Restaurant' Noma Is Heading to NYC — Here's How to Snag a Reservation

One of Europe's best restaurants is making its way to the states. But if you want a bite, you better be ready to act fast.

In April, Noma, the Copenhagen-based restaurant that currently sits atop the World's 50 Best Restaurants list, announced its plans to open up shop in New York City. However, fans of the restaurant will have to work extra hard to snag reservations, as it will only be in town from May 16-20.

According to Travel + Leisure, the experience will be open exclusively to American Express cardholders enrolled in its Global Dining Access program. Tables can also only be reserved using Resy.

For the event, owner and chef René Redzepi is taking over the venue at 26 Bridge Street, a former metal factory in Brooklyn's Dumbo neighborhood. However, the space will be unrecognizable to locals. According to The Points Guy, the spot will be made over to resemble Noma's home location in Copenhagen and will include plenty of greenery and minimal Scandinavian style to give it a little more added flair.

Redzepi will offer a few of his most famous bites throughout a multi-course tasting menu, including wild-caught fish, local game, and foraged plants. Redzepi will also be staying true to his ethos of only sourcing locally, this time working with companies like Regalis Foods in Long Island City, and plans to shop at the Union Square Greenmarket for produce, according to T+L.

"Noma is looking forward to traveling to New York to share our cooking and craft with some of the most passionate diners in the world," Redzepi shared in a statement. "It is incredibly rare that we take Noma's kitchen on the road for a collaboration."

The price for a seating will clock in at $700 per person and includes wine pairings by the restaurant's head sommelier, Mads Kleppe, who plans to focus the selection on natural wines. Just 50 spots will be made available for dining each night so have your trigger finger ready on Wednesday, April 27 at 12 pm on Resy.