NOMA

OK, spoiler alert. If you do not care about food stop reading now.

Next, viewer discretion advised. This is not burgers and fries. Much of the food at NOMA is gathered in public parks, picked up at the beach, and often in various stages of decomposition (known in the gourmet vernacular as aged or fermented).

Note: Some marine creatures, insects and birds were harmed in the preparation of this meal.

The meal consisted of 11 appetizers, 7 entrees, 2 desserts and 3 sweets.
(apologies for the new phone and the resultant questionable focus on some of these).

First gooseberries and elderflowers in pine oil with lemon and Nordic Coconuts

 

Then Fried Reindeer Moss (the white part not the green as the folks next to us found out)



 

Black currant juice formed into balls with roses

 

Two Cheese crackers topped with rocket stems

 

Pickled and smoked quails eggs

 

Very Cold (frozen) monkfish liver slices with carmelized milk

 

Danish pancakes made with bee larvae instead of egg yolks, stuffed with greens and glazed with bits of grasshoppers

 

Chestnuts with trout roe 

 

Sea urchin on toast covered with crispy duck skin

 

Grilled (Burnt) Leeks (they open like a canoe and you eat what's inside)

 

Squid with green walnut shells and broccoli stems in a lovely ice bowl

 

Fresh Milk Curd with Blueberry preserves and tiny lemon thyme leaves

 

Onions and Pears with wood ants (the wee brown bits)

 

 Beets and fermented plums with aromatic herbs

 

Carmelized cauliflower steak and pine (not for eating) with cream and horseradish

 

Potatoes roasted in barley with a ball of bright yellow bleak roe

 

 

And just when we'd given up hope for meat, the real knife appeared for the aged wild duck with pickled pears and fried birch leaves on a sauce of kale

 

Then we went on to desserts apparently to be differentiated from the later sweets. Imagine our surprise when this Aronia berry gelee on ice cream made from seaweed (isn't it all? apparent no most ice cream is made from something extracted from seaweed) turned out to be the only fishy tasting item on the entire menu....ewwww....but it was pretty.

 

But then we were treated to this little trio of a cream infused with plum kernels (that tasted of amaretto) with sweetened mashed potatoes (not sweet potatoes) and a plum compote. 

 

Then for sweets...caramels made from sourdough bread with a mix of Icelandic yoghurt and Nordic cranberries topped off with elderflower salt

 



Very mild Ethiopian coffee and a classic danish (sorry I can't flip the image)

 

 

And FINALLY crispy fried pork skins coated in milk chocolate and blueberries!

 

Afterwards we toured the kitchens, met lots of young people from the United States working there (primarily as unpaid interns) and were not over full in the end. (Far less so than after Thanksgiving dinner.)

 

So, Merry Christmas to us!