Run by chef René Redzepi, Noma in Denmark was voted the second best restaurant in the world by Restaurant Magazine for 2013. Here are the actual meals that are served to diners.
The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.
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“moss and cep,”—fried reindeer moss and mushrooms.
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Crispy pork skin and black currant
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Cookies and cheese, rockets and stems
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Blue mussels and celery
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Caramelized milk and cod liver
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Rye, chicken skin, and peas
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Potato and chicken liver
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quail eggs, pickled and smoked
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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
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Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish
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bread basket
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squid and unripe sloe berry served with white currant and pine
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sea urchin and cream with dill and cucumber
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Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks
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chestnuts and lojrom with walnuts and rye
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Pike perch and cabbages, verbena and dill
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Celeriac and truffle
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pickled vegetables and bone marrow with browned butter and parsley
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wild duck and beets with beech and malt
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Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery
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Carrot and sea buckthorn
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The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.
