Dinner at Noma

Dinner at Noma

at noma on 3 January 2019
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7
Meal Views
39

Thanks to the whole Noma team for an amazing game season! ???
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Noma, Copenhagen (Dec 2018)
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Juice Pairing: Lingonberry and jasmine juice | Blackberry, Douglas fir juice | Cloudberry and sloe berry juice | Quince and lovage root juice | Gooseberry and herbs juice | Sloe berry and rose juice | Pear and bluebells juice
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Noma, Copenhagen (Dec 2018)
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Crispy moss sprayed with chocolate, creme fraiche, pine praline, fresh pine shoots
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Duck feet caramel with smoked duck fat and birch syrup, chocolate spray
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Noma, Copenhagen (Dec 2018)
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Wild Swedish blueberries, walnut praline, Danish wood ants, oxalis
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Noma, Copenhagen (Dec 2018)
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Wing from wild duck dipped in sourdough and fried, seasoned with horseradish and pine
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Duck leg and heart ragout, pickled chanterelles
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Noma, Copenhagen (Dec 2018)
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Paste of cured egg yolk, flower petals, toasted sunflower seeds, variety of winter greens
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Noma, Copenhagen (Dec 2018)
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Duck brain cooked in butter, finished in spices and seaweed salt
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Duck leg chicharron
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Duck breast charcuterie
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Noma, Copenhagen (Dec 2018)
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Wild mallard breast, slow roasted over oak charcoal, brushed with a quince glace ?
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Noma, Copenhagen (Dec 2018)
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Crispy flatbread feather topped with chopped truffles
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Noma, Copenhagen (Dec 2018)
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Wild mushrooms, sautéed, seaweed, herbs from the greenhouse ?
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Noma, Copenhagen (Dec 2018)
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Danish pumpkin, cooked in two layers of beeswax, bee pollen, morel mushrooms, and a touch of chili
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Noma, Copenhagen (Dec 2018)
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Warm dried plums, pheasant fat
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Rosehip berry stuffed with quince
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Noma, Copenhagen (Dec 2018)
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Black beetle of black garlic and pear ?
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Noma, Copenhagen (Dec 2018)
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Salad of the forest (raw ingredients): pine cones, leaflets of pine cones preserved in vinegar, fresh apples, preserved mulberries, jus of Mirabelle plums ?
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Noma, Copenhagen (Dec 2018)
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Sturgeon caviar, whipped cream, light gel of pheasant
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Noma, Copenhagen (Dec 2018)
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Barbecued reindeer tongue, brushed with a paste of chili and ants, fresh pine shoots
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Noma, Copenhagen (Dec 2018)
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Reindeer brain, smoked and poached in spiced butter, wrapped in caramelized milk skin and eaten with wasabi leaf from Iceland ?
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Noma, Copenhagen (Dec 2018)
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Fried reindeer sweetbreads in reindeer moss ?
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Noma, Copenhagen (Dec 2018)
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Reindeer heart tartar, horse radish dipped into an egg yolk sauce with ants ? ?
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Noma, Copenhagen (Dec 2018)
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Hot squirrel ferment broth of mushroom and moss, pine, pine cone ?
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Noma, Copenhagen (Dec 2018)
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Third time in Copenhagen for the final season of Noma 2018 – Game & Forest, following seafood season last winter/spring and vegetable season in the summer. This is the most provocative Noma menu yet! Rene Redzepi is keen to point out that this is the only period of the year when meat will play a starring role at Noma. However, it's not all about the meat; there are also the season's bounties like berries, mushrooms, nuts, and all of the wild plants.
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Squirrel. Beetle. Reindeer tongue. Duck brain. Ants. These were some of the things we ate throughout the evening. Despite the eye-opening dishes, everything was delicious! If there’s one restaurant in the world that can pull this off, it’s Noma. ??
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Noma, Copenhagen (Dec 2018)
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Juice Pairings: Rhubarb infused with grilled grapefruit pine | Green strawberry, woodruff, and walnut leaves | Cold emulsion of cherry blossoms, fresh flowers from the garden, pine oil | Green gooseberry infused with arctic thyme | Kombucha of wild roses and blackberry | Cold tea made of mushrooms and seaweed | Kombucha with saffron licorice and chili | Apple infused with herbs | Cold herbal infusion
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Noma, Copenhagen (Aug 2018)
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Rose cake, lemon verbena | Wild plums
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Noma, Copenhagen (Aug 2018)
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Plum kernel ice cream sandwich, aged vinegar, molded pancake
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Noma, Copenhagen (Aug 2018)
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Berries and cream, fruit leather made of white currant filled with paste of rosehip, leaves of oxalis
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Noma, Copenhagen (Aug 2018)
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Sourdough bread by Richard Hart (former head baker of Tartine)
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Noma, Copenhagen (Aug 2018)
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Celeriac shawarma, greens lightly steamed with butter, lightly roasted apple
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Noma, Copenhagen (Aug 2018)
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Celeriac shawarma, greens lightly steamed with butter, lightly roasted apple
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Noma, Copenhagen (Aug 2018)
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#cityfoodsters_noma
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#nomacph #visitcopenhagen #newnordic

