I actually went to Noma, and while [[HIGHLIGHT]]the room, the plating, and the ceremony are impressive on the surface[[ENDHIGHLIGHT]], [[HIGHLIGHT]]the experience left a bad taste that had nothing to do with the food itself[[ENDHIGHLIGHT]]. When you're sitting there, paying an obscene amount of money for a tasting menu, it's impossible to ignore what's widely known about how this place has operated for years. The tension in the room is palpable. Service feels rigid and strained rather than warm. It doesn't feel like people who love what they're doing. It feels like people trying not to make a mistake. After going, I looked deeper into the restaurant and its leadership, and it only confirmed what I felt. René Redzepi has openly admitted in interviews that he was abusive and a bully as a leader for much of the restaurant's rise. For years, Noma relied heavily on unpaid or underpaid labor, with brutal hours normalized as part of the "experience." Knowing that completely reframes what you're eating and who paid the real price for it. As for the food, some dishes were interesting, but plenty crossed the line from thoughtful into gimmicky. Once the mythology wears off, a lot of it feels like provocation for its own sake. Innovation loses its shine when it's built on exhaustion and fear behind the scenes. I'm glad I went once, if only to see through the illusion. I won't go again, and I wouldn't recommend it unless you're more interested in checking off a status box than supporting a restaurant that treats people with basic dignity. read more

NOMA is that place that not even in my wildest dreams I thought of visiting but the opportunity was given and it was better than I imagine. I've been following this restaurant for a few years now and I was fascinated to see how they moved from country to country creating a whole new menu based on local products according to the season and the place where they were. I remember watching them in Tulum, Mexico (2017) or in Kyoto, Japan (2023-2024) and I thought everything they were creating was incredible. It was a nomadic restaurant full of innovation, one of a kind, and I was dying to try it! We flew to Copenhagen just for this meal so my expectations were very high. I also went with an open mind to try anything they put in front of me, because that's what it's all about, expanding your tastes and flavors. At least for me. The presentation not only looked spectacular but also tasted incredible. To my surprise, the first course was one of my favorites. I devoured it thinking it was steak but really was the heart of a deer. It was delicious. After that, all the courses that continued to arrive were just as impressive with unique flavor combinations and beautifully presented. We also did the wine pairing which I highly recommend. Top notch wines that paired perfectly with each course they brought. The staff is outstanding. From the moment you arrive you feel well taken care of, they receive your coat and take you to a waiting room where they offer you a tea before taking you to the table. To get to our table we went through the kitchen and the whole team stops doing what they do to greet you and acknowledge you. I thought it was something very special. Definitely one of the best culinary experience I've ever had! read more

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Noma is a bucket list item that I never thought I would have the opportunity to do and am so grateful that I was able to! I dined here in November for Game & Forest season. We arrived just before our reservation so we weren't able to spend a lot of time in the Noma Projects shop but I bought a bag of coffee beans to take home. It was raining when we arrived and they supplied us with umbrellas to walk to the restaurant. [[HIGHLIGHT]]The front door of the restaurant was covered in giant wooden mushrooms.[[ENDHIGHLIGHT]] When we arrived at the restaurant, they offered to take our coats and walked us to our table. Our table was through the kitchen and when we walked through the kitchen all of the people in the kitchen greeted us at once which was a really nice welcome. I said hi back to a couple of people and then realized that there were many more people in the kitchen and stopped. [[HIGHLIGHT]]When we arrived at our table, we were greeted by a tablescape filled with different ingredients we would be eating throughout the night.[[ENDHIGHLIGHT]] My favorite and most memorable courses of the night (pretty much everything) were: - Reindeer heart and rose bernaise: Reindeer heart dipped in a rich bernaise sauce - Leaf of currants and plums: This was similar to a fruit roll up except instead of paper, they used a leaf - Forrest ceviche: This was so beautifully plated and plated in a bowl where the bottom half of the bowl was hollow. This had so many interesting flavors but the chestnuts roasted in fat were my favorite - Reindeer sweetbread and moss: This kind of reminded me of a taro puff that you would get at dim sum. It paired really nicely with the pesto it was served with - Fresh milk curd and walnuts: Foam butter with crunchy walnuts and a white gel which kind of reminded me of coconut pudding in texture - Wasabi and snail: Lettuce wrap with a crunchy cone inside with snail. My friend's plate had a live snail on it and my friend commented that we were eating its family - Scoby: 2 week old scoby served on an ice block. My first time eating a scoby - Seaweed and oyster leaves: The sauce this came with was a rich gravy and too rich if eaten alone but paired nicely with the seaweed - Cep shawarma: Barbecued mushroom on a skewer with fat, that I thought was onion at first - Broth: A bowl of broth with a pile of leaves - Mallard: This dish felt a bit barbaric for a few of my friends who were former vegetarians but I thought this dish was incredible and my favorite of the night. The duck breast was served inside the duck with all the feathers intact, which left nothing to the imagination. We were warned that the pellet that killed the duck was lodged somewhere in the duck. Finding the pellet was considered lucky, similar to finding the baby in a king cake - Plum gel and Douglas fir pine: A tasty jello served on a Douglas fir pine leaf - Butterfly: My favorite of the desserts, eaten in 4 bites. My first time eating candied pine cones - Saffron and poppy ice cream: My second favorite of the desserts. This was a Trompe l'œil and the dessert was served next to several flowers that looked just like it - Aerated chocolate and deer blood: This looked like a slice of bread but tasted like a cold astronaut ice cream. It dissolved like cotton candy, as soon as it hit my mouth I got the non-alcoholic drink pairing and the drinks were so unique! My favorites included: - Jasmine silver tip / Hibiscus & licorice root: I didn't love either of these drinks but thought it was interesting that they smelled incredible but tasted really mild compared to how they smelled - Pear & juniper: This was the best juice I've ever had and included sea buckthorn, which is an ingredient I don't think I've ever tried before - Rose, rooibos & pepper: This was the best kombucha I've ever had. I wish they could bottle this up and sell it at my local grocery store so I could drink it every day The staff described each dish as they served it. There was a German speaking table nearby and the person who served dishes to that table described each dish in German, which I thought was neat. After our meal, we got to tour the kitchen and see the staff do their final clap of the night. I thought that was a cool tradition and did a final clap with my sister when we cooked Thanksgiving dinner together. Our two person clap was much quieter than their clap. read more

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Among the best meals of my life. A bucket list experience that was made even better by the shared table, the impressive plating, and the sheer experimentation in the kitchen. I had high expectations (which I tempered by reading people's disappointed reviews on Yelp and Reddit). But this was even better than I expected. Noma is not about the flavor - though it really does taste very good. It's about the surprise, the weird ideas, the combinations you never knew you needed. The required juice pairing (or wine pairing, but I went with juice) was not as distracting as it can sometimes be at other meals; it was almost like another experience, and the pours were generous - with lots of extra pours in between. Expect to be surprised. read more

