Dinner at Noma

Dinner at Noma

at Noma 2.0 on 6 November 2019
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Collection of past menus at Noma
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Noma, Copenhagen (Sept 2019)
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Sunflower made of seabuckthorn, elderflower, and bee pollen

Caramelized white chocolate with bee larvae and flowers from the garden
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Noma, Copenhagen (Sept 2019)
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Juice Pairings: Seabuckthorn and gooseberry | Caramelized apple mixed with cherries | Cloudberry, red currant, and bee pollen | Danish kiwis, coriander, thyme, gooseberries | Quince and elderflower | Strawberries and chili
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Noma, Copenhagen (Sept 2019)
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Woodruff ice cream, birch tree sap jelly, candy pine cones and blueberries
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Noma, Copenhagen (Sept 2019)
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Zucchini flower, fried and seasoned with Jerusalem artichoke, cucumber flower

Soft boiled quail egg, seasoned with salted green gooseberries, preserved in black garlic leaves

Barbecued skewer of mushrooms, oyster mushrooms, morels, and cep, Mexican origano, brushed with a cep glaze

Pine cone
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Noma, Copenhagen (Sept 2019)
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Vegetable ragu, fresh, fried, steamed, sauce of truffles and brown butter
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Noma, Copenhagen (Sept 2019)
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Flower pot, new potato soup seasoned with elderflower oil, oyster mushroom soil, nasturtium leaves and flowers
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Noma, Copenhagen (Sept 2019)
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Celeriac cooked and dried for 2 days, brushed with egg yolk
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Noma, Copenhagen (Sept 2019)
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Vegetables cooked medium rare on a crisp of malt, grilled nettles and fresh chives
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Noma, Copenhagen (Sept 2019)
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Soup made from various berries, wild quince, chili oil, stuffed tomatoes
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Noma, Copenhagen (Sept 2019)
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Molded green asparagus, wild herb salad, sauce of roasted yeast
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Noma, Copenhagen (Sept 2019)
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Pancake with mold stuffed with black truffle and light cheese
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Noma, Copenhagen (Sept 2019)
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Onion, chilled onion broth, beech roots, and whipped cream
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Noma, Copenhagen (Sept 2019)
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Candied beetroot wrapped up in a fruit leather made of aronia berries, aromatic flowers and seeds
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Noma, Copenhagen (Sept 2019)
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Padron peppers grown in the farm, charred on the barbecue, filled with a Danish peas and strawberries
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Noma, Copenhagen (Sept 2019)
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Butterfly flatbread with flowers from the garden, sage, nasturtium, bee pollen ??
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Noma, Copenhagen (Sept 2019)
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The new Noma is well on its way into its 2nd year, just completing its 5th season with the Vegetable menu. It’s nothing short of incredible how a restaurant can completely re-invent itself every 4 months with a rotating theme of seafood, vegetables, and game & forest. And to deliver greatness every time and continue pushing boundaries, only a place like Noma can promise that.

Our meal was a full-on exploration of the plant kingdom, with every dish based on vegetables. It was surely one of the most interesting displays of innovation yet with edible mold and live ants. There are no rules and everything is fair game. Preconceived notions of flavor and texture are taken to extreme heights. And that’s what we love about Noma and why it has become the global culinary inspiration that it has!
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Noma, Copenhagen (Sept 2019)
#cityfoodsters_copenhagen
#cityfoodsters_noma
_
#visitcph #nomacph #guidetocopenhagen