Walnut’s milk mole, caramelized over 3 days, grilled rose petals, pumpkin seed tofu, seaweed salt, fresh herbs. Complex dish influenced by Noma Mexico. Incredible. ?
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Noma, Copenhagen (Aug 2018)
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Cloudberry broth seasoned with wild flower and pollen
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Noma, Copenhagen (Aug 2018)
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#cityfoodsters_noma
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Caramelized milk, Danish cheese, parsley, steamed herbs, preserved truffles
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Noma, Copenhagen (Aug 2018)
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Grilled flatbread made of malt and beer, flowers, herbs, small vegetables, paste of sunflower and rhubarb
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Noma, Copenhagen (Aug 2018)
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Strawberry ceviche, radishes, baby cucumbers. Light and refreshing. So good! ??
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Noma, Copenhagen (Aug 2018)
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Baby corn, paste of walnuts, late summer berries. Loved this bite! ?
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Noma, Copenhagen (Aug 2018)
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Marigold flowers, fried, served with egg yolk sauce seasoned with whisky
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Noma, Copenhagen (Aug 2018)
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Quail egg, cooked, smoked, pickled, chorizo made from fermented plums and rosehip
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Noma, Copenhagen (Aug 2018)
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Preserved morels from the spring, brown butter, beechnut emulsion, mushroom broth ::::
Cucumber, skin of cucumber, smoked parsley, sunflower seed
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Noma, Copenhagen (Aug 2018)
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Grilled onion, cooked directly on the coal, oil of sunflower and egg whites, lemon thyme. So simple and delicious! ?
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Noma, Copenhagen (Aug 2018)
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Seaweed tart, sugar cone
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Noma, Copenhagen (Aug 2018)
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Squash pickled with wild roses, pickled herbs from the garden
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Noma, Copenhagen (Aug 2018)
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Potato tart with touch or lovage and nasturtium flower petals
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Butterfly made of sea buckthorn and black currant
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Noma, Copenhagen (Aug 2018)
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Herb pot with warm broth of potato ?
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Noma, Copenhagen (Aug 2018)
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Layover in Copenhagen to return to Noma for the vegetable season menu. What an incredible meal full of pleasant surprises that only Noma could deliver. It was an exploration of the plant kingdom, with every dish based on vegetables. Where else can you find a celeriac ‘shawarma’ that tastes better than meat? Mind-blowing! Excited to return again for the 3rd time this year in December for the game and forest menu.
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Noma, Copenhagen (Aug 2018)
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Here are the juice pairings! Gooseberry, Angelica, oolong tea | Saffron tea and Arctic thyme | Cloudberry | Plankton mixed with yoghurt whey and pumpkin seed water | Smoked octopus and aronia | Tomato and fig leaves | Scandinavian herbs seasoned with sea buckthorn
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Noma, Copenhagen (April 2018)
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Happy crew with Chef Rene Redzepi! ? + Obligatory Noma front door photo. ?
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Noma, Copenhagen (April 2018)
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As expected, we were wow’ed and constantly hit with waves of food nirvana throughout the meal. The whole experience was a well-orchestrated play and there were many high notes. This will go down as one of the most exciting and creative meals we’ve ever had. And we can’t wait to return in August for the ‘vegetable’ menu! ???‍?
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Noma, Copenhagen (April 2018)
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Touring the Noma property! ??‍???‍?
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Noma, Copenhagen (April 2018)
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Seaweed tart with pine and oyster caramel
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Noma, Copenhagen (April 2018)
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Cloudberries, chilled soup with frozen yoghurt, sorbet, small pine cones cooked and preserved in sugar
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Noma, Copenhagen (April 2018)
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Ice cream sandwich made from roasted seaweed and black pears
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Noma, Copenhagen (April 2018)
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Kelp seaweed flatbread with cod
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Noma, Copenhagen (April 2018)
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Head of codfish, jaw, collar, eye, neck, tongue, cheek. Dipping sauces: horseradish juice, spice, ant paste. Wild horseradish leaf
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Noma, Copenhagen (April 2018)
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Sea snail braised for 6 hours, sliced, folded with meadow herbs, lavender, dried rose petals, cup of beeswax
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Noma, Copenhagen (April 2018)
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Danish squid, lightly poached, butter of roasted seaweed
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Noma, Copenhagen (April 2018)
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Horse mussel from Faroe Island, aged 25-30 years, cooked ragu-style, scoop of fresh cheese
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Noma, Copenhagen (April 2018)
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Sea cucumber gonads and skin
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Noma, Copenhagen (April 2018)
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Albino sea cucumber ??
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Noma, Copenhagen (April 2018)
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Faroese sea urchin, covered in pumpkin seed marinated in rose oil
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Noma, Copenhagen (April 2018)
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Wild oysters, from northern Denmark, served with sorrel
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Noma, Copenhagen (April 2018)
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Shellfish on ice:
- Wild oysters, from northern Denmark, served with sorrel
- Faroese sea urchin, covered in pumpkin seed marinated in roast oil
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Noma, Copenhagen (April 2018)
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Mahogany clam from northern Norway, 100-200 years old, served raw and sliced, broth of mussels, salted berries
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Noma, Copenhagen (April 2018)
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Hand dived scallop from northern Norway, opened moments before serving
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Noma, Copenhagen (April 2018)
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Shellfish on ice:
- Hand dived scallop from northern Norway served raw and sliced, opened moments before serving
- Mahogany clam from northern Norway, 100-200 years old, served raw and sliced, broth of mussels, salted berries
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Noma, Copenhagen (April 2018)
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#noma #denmark #topeuroperestaurants

