What It's Like To Eat At Noma, The Best Restaurant In The World [PHOTOS]

Copenhagen restaurant Noma has once again been called "world's best restaurant" by Restaurant magazine.

The kitchen, run by executive chef René Redzepi, serves a reinvented version of Nordic cuisine with a focus on ingredients foraged from the nearby forests and shores.

The two-Michelin-starred restaurant regained the title after coming in second in last year's restaurant ranking. Before that, it had held the crown for four years running.

One thing is for sure: a meal at Noma is completely out of the ordinary. Guests are treated to a parade of small plates, most of which bear little resemblance to recognizable food. The tasting menu costs $260 a head, and the wine pairing is an additional $175.

Jose Moran Moya, a foodie who takes gorgeous photos of his meals for his blog Spanish Hipster, was lucky enough to eat at Noma in 2012. He shared pictures of his Noma feast with us.

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The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.

The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.

See more of Moya's photos at Spanish Hipster

Next up, "moss and cep,"—fried reindeer moss and mushrooms.

Next up, "moss and cep,"—fried reindeer moss and mushrooms.

See more of Moya's photos at Spanish Hipster

Crispy pork skin and black currant. Moya described it like "a fruit roll up getting it on with a chicharrones (Spanish fried pig skin) ."

Crispy pork skin and black currant. Moya described it like "a fruit roll up getting it on with a chicharrones (Spanish fried pig skin) ."

See more of Moya's photos at Spanish Hipster

Cookies and cheese, rockets and stems served in a gorgeous decorative tin.

Cookies and cheese, rockets and stems served in a gorgeous decorative tin.

See more of Moya's photos at Spanish Hipster

Blue mussels and celery arrived on a beautifully arranged plate.

Blue mussels and celery arrived on a beautifully arranged plate.

See more of Moya's photos at Spanish Hipster

Caramelized milk and cod liver.

Caramelized milk and cod liver.

See more of Moya's photos at Spanish Hipster

Rye, chicken skin, and peas.

Rye, chicken skin, and peas.

See more of Moya's photos at Spanish Hipster

Potato and chicken liver.

Potato and chicken liver.

See more of Moya's photos at Spanish Hipster

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.

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.

See more of Moya's photos at Spanish Hipster

To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.

To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.

See more of Moya's photos at Spanish Hipster

Herb toast and smoked cod roe.

Herb toast and smoked cod roe.

See more of Moya's photos at Spanish Hipster

Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.

Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.

See more of Moya's photos at Spanish Hipster

Oh, and here's the bread basket—not a basket at all.

Oh, and here's the bread basket—not a basket at all.

See more of Moya's photos at Spanish Hipster

Feeling full yet? That was just the appetizers!

Feeling full yet? That was just the appetizers!

See more of Moya's photos at Spanish Hipster

The first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a "great silky texture."

The first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a "great silky texture."

See more of Moya's photos at Spanish Hipster

The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya's favorites.

The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya's favorites.

See more of Moya's photos at Spanish Hipster

Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.

Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.

See more of Moya's photos at Spanish Hipster

Followed by chestnuts and lojrom with walnuts and rye.

Followed by chestnuts and lojrom with walnuts and rye.

See more of Moya's photos at Spanish Hipster

Pike perch and cabbages, verbena and dill.

Pike perch and cabbages, verbena and dill.

See more of Moya's photos at Spanish Hipster

Celeriac and truffle.

Celeriac and truffle.

See more of Moya's photos at Spanish Hipster

This dish, pickled vegetables and bone marrow with browned butter and parsley, was a favorite of the night.

This dish, pickled vegetables and bone marrow  with browned butter and parsley, was a favorite of the night.

See more of Moya's photos at Spanish Hipster

At last, the final dish of the main course: wild duck and beets with beech and malt.

At last, the final dish of the main course: wild duck and beets with beech and malt.

See more of Moya's photos at Spanish Hipster

Take a deep breath...it's time for dessert.

Take a deep breath...it's time for dessert.

See more of Moya's photos at Spanish Hipster

First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.

First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.

See more of Moya's photos at Spanish Hipster

Carrot and sea buckthorn. "The carrot foam, with the dill and sundried tomatoes, made a very interesting combination for a sweet dessert," Moya wrote.

Carrot and sea buckthorn. "The carrot foam, with the dill and sundried tomatoes, made a very interesting combination for a sweet dessert," Moya wrote.

See more of Moya's photos at Spanish Hipster

A parade of petit fours arrived next.

A parade of petit fours arrived next.

See more of Moya's photos at Spanish Hipster

They included toffee inside bone marrow (on the left).

They included toffee inside bone marrow (on the left).

See more of Moya's photos at Spanish Hipster

Moya even got a sneak peek inside the kitchen. "It seemed strangely simple given its complex and chaotic structure," Moya wrote.

Moya even got a sneak peek inside the kitchen. "It seemed strangely simple given its complex and chaotic structure," Moya wrote.

See more of Moya's photos at Spanish Hipster

This is where the rock plates used in the oyster dish are kept chilled.

This is where the rock plates used in the oyster dish are kept chilled.

See more of Moya's photos at Spanish Hipster

And a cart of tins, appropriately labeled "snack section."

And a cart of tins, appropriately labeled "snack section."

See more of Moya's photos at Spanish Hipster

Feeling hungry? Go behind the scenes in another amazing restaurant.

Feeling hungry? Go behind the scenes in another amazing restaurant.

What Goes On Behind The Kitchen Doors Of New York's Gramercy Tavern >

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