noma is one of the world’s most important and, certainly, iconic restaurants. As they move towards closing at the end of 2024, I had the opportunity to enjoy the restaurant’s final Ocean Season.
In contrast to the Vegetable Season I enjoyed over the summer, this menu was far more creative, inventive, exciting, filling and flavorful. Mild tastes were replaced with bold flavors from the BBQ and ingredients like pumpkin, squash and horseradish.
The beauty of plating can be enjoyed nearly as much as the dishes themselves. Each was an art form, most comprised of fresh seaweed with plates created for each service, each diner. Using sea snail shells and tongue bones as utensils was beautiful and ends individually and carefully wrapped in twine bridge the casual feel of noma to its 3* Michelin reputation.
Overall, a truly incredible dining experience that I left feeling emotional and satisfied. Additionally, to spend so much time in the test kitchen and far behind the scenes (more than your typical kitchen tour!) was quite special.
Enjoy!
petervenkmanatee on
Wow!!
frerant on
It’s a shame they’re closing. I wonder if they’ll go down an El Bulli route, their style is so distinctive, that I can only describe it as nomaness.
Stump007 on
As much as I respect Noma for their innovation and don’t doubt it must be amazing, I can’t say I subscribe to their plating which I don’t find appetizing to say the least.
5 Comments
Full meal album link (including way behind the scenes):
https://imgur.com/a/PaPOENu
noma is one of the world’s most important and, certainly, iconic restaurants. As they move towards closing at the end of 2024, I had the opportunity to enjoy the restaurant’s final Ocean Season.
In contrast to the Vegetable Season I enjoyed over the summer, this menu was far more creative, inventive, exciting, filling and flavorful. Mild tastes were replaced with bold flavors from the BBQ and ingredients like pumpkin, squash and horseradish.
The beauty of plating can be enjoyed nearly as much as the dishes themselves. Each was an art form, most comprised of fresh seaweed with plates created for each service, each diner. Using sea snail shells and tongue bones as utensils was beautiful and ends individually and carefully wrapped in twine bridge the casual feel of noma to its 3* Michelin reputation.
Overall, a truly incredible dining experience that I left feeling emotional and satisfied. Additionally, to spend so much time in the test kitchen and far behind the scenes (more than your typical kitchen tour!) was quite special.
Enjoy!
Wow!!
It’s a shame they’re closing. I wonder if they’ll go down an El Bulli route, their style is so distinctive, that I can only describe it as nomaness.
As much as I respect Noma for their innovation and don’t doubt it must be amazing, I can’t say I subscribe to their plating which I don’t find appetizing to say the least.
NOMA POST LETS GOOOOOOOO