NOMA

About 2 months ago we put our name on the waiting list at NOMA with no real expectation of actually getting in, but somehow we did!
Last week Seth texted me and said “WE’RE GOING TO NOMA!”
I couldn’t believe it. I was in shock!
We have watched documentaries on this restaurant and researched the chef and marked “GO TO NOMA” on our bucket list.

For several years NOMA has been rated as “the best restaurant in the world” and they have 2 Michelin stars all thanks to their chef, René Redzepi.

Facts about NOMA/ René Redzepi.

2006: 33rd Best Restaurant in the World

2007: 15th Best Restaurant in the World

2008: 10th Best Restaurant in the World

2008: named International Chef of the Year

Since 2008: Michelin Guide, two stars

2009: 3rd-best restaurant in the world

2010: Best Restaurant in the World

2011: Best Restaurant in the World

2012: Listed in TIMES 2012 100 most influential people in the world

2012: Best Restaurant in the World

2014: Best Restaurant in the World

I will admit that NOMA is definitely not for everyone. The food is very different and unique and bursting with strong flavors. Also it’s really expensive.
Since our table was for 4 people we invited Seth’s friend Dan and his girlfriend Vibe to join us! Thankfully they are foodies as well.

Seth and I hardly ever go on dates any more since we don’t have family near to watch Pearl. Thankfully we had amazing neighbors that stepped in and took great care of Pearl so we could enjoy our evening. **Thank you Nicolaj and Theis**

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We actually got dressed up.

NOMA is about an hour and a half from where we live so we left about 2 hours before our 7:30pm reservation to make sure we had enough time to catch all our trains and do some walking.  NOMA is on the harbor in the Christianshavn district.
We got there a few minutes early and walked around the harbor and looked at the beautiful views of Copenhagen.

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As soon as we started walking towards the NOMA door someone came out to greet us and ask our name. We walked in and about 7 staff members were all there to greet us and welcome us in. It was overwhelmingly friendly.
We waited in the lounge area for a few minutes until our friends arrived.
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Ok time to sit down. Let the dinner begin…

Course #1
FERMENTED PLUMS AND WILD BEACH ROSES
(this was thin and brittle. We referred to it as a super fancy fruit roll up)
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Course #2
APPLES WITH LEMON THYME
(a cold and very refreshing soup with charred lemon thyme on top)
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Course #3
OLAND WHEAT BREAD AND VIRGIN BUTTER
(this bread was delicious and hearty. The butter was barely churned so you could see the milk separating from it.)
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Course #4
CABBAGE LEAVES WITH WHITE CURRANTS
(Blanched and grilled cabbage leaves. The bowl was painted with herbs and ground up grasshoppers)
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Course #5
GREEN SHOOTS OF THE SEASON WITH SCALLOP MARINADE
(it sounds simple, just some greens on a plate…but this was by far the best course. Different leaves and herbs cooked different ways on a plate of a scallop reduction sauce)
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Course #6
GRILLED ONION
(yep grilled onion, simple but somehow amazing. You were just supposed to eat the inside layers which were soft and had a walnut marinade)
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Course #7
SEA URCHIN AND WALNUTS
(sea urchin under a bed of peeled walnuts and a walnut vinaigrette)
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Course #8
SLICED RAW SQUID AND KELP
(cold and full of flavor)
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Course #9
MAHOGANY CLAM
(thinly sliced 100 year old clam with a bit of wasabi on the shell and fermented barley underneath)
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Course #10
MONKFISH LIVER
(sliced monkfish liver on a thin sourdough crisp –served extremely cold)
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Course #11
PUMPKIN, BEECHNUTS, AND BARLEY
(This was warm and comforting. The pumpkin was a perfect texture, not mushy at all, and the barley was fermented)
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Course #12
EGG YOLK, POTATOES, AND NASTURTIUM
(warm and so full of flavor. Yolk was prepared with fermented beef)
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Course #13
VEGETABLE FLOWER
(this was fermented black garlic that was made to a paste and then shaped into a pretty leaf)
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Course #14
ROASTED WILD DUCK
(duck cooked to perfection and sliced. To be rolled up in the leaves and eaten like a taco)
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One of the awesome chefs that would come out to our table to explain each course.

Course #15
TRUFFLE FLATBREAD
(shaved truffles on a flatbread with bits of chocolate and hazelnuts)
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Course #16
BERRIES AND GREENS SOAKED IN VINEGAR FOR 1 YEAR
(pickled stuff)
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Course #17
ROASTED KELP ICE CREAM AND LEMON THYME
(Kelp ice cream with a fermented apple layer. Yes it was ice cream, but had such bold flavors it barely tasted like a dessert. Really good though. )
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Course 18
FOREST FLAVOURS, CHOCOLATE, AND EGG LIQUEUR
(dessert, yes! .These were so tasty. Different chocolates,a chocolate covered mushroom and best of all chocolate covered reindeer moss. Served with homemade sour cream.)
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We also all got the juice pairings which were delicious and refreshing and a really delightful bonus to the foods.
Verbena. Turnip with green strawberries. Rose tea with pulverized ants. Apple and Douglas Fir. Carrot and gooseberries.  Cabbage.  Sorrel.
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By the end of the 18th course we were all so stuffed and couldn’t believe what an exciting meal we just had.
One of the chefs (Luke) came to our table and asked if we wanted a tour.  This was one of the main highlights. We got to see all the behind the scenes action. There are so many staff members and chefs working to make sure the service and food is to perfection.  We got to see their test kitchen, their fermenting areas, their outdoor grilling area, and where they grow some of their ingredients.   It was such a treat to see how everything comes together to make all of these creative dishes.
The staff went totally above and beyond to make sure you had an enjoyable time.
For every single course the staff would bring us a new plate and fork or spoon. Plus a chef would come out to the table at EVERY course and describe the ingredients, how they foraged them, and exactly how the dish was prepared. It was insane listening to them explain the many complicated and intricate steps that were taken to make sure the dish reached its maximum potential.
I can not brag enough about our night at NOMA.

Even though it is expensive, you get so much out of it. You get to step into the most beautiful and magical culinary world.
It really was a once in a lifetime experience that we will never forget.

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Categories: Uncategorized | 2 Comments

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2 thoughts on “NOMA

  1. Ladonna Greene

    What an experience!! Thank you for including me in this email. We LOVE unique foods and these were wonderful I am sure!!

    Sent from my iPhone

    >

  2. Renee

    what a unique experience that you will never forget. On another note, dad and I dined at Smithfield Chicken & BBQ on Sunday. Tres magnifique!

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