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Overall a 3.5 star experience- I wish I liked my experience more, but I feel like there were just some things I couldn't get over :( Let's start with the positive: [[HIGHLIGHT]]The restaurant itself is beautiful and they have a lovely greenhouse purposed as a waiting area before and after your meal, which was great because it was extremely cold outside.[[ENDHIGHLIGHT]] [[HIGHLIGHT]]The kitchen is open layout and the decor inside and out is very on brand with the season (we went during ocean).[[ENDHIGHLIGHT]] The king crab courses were by far the highlight of the menu, especially the first course with the poached crab (probably the juiciest crab ive ever had in my life)! All the dessert courses were also pretty solid, especially the hazelnut ice cream with candied chantelle mushrooms!! The presentation of most dishes were really creative and followed the season theme. Service was really attentive and friendly - we enjoyed our conversations with every server that came to introduce our courses and drinks! What disappointed me: The non-alcoholic beverage pairing didn't seem to pair very well with the courses they came with. Individually, I'd say I liked maybe half the beverages. The one positive is that they do come around to refill your juices! The "grand finale" (main course) was anything but grand. It was essentially a bento set with small plates but no utensils. And sure, that can be a quirk for the course, but it was weird eating with my hands without a towel provided and I personally just dont like touching my food with my bare hands. The seaweed broth that was a part of this course was also overflowing with seaweed and it's really hard to drink without it just being in your face (the stench is NOT pleasant, and they tell you not to remove it...). The price for how much food you get is probably the most disappointing- I've definitely had cheaper 3 star meals that left me full or stuffed even. I walked away from this meal feeling just average and some of my friends definitely still felt hungry. Part of the disappointment is also that I had to fly in for this meal, so the cost of eating at Noma is far greater than if I was a local. The goodie bag at the end of the night was just a bottle of mushroom sauce, which is convenient for travelers...but if I'm already leaving your restaurant not full at all, a few little dessert bites would have been nice! read more

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This a long one!! After 3 years of waiting, I finally made it to Noma. This is for their last Vegetable season! Thank you to the random Redditor that chose me to join his table [[HIGHLIGHT]]The experience starts with the walk to THE door and a beautiful showcase of their produce[[ENDHIGHLIGHT]] First course is the Kohlrabi Kebab, barbecued with truffle sauce and oregano sandwiches, fermented beans and pinecone olives on the side. Bold start - intense, full of umami, and quite complex. It's what you would expect as a main? and just too many components that didn't work together. The sorrel noodle soup offered a more balanced flavor. Sweet, green, and herbal notes. Loved the lacto-fermented honey hearts which had a delightful chew. I wasn't a fan of the seaweed salad, the cooked sugar kelp had a tough texture that felt like chewing wet cardboard. The truffle broth tasted off too. Next two were my fav courses of the meal Rampson wrapped (barley) koji tasted like bulgogi. Rly unexpected and just yummy. And the crudité?! A revelation. The freshest veggies paired with a smoked butter and tomato water sauce, perfectly capturing the essence of summer. The strawberries were out of this world. So good, they've ruined all future strawberries for me. The first warm dish, potato soup served IN a potato consumed via a straw Then two rounds of cold items, first a jellied mushroom with strong herbal flavors. The base is prepared like a chrysanthemum tofu so feels like enoki. Followed by a frozen cheese dish which had the texture of both shaved ice and parmesan. These were unique but felt misplaced after the soup. We were then offered a quick digestif tour of the kitchen & got to see @pablo and his team in action. Rly appreciated this part. Then for my fav warm course, the PEAS This was the most sophisticated dish of the night. The raw flavor and firmness of the peas were kept intact with just the right about of charr from the grill. The pine oil was delicious!! And left behind a sheen on the lips that lingered long after licking each pod clean. Main course was rice with oyster mushrooms in vinegar sauce. The Japanese influence was strong in taste but lacked the finesse. Rice was undercooked, sauce was salty, and just overall boring. Tasted familiar, which dulled its appeal Desserts were more redeeming. The magnolia popsicle was presented on a branch, and while messy to eat, had great floral flavors without tasting perfumey The grilled rose ice cream (covered in milk skin) was subtle and refreshing, and the woodruff custard with its sophisticated textures, rounded things off nicely. I'm grateful to have experienced this once-in-a-lifetime meal, but the heavy use of Japanese techniques made it unoriginal Only a minority of the dishes had the Noma magic to it. Hospitality also falls short with stoic servers and untimely pacing, which in imo is inexcusable for a 3 star. [[HIGHLIGHT]]Overall, it was a cold dinner, both physically and figuratively, and I left feeling uninspired.[[ENDHIGHLIGHT]] Vegetable Season 3990 DKK 3년 넘게 기다린 Noma!!!!! 여길 오다니 참 감사한 마음 뿐이다. 디너의 시작은 콜라비 케밥. 오레가노 샌드위치, 발효 콩, 솔방울 올리브가 같이 나오는데 시작부터 너무 강력해서 당황쓰. 사이드랑 조합도 애매하고 뭔가 메인으로 나올듯한 디쉬라.... 오잉? 소렐스프가 훨씬 더 편안하고 균형 잡힌 맛이다 고소한 단맛과 초록초록한 허브 맛이 좋았구 락토 발효된 꿀 하트가 쫄깃해서 요게 스타트였으면 더 좋았을듯. 미역 샐러드는 진짜 별로. 켈프가 너무 질기고 트러플 소스도 따로노는 맛이다. 다음 두 코스가 이날 베스트다 누룩을 램프로 감싼 디쉬는 진심 불고기맛이 남. 식감도 재밌고 맛도 있고 신기했다. 그리고 이 크루디테!!! 감탄 그 잡채. 말도 안나오게 신선한 채소들을 버터와 토마토 워터 소스에 곁들였는데, 여름을 먹는 느낌이다. 특히 딸기!! 역대급이였다. 제일 인상깊었던 디쉬는 완두콩!! 재료 본연의 신선한 식감을 유지하면서 적당한 그릴 향이 완벽하게 어우러져 이 순간만큼은 '역시 노마' 라고 생각했음 특히 소나무 오일! 너무 향기롭고 맛있어서 접시를 치운 이후에도 여운이 계속 남돌았다. 메인은 식초 소스를 곁들인 버섯과 밥. 일식의 영향이 강하게 느껴졌지만, 정교함은 떨어졌다. 밥은 설익었고, 소스는 짰고, 먹어본 맛이라 지루했다. 디저트는 색다른 맛이여서 그나마 만족스럽게 마무리했음. 노마에서 먹었다고 할수있음에 감사하지만 전체적으로 따듯함이 부족한 식사였고, 감동보다는 아쉬움이 컸다 딱딱한 분위기의 서버들과 일식 조리법을 과하게 사용한 탓에 노마만의 혁신성이 느껴지는 디쉬가 일부에 불과했다는게 안타깝다. read more

