Noma, Copenhagen, 5/29/14

entrance
entrance

It would be hard for any restaurant to live up to the expectations that come with knowing it’s re-taken the #1 spot on “best restaurants in the world”. Noma is totally creative and serves only what it can source locally in its take on Nordic cuisine. It is located in an old warehouse on the waterfront and is very nice inside yet rustic. The atmosphere is the best – very casual – with lots of banter going on between the folks in the open kitchen.

front entry
front entry

Every one of the employees seemed to be very happy to work there and they also use a number of interns that come for several months just to learn how its done. Noma has produced and trained a number of chefs now in other establishments. There is an additional kitchen upstairs as well as a cooking area outside. I’d venture that there are more staff than patrons!

The food is light and creative but not often intense in its taste. Presentations are beautiful but not fussy nor faux. One thing I really liked is that they were able to offer me foods I hadn’t tried before. The Æbleskiver were covered in a grasshopper emulsion and the ants on the tartar were a fun effect while also offering a nice crunch. The crispy cabbage leaves were a tad greasy but how fun to have a cabbage taste but a potato chip texture.  I’m so glad we were able to get in and have this experience. It is unique!

We met the chefs on the way in. Wonder where they were going?
We met the chefs on the way in. Wonder where they were going?
front entry
front entry
full room
full room
toward the lounge area
toward the lounge area
champagne
champagne
table setting
table setting
table flowers
table flowers
Red current and lavender
Red current and lavender
Nordic coconut
Nordic coconut
Moss and cep
Moss and cep
Flower tart
Flower tart
200 year old mussel, sliced. Seaweed powder on rim of shell.
200 year old mussel, sliced. Seaweed powder on rim of shell.
wine
wine
wine back
wine back

IMG_9528

Flatbread and roses
Flatbread and roses
Green asparagus and scallop fudge
Green asparagus and scallop fudge
White cabbage and samphire
White cabbage and samphire
Æbleskiver, lovage and parsley
Æbleskiver, lovage and parsley
Monkfish liver and caramelized milk
Monkfish liver and caramelized milk
Pike head (all edible except bone)
Pike head (all edible except bone)
Burnt leek and cod roe
Burnt leek and cod roe
Inside the leek
Inside the leek
Bread basket
Bread basket
Butter and pork fat spread for bread
Butter and pork fat spread for bread
Bread
Bread
Shrimp and ramson, radish and yeast
Shrimp and ramson, radish and yeast
White asparagus, black currant leaves and barley
White asparagus, black currant leaves and barley
Beef tartar and ants
Beef tartar and ants
close up
close up
wine
wine
Beetroot with Sloe berries and aromatic herbs
Beetroot with Sloe berries and aromatic herbs
Egg and fresh greens
Egg and fresh greens
Turbot and nasturtium with cream and wood sorrel
Turbot and nasturtium with cream and wood sorrel
Aronia berries and söl
Aronia berries and söl
Potato and plum
Potato and plum
part of interior
part of interior
frozen caramel
frozen caramel
after lunch treats
after lunch treats
“Bark”
“Bark”
upstairs kitchen
upstairs kitchen
moss supplies
moss supplies
picking out all the junk
picking out all the junk
Chef Rene Redzepi
Chef Rene Redzepi
upstairs table
upstairs table
Frankie studying the recipes
Frankie studying the recipes

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