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

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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

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

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

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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.

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Blue mussels and celery arrived on a beautifully arranged plate.

Blue mussels and celery arrived on a beautifully arranged plate.

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Caramelized milk and cod liver.

Caramelized milk and cod liver.

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Rye, chicken skin, and peas.

Rye, chicken skin, and peas.

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Potato and chicken liver.

Potato and chicken liver.

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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.

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Herb toast and smoked cod roe.

Herb toast and smoked cod roe.

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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.

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

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

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Feeling full yet? That was just the appetizers!

Feeling full yet? That was just the appetizers!

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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.

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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.

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Followed by chestnuts and lojrom with walnuts and rye.

Followed by chestnuts and lojrom with walnuts and rye.

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Pike perch and cabbages, verbena and dill.

Pike perch and cabbages, verbena and dill.

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Celeriac and truffle.

Celeriac and truffle.

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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.

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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.

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

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

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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

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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.

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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

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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

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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 >