Noma in images

Radish pie with reduced cucumber juice,coriander paste and seaweed pastry crust.
Radish pie with reduced cucumber juice,coriander paste and seaweed pastry crust.

Instagram is where I post most nowadays, but I will try to catch up with the most memorable meals here as well. This was my lunch at Noma back on June 24th 2016 and by the far one of the most interesting this year. My first time at Noma was in 2009 when “New Nordic” cuisine trend was just starting. I still remember “radishes and turnips in soil” dish, which was nothing I’ve had before or seen at any other fine dining restaurant. Noma has traveled far since then. Not only geographically with its pop-ups in Tokyo and Sydney, but, most of all technically. I guess it can still adhere to “local and seasonal” philosophy, but it’s the techniques used and work put in every dish that blew my mind this time. Since June, I’ve revisited Copenhagen once more and had a chance to dine at Noma’s new,casual sister restaurant 108. I didn’t love everything at 108, but I think it has a lot of potential and  I it should be definitely under the radar for anyone dining in Copenhagen.

Meanwhile, see the Noma meal in images below…

Vegetable platter: flatbread&paste,pickled quail egg,a black currant berry
Vegetable platter: flatbread&paste,pickled quail egg,a black currant berry
Seasonal herbs and Danish cucumber with whipped cream
Seasonal herbs and Danish cucumber with whipped cream
The bread
The bread
Fresh milk curd and young garlic shoots
Fresh milk curd and young garlic shoots
Cooked white asparagus with barley and caviar
Cooked white asparagus with barley and caviar
Sweet lobster, lavender and rose oil
Sweet lobster, lavender and rose oil
Crips of wild roles and Danish peas
Crips of wild roles and Danish peas
Steamed king crab and egg yolk sauce
Steamed king crab and egg yolk sauce
Charred ramson and scallop paste
Charred ramson and scallop paste
Turbot grilled on the bone with sweet shrimp
Turbot grilled on the bone with sweet shrimp
Turbot ribs
Turbot ribs
Dessert "Gammel Dansk"
Dessert “Gammel Dansk”
Moss cooked in chocolate
Moss cooked in chocolate
Egg liquor
Egg liquor
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View comments (2)
  • al

    i went to noma twice in 2011 – it looks like it has matured significantly since then?

    • Aiste Miseviciute

      Absolutely!