Noma, Copenhagen, Denmark

December 9, 2019


I wasn't going to write a separate blog post about Noma but the more I think about this meal and experience, the more I feel like it deserves a dedicated post. So, here we are. Noma, "nordisk" (Nordic) and "mad" (food), is a two Michelin-star restaurant by chef René Redzepi in Copenhagen, Denmark. It was ranked as the #1 Restaurant in the world in 2010, 2011, 2012 and 2014 and is currently ranked 2nd. I had the honor to experience and dine at Noma during my visit to Copenhagen and let me tell you, it was nothing like I've ever seen (and tasted)!

Upon arriving to Noma's newest location on an urban farm, we were led to a beautiful glasshouse where the staff greeted us. Soon after, we walked through the farm and passed by a beautifully curated table full of ingredients which were being used in the meal we were about to eat. It was full of colorful vegetables, plants, and honeycombs! Each season Noma curates a new menu and for June thru September, it was Vegetable Season.


The dining hall was rustic yet modern, with mostly wood details and unique architectural elements. I love that it has an open kitchen where one can observe all the culinary actions. The food... honestly, I don't even know where to begin or how to describe to you. It's something you have to experience yourself because words simply can't explain what I tasted. Every dish was prepared in such a way that elevates every one of your senses. First you see, second you smell, and then you taste, and then taste again with your beverage pairing (wine or juice). I had the juice pairing and that on its own was so incredible! Anyways, hope you enjoy the beautiful dishes in photo form...

Flowers marinated with pollen

(Left) Barbecued pepper with peas (Right) Candied beets

Chilled onion bouillon

(Left) Mold pancake with truffle (Right) Mold pie

Berry soup

(Left) Flatbread with medium rare cooked vegetables (Right) Celeriac cannelloni

Boiled new potato

Marigold flowers with whisky egg nog

(Left) Quail egg in salted ramson leaves (Right) Wild mushrooms barbecued with pine

Vegetable ragout

(Left) Quince juice (Right) Woodruff and birch kombucha ice cream

Elderflower mousse and seabuckthorn

Crispy bees cooked with chocolate

The entire meal lasted for about 3 hours and I enjoyed every moment of it! I also really appreciate the fact that we received a tour of the facility at the end and got to see all the behind-the-scenes such as the lab! Yes, this is where food scientists would experiment with things such as molds and scents. I hope you've enjoyed this post on Noma and that one day you will also get a chance to experience this first hand!


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