1401 Copenhagen
Denmark
+45 32 96 32 97
From start to finish, our experience at Noma was top notch and I am certainly fortunate enough to have had the chance to eat here. We made our reservations ~3 months in advance and luck played a decent part in it. The original location was set to be shuttered by the end of February so I'm sure that drove reservations in more. I had slept through an alarm to wake up in the middle of the night to make a reservation. But through checking the website daily for a week or so, I managed to snag a table for precisely the number of people in my party and for the data that happened to be aligned for our Denmark visit. When the day came, as we approached the front door, we were greeted outside by a host who welcomed us indoors where a large portion of the staff welcomed us, including Rene. Service was top notch, making us feel very welcomed. Over the course of the next two hours, we tasted some really interesting flavors and foods - some we loved, some we thought were peculiar, all we thought were interesting, unique and visually appealing. Highlight for us was the charred greens - the crisp, burnt sides and tender middle packed with umami flavor. After lunch, we were offered a tour of the kitchen, from where they prepped the food to the test labs and storage rooms. All in all, an amazing experience. I won't be hyperbolic and say it was life-changing, but it was certainly an experience worth having.
Managed to book a table, before they change concept, and wow what an experience. We'd heard from different people that the menu can be almost too much - too many impressions and flavours for one evening. I must admit, neither of us felt this was true at any point. When we arrived we were greated by approx. 15 people - a mix of waiters, waitresses and cooks. A wonderful experience, though a little overwhelming. Our main waitress then took us to our table. Once there she made sure we were comfortable and our glasses full (we had the wine menu). Then started a 15 course dinner filled with wonder and exciting falvours. We tried everything from fresh scallops, to a salat made in a number of different ways both dried and cooked, the head of a wild duck, sea urchins, moss with chocolate and much much more. I'll post pictures. My only complaint (and which we didn't mention to the waitress, which would have probably promptly solved everything out for us) was the wine menu. I woudl categorize the white wines as excellent ciders, but as wine lacked flavour, aroma and a decent body. We didn't mention anything cause we were certain that the wines actually were chosen because of this, to not interfeer too much with the food - but at that price we really should have said something. Besides the wine, it was an amazing experience, that ended with a tour of the entire restaurant and kitchen, including outside and upstairs. Thank you for an amazing evening. We look forward to your new concept, and what it will bring. 5+ stars to the 5th best restaurant in the world.
Dinner at Noma was one of the best if not the best dining experience I've ever had. Everyone, including Chef Rene Redzepi, came out of the kitchen to greet us when we arrived, which was such a surprise. They have a great respect for the ingredients, and their chefs come from all over the world. They also have a zero-waste mentality, highlighted by the food and the extensive kitchen tour they offered us after the meal. Such a memorable and unparalleled experience with amazing hospitality that felt more homey than most fancy restaurants! The food was fantastic and the chefs and staff all shared interesting facts about the dishes and the restaurant's philosophy. Highlights of the meal were a seaweed radish tart, grilled baby corn, lobster and lavender and cipollini onions, whole grilled duck, king crab and egg yolks, and chocolate covered reindeer moss. The duck came with green vegetables and duck sauce to wrap it in, but the vegetable was very tough and the sauce was so salty. The juice pairing here was interesting and worth doing. My fiance had a few glasses of wine and some sips of my juices, in lieu of a wine pairing, and that was the perfect amount of alcohol for him. I'm a huge fan and can't wait to see what the team here does next! If only I were made of money and could come back again soon!
Not only the top experience of 2016 but one of the most memorable dining experiences of my life. Two months in-advance tried to book a table, was placed on a waiting list. Was notified about one week prior to dining that there was an opening, replied as soon as I received the email (10 hour time difference) and the table was already taken. Thankfully they gave us the next opening! From beginning to end we felt welcomed, well taken care of, and as if any request would be satisfied. You feel like an adored guest by each and every staff member and are very well cared for. The food presentation is spectacular, several of the flavors were a bit too much for me, earthy tuber like tastes, textures that were too thick for my liking, reminiscent of cartilage. This is eating for real foodies, perfect for challenging your tastebuds, surprise, and experiencing the unexpected. Many of the ingredients have taken 1+ years to ferment/ prepare, each ingredient, every step within the room, is well thought out and orchestrated. I can not believe that Noma has dropped to a 2-star, there is nothing else like it. The team is pushing food limits, constantly experimenting (you receive a tour post eating!!!), staying fresh and relevant. Hope to meet you again Noma, so grateful to have dined with you before the rebrand.
My 400th review saved for one of my favorite meals- Eating at Noma with one of my best friends was definitely the highlight of my trip to Copenhagen. The service, the ambiance and the food was all excellent. It's not overly pretentious and the food felt fresh, innovative and so damn beautiful. We got to talk to every staff member that brought out a dish and they were from a variety of places from every corner of the world. After the delicious mean we got a 30 minute tour of the kitchen and the fermentation area, the test kitchen ect. and the part of the restaurant that you don't see takes up 70% of the whole building. They answered endless questions about the fermentation and cooking processes, the food and their recent trip to Japan and everyone was so nice and patient. It was really an honor to eat here.
This was a once in a lifetime experience that my husband made happen. I went online to try to book a reservation as soon as it opened and it was all booked up. It was booked up even 3 months away. Are you kidding me? I was super super sad. I put us on the waitlist and told them the times we would be in Denmark and that they can call me anytime and we would show up. I was hopeful they would call once the time got closer but still no call when we took off to Copenhagen, Paris, Venice, and then back to Copenhagen. My husband called them from Denmark and started to speak to them in Danish but they only spoke to him in English. Shoots I figured since my husband is Danish from Denmark he would be able to connect and get us a seat. I know shameless but who cares if I can get a table. It actually paid off to call them. My husband was told that they didn't have any tables available but could get us a seat on the shared table. My husband asked me if that was ok. OK? OF COURSE!!! we got a seat at NOMA!!! We were not the first to arrive but were there about 1/2 an hour early. As soon as we walked in, we were greeted by all the folks at the front desk. Some of the servers that were serving other guests, stopped and took the time to greet us and gave a welcoming smile. Wow! We felt like a celebrity or super star. These folks certainly rolled out the red carpet for us and everyone of their guests. We got to our table there were 3 other couples at our table so we got to meet everyone. Wow!! they were from different parts of the world. MIT professor and his wife who is in finance, he did not look older than 30. We met a French chef and his wife who owns a sushi restaurant in Lyon, France. A French guy who is a sushi chef. And the 3rd couple was a restauranteur who came with her son. She has own restaurants in Germany and now California. The company was amazing. Great conversation with everyone at our table. I would not trade this experience for a private table with just my husband. I think we had several servers who worked together to bring our food and explain to us the food that was presented to us. I think it was a total of 20 dishes that were brought to our table and was a wonderful 3 hour experience. I didn't love every dish but enjoyed my time there. 20 dishes sound like a lot but they were small so we were not stuffed when we were done. We felt satisfied. I'm only listing a few of my favorites; 4. clams on a bed of rocks- local clam from Denmark's ocean that is about 100 years old 6. beef tartar with citrus ants- sweet, sour, and so soft 7. bed of uni with fresh almond shavings- wow far away to find my sea urchin but it was good. 9. charred whole round onions- perfectly charred on the outside but the inside was so deliciously sweet. 15. beef bone marrow- love this, wanted to lick it and throw all manners out the door It was a once in a lifetime experience that I will not forget. The bill came out to be approximately $400 per person. I think this was the cheap version as my husband and I do not drink alcohol and had homemade juices instead. My husband help me check this off of my bucket list. He did great!!
