Location-Standgrade 93 Dk-1401 Copenhagen
The Gagit’s and friends have been to Noma before but we believed its Number 2 rating in 2012 would become number 1 again for 2013,and it did.Noma is not only the number 1 restaurant in the world it is also the toughest reservation in the world. However, thanks to our connection on Twitter , Gagit just asked @ReneRedzepiNoma and the requested reservation was secured:) We secured a reservation to dinner this trip and as we walked in we were warmly greeted by Rene,as shown, and welcomed back to his “home”for a five hour experience of food and drink, service, and friendliness. This is what Noma is all about
We are seated by the hostess and introduced to our lead server of the night Cat,shown,although by the end the night we might have met the whole staff of 50.We order our first bottle of wine and a member of the staff both chefs and servers begin the nights experience.We start the night with a broth of Red Currant and Lavender followed by a spectacular that only the Noma staff could create a Nordic Coconut, shown a beet with the broth inside and of course to drink through a straw.The next two courses were ones we all remembered from our last trip,Moss and Cep and Cabbage and Samphire , not particulary my favorites the first time.We were then served one of my favorites, a Mahogany clam and grains , see not only photo but video on this special 100 year clam, what a great bite, and followed by smoked quail eggs in hay not Sheep
Shit as at Faviken.
The next course was a true Danish treat ,Ebleskiver , lovage , and parsley , really Danish Pancake Balls and very good.I was not really looking forward to the next dish Sea Urchin toast since I am not a big Sea Urchin fan but this was a great taste to me. We were then served a juicy Pike Head , in which one of our party scoffed up all the eyes, which the rest of us really did not want anyway. The next course was a favorite Burnt Leek, roasted on the outside BBQ , then the leek was carved out and restuffed with the leek and cod roe.The next course I considered a Palate cleanser of Apple and Kelp.
After the Apple Palate cleanser for the first 10 courses, we are ready for the mains:).The first course in this round was a Shrimp ravioli and ramson ,radish and yeast really could not taste the Shrimp, followed by Milk curd and blueberries , Lemon thyme and pine,could really taste the blueberries.One of the mains now arrives, Beef tartar and ants , the best taste of the night so far ,the Beef awesome with the favor of lemongrass from the special Red Ants, worth the trip for this dish alone.
After we recovered from the last dish we had sloe berries and herbs and then Eggs and Greens as we discussed our ant experience .The last main is now served , and it was truly worth the wait,Turbot and nasrturtium cream and wood sorrel , the taste of the fish so fresh without foam, without multiple ingredients to mask the flavors and make the dish look pretty. This is Rene and Noma, creativeness, freshness, and ingredients that represent the best in the area.
Dessert is now served in two stages,first in the main dinnig room where we are served Ansonia berries and Sol, what a great flavor after the last 10 courses. We are now taken on a tour of the various kitchens by sous chef James, maybe John ,maybe Peter? ,from New Jersey, who explained, answered ,our questions on the process in not only preparing the menu but deciding on it , this experience again is what Noma is all about.We are then taken to the casual coffee and drink area where Cat took over again to complete the night’s experience.
We are offered coffee and if we choose an after dinner drink, in our case we experienced a Danish Aged Scotch , that really had a flavor of Denmark.With the drinks, we were served 4 different typical Noma treats, the last one being the star, Chicharones coated in chocolate and berries,shown above, a taste of Denmark and in our case also Miami.
Let the Truth be Told, Read above and there is no doubt Noma is the #1 in the world.I only hope that all readers can get the reservation as easy as I did :)and get to experience Noma.