Noma, opened in 2003, is known for its reinvention and interpretation of the Nordic Cuisine. It is a two Michelin star restaurant, and now is ranked as the Best Restaurant in the World by Restaurant magazine. Here we’ll show you what a meal at Noma looks like, and, for God’s sake, I swear I’ll dine at least for once there!
The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.
“moss and cep,”—fried reindeer moss and mushrooms.
Crispy pork skin and black currant.
Cookies and cheese, rockets and stems served in a gorgeous decorative tin.
Blue mussels and celery arrived on a beautifully arranged plate.
Caramelized milk and cod liver.
Rye, chicken skin, and peas.
Potato and chicken liver.
The Hen and the Egg is one of Noma’s specialties.
To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.
Herb toast and smoked cod roe.
Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.
Oh, and here’s the bread basket—not a basket at all.
Feeling full yet? That was just the appetizers!
The first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a “great silky texture.”
The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya’s favorites.
Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.
Followed by chestnuts and lojrom with walnuts and rye.
Pike perch and cabbages, verbena and dill.
Celeriac and truffle.
This dish, pickled vegetables and bone marrow with browned butter and parsley, was a favorite of the night.
At last, the final dish of the main course: wild duck and beets with beech and malt.
Take a deep breath…it’s time for dessert.
First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.
Carrot and sea buckthorn.
A parade of petit fours arrived next.
They included toffee inside bone marrow (on the left).
Moya even got a sneak peek inside the kitchen.
This is where the rock plates used in the oyster dish are kept chilled.