One of the best dining experiences I've ever had--wasn't overly ostentatious or overambitious--the food was inventive, the staff was enthusiastic and knowledgeable, and the money was definitely well spent. Last month, I was visiting Copenhagen with a handful of friends; on the day we were to leave Denmark, Gin, Noma's Booking Manager, reached out and asked if I'd still be in town the next day because a reservation had opened up! The obvious decision here was to change my flight, ditch my friends, and extend my stay an extra two days to eat at Noma. Once our flights were rebooked, there were no regrets, no looking back, and no second-guessing if we'd be eating here. On the day of our reservation, upon arrival, it seems as though the entire wait staff, the hostesses, and the chefs were there to greet us. If you weren't anticipating this much attentiveness (and we weren't), this part can be a bit overwhelming, though not entirely unwelcome. Lunch Menu | May 26th, 2016 1. Rhubarb and seaweed 2. Vegetable Platter: Flatbread & ant paste, pickled quail egg, a black currant berry 3. Radish pie 4. Seasonal herbs and green asparagus with whipped cream 5. Bread and virgin butter 6. Fresh milk curds and the first green garlic shoots 7. Cooked white asparagus with barley and elderberry leaves 8. Sweet lobster, lavender and rose oil 9. Æbleskiver 10. Steamed king crab and egg yolk sauce 11. Charred ramson and scallop paste 12. Turbot grilled on the bone with sweet shrimp 13. Dessert of bitters "Gammel Dansk" 14. Moss cooked in chocolate with egg liqueur Every dish was absofreakinglutely titillating but my favorite was the Radish Pie. And the Sweet lobster w/ lavender and rose oil. Okay, so two favorites--just try everything you can get your hands on. These dishes were prepped and cooked in such inventive (and delicious) ways and filled with little surprises (the Radish Pie with its wasabi/seaweed filling, the lobster with the lavender)! After stuffing our faces for 3.5hrs, it was time to get up and move around..the kitchen. The kitchen tour was so much fun--one of the chefs that prepped your meal will 'pick you up' at your table and show you around the prep stations, the gardens, the offices, the employee rest areas..etc. And you can ask them any questions you had/have during the meal, or just in general. I learned a lot and it made me appreciate Noma even more! On our way out, we ran into chef/owner René Redzepi--catching him watering the lawn was an endearing sight--and he took the time to talk to us! He was really friendly and humble. I'd love to be back again, but who knows when I'll be in Copenhagen next?
Somehow got the hookups for a NOMA rezzie during my time here in Copenhagen and was beyond excited to dine at the worlds best. Upon arrival, we were the first guests and the entire kitchen crew of over 20 greeted us at the door welcoming us and taking our jackets. If you ever get the chance to eat here I suggest being the first to arrive - the special greeting was quite the treat and set the mood. The food is on a set 18 course menu with wine pairings and I opted for the vegetarian substitutions but went ahead and ate the Danish ants seasoning a few of the courses. All of the courses were deceptively simple but really brought some unique and exquisite flavors. During the meal we were served by almost all of the chefs from various parts of the world so it was great to interact with them all when they presented their dish. The service was obviously top notch, almost no glitches and it really set apart the meal as the best dining experience of my life. I love food but I'm not a professional food critique and let's be real I would have to be pretty douchey to give this place anything but 5 stars. The experience in total was about 4 hours by the time we had tea in the lounge and received a tour of the kitchens and experiment rooms (so cool!!). Can't say if I'll ever be lucky enough to return but definitely a night I will never forget.
Noma certainly lives up to its vaunted reputation: it was the best dining experience that we have had. While one could elaborate on each dish and all of the creative details, the beauty of Noma is that it is ever changing and many of these dished won't be seen again. What really makes Noma special is the love, joy and enthusiasm from every one from René Redzepi to each of the cooking and service team members (Kat was our main server). The experience is completely warm and lacking in pretense or stuffiness. It's like being welcomed into a friend's home. They take the time to do a little research on each guest to make sure that they try to match the service style to each person. One definitely feels like a valued individual rather than a simply a paying customer. We've been to many highly regarded restaurants that are technically excellent but fail to show love. Noma really gets it and lives it. The food is uniformly outstanding. Lots of intriguing ingredients and combinations focusing on very local. Some may sound shocking, like ant sauce on a dessert, but it's not there for shock factor. It's there because it is simply delicious and expands your thinking about food. One nice touch (among many) is that one is taken on a tour of the kitchens and outdoor facilities (fermentation labs, grilling) afterwards. It is very inspiring to see the level of ongoing experimentation and collaboration at Noma. The combination of cutting edge food technology and the extremely basic (like a Weber grill) is fun to see. It was a privilege to be able to dine at Noma and one we will fondly remember.
The quick version is simply, that this was some of the most uniquely delicious food I have ever had. The service was absolute perfection. With 16 courses served, along with 8 wine pairings, the food was prompt, and the transition between each course, seamless. Someone was always around to assist in any way without hovering over you. They are well deserving of their Michelin Stars and the status of Number 1 restaurant in the world in 2010-2012 and again in 2014. Getting into more detail, I made a reservation here back in March for July. Living in the USA, I got up at 3am and worked for over an hour across 3 devices to secure this reservation. Wanting July 12, I settled for the 13th. The days were going fast. It is only a 12 table restaurant. The que for reservations grew by the thousands... I came with family, that lives in Denmark. We were a group of five. Walking up to the door they greeted us: "will you be dining with us tonight?" It was a nice way to make sure we were supposed to be there. I responded with "yes we have a reservation". They saw the number in my party and asked "Geoffrey?". They did their homework on who would be dining there tonight. I presume we were the only party of five and that gave it away. Before entering we took a moment to walk around outside, and take photos of the building, views and the bees they raise outside. I'm sure the staff at Noma were used to it and didn't mind. We entered the restaurants to be greeted by the entire kitchen staff. I regret not getting it on video. It was one of the warmest welcomes I've ever seen walking into a restaurant. Our table was located right next to the kitchen giving us a good view at the chefs huddling around one another to prepare each dish. They reconfirmed if any of us had last moment preferences, or food allergies, which we did not. There was a choice of wine or fresh juices to be paired with dinner. 3 of us chose wine, 2 chose juices. Those that chose juices were very pleased with them except for one. I tried it and to me it tasted like an original V8. A new glass of wine came every other course. 8 glasses of wine total and egg liquor during dessert. There was no requirement to finish each glass before receiving another, so for those of you who want the pairing without drinking 8 complete glasses worth, there is no reason not to try the wine (except perhaps the price). Most restaurants rated 4 or 5 stars that serve a variety of things to try will get a reaction such as "all the dishes were good, but that one was the best". To me, Noma was the flip of that. All the dishes were the best and one or two were good (in my opinion). Following the dinner service we got to tour the kitchen as they were shutting it down. We were taken outside to see the shack with the barbecue pit. Being a historic building there is no open flame allowed inside. They took us upstairs to see more kitchen area, along with their test kitchen where René Redzepi experiments with new ideas. Unfortunately we didn't see the man himself, but were told he was there working, doing what he does. I traveled here under the impression that the Copenhagen Noma was to close this upcoming New Years and that was the end of it. I asked them and while it is true that this location is closing, they will be reopening in 2017 in a new building. The new place will have its own greenhouse for growing their own food. Knowing this, needless to say, I am very excited for the opportunity to go back and try the new location sometime soon.