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FOOD: 5 SERVICE: 5 AMBIANCE: 5 VALUE: 5 When you dine at one of the best restaurant in the world, you expect the world and that is what they delivered! We were able to get a reservation for their Ocean Season 2024. We got 15 courses of exciting, challenging, flavorful and spectacular dishes. Each dish was unique in taste and presentation. My palette and mind were blown away, so, I cannot truly describe all the nuances of the dishes. See my pictures of the dishes and just trust me that Noma is an experience for once in a life time! read more

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Exquisite and care are the only way to describe the experience. The restaurant, the food, the people that work there, and the diners are there for one purpose and it's to experience the full, very best, and unique dining experience. Everyone that works there know it and you can feel it every way. [[HIGHLIGHT]]From the get go of arriving to the restaurant where it feels like you are at a farm.[[ENDHIGHLIGHT]] It was raining and someone with an umbrella was there to greet you upon getting dropped off by uber. [[HIGHLIGHT]]It's exquisite and yet also very humble.[[ENDHIGHLIGHT]] I could go on and on but I think the food pics speaks for themselves. If one is lucky to get a reservation and make it here ... it's an unique experience to try something as intended and as the best of the best it can be. read more

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Overall, it was an incredibly humbling experience. Like everyone, it definitely changed my life. My family decided there would be "B.N." (before Noma) and "A.N." (after Noma) a la B.C. and A.D. Shoutouts to our waiters Jeppe and Gillian for being amazing the whole night. I didn't think I was going to be able to join the family for this rare gem of a reservation. With my sister's magical touch (and another person's changes), I was lucky enough to be squeezed in. The experience starts when you arrive at the curb, with personalized customer service. I even saw Head Chef Redzepi talking to some guests leaving after the lunch service! I regret not capturing a small moment, haha - but was charging my phone to save it for my own meal ahead... The collective kitchen greeting was special! You hear it in some Japanese restaurants (where they probably got the tradition from), but not at the scale of Noma. Afterwards, it was interesting to hear their exclamations of "Yes!" with each course being ready. When going to the bathroom, you can see the timed tickets for each table and watch as the chefs do their magic in the open kitchen. I got the juice pairing, and each rendition was amazing. Favorites were the sencha & herbs as well as the Honey, saffron & sea buckthorn. It was cool to have different colors. Every course was delightful. Not pretentious nor boring. Favorites were the opener kohlrabi, ice cube course, potato soup, frozen cheese, grilled peas, oyster mushroom, and berry dessert. After dinner, we were treated to a kitchen tour by a chef speaking our language. Another staff member (we presume to be the restaurant manager) also spoke to us in Chinese. Such a special touch to hear about the work environment, and see the fermentation lab. The restaurant also gifted us 4 jars of Noma Projects' Wild Rose Vinegar; can't wait to try my hand at a recipe. I've attached 2 photos of chef signatures on a wall they have in the back. Wish we had more time to find familiar names, but it says a lot when famous names in the industry come to Noma to learn how to better their own craft. The restaurant helps request taxi services, knowing the experience lasts a whole night. We arrived around 6pm and left at 11pm. You have about 45 minutes of waiting in their greenhouse with an incredible floral tea that we all wanted more of! read more

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My first tasting menu experience and Noma did not disappoint!! Let's start with the grounds. The restaurant grounds are adorned with a variety of greenhouses and you even get to wait in one of them prior to your seating, while shipping fresh tea. Everything was very professional and there was an air of excitement.. Then the staff themselves absolutely killed it. They knew our names and where we were from. Big shout out to Shanna Fan, who made our experience absolutely memorable. Being able to walk around the kitchen and being greeted by the whole staff was amazing. Truly like everything you see on TV or in shows like The Bear or Chefs Table. On to the food, it was phenomenal. We had the 13 course Ocean Menu. Accompanied by the wine pairing and juice pairings for some of my party. My favorite course was the raw squid on grilled koji. Somehow when you ate this, it tasted like a whole bowl of fresh sausage and pasta, like a Sunday family meal as a kid. I truly loved every dish and wine pairing combination. This was a once in a lifetime experience that I'll never forget. read more

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I dined at the BEST RESTAURANT IN THE WORLD back in April (Ocean Season 2024!) and I have had writer's block for over half a year ever since then because how am I supposed to explain how truly perfect and magical this entire experience was to me?? In short, I give Noma every single star in the entire universe for how wonderful of an experience it was!!! In long? Well... When I first created my bucket list in 2011, this was one of the earliest items I wrote down. That year, Noma was named the best restaurant in the world for the second time, which they earned again and again three more times in the years since. So in my heart of hearts, Noma IS the best restaurant in the world⁠ When noma announced they were closing their restaurant doors to transition to something new and experimental, this bucket list item suddenly had an end date⁠. ⁠ For over a year, I went through countless iterations trying to spin up a trip to Copenhagen before Noma closed and ...you know what they say about the best laid plans. I was prepared to give up when suddenly...the stars aligned - my friend and I were going to visit the Netherlands! - so I added myself to the waiting list for Noma's reservations hoping I could pop over to Denmark before or after the Netherlands while on that side of the pond⁠ ⁠ At this point in the story, I would like to thank my newly-developed insomnia because in mid-February I was lying awake at 4 am when I got an email saying there might be reservation spots available. I scrambled faster than ever before, closed my eyes tight as I hit submit on a payment amount that shall not be named, and by miracle of all miracles...MY RESERVATION WAS CONFIRMED⁠! ⁠ Fast forward to April 25th, 2024. a day I will remember forever. What an absolute rare honor and extreme privilege it was to exist and revel in the multi-sensory experience that was dining at Noma -- the most surreal experience of my life thus far⁠! ⁠ And of course the food. Oh the food! I got to taste ingredients, flavor combinations, and textures I've never experienced before and it absolutely reawakened this love and wonder I have always had for food after recent life events had snuffed it out. Dining here did what I have always hoped completing a bucket list item would do -- make me not only feel alive, but in love with this life. And I have Noma, the legendary René Redzepi, and the entire Noma team to thank for it⁠! ⁠ read more

