I’ve previously written about my fascination with Noma – a fascination shared with many around the globe.
Since my first visit to Noma in 2008, Noma has reached the stars on the culinary scene (though still not all 3) and hype has surrounded the restaurant. People from all over the world fly into Copenhagen to get a culinary tour of Noma-world, to experience the new Nordic cuisine from it’s genisis.
I’d had the fortune to be able to secure at table at Noma once again and was looking forward to let myself encase with Nomaism for a night.
We asked the waiter to try as many new courses as possible, soon snacks started hitting our table in a steady pace.
Malt flat bread and juniper, moss and cep
Seabuckthorn leather and pickled rose hip
Though I’ve tried the live shrimp a couple of times now, it is still a very strange feeling watching it kick as it approaches its’ destiny in my mouth.
Cookie with currant and lardo
Rye bread, chicken skin
Pickled and smoked quail egg
Toast, herbs, cod roe and vinegar
I found this to be a bit heavy and note really bite-size.
Crab, seaweed, beach mustards
The sea in one bite. Fresh, sweet and earthy.
Scallop, watercress, grain
Vegetables and buttermilk
I did not understand the course. Too many components too little coherence.
Pike perch, dill, cale
Hare, wild mushrooms and greens
The course won dessert of the year at the “Årets Gericke” award. It wasn’t really to my liking. I appreciate the fun factor of using a Danish bitter as the main ingredient, but I found it more interesting than tasty.
This time around I wasn’t wauw’ed by my Noma-experience. We asked for new courses wanting to taste innvoation and we got what we asked for. Some courses were just too much/little/different/advanced for my taste buds.
I truely appreciate and acknowledge Noma’s courage and pioneer spirit and I look forward to going again some day – next time I might go for the signature dishes instead.
Visited: September 2011
Estimated price: 1100 DKK