From the moment we were within view of the reception, a lovely waiter approached us and welcomed into the warmth of the restaurant and immediately it felt like we were coming home. All the chefs came out from the downstairs kitchen and the wait staff crowed around us to give us the kind of welcome from friends and family who haven't seen you in a very long time and are so glad to have you back! We were offered champagne while we waited, and although we declined a couple of times, we were offered to take wine with our meal. The service was quick and effective and each course was described by a different chef or wait staff. When our Yelp friends came we were introduced to how our lunch would be served and we were presented with the live versions of the seafood we were going to be served in the courses. This was fun as it's nice to appreciate where the ingredients come from! To start we were presented with a very playful cold apple soup. This was tasty and refreshing. I forgot what made up of the liquid part but it had a nice savoury flavour that complemented the mini apple balls. After was a serving of three thinly sliced fresh scallop brushed with a homemade miso. The scallop tasted really fresh and melted on your tongue. Then there was a plate full of autumn leaves duct taped to a plate and in side were four different leaves - pear with birch leaf crisp, a leaf made of black currant gummy, a twig crisp topped with tangy ants and a leaf made with roasted garlic gummy. A beetroot-stewed radish and crisp seaweed tart followed which had great textures but lacked any cucumber flavour although it contained a fermented version of the watery veg. The sourdough bread followed and this was good bread. Despite learning lessons that bread will only fill you up, when offered more, we could not resist. Next was my least favourite course of fresh milk curd topped with chopped fresh walnuts. By this point I was tired of cold food and the milk curd was just like that silky smooth fresh tofu that taste of nothing. Next the cabbage wrapped sea urchin. To be honest I'm not a fan but I can appreciate freshness which this dish definitely had. The sea urchin is an acquired taste and can be a bit heavy. Our serving plates were then switched to hot plates and I was like yay! We were then served with on of my two favourite courses of the menu: lobster with onions and lavender and rose oil. The lobster was delicately cooked to perfection but the winner was the white onions which were still firm but were sweet and warm and the floral flavours really made these the best onions I had ever tasted. Next was a slice of butter squash with beech nuts and crisp kelp served in fermented barley milk. This was okay. After this was the king crab from the Norway waters - this was again beautifully steamed and came dressed in a silky egg yolk sauce that was simply delicious! Very rich but I could've eaten more! The next course was a lot of fun. A plate of smokey grilled green things Rachel slightly differently dressed in some more miso. Some really had a smokey flavour, some really were so crisp they melted in your mouth. The textures were really different and we quite liked eating with our fingers! After this was the meat course. A smokey roasted mallard duck. We were shown our roasted duck beforehand and I looked forward to this so much. You. An never go wrong with duck. Except when your duck is super skinny. There were really thin slices of breast and leg and I had half a ducks head and two neck segments on my plate. These were served with cabbage leaves, again, pasted with miso, and a plum skin sauce which was beautifully fuchsia in colour. I have to say I was disappointed with this course. The flavours were okay but the meat was tough and after all these easy to eat courses, this one just felt like it fell out of rhythm. God knows I tried to eat the meat off the thigh bone and the neck segments but it was impossible not to look like a savage and the amount of meat left on them was not worth the effort. With this course we were served a plate of pickles to cleanse our palate. That they did! Especially the extremely vinegary cherry which was frozen in the middle. Wow! I think my jaw still aches from how surprisingly sour that was! The other pickles were interestingly floral but nothing nice. The desserts were also okay. Trio of quenelles of potato, cream and plums tasted like a Bakewell tart. The black currant ice cream was also okay. Wasn't keen on seeing those lemony leaves AGAIN. The moss chocolate and egg nog were not so good. I could bring myself to finish off the moss cos it wasn't sweet enough and the egg nog was too strong. I wasn't keen on the chocolate covered gummy made from cep mushrooms. Running out of space but I give 4/5 stars because food was too samey and not enough wow on flavours that go well together and a disappointing meat course but service was spectacular and concept is very noble. Tour of the kitchen was a highlight!
Very much worth going here at least once in your life, the food is strange and unusual and sometimes really good and sometimes really bizarre (crushed ant paste?) but everything is fun, beautifully presented and perfectly prepared. Go here for the unique dishes, but the real treat is the dining experience - I don't imagine it could get any better. From the moment you walk in, kitchen staff is at the door greeting you, the servers and chefs that present each course are knowledgeable, friendly, and perfectly attentive. You get a behind the scenes tour of the kitchens, the storage containers out back, and they'll answer any questions you have about their entire process. Really cool, glad we went here and hope to go to their new restaurant some day.
If money is no object, by all means, go experience some interestingly undelicious flavors you've probably never had before. It felt like a social experiment...how far can we push people before someone stands up and declares that none of this tastes very delicious? I guess this is the point of Noma? Strange unfamiliar flavors...but they were foraged nearby! There were some memorable bits, but for the hype and the cost we really went in there thinking our minds would be blown. I thought because I was getting over a cold and had a congested nose that maybe my tastebuds were off. Is everyone but me enjoying this? I went to the bathroom to blow my nose. No, still no delicious. A few of the courses made me gag. It is clear that tons of innovation, effort and care go in to each dish, I just don't understand why that means it can't also taste yummy.
The food at Noma is inventive Nordic cuisine. I was extremely impressed with the use of the ingredients that were local, foraged, and inspired. The Noma team recently returned from Japan and used ingredients sourced during their trip and incorporated it into the menu. Each plate was inspired and imaginative. I can't say that Noma was the most delicious meal/experience but it was impressive. The service was top-notch. We were given a tour of the kitchen and the rest of their facility where they brainstorm and test new menu items. It was a great and memorable experience.
This place is truly a foodie heaven! I'm a foodie and love Nordic cuisine and culture. The meal is expensive but the service was warm, precise, hospitable, friendly, and knowledgeable. The 14 courses were unbelievable! My favorites were the sea urchin, langoustines, crab, plum & mashed potatoes dessert, popsicle, and chocolate covered moss! The wild duck was good but felt like it wasn't as stunning as the other dishes. Worth every kroner! I came here to celebrate my birthday and it was such an unbelievable experience. Sooo happy and I keep reliving the experience! More to come on my blog!
