Noma: 3 Days Before the World's Best Restaurant
comments 25

Noma: 3 Days Before the World’s Best Restaurant

On 13th April 2010 I walked into Noma, Copenhagen, Denmark, not knowing that three days after it would become the World’s Best Restaurant.

Here is what so good about it..

The name “Noma” derives from “No” as of “Nordic” and “mad” meaning food. Head chef Rene Redzepi and his team, obviously, serves Nordic cuisine, though in some heavily and innovatively brushed up forms. The restaurant makes it clear that their approach to fine dining isn’t about an abundance of foie gras, caviar and truffle but innovative Nordic cuisine and shared heritage. This gastronomic stance isn’t at all alienating to us foreigners whose knowledge on Nordic food stretches no further beyond Gravadlax and IKEA meatballs. Why? Because with every dish comes the chef (who meticulously prepares it) to our table patiently and kindly explain away the ingredients and methods of cooking. They spoke fluent English too..

I opted for a Noma Nassaaq, a 12-course tasting menu that fused Noma’s classics with new inventive dishes.

(Amuse Bouche)
These were two of five amuse-bouche: chicken skin crackers with lumpfish roe and herb crackers with vinegar dust. Prior to and between these two were Pickled Roots, Savoury Salmon Cookies, and Radish with Edible Soil. This was followed by freshly made bread with goat’s milk curd and pork fat. Every dish tasted refreshing and NEW!!!

(1) Beetroot, Sorrel and Rapeseed Sauce

(2) Dehydrated Scallop and Watercress, Biodynamic Cereals and Beech Nuts
Intensity from the thinly sliced, dehydrated scallops with extra texture and crunch from the nuts. Rich squid ink. Incredible.

(3) Raw Chestnuts with Lumpfish Roe Sauce

(4) Half-Roasted Langoustine Tail with Purple Dust and Mayo

(5) Root Vegetables Wrapped in Milk Skin, Squid Ink, Herbs
My most favourite dish of this world!! So subtle, creamy, fresh and full of texture. I would die to have this again.

(6) Blanched Onion, Roasted Onion, Onion Compote with Cheese and Tapioca Pearls

(7) Spider Crab, Leeks Coated in Ash, Breadcrumb

(8) Various Pickled Root Vegetables with Pork Bone Marrow
This was heavenly savoury. The flavour of the pork in bone marrow was brought out to the max, turning this almost into a “meat” dish.

(9) Danish “Meat Loaf” Served with Lingonberry Juice

(10) Celery and Celeriac Ice Cream with Herbs
This was the first desserts up and the weirdest I’d ever tasted in my life. The unpleasant flavour anybody would associate with celery was taken away. What’s left was the mild and fresh flavour that worked well as a palette cleanser before more goodies came!

(11) The “Snowman”
I really couldn’t remember what’s inside but it was sour and a real brain-freezer!

(12) Jerusalem Artichoke, Apple and Malt
Chew-y malt discs. Clear acidity from apple and velvety artichoke cream to mediate.

All dishes stunned me in their sophistication and refined taste. I turned happily speechless, totally uncritical. That’s actually something as I didn’t usually shut up LOL I recalled my first comment outside Noma that this was way beyond Heston Blumenthal’s molecular gastronomy because Redzepi plays around with more simpler ingredients to maximise the experience of the taste bud. Heston (referring to his Fat Duck) is too gadgety for my liking. Style over substance, if I dare say.

 

To conclude..

IMPRESSION: 5/5
INNOVATION: 5/5
COMFORT: 4/5
NUMBER: 14
GO FOR: Unforgettable experience of vegetable eating.

(read about rating here)
NOMA

Strandgade 93, 1401
Copenhagen
Denmark

Tel. +45 3296 3297

www.noma.dk

 

25 Comments

  1. Pingback: Viajante: A Restaurant in Three Parts (3) « The Skinny Bib

  2. Pingback: Viajante: A Restaurant in Three Parts (2) « The Skinny Bib

  3. Pingback: In Fair Girona, Where We Lay Our Scene… (2) « The Skinny Bib

  4. Pingback: Thrice Upon a Time in Bray « The Skinny Bib

  5. Pingback: Will Royal Hospital Road Lose Its Stars? « The Skinny Bib

  6. Pingback: The Ledbury « The Skinny Bib

  7. Pingback: The Danish Invasion at North Road « The Skinny Bib

  8. Pingback: Le Chateaubriand « The Skinny Bib

  9. Pingback: Sra Bua by Kiin Kiin: Thai Food, No!? « The Skinny Bib

  10. Pingback: The Ones Worth Gaining Weight For… « The Skinny Bib

  11. Pingback: Dinner Is Served! « The Skinny Bib

  12. Pingback: The Young Turks: Lofty-licious!!! « The Skinny Bib

  13. Pingback: An Idiot’s Q&A To San Pellegrino Dining 2011 « The Skinny Bib

  14. Pingback: » Cocktail Tasting Menu: Love Child From Viajante Bar The Skinny Bib

  15. Pingback: » Ben Spalding: The Wild Child @ The Critical Couple The Skinny Bib

  16. Pingback: » Mugaritz, San Sebastian (1) The Skinny Bib

  17. Hahahah….well said! The carrot juice is to die for as is the pine and apple! And as you said, it’s not comfort food, but it is comfortable, light, nostalgic and surprisingly good for you! quite a few changes from your menu to mine, but it all makes me want to go back again and again!

  18. Pingback: The French Laundry Pop Up @ Harrods | The Skinny Bib

  19. Pingback: MY 2012… | The Skinny Bib

  20. Pingback: Aamanns “Smørrebrødsdeli”, Copenhagen | The Skinny Bib

  21. Pingback: Relae, Copenhagen | The Skinny Bib

  22. Pingback: Frantzén/Lindeberg, Stockholm | The Skinny Bib

  23. Pingback: Not The World’s 50 Best Restaurants.. | The Skinny Bib

  24. Pingback: Bubbledogs&: The Hot Dog & Champagne Front That Sizzles London | The Skinny Bib

Leave a Reply