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KenScale: 9.5/10 Visit: February 2024 Helmed by René Redzepi who put New Nordic cuisine on the map, Noma for anyone who has casual knowledge of restaurants has long been considered one of the finest dining institutions in the world. It's probably the highest compliment for a restaurant when diners plan their entire vacations around visiting it (I was no exception as noted later), and I suspect Noma is one of the trailblazers that started this itinerary trend. When the restaurant's reservation window for its Ocean Season starting in early January 2024 opened up in October last year, I set an alarm clock and frantically started looking for an open spot in February, and voila! I was able to secure a table for my wife Jun and I! It was only after the booking was completed that we started looking for a flight to Copenhagen. Verdict: our dinner at Noma was without question one of the best meals in our lifetime! Following a sneak peek at the ingredients brought by our server (the langoustine was still moving!), we were greeted later with whole cooked langoustine. Jun was struck by how the kitchen managed to extract the tiny legs to put together a beautifully deconstructed version of the shellfish; more importantly, it was quite a delicious langoustine with wonderful texture, enhanced by sour berry paste and plantain powder you can add. Next to the langoustine was a seductively aromatic broth based on mussel with bergamot. I didn't grow up particularly enjoying seaweed, but if I had encountered something as delicious as the "salad" version from Noma (for its memorably crunchy texture as well as a touch of fermented barley oil), I might've become a true believer. Jun and I most likely have not had blue mussel with beets together in a single dish before, and we would love to see other restaurants try this combination. Sea urchin is not Jun's favorite seafood, but Noma easily won her over with a terrific bowl in tomato water and salted hazelnut sprinkled on top. One of my favorite dishes of the night was the incredibly thinly sliced raw squid on top of grilled koji (fermented barley) "cake" (our server brought a whole bed of this grain for display). I don't even know how the kitchen figured out this impeccable textural combination between the squid and barley, and it shows the relentless attention to detail that it pays to every ingredient at its disposal. We frequently have cod roe for dinner at home, and it was quite a revelation that the kitchen put together a confit version in elderflower waffle (with wasabi leaf in between); Jun was in awe with how the cod roe, typically quite a salty ingredient, managed to show a very balanced flavor. I have to say Noma ruined it for us when it comes to scallop; I mean how could you get anything comparable to this exceptional dish with cream of sencha tea that was so spot-on in both flavor and texture? The kitchen had some fun with cod for this season, starting with its tongue on the bone you can take out from the fish's head and an "eye" pie (we saw diners next to us skip this dish thinking this was an actual cod eye, but only the meat around the eye is used, while the real eye is made is jasmine tea gelee), followed by throat confit and jaw with smoked pumpkin. Noma's Ocean Season not surprisingly didn't have a single meat dish but we didn't miss any, especially after immensely enjoying the barbecued burbot from Sweden with cockle sauce that had the meaty texture comparable to swordfish. The kitchen certainly didn't let up even after all the memorable savory dishes. Another favorite of mine from the night was this incredible dish of hazelnut milk foam forming a circle with seaweed oil and caviar within. We have certainly tried dessert dishes with savory ingredients before, but Noma really has made a loud statement on how to do justice to sweet and savory for a dessert. Oh yeah, and you would also love this sweet oyster (not really an oyster but made of ice cream entirely in the form of one), too. By the time we finished the meal with snobrød (Danish twist dough) on kelp skewer with yuzu syrup on top as well as clam gel, we were one very happy couple (maybe it was the fact that this was our first meal after we landed in Copenhagen and "fasted" the entire day or maybe it was the seafood-only menu, but we weren't quite as stuffed as we had thought, either). What we saw in Noma was unparalleled dedication to sourcing the best ingredients it can find, as well as supreme command over putting them together to bring joy to diners without stuffiness that can undermine a restaurant from becoming truly great. We will forever cherish this meal and look forward to seeing how the restaurant evolves as it enters the tail end of its illustrious history. read more

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I really wanted to like this one. [[HIGHLIGHT]]noma is the story that got me interested in enjoying the true elements in a good meal, ambiance, attention to detail and gastronomy.[[ENDHIGHLIGHT]] i've dreamed of coming here for years. [[HIGHLIGHT]]when we arrived, we were one of the first seated in the restaurant. it was absolutely gorgeous, friendly staff and overall had my girlfriend and i inspired.[[ENDHIGHLIGHT]] that was about where the positives ended for the night. we had booked oceans 2025. i understand it's end of their oceans run so i expected some things to change on their journey, but overall, i think about 12 or so of the 17 dishes were more floral and vegetal than anything oceans related. i really was disappointed. i've seen what they can do at noma, and both my girlfriend and i walked away a little confused and let down by the overall offering, especially for like $2k usd for the food and wine+juice pairing. The few seafood focused dishes missed on texture and some on the flavor for us (our opinion only fwiw). i fully expected a nice blend of textures, flavors and plating - for us, nearly all dishes were a miss. some too creamy, the kelp with ant paste was definitely an adventurous dish but the taste profile and texture was just not there for us. the scallop and shrimp dish was good, but the texture profile was like pure crème and the shrimp actually almost came off as slimy (the scallop was incredible though). the crab broth was very interesting plating but i feel like with all the crèmes and sauces, it would have been nice to actually have crab where you have bite to it, like some sort of a crab cake or something with more texture. the floral and vegetal dishes were also nothing special for us. yes, edible flowers are pretty but i really hated to see the stereotype of like "paying a bunch of money to eat some flowers off a plate" really shining through here, especially when we expected more fresh seafood. food-wise, I liked the concept of some of the dishes but many had very similar taste profiles and were just a little too rich on crème/broth. at the end of service, both my girlfriend and i felt a little off with our stomachs just due to the amount of extremely rich (and heavier) dishes on a 17 course menu. (update the next morning, both of us are having upset stomachs still, just too many rich/heavy dishes) service was good, but not great. our waitress was very nice and accommodating, but some of the dish and drink explanations were missed or the presenter was a little flustered. we also were ready to go at the end and had to wait a while to get the attention of our waitress for the check. [[HIGHLIGHT]]the ambiance of noma was lovely, so i will give back points there. very beautiful staging, location and the kitchen is fun to watch.[[ENDHIGHLIGHT]] would i come back? probably yes. i want to experience a redemption for noma, but this one was definitely far short from expected for us. i am by no means wealthy so spending so much for this was definitely an experience i wish was validated. a quick closing note - i will say we researched online before going and it seems like there are many posts about their oceans 2025 course and how polarizing it is. to be fair, i guess we had some foresight, but i was truly hoping it would have surprised us. read more