THE END OF NOMA AS WE KNOW IT eatdrinkla | September 9, 2016 | General Information, vacations | No Comments On this New Year's Eve 2016, when the the ball drops in Copenhagen, the lights go out at Noma...But don't despair, Chef René Redzepi's urban farm Noma redux is already under construction across the river! Dramatics aside I got to experience the 4-time best restaurant in the world for myself this past May, and it's taken me three months to collect my thoughts. Sometimes it pays to be Early My husband Sage never likes to be late, and since our visit to Copenhagen was specifically to dine at Noma, there was no way we were going to miss it with a little too much time at Nyhavn. Turns out the early bird gets the worm, and in this case, a photo with Chef René Redzepi while he was outside watering the moss. Yes, I too was shocked that he watered his own moss Maybe because it's such a hard reservation, but the staff at Noma makes you feel this will be your last time at Noma, and possibly your last meal on earth. So it better be a good one! From the moment we walked in the door we were family, complete with English speaking waiters from as close to home as Seattle where my husband grew up. Just a coincidence?... 14 Courses and 4 Hours of bliss (for the full visual go to eatdrinkla.com) Rhubarb and seaweedRhubarb & Seaweed Vegetable Platter: Flatbread & ant paste, pickled quail egg, a black currant berry Be careful not to eat the rocks Vegetable Platter Radish pie Radish Pie 2 Seasonal herbs and fresh green asparagus with whipped cream asparagus Bread and virgin butter Bread & Butter Fresh milk curds and the first green garlic shoots It was hard for me not to giggle about somehow having the FIRST green garlic shoots! And much to my surprise it has a much sweeter and softer taste than traditional garlic. So don't worry, you don't have to eat the rest of your meal alone. garlic shoots Cooked white asparagus with barley and elderberry leaves cooked white asparagus with barley and elderberry leaves Sweet lobster, lavender and rose oil lobster Æbleskiver A traditional Danish dessert served during the holidays or anytime Chef René Redzepi would like Æbleskiver Steamed king crab and egg yolk sauce Such a guilty treat considering we had seen him alive just hours early being proudly paraded around the dining room King Crab Leg Charred ramson and scallop paste Charred ramson and scallop paste Turbot grilled on the bone with sweet shrimp This is where I begged for the meal to stop...life was just too good. turbot Dessert of bitters "Gammel Dansk" Dessert of Bitters Moss cooked in chocolate with egg liqueur Just like something out of Alice in Wonderland. I was almost afraid to take a sip and suddenly find myself wandering inside my bowl of chocolate moss. Chocolate Moss egg liquor The entire meal is topped off with a behind the scenes look at the kitchen and property done with an air that makes you believe you are the only couple chosen to do this tour, when in fact it's probably every table. Noma BTS Therein lies what makes this restaurant so great...because most of us don't come for the moss. The Damage It actually sounds worse in Krone (pronounced kroner), but a meal for one at Noma will set you back 1,900 DKK (about $284). Lunch and dinner are the same price but as dinner is a much harder reservation to secure just be happy you are there! A wine pairing is 1,100 additional Krone but that includes 8 bottomless wines...and I mean bottomless. Case in point, I took this photo just because I was so impressed with the hue, but really I was probably just on my 5th bottomless wine... Savoring the last sips of Noma as we know it. Wine
Jesus Christ! The staff here are nicer than (just mentioned) Jesus Christ! The food, yeah good, very good excellent and on point. But the service here made me moist. Do yo hate that word? You know, that word "moist". Well too fuckin' bad. I love love love love love LOVE Noma.
I always try to save something special for my even 100s reviews so for number 600 I went for Noma. I have had the privilige of dining at Noma twice and of course it is an experience. The mist recent time I was lucky enough to not have to go through any of the hassle of trying to find reservations as one of my lovely friends A. was kind enough to offer me a seat when he secured a reservation. I was debating a lot with myself whether they deserve a five star review or not but in the end I feel they do deserve five stars. That does not mean it is the best place I ever been to, actually they probably would not even make my top 10 list. The really stand-out part of the experience was the service, from the welcome (a large part of the staff welcoming us, they knowing we had visited before), throughout the dinner, the offer to walk around the full restaurant after the meal as well as the sommelier taking a lot of time to answer our questions in the bar afterwards was just stellar. The food was innovative and a lot of surprising combinations. The full menu is very extensive and not all dishes were perfect but there were no poor dishes (a few less memorable) but a lot of great dishes. Among the favorites was the onion, the scallop as well as the lemon thyme and leaves. A word of warning though, if you are after traditional fine food (foie gras, meat and heavier dishes) this is not the place for you. The wine pairing is in my view well worth getting, it is perhaps not cheap but the meal itself isn't either and I felt that there were some interesting wines and we also went for champagne before. Generous refills so we ended up a bit tipsy and interesting enough we also received additional complimentary refills after the tour of the restaurant when seated at the bar. The wines are carefully selected and go nicely with the food. A lot of ecological and biodynamic wines but above all good wines. What Noma have also done is to focus on the coffee and they have worked together with coffee great Tim Wendelboe so for once it was possible to have good coffee to end a nice meal. Would I come again? Perhaps but not too soon, it was a few years between my visits and I don't think I will feel a need to visit again for a while but will probably be back at one point.
I enjoy flying around the world for dinner. So, i'm a big fan getting challenging dinner reservations, then making the trip happen around it. At three months, this is the furthest out i've had to book. At 4am(my time)/10am(Copenhagen time), I logged into Noma's website. I was 550th in line. It took a little patience during the 45 minute wait, but I was easily able to secure a time/date once my turn arrived. The day of, we ran around Copenhagen, boating, eating, drinking, and exploring the anarcho freetown -within the town- Christiania. As our reservation time drew near, we made the short walk over to Noma in Christianshavn. Upon arrival, our party of eight were greeted by almost the entire staff, all lined up at the entryway. They greeted us by name, shook our hands, and guided us to our table/dining room. The service was absolute perfection. With no sense of stuffiness, or what I call the "John Hughes Effect" of mythic '80s fine dining pretentiousness. Everyone was down-to-earth, and very professional. There's a staff member in charge of each table. They anticipate needs, making everyone comfortable, while explaining each plate as they're served. Anyone needing to visit the restroom, is escorted by a staff member. Casual conversation follows while en route. I know it sounds a bit weird, but it was comfortable at all times. I won't exhaustively describe the food. All eighteen or so, courses. Rather, i'll let the pictures tell the story. There's just too much unique and ridiculous deliciousness to adequately articulate, without sounding like a overly long-winded, silly, run-on sentence loving, son of a bitch. Our dinner lasted about three hours, followed by Coffee & Aquavit in the bar for an hour, then a full tour of the facility. Including the kitchen proper, the fermentation labs, and test kitchen, ending with the prep area. To start each day, the interns(which match the number of paid employees), prepare a meal for the entire staff. This kind of trial by fire should ensure that a chef's ego from a life previous to Noma, is nullified. All told, this is probably the best five hours of dining one could ever spend. It's been called the best restaurant in the world, and you'll hear no objection from me. I do think it's silly that it's only 2 Michelin starred. It really doesn't get better than this. Noma is also very mobile. In early 2015, they packed up the staff and moved to Japan for a couple of months, only utilizing foods found in the new locale. They ran into several challenges with procuring Japanese work visas for the entire staff, but were ultimately victorious. The next move will occur in early 2016, taking them to Australia for approximately 10 weeks. A new offshoot of Noma, a pop up restaurant in Copenhagen called 108, will be opening in 2016. Featuring a much lower price point, and actual walk-in availability. Additionally, Noma will be permanently moving to a new building in 2017, which will include a farm and a full-time farmer. Exciting things to come, for sure.
Managed to get a lunch reservation after enough people cancelled. If you're reading this, you already know what awaits you--locally foraged ingredients, stellar service, and fried moss. It's definitely an experience worth having once in your life, although it remains to be seen what the new concept will be like. The food wasn't entirely perfect--the milk curd, fresh walnuts and parsley was relatively flavorless--but overall a mix of subtle, interesting flavors that played well together. It's not so much a meal as a destination in and of itself.
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“They even gave us a wedding cake that no other table received.” in 3 reviews
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“We had a huge table overlooking the canal in Copenhagen, and the nordic sun streamed through the windows.” in 29 reviews
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“From snacks to dessert and wine pairing, I thought the meal was beyond what I expected and exceptionally excellent.” in 18 reviews
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From start to finish, our experience at Noma was top notch and I am certainly fortunate enough to have had the chance to eat here. We made our reservations ~3 months in advance and luck played a decent part in it. The original location was set to be shuttered by the end of February so I'm sure that drove reservations in more. I had slept through an alarm to wake up in the middle of the night to make a reservation. But through checking the website daily for a week or so, I managed to snag a table for precisely the number of people in my party and for the data that happened to be aligned for our Denmark visit.