Fresh wild jellyfish, seaweed from the northeastern coast
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Noma, Copenhagen (April 2018)
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Wild trout roe from last year, cured in a light savory broth, fresh egg yolk, dried plum skin
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Noma, Copenhagen (April 2018)
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Fermented fruits served with shrimp from Norway, sauce of green gooseberry
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Noma, Copenhagen (April 2018)
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Freshly steamed Danish blue mussel
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Noma, Copenhagen (April 2018)
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Razor clams and Venus clams, just opened and sliced, marinated with the first greens of the seasons
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Noma, Copenhagen (April 2018)
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Warm broth of sea snails, served in its shell with preserves painted along the edge
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Noma, Copenhagen (April 2018)
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Inside the Noma dining room
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Noma, Copenhagen (April 2018)
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The new Noma menu separates its year into 3 seasons and the menus will change dramatically to reflect the ingredients available.
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We are now heading towards the end of the ‘seafood’ season, followed by ‘vegetables’ in the summer to early autumn, and ‘game and forest fixtures’ from autumn to early winter.
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Prior to opening, Chef René Redzepi and his team embarked on a journey visiting the Faroe Islands, Iceland, Greenland, Sweden, Norway and the whole of Denmark in search of the best produce.
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As a result, the current menu will be a true delight of never-seen-before preparations and presentations of Nordic oceanic courses.
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Noma, Copenhagen (April 2018)
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A coveted reservation at the newly re-opened Noma has brought us across the globe to Copenhagen to have a meal at what we consider to be one of the world’s best restaurants.
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All the previous pop-ups in Japan, Australia, and Mexico have prepared Noma for this moment. They’ve completely re-invented themselves, yet again, as everything here has been re-built from the ground up.
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The space is absolutely stunning, with enough creative energy to ensure that the team will continue leading the way for the future of food.
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Noma, Copenhagen (April 2018)
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#cityfoodsters_noma
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#noma #denmark #topeuroperestaurants