This was a bucket list dining experience--after many years of trying to get an actual table at Noma, we finally got one at the shared table. [[HIGHLIGHT]]For those who might be concerned about dining with strangers, we actually had a really nice time getting to know the folks at our table and enjoying our meal with them.[[ENDHIGHLIGHT]] Service is approachable and impressive, but not pristine: some wine and water spilled when poured, one dish was missing for a guest when served, things could have been wiped, napkins could have been folded when out of a seat. No matter though--their crew is really nice and when you walk in, literally everyone stops what they are doing to say hi to you like you're on the culinary red carpet. We were here for the spring menu, and let's just say that you better love eating flowers beause petals were, like, half of our menu. Hot pot flowers, flowers with shrimp, flowers and squid, flower salad, chocolate and flowers. You walk out feeing like a stuffed bouquet! Of the non-floral courses, our favorites were the peas, white asparagus, and lobster feast. The dessert course of walnuts and chanterelles was one of the best things that we have ever had. And honestly, while some dishes were "out there," we actually liked almost everything we had. It was also really cool that they first had all the ingredients on the table (live crab just hanging out!) that they cleared away before serving. A note about the wine pairing, which is why we are ultimately settling on four stars instead of five: they force you to do that one or the non-alcoholic one, and if you choose the booze, it's almost an extra $350/person. And that just pissed us off. We have been to many, many fine dining establishments around the world, and never before have we had to have the wine pairing when you're already paying a very pretty krone for the meal itself. The wine was great, of course, but that's not the point--it just feels kinda manipulative. And then to ask if we want to leave additional money for the tip after paying for $700 of wine that we probably only drank one quarter the value of!! Seriously??! It's the most money we've ever spent on any meal before. Ultimately, we're glad we came before the restaurant gets reinvented, and we would say it was worth building a trip around, etc. We just wish they didn't force us into the wine pairing is all. [[HIGHLIGHT]]We had a wonderful time, the space is breathtakingly beautiful, and Noma will always be a night to remember (not least because we drank crab broth out of an actual crab).[[ENDHIGHLIGHT]] read more

Holy cow! ...well, no, there was no cow on the menu as we visited during Seafood Season. But oh my what an experience! Everything from the greeting, to seating, through serving and after dinner drinks were impeccably executed with not only professionally and timely, but with a warm and welcoming service that was just the right balance between friendly, discreet, and attentive. The restaurant is super cozy. Small(ish) yet not crowded. The tables arranged in a way that makes you feel like you have the place almost to yourself, then you look around and realize there are other diners present. The noise level never intrusive. So, staff and place were amazing. What about the food? Well, what can I say...the word 'amazing' doesn't do it justice. ‍ The balance of flavors, the complex and innovative yet approachable dishes, met and exceeded all the high expectations I had set before visiting. The dishes progressed in a great way, tying the meal together well, leaving us full and happy at the end. This is a meal, and experience, I will carry with me for a very long time to come. read more

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Having dined at many amazing places, my expectations were set so high for Noma. My experience met my expectations as a creative, beautiful, and delicious experience. Personal favorites were the starting langostine, the cod cheeks,, scallop, oyster ice cream, and caviar hazelnut almond. If you have a chance to go to noma Ocean, make a trip! Definately worth it. read more

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Noma is truly everything that's been said about it: impeccable service, creative, and food like you've never had before. Every element of each course was perfect. The wine pairings were phenomenal and unique. [[HIGHLIGHT]]The restaurant was even redecorated for each service, including seashells in the flower beds and embedded in the ceiling.[[ENDHIGHLIGHT]] I can't wait to see what Noma 3.0 looks like. read more

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Our choices of vacation destinations were always driven by food and this time is no different. Their creativity, meticulous service and impeccably executed dishes met and exceeded my high expectations. Our experience started as soon as we stepped out of the taxi with someone greeting us with an umbrella and thanking us for joining them tonight. The almost 5 hour experience was very thoughtful and unique. Their complex and innovative dishes were like a work of art with an explosion of flavors which were well balanced along with textures. The courses had a great progression, with each dish having a story to tell from all creatures from the ocean. Their presentations were dreamy and so beautiful I almost didn't want to eat it. The desserts here in Noma complblew me away. The frozen hazelnut milk with kelp and caviar was so delectable. The flavors were like a perfect marriage and enhanced with a tad of saltiness and crunch from the caviar. It got better with every bite and I didn't want it to end. The sweet oyster was out of this world amazing. We were confused when it was first presented to us as we were told to just eat the entire thing including the shell. The shell turned out to be ice cream with quince compote inside. The explosive citrus flavor balanced so well with the sweetness from the ice cream. There was definitely a party in my mouth and my stomach was more than satisfied. There is no comparison to their level of sustainable cooking, using everything with no waste. Their research, testing and preparation shines through and it's nothing I've experienced before. There is a reason why this is the best restaurant in the world. read more

The ultimate dining experience. Dining taken to an art form. Let me start by saying that i usually don't have the patience to sit through a 13 course tastings menu, but Noma begins at a human time, 5:30 pm, and ends at 8:30. The restaurant is also far more casual in demeanor and required dress than, say, Eleven Madison Park. The lack of stuffiness, added to the beautiful surroundings, makes the evening flow much more smoothly. I can't say that every course was a delight for my wife and me. While all of them were tasty, interesting, and beautifully presented, some of them were somewhat challenging in their consistency and texture. But isnt that part of what it's about? A great work of art is not always beautiful, it is sometimes challenging, and it can make you uncomfortable, and that's how i felt about the cod tongue. That said, the langoustine, the sea urchin, the seaweed soup, the cod roe, all amazing. The staff was incredible. To a person knowledgeable, warm, gracious, and efficient. And the behind the scenes tour with Chef René was one of. The highlights of our entire trip. Our thanks to the entire staff and everyone who made this such an incredible experience. read more

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I will never eat food like this again in my lifetime. Words uttered by my wife multiple times leading up to this experience. Going to NOMA was not just grabbing dinner, it was grabbing life. You are greeted at NOMA and thanked for your reservation as soon as you arrive. They walk you through a lounge/green room environment which overlooks some of the food they grow onsite. As you take in the landscape a sour beer or tea )with ingredients I couldn't even describe to you) are offered. The purpose of this is to relax you and get you in the mindset for what's to come. The menu was 15 courses and I won't be naming each one but I'll provide you with some bullet points. Lions mane mushrooms are great, cultured bacteria tastes like squid and pumpkin purée, local nuts wrapped in seaweed and smoked are rad. If you have the opportunity to do this soon, just go- you only go around once and they are closing the doors of NOMA next year. Chef René Redzepi is a mad scientist, and we were grateful. read more

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I had been wanting to go to this restaurant for YEARS, but it turned out to be one of the most disappointing meals of my life due to the service. My friend I was with felt the same way. The servers rushed through explanations (if they even gave them - we had to prompt questions multiple times to get them to give us the schpiel). We sat around with empty water, etc. for an establishment of this caliber and price, the service was totally inexcusable and really hindered our enjoyment of the meal. We sat around waiting to order drinks at the end and then again for the check for ages, my friend was on the verge of falling asleep. We wanted more cocktails but decided to just leave after the first one took so long to order. We also were not offered to be walked around and shown the place after, they simply led us to the exit. The food was fine - a few standout dishes, but nothing super impressive. I did love the non-alcoholic pairings but they were overpriced. I will never attend anything from Noma again, which is shame because I'm frequently in Japan and also live in LA where they're doing their popup. We also went to their competitor restaurants in CPH- and the service was amazing. Came to CPH for Noma, and left a fan of the other places instead. read more