When the day came, as we approached the front door, we were greeted outside by a host who welcomed us indoors where a large portion of the staff welcomed us, including Rene. Service was top notch, making us feel very welcomed. Over the course of the next two hours, we tasted some really interesting flavors and foods - some we loved, some we thought were peculiar, all we thought were interesting, unique and visually appealing. Highlight for us was the charred greens - the crisp, burnt sides and tender middle packed with umami flavor.
After lunch, we were offered a tour of the kitchen, from where they prepped the food to the test labs and storage rooms. All in all, an amazing experience. I won't be hyperbolic and say it was life-changing, but it was certainly an experience worth having. -
- Maria Simone S.
- Gentofte, Denmark
- 74 friends
- 173 reviews
- 307 photos
- Elite ’17
Managed to book a table, before they change concept, and wow what an experience. We'd heard from different people that the menu can be almost too much - too many impressions and flavours for one evening. I must admit, neither of us felt this was true at any point.
When we arrived we were greated by approx. 15 people - a mix of waiters, waitresses and cooks. A wonderful experience, though a little overwhelming. Our main waitress then took us to our table. Once there she made sure we were comfortable and our glasses full (we had the wine menu).
Then started a 15 course dinner filled with wonder and exciting falvours. We tried everything from fresh scallops, to a salat made in a number of different ways both dried and cooked, the head of a wild duck, sea urchins, moss with chocolate and much much more. I'll post pictures.
My only complaint (and which we didn't mention to the waitress, which would have probably promptly solved everything out for us) was the wine menu. I woudl categorize the white wines as excellent ciders, but as wine lacked flavour, aroma and a decent body. We didn't mention anything cause we were certain that the wines actually were chosen because of this, to not interfeer too much with the food - but at that price we really should have said something.
Besides the wine, it was an amazing experience, that ended with a tour of the entire restaurant and kitchen, including outside and upstairs. Thank you for an amazing evening. We look forward to your new concept, and what it will bring.
5+ stars to the 5th best restaurant in the world. -
- Christina G.
- Walnut Creek, CA
- 123 friends
- 420 reviews
- 2168 photos
- Elite ’17
Dinner at Noma was one of the best if not the best dining experience I've ever had. Everyone, including Chef Rene Redzepi, came out of the kitchen to greet us when we arrived, which was such a surprise. They have a great respect for the ingredients, and their chefs come from all over the world. They also have a zero-waste mentality, highlighted by the food and the extensive kitchen tour they offered us after the meal. Such a memorable and unparalleled experience with amazing hospitality that felt more homey than most fancy restaurants!
The food was fantastic and the chefs and staff all shared interesting facts about the dishes and the restaurant's philosophy. Highlights of the meal were a seaweed radish tart, grilled baby corn, lobster and lavender and cipollini onions, whole grilled duck, king crab and egg yolks, and chocolate covered reindeer moss. The duck came with green vegetables and duck sauce to wrap it in, but the vegetable was very tough and the sauce was so salty. The juice pairing here was interesting and worth doing. My fiance had a few glasses of wine and some sips of my juices, in lieu of a wine pairing, and that was the perfect amount of alcohol for him.
I'm a huge fan and can't wait to see what the team here does next! If only I were made of money and could come back again soon! -
- Elizabeth T.
- San Francisco, CA
- 217 friends
- 285 reviews
- 12 photos
- Elite ’17
Not only the top experience of 2016 but one of the most memorable dining experiences of my life.
Two months in-advance tried to book a table, was placed on a waiting list. Was notified about one week prior to dining that there was an opening, replied as soon as I received the email (10 hour time difference) and the table was already taken. Thankfully they gave us the next opening!
From beginning to end we felt welcomed, well taken care of, and as if any request would be satisfied. You feel like an adored guest by each and every staff member and are very well cared for. The food presentation is spectacular, several of the flavors were a bit too much for me, earthy tuber like tastes, textures that were too thick for my liking, reminiscent of cartilage. This is eating for real foodies, perfect for challenging your tastebuds, surprise, and experiencing the unexpected.
Many of the ingredients have taken 1+ years to ferment/ prepare, each ingredient, every step within the room, is well thought out and orchestrated. I can not believe that Noma has dropped to a 2-star, there is nothing else like it. The team is pushing food limits, constantly experimenting (you receive a tour post eating!!!), staying fresh and relevant.
Hope to meet you again Noma, so grateful to have dined with you before the rebrand. -
My 400th review saved for one of my favorite meals-
Eating at Noma with one of my best friends was definitely the highlight of my trip to Copenhagen. The service, the ambiance and the food was all excellent. It's not overly pretentious and the food felt fresh, innovative and so damn beautiful. We got to talk to every staff member that brought out a dish and they were from a variety of places from every corner of the world. After the delicious mean we got a 30 minute tour of the kitchen and the fermentation area, the test kitchen ect. and the part of the restaurant that you don't see takes up 70% of the whole building. They answered endless questions about the fermentation and cooking processes, the food and their recent trip to Japan and everyone was so nice and patient.
It was really an honor to eat here. -
This was a once in a lifetime experience that my husband made happen. I went online to try to book a reservation as soon as it opened and it was all booked up. It was booked up even 3 months away. Are you kidding me? I was super super sad. I put us on the waitlist and told them the times we would be in Denmark and that they can call me anytime and we would show up. I was hopeful they would call once the time got closer but still no call when we took off to Copenhagen, Paris, Venice, and then back to Copenhagen. My husband called them from Denmark and started to speak to them in Danish but they only spoke to him in English. Shoots I figured since my husband is Danish from Denmark he would be able to connect and get us a seat. I know shameless but who cares if I can get a table.
It actually paid off to call them. My husband was told that they didn't have any tables available but could get us a seat on the shared table. My husband asked me if that was ok. OK? OF COURSE!!! we got a seat at NOMA!!!
We were not the first to arrive but were there about 1/2 an hour early. As soon as we walked in, we were greeted by all the folks at the front desk. Some of the servers that were serving other guests, stopped and took the time to greet us and gave a welcoming smile. Wow! We felt like a celebrity or super star. These folks certainly rolled out the red carpet for us and everyone of their guests.
We got to our table there were 3 other couples at our table so we got to meet everyone. Wow!! they were from different parts of the world. MIT professor and his wife who is in finance, he did not look older than 30. We met a French chef and his wife who owns a sushi restaurant in Lyon, France. A French guy who is a sushi chef. And the 3rd couple was a restauranteur who came with her son. She has own restaurants in Germany and now California. The company was amazing. Great conversation with everyone at our table. I would not trade this experience for a private table with just my husband.
I think we had several servers who worked together to bring our food and explain to us the food that was presented to us. I think it was a total of 20 dishes that were brought to our table and was a wonderful 3 hour experience. I didn't love every dish but enjoyed my time there.
20 dishes sound like a lot but they were small so we were not stuffed when we were done. We felt satisfied. I'm only listing a few of my favorites;
4. clams on a bed of rocks- local clam from Denmark's ocean that is about 100 years old
6. beef tartar with citrus ants- sweet, sour, and so soft
7. bed of uni with fresh almond shavings- wow far away to find my sea urchin but it was good.
9. charred whole round onions- perfectly charred on the outside but the inside was so deliciously sweet.
15. beef bone marrow- love this, wanted to lick it and throw all manners out the door
It was a once in a lifetime experience that I will not forget. The bill came out to be approximately $400 per person. I think this was the cheap version as my husband and I do not drink alcohol and had homemade juices instead.
My husband help me check this off of my bucket list. He did great!! -
One of the best dining experiences I've ever had--wasn't overly ostentatious or overambitious--the food was inventive, the staff was enthusiastic and knowledgeable, and the money was definitely well spent.
