Jan 10, '15

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

Copenhagen Denmark Exceptional Fine dining

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 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.

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

150 year old Mahogany clam from North Sea

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

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

One of the Noma's kitchens — One of the Noma’s kitchens

Turbot roe, cream, rocket and parsley oil.

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

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…

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 flowers

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

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

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.

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