Truly one of the best. We built a trip around our reservation and it was worth it. Booking - I was lucky to have gotten a reservation, after waking up early at the stated time (3PM Copenhagen time which was 6AM PT) to book. You have to sign up for the newsletter to get a link, and be ready at literally the millisecond when tables are released. If you didn't get a table in the first second, wait 10 minutes (though you can refresh often) when others might have released a table that was held, and try again. This happened to me since I accidentally picked the wrong date at first, and lost my table, then a table opened up 10 minutes later. First - the location. It's out of the way and ideally accessible by taxi/car, but a bus can also get you almost there with some walking required. But because the location is far from the bustle of the city, it's a serene place. When we arrived by car, 2 people greeted us, and chatted with us for a minute until the staff were ready for us, and we walked towards the restaurant at the end of the lighted path. The front door is beautiful, and we opened the door to a dozen people who greeted us. We sat in the room to the right of the entrance, which offers a view of the experiments room where we could see Rene Redzepi cooking to test out next season's menu. The large windows made it feel like we were dining in nature, yet we were warm inside and not freezing cold outside. The decor is cozy, with dim/warm lighting, fuzzy blankets, wood/brick walls, and interesting architecture. The first course consisted of parts of a guinea fowl, which was unusual because a parted-out bird is the main course of other restaurants we've tried, such as Birdsong or Saison in SF. Some notes include: -Walnut chawanmushi, which was so interesting -Sakura leaf sandwich with cheese ice cream and truffle (wow!) -Wild boar belly (thinly sliced, yakitori style) with a decorated apple to balance the flavors (so full of flavors) -Deer tongue (surprisingly soft) -Reindeer brain (I wasn't a fan but it was worth trying. tasted like foie gras but with a slimy oyster-like consistency) In general, the meal was very obviously inspired by their time earlier this year in Kyoto, as many dishes had a Japanese ingredient or technique. At the end, we were offered coffee or tea, and there was also a selection of mocktails and 2 seasonal cocktails, which of course we tried the whiskey cocktail and a berry mocktail, both were good. Lastly, we were given a tour of the facility, and ended back at the entrance where our taxi was already waiting for us. We spent 4.5 hours there but it went by quickly. In comparison to Geranium, it's different. Geranium is more decadent and extravagant, and Noma is more true-to-nature and raw. Noma isn't going for luxury, but for organic beauty. Even the dress code is different, the staff are in much more casual clothes at Noma than at Geranium. Service was excellent, and everyone seemed to know everything about every dish, not to mention about Noma, the people, and the history. The tables around us asked great questions about work-life balance (4-day work week), how many seats there are (86), how many services per night (just 1 except Fridays), the future of Noma (pop-ups), how often the menu changes (every season/year is different), what other Noma-affiliated restaurants are there (there are many in CPH), and more, and it seemed like everyone who was asked was able to answer immediately. We also received 2 complimentary bottles of the mushroom garum that they sell under Noma Projects - a nice take-home gift. 2024 will be the last time people can dine at the restaurant so make sure you sign up for their newsletter and mark your calendars! Noma will live on through pop-ups and other gigs, but it may not be the same as the classic dining experience there, so try them out before the change! read more

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A recurrent winner of "World's Best Restaurant" in its original format and again capturing the top prize in 2021 noma needs no introduction, Chef René Redzepi's creation of New Nordic Cuisine having shifted the landscape of fine dining over a decade before the Restaurant shuttered only to reopen in 2018 on the grounds of former wasteland. Now a Michelin 3* destination, the shift towards three yearly menus with extensive R&D and an entirely custom-built space elevating the experience even further, a visit to noma begins with obtaining a hotly-contested reservation at the cost of DKK 3,000 plus another 1,000 for Juice - roughly $550USD all-in. The flag-bearer of foraging and fermentation, ideas pioneered by the likes of Veyrat and throughout Japan brought front-and-center by Redzepi, Summer sees noma serving a wholly-Vegetarian menu where guests begin in a self-adjusting greenhouse with Tea before entering an expansive space featuring three dining areas, open kitchen, live-tanks plus room for experimentation and storage. Employing a staff of over one-hundred including four full-time gardeners to feed just 42 diners a day, though this concept will again change soon, it is once seated that gracious servers deliver a seamless experience across four-hours, an opening Tart comprised of Potatoes plus Nasturtium exceedingly delicate prior to a Summer Salad featuring Berries, smoked Sauce and Fava Beans. Undoubtedly putting a lot of thought into the pairings, Natural Wines versus Juice and Tea, herbaceous Cucumber Juice signaled the arrival of a grilled Pepper stuffed with unripe Strawberry and Seeds garnished by squeezable Rhubarb followed by a "Pea and White Currant Dumpling" encased in translucent White Currant "leather." Next wowing with a Dolma of Cucumber Skin filled with Barley Koji, somehow more complex than those stuffed with Lamb, assertive Elderflower-Black Currant Juice provides great balance to Young Onion Gel with Cream and a high-effort Radish Pie. Designed to suggest a Nordic village, natural décor throughout an airy space flooded with light, "Scoby Steak" proves to be one of noma's more conceptual dishes in its use of thick Kombucha Skin topped by Marigold Chili Oil while the Flowers find themselves Tempura-battered in follow up and ready to be dragged through Whiskey-fortified Egg Yolk. Continuing with Rhubarb and Pine Shoots, a gooey Egg colored by Beets preceding Potatoes packed in Sea Lettuce with Gooseberry, "entrees" consisted of a grilled Artichoke taken whole from the Stem with Chives before a roasted Lion's Mane Mushroom with sides of Sauce and Salad said to represent a "Steak Dinner." Rethinking the "palate cleanser" Salads of France with one including Chocolate and Herbs, more successful than it sounds, fragrant Tea lends perfectly to "A Dessert of Oatmeal and Honey" as well as its "chew and spit" chaser before a fond farewell and comprehensive look at everything that goes into being the "best," whether one agrees with the term and assessment or not. read more

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What a long-time dream come true. Greeted by their smiling staff. Waited in their beautiful greenhouse. Drank sour beer while we lounged. Walked along their lush garden path. Took photos and videos inside and out. Greeted the entire way though the open kitchen to our table in their corner dining area. Our main server, Max, was friendly and informative. As were the rest of the staff that periodically brought out courses/refills, cleaned our table, and assisted us in navigating the place. We were a party of 4 that booked months in advance and traveled from overseas to experience this 3 Michelin Star top dining moment and it did not disappoint. My husband and I did the wine pairing with our 14 course meal and our friends did the juice pairing. So glad to have been able to split that experience to witness all the options. The experience, the service, the food... thoughtful, thought-provoking, and truly an experience I could not put a price on. I could sit and speak of the innovative techniques, the juxtaposition of flavors and textures, or the creativity in presentation or design but it wouldn't matter much here after the fact. I am just extremely grateful to the restaurant, to Chef Rene, and to Denmark for the opportunity. read more

Noma - Modern European Near Me - København

It's the best restaurant in the world for a reason. The entire experience is thoughtful and unique and there is nothing else like it. I won't spoil any part of it by providing pictures or too many details. I definitely suggest getting in before it closes at the end of the year. read more

Anthony Bourdain's top choice for 5 years running . The 4 stars are hard to get . See their cookbooks.