Last month, I was visiting Copenhagen with a handful of friends; on the day we were to leave Denmark, Gin, Noma's Booking Manager, reached out and asked if I'd still be in town the next day because a reservation had opened up! The obvious decision here was to change my flight, ditch my friends, and extend my stay an extra two days to eat at Noma.
Once our flights were rebooked, there were no regrets, no looking back, and no second-guessing if we'd be eating here.
On the day of our reservation, upon arrival, it seems as though the entire wait staff, the hostesses, and the chefs were there to greet us. If you weren't anticipating this much attentiveness (and we weren't), this part can be a bit overwhelming, though not entirely unwelcome.
Lunch Menu | May 26th, 2016
1. Rhubarb and seaweed
2. Vegetable Platter: Flatbread & ant paste, pickled quail egg, a black currant berry
3. Radish pie
4. Seasonal herbs and green asparagus with whipped cream
5. Bread and virgin butter
6. Fresh milk curds and the first green garlic shoots
7. Cooked white asparagus with barley and elderberry leaves
8. Sweet lobster, lavender and rose oil
9. Æbleskiver
10. Steamed king crab and egg yolk sauce
11. Charred ramson and scallop paste
12. Turbot grilled on the bone with sweet shrimp
13. Dessert of bitters "Gammel Dansk"
14. Moss cooked in chocolate with egg liqueur
Every dish was absofreakinglutely titillating but my favorite was the Radish Pie. And the Sweet lobster w/ lavender and rose oil. Okay, so two favorites--just try everything you can get your hands on. These dishes were prepped and cooked in such inventive (and delicious) ways and filled with little surprises (the Radish Pie with its wasabi/seaweed filling, the lobster with the lavender)!
After stuffing our faces for 3.5hrs, it was time to get up and move around..the kitchen. The kitchen tour was so much fun--one of the chefs that prepped your meal will 'pick you up' at your table and show you around the prep stations, the gardens, the offices, the employee rest areas..etc. And you can ask them any questions you had/have during the meal, or just in general. I learned a lot and it made me appreciate Noma even more!
On our way out, we ran into chef/owner René Redzepi--catching him watering the lawn was an endearing sight--and he took the time to talk to us! He was really friendly and humble.
I'd love to be back again, but who knows when I'll be in Copenhagen next? -
Somehow got the hookups for a NOMA rezzie during my time here in Copenhagen and was beyond excited to dine at the worlds best. Upon arrival, we were the first guests and the entire kitchen crew of over 20 greeted us at the door welcoming us and taking our jackets. If you ever get the chance to eat here I suggest being the first to arrive - the special greeting was quite the treat and set the mood. The food is on a set 18 course menu with wine pairings and I opted for the vegetarian substitutions but went ahead and ate the Danish ants seasoning a few of the courses.
All of the courses were deceptively simple but really brought some unique and exquisite flavors. During the meal we were served by almost all of the chefs from various parts of the world so it was great to interact with them all when they presented their dish. The service was obviously top notch, almost no glitches and it really set apart the meal as the best dining experience of my life. I love food but I'm not a professional food critique and let's be real I would have to be pretty douchey to give this place anything but 5 stars.
The experience in total was about 4 hours by the time we had tea in the lounge and received a tour of the kitchens and experiment rooms (so cool!!). Can't say if I'll ever be lucky enough to return but definitely a night I will never forget. -
- Joe J.
- Gilbert, AZ
- 112 friends
- 134 reviews
- 102 photos
Noma certainly lives up to its vaunted reputation: it was the best dining experience that we have had.
While one could elaborate on each dish and all of the creative details, the beauty of Noma is that it is ever changing and many of these dished won't be seen again.
What really makes Noma special is the love, joy and enthusiasm from every one from René Redzepi to each of the cooking and service team members (Kat was our main server). The experience is completely warm and lacking in pretense or stuffiness. It's like being welcomed into a friend's home. They take the time to do a little research on each guest to make sure that they try to match the service style to each person. One definitely feels like a valued individual rather than a simply a paying customer. We've been to many highly regarded restaurants that are technically excellent but fail to show love. Noma really gets it and lives it.
The food is uniformly outstanding. Lots of intriguing ingredients and combinations focusing on very local. Some may sound shocking, like ant sauce on a dessert, but it's not there for shock factor. It's there because it is simply delicious and expands your thinking about food.
One nice touch (among many) is that one is taken on a tour of the kitchens and outdoor facilities (fermentation labs, grilling) afterwards. It is very inspiring to see the level of ongoing experimentation and collaboration at Noma. The combination of cutting edge food technology and the extremely basic (like a Weber grill) is fun to see.
It was a privilege to be able to dine at Noma and one we will fondly remember. -
- Geoffrey S.
- Houston, TX
- 13 friends
- 34 reviews
- 324 photos
The quick version is simply, that this was some of the most uniquely delicious food I have ever had. The service was absolute perfection. With 16 courses served, along with 8 wine pairings, the food was prompt, and the transition between each course, seamless. Someone was always around to assist in any way without hovering over you. They are well deserving of their Michelin Stars and the status of Number 1 restaurant in the world in 2010-2012 and again in 2014.
Getting into more detail, I made a reservation here back in March for July. Living in the USA, I got up at 3am and worked for over an hour across 3 devices to secure this reservation. Wanting July 12, I settled for the 13th. The days were going fast. It is only a 12 table restaurant. The que for reservations grew by the thousands...
I came with family, that lives in Denmark. We were a group of five. Walking up to the door they greeted us: "will you be dining with us tonight?" It was a nice way to make sure we were supposed to be there. I responded with "yes we have a reservation". They saw the number in my party and asked "Geoffrey?". They did their homework on who would be dining there tonight. I presume we were the only party of five and that gave it away.
Before entering we took a moment to walk around outside, and take photos of the building, views and the bees they raise outside. I'm sure the staff at Noma were used to it and didn't mind. We entered the restaurants to be greeted by the entire kitchen staff. I regret not getting it on video. It was one of the warmest welcomes I've ever seen walking into a restaurant.
Our table was located right next to the kitchen giving us a good view at the chefs huddling around one another to prepare each dish. They reconfirmed if any of us had last moment preferences, or food allergies, which we did not. There was a choice of wine or fresh juices to be paired with dinner. 3 of us chose wine, 2 chose juices. Those that chose juices were very pleased with them except for one. I tried it and to me it tasted like an original V8. A new glass of wine came every other course. 8 glasses of wine total and egg liquor during dessert. There was no requirement to finish each glass before receiving another, so for those of you who want the pairing without drinking 8 complete glasses worth, there is no reason not to try the wine (except perhaps the price).
Most restaurants rated 4 or 5 stars that serve a variety of things to try will get a reaction such as "all the dishes were good, but that one was the best". To me, Noma was the flip of that. All the dishes were the best and one or two were good (in my opinion).
Following the dinner service we got to tour the kitchen as they were shutting it down. We were taken outside to see the shack with the barbecue pit. Being a historic building there is no open flame allowed inside. They took us upstairs to see more kitchen area, along with their test kitchen where René Redzepi experiments with new ideas. Unfortunately we didn't see the man himself, but were told he was there working, doing what he does.
