A dinner that we have been waiting many years to have.
Welcome room where had a nice cup of tea to warm up
Restaurant entrance
first dish
reindeer brain custard
rose hipberry stuffed with mirabelle plum and red currant paste
with dried plum with bee larvae
pickled quail egg
with mexican OREGANO black truffle sandwich
wild boar speck with quince
with grilled mushrooms
hen of the woods mushroom
apple salad
some interesting surprises in the apple salad
yellow beet sashimi with plums and cloudberries
reindeer ragout
pumpkin wrapped in cabbage with barley foam and tomato water in koji butter
bear dumpling
whole cooked wild duck with chestnut feather
with Pickle of fallen fruits
mushroom broth with sumac
buttermilk and scoby
saffron ice cream with chocolate and poppy seeds
Last dessert
reindeer marrow caramel
Our menus
Test kitchen at night
juice Pairing: quince/bee pollen, seaweed lemonade, mushroom and chili, plum and angelica, roobios and hojicha, sloeberry, cloudberry and plum kernel
what an amazing and unforgettable dining experience, I will forever remember this dinner. We had arrived a bit earlier and were greeted by some friendly faces who told us that we could go warm up with a nice cup of tea in the greenhouse. That was already a wonderful start to our evening.
after we entered the famous front doors we were meet with a huge warm welcome, as we walked through the kitchen to our table each one of the staff and chefs greeted us with huge smiles. we felt like celebrities for a brief moment. from the time we sat down to when we left, we were told to relax and enjoy, they want everyone to feel comfortable. as our wine pairing the previous night was a bit more than we had ANTICIPATED, we decided to do one wine pairing and one juice pairing. i would highly recommend doing this, because the juice pairing was so fascinating and it sometimes even paired better than the wine. we wanted to do it all, try everything because we do not know when we will be back.
dish after dish was more impressive than the previous. you can see and taste all the thought and effort that went into that dish, so many interesting flavors, textures and plating. each dish is its own art piece. there were so many ingredients and foods that i had never tried before in my life and some things like an apple salad which is familiar but then there is an added twist or element of surprise. it is really hard to pick out any favorites as each dish was so delicious and unique in its own way. but i loved how the first dish of reindeer brain custard and the last dish of reindeer marrow caramel had similar plating using the skull or the bone of the reindeer and ABSOLUTELY loved the different applications, one savory and one completely sweet. who would have thought to make bone marrow into a dessert but it had worked so well.
the service was also amazing, the waiters and all staff were very friendly and super knowledgeable about the food and wine. the timing of the service was perfect, allowing enough time between each dish. Although the dinner was way over 10 courses it didn’t feel like we were eating for hours and didn’t feel overly stuffed. it was just the right amount of food.
I know it isn’t easy, nearly impossible to get a reservation but sometimes you are lucky. We had tried many years to get a reservation with no luck and actually had two reservations that we needed to cancel due to the pandemic. but we finally made it on the third try, i guess third times the charm. being one of the top restaurants in the world and now being AWARDED three michelin stars, it is a lot of pressure but well deserved. our expectations were already quite high but they were still able to overseed them. we hope to be back one day but we are already so grateful that we could at least experience dining at noma once in our lifetime.