This the finest restaurant on the planet!! The food was both gorgeous and delicious. Everyone was so kind, helpful and so full of information and incredibly kind. Although you are eating at Noma you actually feel at home even though home is 4000 miles away. Noma created a truly inspirational experience. It is actually difficult to put into words how impactful the overall experience was. If you can go to Noma....go! read more

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Noma is simply a dream!!! In short. 1. Yes it is about $400 a person but it is worth every penny... 2. The food... we had the vegetable menu it was 17 flavor explosions in my mouth with artistic glory! I normally am not a vegetable person, but this wowed me beyond belief. 3. Service was like watching a ballet of human coordination with a warm face! Our hostess was Caroline, and she was simply a human delight! So much personality while putting forward a beautiful dance of food story telling. 4. Ambiance... everything from the bathroom to the walls were historical with Nordic design excellence. How I got the reservation. Book many months out and hope you get off the waitlist... jump on it when you find out! read more

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This is a long overdue review. I've had the pleasure to dine at Noma on four separate occasions. Once at their old 1.0 location, once for their pop up in Tulum Mexico, and twice during their seafood season at the 2.0 location. By far the best dining experience any restaurant in the world has to offer, and I am ecstatic they finally received their long overdue third michelin star. When it comes to creativity of dishes, execution of flavors, and artistic style there is no chef greater than Rene Redzepi. I'm convinced there may not be a greater chef in my lifetime, and I encourage all to dine at this restaurant so long as he remains active at Noma. The service is unparalleled. This may sound out there but after eating at alot of high end restaurants (Mirazur, Osteria Francescana, French Laundry, Alinea, etc) I can say without hesitation Nomas service team is best in class. There are very few restaurants that pay such close attention to detail on the cleanliness of the table that the servers will actively lift my glass of water to wipe off the water droplets from the table. It sounds silly, but its that extra mile this restaurant goes that others don't. Nothing but love and respect for this restaurant. If you ever have the chance to dine here book your reservation knowing you're in for one of the best, if not the best, dining experiences of your life. read more

I had dreamt of coming here for well over a decade. Maybe I should've gone before they switched over to more of a vegetarian menu. The tasting here while it was very good, was not as good as some of the other dining experiences here in Denmark. The vegetables courses were beautiful, delicious, and felt very healthy/clean. read more

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It's hard to under-estimate the influence of Noma on the world of fine dining. I'm pretty sure they're the reason why so many restaurants in NYC now offer non-alcoholic drink pairings, especially given how so many Noma and Noma-affiliated drinks tend to show up in their arsenals. It's harder still to under-estimate it's influence on the food scene and culture of Copenhagen, where every museum tour guide seems to speak of it with genuine pride and where so many restaurants and bakeries seem to proudly display a copy of Noma 2.0 on their shelves. We visited Noma during their vegetable season. In truth, we based our whole trip on getting that one reservation and luckily snagged it at just the right time to celebrate my wife's 40th birthday party. I'm not going to lie, I wouldn't have picked vegetable season and neither would my wife, she's more of a seafood fan and I like meat. Didn't matter. The food was stunning and strange and so well presented that we were both more than happy with the vegetables. Have you ever received a potato with a straw in it and proceeded to drink it like a coconut? Because I have. Have you ever thought to yourself 'man, this crudite is so good, I think I could happily eat it all night?' Because I have (and that, to me, is weirder than the thing with the potato). Great food, great drinks, lovely staff who took great care of us - [[HIGHLIGHT]]the worst thing I could say about this night was that we were a bit chilly after the sun went down and I wish we'd known it'd get so cold.[[ENDHIGHLIGHT]] I can't hold that against them though. It was certainly up there with some of the best meals I've ever had. If Noma weren't in it's last year, I think we'd be trying to plan another visit for a different season. read more

Was a little to weird food for me. Too many dishes with more artistic looking. Each dish different taste. Some very good some not so good. Was expecting something more... read more

Absolutely the most memorable and unique dining experiences I have ever had in my lifetime. Bravo René Redzepi! read more

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I wished and prayed that I would love this place and after dropping this much money, I'm inclined to force myself to say I had the best meal of my life. However I can't lie to myself. I was simply disappointed not just with the meal but with the entire experience! The food was definitely innovative but innovation does not always translate to deliciousness. It wasn't bad but not something I would dream about eating again. I was waiting for that dish with the mind blowing flavor but never got it. The flavors were very odd: Plankton juice, ant paste, cloud berry juice. All seemed interesting but did not taste good. I regret getting the juice pairing which did not even have one juice that I liked. It was sour, bitter and the plankton juice tasted like yeast! I saw a few tables who also could not finish their plankton juice. The saffron juice was probably the best but still not something I would brag about. The shellfish was fresh (and should be!) but I find it weird that all the juice was stripped away (this is the best part of the shellfish)! Not even a drop. Instead there was the same sour note over and over again - in the juice pairing and the shellfish. I thought they were a good appetizer but not extraordinary. I definitely had better elsewhere! To be fair, they did use some of the shellfish juice to make a soup. I hate to admit it but the desserts were eccentric and I couldn't finish most of them. The best dessert was the pear and roasted kelp ice cream which had the appearance of a mussel. The rest of the desserts were very disappointing. Kelp tart and plankton cake sounds more intriguing than they tasted. The main course was the head of cod. Texture was good but completely bland and no umami flavor! The ant paste, horseradish sauce and another sauce did not add any flavor to the fish. The most frustrating disappointment was the service. The kitchen staffs who came to explain the dishes were all friendly but our server looked as if she hated us (I don't care if she did or not) and getting a smile out of her was impossible. I sense she wasn't too happy serving us and made it very awkward during the whole dinner. I felt other tables got better service and wonder if it has to do with us being the few Asians dining there. I've dined at a lot of top Michelin restaurant such as Paul Bocuse in Lyon, Gordon Ramsay in London, Le Bernardin in NY, Providence in LA, La Degustation Bohême Bourgeoise in Prague but NEVER felt any sense of dislike from my server. I don't care if you really don't like me, just don't show it especially service is a big part of the experience in fine dining! At the end, we asked to get a tour of the place and took 2 attempts to actually get it. No one explained to us they want to wait until we are going to walk out the door before doing to tour. Another server just said ok we will arrange it and walks away without explaining anything. At one point, another staff came to tell us our taxi is here but just walked away after. And our jackets are still inside their closet. So did you want me to just leave without our jackets in the cold? After paying for the bill, we are still left sitting there without any explanation if they will walk us around or just show us where our taxi is. Getting them to call a taxi was also frustrating. We had a late dinner the night before at another local non-Michelin restaurant in Copenhagen and the waiter there easily ordered us a taxi van at almost midnight because we had 5 people. However at Noma, the minute I ask to call a taxi, without even trying the server already said "oh it's very hard to get a big taxi late at night". I'm confused how we got one within 2 mins at the same time the night before?! Of course we ended up with two taxis leaving Noma. Each table was also given different food despite paying for the same meal and we have no say in what we get. So they decide who gets what randomly. We ask why certain menus were different and they explain that they don't have enough of each seafood so different table gets different food. So I guess I have to pray before coming here since everything is so random! Since everything is so random, maybe someone else's experience will be completely different! Overall a very disappointing experience and not the Noma I imagined - food and service! I think the concept of Noma is way too ambitious and lack the focus which makes a restaurant great. Noma tries to make their own beer, their own juice, and even seemed to make their own plates and bowls. They also have a test kitchen to experiment on different foods. I felt like a lab rat being tested on their eccentric food but this lab rat was a failed experiment. This unfortunately was not the highlight of my trip to Scandinavia. I would not recommend spending this much money just to go to Noma. Luckily Copenhagen was lovely to visit. read more