I traveled here under the impression that the Copenhagen Noma was to close this upcoming New Years and that was the end of it. I asked them and while it is true that this location is closing, they will be reopening in 2017 in a new building. The new place will have its own greenhouse for growing their own food. Knowing this, needless to say, I am very excited for the opportunity to go back and try the new location sometime soon. -
From the moment we were within view of the reception, a lovely waiter approached us and welcomed into the warmth of the restaurant and immediately it felt like we were coming home. All the chefs came out from the downstairs kitchen and the wait staff crowed around us to give us the kind of welcome from friends and family who haven't seen you in a very long time and are so glad to have you back! We were offered champagne while we waited, and although we declined a couple of times, we were offered to take wine with our meal. The service was quick and effective and each course was described by a different chef or wait staff.
When our Yelp friends came we were introduced to how our lunch would be served and we were presented with the live versions of the seafood we were going to be served in the courses. This was fun as it's nice to appreciate where the ingredients come from! To start we were presented with a very playful cold apple soup. This was tasty and refreshing. I forgot what made up of the liquid part but it had a nice savoury flavour that complemented the mini apple balls. After was a serving of three thinly sliced fresh scallop brushed with a homemade miso. The scallop tasted really fresh and melted on your tongue. Then there was a plate full of autumn leaves duct taped to a plate and in side were four different leaves - pear with birch leaf crisp, a leaf made of black currant gummy, a twig crisp topped with tangy ants and a leaf made with roasted garlic gummy. A beetroot-stewed radish and crisp seaweed tart followed which had great textures but lacked any cucumber flavour although it contained a fermented version of the watery veg. The sourdough bread followed and this was good bread. Despite learning lessons that bread will only fill you up, when offered more, we could not resist. Next was my least favourite course of fresh milk curd topped with chopped fresh walnuts. By this point I was tired of cold food and the milk curd was just like that silky smooth fresh tofu that taste of nothing. Next the cabbage wrapped sea urchin. To be honest I'm not a fan but I can appreciate freshness which this dish definitely had. The sea urchin is an acquired taste and can be a bit heavy.
Our serving plates were then switched to hot plates and I was like yay! We were then served with on of my two favourite courses of the menu: lobster with onions and lavender and rose oil. The lobster was delicately cooked to perfection but the winner was the white onions which were still firm but were sweet and warm and the floral flavours really made these the best onions I had ever tasted. Next was a slice of butter squash with beech nuts and crisp kelp served in fermented barley milk. This was okay. After this was the king crab from the Norway waters - this was again beautifully steamed and came dressed in a silky egg yolk sauce that was simply delicious! Very rich but I could've eaten more! The next course was a lot of fun. A plate of smokey grilled green things Rachel slightly differently dressed in some more miso. Some really had a smokey flavour, some really were so crisp they melted in your mouth. The textures were really different and we quite liked eating with our fingers! After this was the meat course. A smokey roasted mallard duck. We were shown our roasted duck beforehand and I looked forward to this so much. You. An never go wrong with duck. Except when your duck is super skinny. There were really thin slices of breast and leg and I had half a ducks head and two neck segments on my plate. These were served with cabbage leaves, again, pasted with miso, and a plum skin sauce which was beautifully fuchsia in colour. I have to say I was disappointed with this course. The flavours were okay but the meat was tough and after all these easy to eat courses, this one just felt like it fell out of rhythm. God knows I tried to eat the meat off the thigh bone and the neck segments but it was impossible not to look like a savage and the amount of meat left on them was not worth the effort. With this course we were served a plate of pickles to cleanse our palate. That they did! Especially the extremely vinegary cherry which was frozen in the middle. Wow! I think my jaw still aches from how surprisingly sour that was! The other pickles were interestingly floral but nothing nice. The desserts were also okay. Trio of quenelles of potato, cream and plums tasted like a Bakewell tart. The black currant ice cream was also okay. Wasn't keen on seeing those lemony leaves AGAIN. The moss chocolate and egg nog were not so good. I could bring myself to finish off the moss cos it wasn't sweet enough and the egg nog was too strong. I wasn't keen on the chocolate covered gummy made from cep mushrooms.
Running out of space but I give 4/5 stars because food was too samey and not enough wow on flavours that go well together and a disappointing meat course but service was spectacular and concept is very noble. Tour of the kitchen was a highlight! -
Very much worth going here at least once in your life, the food is strange and unusual and sometimes really good and sometimes really bizarre (crushed ant paste?) but everything is fun, beautifully presented and perfectly prepared. Go here for the unique dishes, but the real treat is the dining experience - I don't imagine it could get any better. From the moment you walk in, kitchen staff is at the door greeting you, the servers and chefs that present each course are knowledgeable, friendly, and perfectly attentive. You get a behind the scenes tour of the kitchens, the storage containers out back, and they'll answer any questions you have about their entire process. Really cool, glad we went here and hope to go to their new restaurant some day.
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- Audra B.
- San Francisco, CA
- 182 friends
- 9 reviews
If money is no object, by all means, go experience some interestingly undelicious flavors you've probably never had before. It felt like a social experiment...how far can we push people before someone stands up and declares that none of this tastes very delicious? I guess this is the point of Noma? Strange unfamiliar flavors...but they were foraged nearby!
There were some memorable bits, but for the hype and the cost we really went in there thinking our minds would be blown. I thought because I was getting over a cold and had a congested nose that maybe my tastebuds were off. Is everyone but me enjoying this? I went to the bathroom to blow my nose. No, still no delicious. A few of the courses made me gag.
It is clear that tons of innovation, effort and care go in to each dish, I just don't understand why that means it can't also taste yummy. -
The food at Noma is inventive Nordic cuisine. I was extremely impressed with the use of the ingredients that were local, foraged, and inspired. The Noma team recently returned from Japan and used ingredients sourced during their trip and incorporated it into the menu. Each plate was inspired and imaginative.
I can't say that Noma was the most delicious meal/experience but it was impressive. The service was top-notch. We were given a tour of the kitchen and the rest of their facility where they brainstorm and test new menu items.
It was a great and memorable experience. -
- Alaine H.
- Singapore, Singapore
- 592 friends
- 276 reviews
- 325 photos
This place is truly a foodie heaven! I'm a foodie and love Nordic cuisine and culture. The meal is expensive but the service was warm, precise, hospitable, friendly, and knowledgeable. The 14 courses were unbelievable! My favorites were the sea urchin, langoustines, crab, plum & mashed potatoes dessert, popsicle, and chocolate covered moss! The wild duck was good but felt like it wasn't as stunning as the other dishes. Worth every kroner! I came here to celebrate my birthday and it was such an unbelievable experience. Sooo happy and I keep reliving the experience! More to come on my blog!
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- Caroline G.
- Glendale, CA
- 61 friends
- 93 reviews
- 8 photos
THE END OF NOMA AS WE KNOW IT
eatdrinkla | September 9, 2016 | General Information, vacations | No Comments
On this New Year's Eve 2016, when the the ball drops in Copenhagen, the lights go out at Noma...But don't despair, Chef René Redzepi's urban farm Noma redux is already under construction across the river!
Dramatics aside I got to experience the 4-time best restaurant in the world for myself this past May, and it's taken me three months to collect my thoughts.
Sometimes it pays to be Early
My husband Sage never likes to be late, and since our visit to Copenhagen was specifically to dine at Noma, there was no way we were going to miss it with a little too much time at Nyhavn. Turns out the early bird gets the worm, and in this case, a photo with Chef René Redzepi while he was outside watering the moss. Yes, I too was shocked that he watered his own moss
Maybe because it's such a hard reservation, but the staff at Noma makes you feel this will be your last time at Noma, and possibly your last meal on earth. So it better be a good one! From the moment we walked in the door we were family, complete with English speaking waiters from as close to home as Seattle where my husband grew up. Just a coincidence?...
