Noma,”the best restaurant in the world”,in pictures

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Fermented gooseberries and red currants

Having a meal at Noma has nothing to do with conventional fine dining some of us are accustomed to. Number 1 on the 50 best restaurants of the world list is not only about introducing us to the products from the most remote Scandinavian regions, but also pushing those ingredients to new heights. Think of fudge made of scallops, curing egg yolk for a few days or sprinkling seaweed marinated beef with ants. I personally found the beef tartar repulsive, but the most of the dishes were ingenious, taste and creativity wise. Yesterday the whole restaurant team of 60 people has started the service at Tokyo’s Mandarin Oriental hotel. Below are some images from my lunch at Noma in Copenhagen one month ago.

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Apples “Ingrid Marie” and herbs ( this was my least favorite dish, it tasted like facial cream)

Herbs growing at Noma's "laboratory"

Herbs growing at Noma’s “greenhouse”

150 year old Mahogany clam from North Sea

150 year old Mahogany clam from North Sea

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Beef tartare with ants. No comments as I didn't try it

Beef tartar with ants. No comments as I didn’t try it

Grilled cucumber with scallop fudge

Grilled cucumber with scallop fudge

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Flatbread with truffles from Gotland. This variety of truffles doesn’t have much taste like the black truffles from Perigord, but the “sandwich” was very enjoyable anyway.

Fried white cabbage leaves with samphire. Simple,made of cheap ingredients, but so good...

Fried white cabbage leaves with samphire. Simple,made of cheap ingredients and so good…

Noma's kitchen

One of the Noma’s kitchens

Turbot roe, cream, rocket and parsley oil.

Turbot roe, cream, rocket and parsley oil.

Sea urchin toast. Another amazing bite.

Sea urchin toast. Another amazing bite.

Spanish are known for perfectioning their grilling and this grill, used at Noma, had been brought from Spain

Spanish are known for perfectioning their grilling and this grill, used outdoors by this  Noma chef, had been brought from Spain.

Burnt onion and walnut oil

Burnt onion and walnut oil

Raw squid, broccoli and fennel

Raw squid, broccoli and fennel

Pumpkin, kelp, beechnuts and caviar - one of the highlights of the meal. Nice contrast between perfectly cooked  pumpkin umami and saltiness of caviar...

Pumpkin, kelp, beechnuts and caviar – one of the highlights of the meal. Nice contrast between perfectly cooked pumpkin umami and saltiness of caviar…

Lobster broth with nasturtium flowers

Lobster broth with nasturtium flowers

Lobster with nasturtium

Lobster with  cooked nasturtium leaves

Salad root, fresh walnut and orpine

Salad root, fresh walnut and orpine

Cured egg yolk, barely cooked potatoes ( size of a  hazelnut), nasturtium and rose oil sauce.  Everything married so perfectly - this was one of the best dishes I've had in my life.

Cured egg yolk, barely cooked potatoes ( size of a hazelnut), nasturtium and rose oil sauce. Everything married so perfectly – this was one of the best dishes I’ve had in my life.

Roasted bone marrow, cabbage and nasturtium florwers

Roasted bone marrow, cabbage and nasturtium flowers

The spirit of Danish "hygge". Dining room in the late afternoon...

The spirit of Danish “hygge”. Dining room in the late afternoon…

“Gammel Dansk” dessert

“Gammel Dansk” dessert

Potato, plum and plum kernel dessert. Who could have thought that mashed potatoes could work in a dessert?

Potato, plum and plum kernel dessert. Who could have thought that mashed potatoes could work in a dessert?

Chocolate covered cep mushroom cookies

Chocolate covered cep mushroom cookies

Traditional Danish pastry made with fermented barley

Traditional Danish pastry made with fermented barley

Executive chef Daniel Giusti. He is from New Jersey. Most of the Noma team is from anywhere, but Denmark.

Executive chef Daniel Giusti. He is from New Jersey. Most of the Noma team is from anywhere, but Denmark.

A moment in time...

A moment in time…

COMMENTS
  • Verygoodfood.dk

    Very, very nice post Aiste! :)
    Trine

    • luxeat

      Thank you, Trine :) Reale next.