@nomacph has taken the ice cream sandwich to the next level with this barley pancake cultured with koji bacteria which gives the pancake a furry, soft exterior. Inside there's a plum kernel ice cream with a taste of very aromatic marzipan and finally a few drops of balsamic vinegar. A dessert is never just a dessert at Noma .
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The celeriac shawarma @nomacph - wauw. Thinly sliced sheets of celeriac are topped on each other with generous amounts of black truffle and brown butter in between and cooked until golden and caramelized. It is so umami rich and delicious, also thanks to the brown butter sauce with more black truffle. It is served with red currant, apple and Swiss chard poached in a yeast sauce. Simply amazing. Stay tuned for the aftermath ... .
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Freshly grilled flatbread with rhubarb paste and wild stuff from several of the pickers working for @nomacph - another excellent bite at this amazing restaurant, which can only be on the way back to the very top of @theworlds50best .
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If you have heard rumors saying that @nomacph is only about experimental and challenging food, that is simply incorrect. This little thing is a perfect example. Two sheets of caramelized milk skin are filled with Benedict Hvid Kloster cheese from Thise Mejeri, deep fried and topped with Australian winter truffle and Swedish cep. Holy s&@[instagram]$! So tasty, rich and perfect. The person who came up with this deserves a medal! .
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Berries and cream a la @reneredzepinoma @nomacph - sheets of white currant leather with a rose hip berry (and plum as far as I remember) fudge-like filling. The cream came from grass fed cows Tude Ådal. Fresh, light and delicate .
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These big, juicy morels stuffed with beech nut paste and served in a umami rich maitake broth were another part of the appetizer heat @nomacph - I remember beech nut from several school excursions back in the days but I don't think I've ever tasted them. Thank you for bringing good memories back to life, @reneredzepinoma, @torstenvildgaard and co.! .
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One of the best dishes in 2018 thus far, served at @nomacph - red and green strawberries, radishes and grilled baby cucumbers in a Nordic ceviche marinade made of gooseberries mixed with chili oil based on the Mexican Chile de Arbol. I loved the aromatic and slightly hot chili kick to the dish. It added an extra layer without stealing the attention from the other beautiful ingredients. The new @nomacph rocks! .
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Two of the appetizers at @nomacph 's current vegetable menu. A tiny tart with nasturtium leaves and a butterfly made of sea buckthorn and black currant "leather" - refreshing and very delicate .
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