14 Courses and 4 Hours of bliss (for the full visual go to eatdrinkla.com)
Rhubarb and seaweedRhubarb & Seaweed
Vegetable Platter: Flatbread & ant paste, pickled quail egg, a black currant berry
Be careful not to eat the rocks
Vegetable Platter
Radish pie
Radish Pie 2
Seasonal herbs and fresh green asparagus with whipped cream
asparagus
Bread and virgin butter
Bread & Butter
Fresh milk curds and the first green garlic shoots
It was hard for me not to giggle about somehow having the FIRST green garlic shoots! And much to my surprise it has a much sweeter and softer taste than traditional garlic. So don't worry, you don't have to eat the rest of your meal alone.
garlic shoots
Cooked white asparagus with barley and elderberry leaves
cooked white asparagus with barley and elderberry leaves
Sweet lobster, lavender and rose oil
lobster
Æbleskiver
A traditional Danish dessert served during the holidays or anytime Chef René Redzepi would like
Æbleskiver
Steamed king crab and egg yolk sauce
Such a guilty treat considering we had seen him alive just hours early being proudly paraded around the dining room
King Crab Leg
Charred ramson and scallop paste
Charred ramson and scallop paste
Turbot grilled on the bone with sweet shrimp
This is where I begged for the meal to stop...life was just too good.
turbot
Dessert of bitters "Gammel Dansk"
Dessert of Bitters
Moss cooked in chocolate with egg liqueur
Just like something out of Alice in Wonderland. I was almost afraid to take a sip and suddenly find myself wandering inside my bowl of chocolate moss.
Chocolate Moss egg liquor
The entire meal is topped off with a behind the scenes look at the kitchen and property done with an air that makes you believe you are the only couple chosen to do this tour, when in fact it's probably every table.
Noma BTS
Therein lies what makes this restaurant so great...because most of us don't come for the moss.
The Damage
It actually sounds worse in Krone (pronounced kroner), but a meal for one at Noma will set you back 1,900 DKK (about $284). Lunch and dinner are the same price but as dinner is a much harder reservation to secure just be happy you are there! A wine pairing is 1,100 additional Krone but that includes 8 bottomless wines...and I mean bottomless.
Case in point, I took this photo just because I was so impressed with the hue, but really I was probably just on my 5th bottomless wine...
Savoring the last sips of Noma as we know it.
Wine -
Jesus Christ! The staff here are nicer than (just mentioned) Jesus Christ!
The food, yeah good, very good excellent and on point.
But the service here made me moist. Do yo hate that word? You know, that word "moist". Well too fuckin' bad.
I love love love love love LOVE Noma. -
- Mathias H.
- Stockholm, Sweden
- 229 friends
- 929 reviews
- 2748 photos
- Elite ’17
I always try to save something special for my even 100s reviews so for number 600 I went for Noma. I have had the privilige of dining at Noma twice and of course it is an experience. The mist recent time I was lucky enough to not have to go through any of the hassle of trying to find reservations as one of my lovely friends A. was kind enough to offer me a seat when he secured a reservation. I was debating a lot with myself whether they deserve a five star review or not but in the end I feel they do deserve five stars. That does not mean it is the best place I ever been to, actually they probably would not even make my top 10 list.
The really stand-out part of the experience was the service, from the welcome (a large part of the staff welcoming us, they knowing we had visited before), throughout the dinner, the offer to walk around the full restaurant after the meal as well as the sommelier taking a lot of time to answer our questions in the bar afterwards was just stellar.
The food was innovative and a lot of surprising combinations. The full menu is very extensive and not all dishes were perfect but there were no poor dishes (a few less memorable) but a lot of great dishes. Among the favorites was the onion, the scallop as well as the lemon thyme and leaves. A word of warning though, if you are after traditional fine food (foie gras, meat and heavier dishes) this is not the place for you.
The wine pairing is in my view well worth getting, it is perhaps not cheap but the meal itself isn't either and I felt that there were some interesting wines and we also went for champagne before. Generous refills so we ended up a bit tipsy and interesting enough we also received additional complimentary refills after the tour of the restaurant when seated at the bar. The wines are carefully selected and go nicely with the food. A lot of ecological and biodynamic wines but above all good wines. What Noma have also done is to focus on the coffee and they have worked together with coffee great Tim Wendelboe so for once it was possible to have good coffee to end a nice meal.
Would I come again? Perhaps but not too soon, it was a few years between my visits and I don't think I will feel a need to visit again for a while but will probably be back at one point. -
- Jeffrey R.
- Tulsa, OK
- 442 friends
- 72 reviews
- 81 photos
I enjoy flying around the world for dinner. So, i'm a big fan getting challenging dinner reservations, then making the trip happen around it. At three months, this is the furthest out i've had to book. At 4am(my time)/10am(Copenhagen time), I logged into Noma's website. I was 550th in line. It took a little patience during the 45 minute wait, but I was easily able to secure a time/date once my turn arrived.
The day of, we ran around Copenhagen, boating, eating, drinking, and exploring the anarcho freetown -within the town- Christiania. As our reservation time drew near, we made the short walk over to Noma in Christianshavn. Upon arrival, our party of eight were greeted by almost the entire staff, all lined up at the entryway. They greeted us by name, shook our hands, and guided us to our table/dining room.
The service was absolute perfection. With no sense of stuffiness, or what I call the "John Hughes Effect" of mythic '80s fine dining pretentiousness. Everyone was down-to-earth, and very professional. There's a staff member in charge of each table. They anticipate needs, making everyone comfortable, while explaining each plate as they're served.
Anyone needing to visit the restroom, is escorted by a staff member. Casual conversation follows while en route. I know it sounds a bit weird, but it was comfortable at all times.
I won't exhaustively describe the food. All eighteen or so, courses. Rather, i'll let the pictures tell the story. There's just too much unique and ridiculous deliciousness to adequately articulate, without sounding like a overly long-winded, silly, run-on sentence loving, son of a bitch.
Our dinner lasted about three hours, followed by Coffee & Aquavit in the bar for an hour, then a full tour of the facility. Including the kitchen proper, the fermentation labs, and test kitchen, ending with the prep area. To start each day, the interns(which match the number of paid employees), prepare a meal for the entire staff. This kind of trial by fire should ensure that a chef's ego from a life previous to Noma, is nullified.
All told, this is probably the best five hours of dining one could ever spend. It's been called the best restaurant in the world, and you'll hear no objection from me. I do think it's silly that it's only 2 Michelin starred. It really doesn't get better than this.
Noma is also very mobile. In early 2015, they packed up the staff and moved to Japan for a couple of months, only utilizing foods found in the new locale. They ran into several challenges with procuring Japanese work visas for the entire staff, but were ultimately victorious. The next move will occur in early 2016, taking them to Australia for approximately 10 weeks.
A new offshoot of Noma, a pop up restaurant in Copenhagen called 108, will be opening in 2016. Featuring a much lower price point, and actual walk-in availability.
Additionally, Noma will be permanently moving to a new building in 2017, which will include a farm and a full-time farmer.
Exciting things to come, for sure. -
- Grayson W.
- Seattle, WA
- 22 friends
- 26 reviews
Managed to get a lunch reservation after enough people cancelled. If you're reading this, you already know what awaits you--locally foraged ingredients, stellar service, and fried moss. It's definitely an experience worth having once in your life, although it remains to be seen what the new concept will be like. The food wasn't entirely perfect--the milk curd, fresh walnuts and parsley was relatively flavorless--but overall a mix of subtle, interesting flavors that played well together. It's not so much a meal as a destination in and of itself.
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