The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.
Next up, "moss and cep,"—fried reindeer moss and mushrooms.
Crispy pork skin and black currant. Moya described it like "a fruit roll up getting it on with a chicharrones (Spanish fried pig skin) ."
Cookies and cheese, rockets and stems served in a gorgeous decorative tin.
next slide will load in 15 secondsSkip AdSkip AdBlue mussels and celery arrived on a beautifully arranged plate.
Caramelized milk and cod liver.
Rye, chicken skin, and peas.
Potato and chicken liver.
The Hen and the Egg is one of Noma's specialties. It's simply quail eggs, pickled and smoked and served in a whimsical container.
next slide will load in 15 secondsSkip AdSkip AdTo eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.
Herb toast and smoked cod roe.
Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.
Oh, and here's the bread basket—not a basket at all.
Feeling full yet? That was just the appetizers!
next slide will load in 15 secondsSkip AdSkip AdThe first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a "great silky texture."
The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya's favorites.
Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.
Followed by chestnuts and lojrom with walnuts and rye.
Pike perch and cabbages, verbena and dill.
next slide will load in 15 secondsSkip AdSkip AdThis dish, pickled vegetables and bone marrow with browned butter and parsley, was a favorite of the night.
At last, the final dish of the main course: wild duck and beets with beech and malt.
Take a deep breath...it's time for dessert.
First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.
next slide will load in 15 secondsSkip AdSkip AdCarrot and sea buckthorn. "The carrot foam, with the dill and sundried tomatoes, made a very interesting combination for a sweet dessert," Moya wrote.
A parade of petit fours arrived next.
They included toffee inside bone marrow (on the left).
Moya even got a sneak peek inside the kitchen. "It seemed strangely simple given its complex and chaotic structure," Moya wrote.
This is where the rock plates used in the oyster dish are kept chilled.
next slide will load in 15 secondsSkip AdSkip AdAnd a cart of tins, appropriately labeled "snack section."
Feeling hungry? Go behind the scenes in another amazing restaurant.