Noma (Denmark) - my 6 hour lunch @ one of the world's most influential restaurant
 

i took a trip to Denmark and London two weeks ago, eating at 3 restaurants i have been dying to try for two years - Noma being at the top of the list. they are influencing a ton of chefs right now b/c they forage most of their ingredients, insisting they are local and native to denmark. when i was eating, they came by with a 50lb bag of rose petals they intended to marinate/pickle/preserve for the upcoming winter.

they still use modern techniques (chef worked at El Bulli) but they fuse it pretty seamlessly with traditional methods and 'natural' cooking. looking at the dishes below, you'll see they are covered with various herbs, roots, and 'weeds' that noma picked from the wild. this will be the near-future of fine dining over the next 5 years - everyone is crazy about this.

i went with a very good customer so we got the food blogger rock star treatment - super nice, helpful, and excited people. this is a restaurant that should not be missed! (the full report will have to wait a few weeks on my blog - ChuckEats blog )

here are most of the dishes - still a few i'm trying to figure out.


Smoked quail egg
http://farm4.static.flickr.com/3652/...b1d4827b82.jpg

Rye bread, chicken skin, lump fish roe and smoked cheese
http://farm4.static.flickr.com/3392/...93251817fe.jpg

Radish, soil and herbs
http://farm4.static.flickr.com/3339/...da4c5be8be.jpg

Toast, herbs, turbot roe and vinegar
http://farm4.static.flickr.com/3409/...95a1e4777a.jpg

Squid, cream, and dill
http://farm4.static.flickr.com/3382/...d1d256682e.jpg

Bread with lard
http://farm4.static.flickr.com/3306/...ccf6169bec.jpg

Rhubarb and herbs
http://farm4.static.flickr.com/3416/...f4403e1a02.jpg

Tartar and wood sorrel
http://farm4.static.flickr.com/3600/...c28c80c0d2.jpg

Razor clams and parsley
http://farm4.static.flickr.com/3630/...61ce709049.jpg

Aromatic juniper and tarragon
http://farm4.static.flickr.com/3402/...a55e66f60b.jpg

Langostine and söl
http://farm4.static.flickr.com/3639/...605bf6024f.jpg
http://farm4.static.flickr.com/3585/...574fa59108.jpg

Shoots of fiddlehead, hops and bull rush
http://farm4.static.flickr.com/3596/...96aaa63bda.jpg

Mussels and king crab
http://farm3.static.flickr.com/2431/...9d53a4ef02.jpg

Turbot and vegetable stems
http://farm4.static.flickr.com/3305/...840f9dabc5.jpg

Lobster with roots
http://farm4.static.flickr.com/3342/...1319b13442.jpg


Marrow and pickled vegetables
http://farm4.static.flickr.com/3317/...10b51bee61.jpg

Musk ox and milk skin
http://farm3.static.flickr.com/2437/...da0aea5dc4.jpg


a tremendous experience not to be missed in Denmark. reservations are very tough to get for dinner but lunches can be had with a few weeks notice - and they'll serve the whole tasting menu if you want.

- chuck

Looks delicious Chuck, love the presentation of the food.
BTW any restaurants in Sweden you've been wanting to try?

Very contemporary and simple, its so beautiful I wouldn't want to ruin the masterpiece.

PorscheFanatic - i haven't really done my research on sweden (yet) but i think i will try to visit it next year around the same time.

- chuck

Looks great Chuck. Thanks for the review!

Nice. When I go to Denmark (40 mins away) I usually just eat this:
http://1.bp.blogspot.com/__WpeLbh9Nx...p%C3%B6lse.jpg
:p

Had diner there on my last trip to DK... great place
The Razor Clams and Parsley was amazing!! Not only the taste but the texture and the difference in temperature.
But to be honest… I would take a nice juicy steak with a slab of foie gras over that meal anytime

Uh, "soil"?

+1 Looks like a Plant. Doesnt really look all that appetizing.

Very interesting stuff though...

Too influential for me. I'll take a Prime Beef 16 oz Bone-in Ribeye and an 8 oz Sweet Lobster tail and be a happy camper.