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For the hardcore foodies that have the time AND budget, there are a few restaurants widely considered to be culinary meccas. Noma is an example of such a restaurant because it is the magnum opus of René Redzepi, one of the most recognizable figures behind the "New Nordic" movement. The movement was inspired by a desire from chefs in the Nordic countries to promote their own culinary culture that can be internationally acclaimed like France or Italy. Its tenets can be summed up in the "Nordic Kitchen Manifesto" (https://www.norden.org/en/information/new-nordic-food-manifesto). Considering that the restaurant itself is named as a Danish abbreviation for "Nordic food", it makes total sense that Noma is a culinary mecca as it has not only singlehandedly turned Copenhagen into a foodie destination a la Paris or Tokyo but has significantly improved the reputation of Nordic food in general. Before Noma, Denmark's culinary offerings were smørrebrød or hot dogs... not necessarily reasons in and of itself to go visit the country. As a proponent of the New Nordic Movement, the current iteration of Noma (aka 2.0 on Refshalevej 96) has three menus depending on season; if one has dietary issues it is strongly encouraged to pick the season that most aligns with their preferences. Ocean season is from January-May, vegetable season June-August and Game and Forest from September-December. Reservations are released three months in advance via e-mail/newsletter in specific booking periods. Considering that the restaurant has numerous accolades with the most notable being the simultaneous holder of both a 3-star Michelin AND #1 spot on the World's 50 Best, reservations for the entire season can be gone in literally a minute. Also keep in mind that your reservation is not booked until the full cost is paid, which as of this writing is 2900DKK/person (~$440USD). Wine and juice pairings are separate but can be bought on the day - for wine I think it's around $300USD/pairing. I was able to get priority booking because of a voucher I purchased right during the beginning of the pandemic to be redeemed at a future date. I was able to redeem it for 2021's Game and Forest season in between them getting the coveted third star and getting the #1 spot on the 50 Best - extremely lucky timing. To describe my entire experience at Noma would exceed the character limit at least three times over so I won't bother with a dish-by-dish breakdown. Instead here are a few notable observations. 1. The complete menu and wine pairings along with the damage (https://www.yelp.com/user_local_photos?select=d6Y_WyJ5Ujn59KKAZhZJJA&userid=7gNtYzygF7dB8e7k1mWdjA) 2. Noma is most emphatically *not* for picky eaters. As an example, the first dish I was served on the menu was reindeer brain custard. Other noteworthy items were bear dumpling and an apple salad with ants inside. I'm a very adventurous eater and even I made a faux pas and asked if the inclusion of ants was intentional... not knowing that the restaurant is rather famous for this. The most conventional menu item was grilled hen of the woods mushrooms. 3. All dishes were plated out so beautifully it was as if each dish was a work of art. For some I felt guilty eating (for a few hot seconds) because I would mess up the presentation. My pictures do not do it justice. 4. Standout dishes were the wild boar speck and chestnut paste, bear dumpling, wild duck (the main course) and the saffron ice cream with poppy seeds. - wild boar speck: it's essentially gamey pork belly. - bear dumpling: the most aesthetically pleasing dish. Turns out I do like bear. - wild duck was first presented whole, feathers and all. Then when the dish was presented think of it as elevated Peking duck. However the standout item is the "feather" made of toasted chestnuts and truffle. - saffron ice cream: the hard topping is mole. When I went to the restroom for a bit they froze this and gave this back to me when I came back to my table. 5. My only dislike about the experience was the wine pairing. Copenhagen (and for that matter all cities in Nordic countries) is really into low-intervention wine (aka natural wine) because 1) it costs less and 2) is more in line with the New Nordic principles. I really tried the wine pairing and I can confidently say that natural wine is not really my thing. Spin the wine all you want but I can still smell and taste the "funk"... which is weird because I can appreciate this attribute in *beer* (yes, I like sours and farmhouse ales). I am very grateful to be able to eat at Noma, a place that so many hardcore foodies have in their bucket list. If I ever find myself in Copenhagen again I'd love to try their seafood or vegetable season. With so many renowned dining options in that city if I were to go eat at Noma again I'd certainly combine eating here with another notable restaurant such as Geranium or Alchemist. read more

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This is an epicurean experience, not for the faint of heart. One eats at Noma to witness genius and artistic expression with food. They push the boundaries with seasonal interpretation of edible plants and animals. Only for diners who wish to challenge their tastebuds and sensibilities. An experience you'll never forget. read more

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A terrific and very Scandinavian haven. The dishes and flavors were certainly inventive and interesting. Service was as you would expect from the best restaurant in the world. Glad I experienced it but not a place I would crave. read more

Who on earth am I, a lowly anonymous yelper who mostly reviews cheap bakeries, to review what's often considered one of the best restaurants in the world? Well, absolutely nobody, but isn't the point of this website that it won't stop me? Certainly it's an experience onto its own. We all know that. And they're exceedingly competent---the servers were able to answer every question we had, and even accommodate a dietary restriction we'd forgotten about that was surprisingly tricky (gooseberries). As for my rating, well, some dishes were absolutely spectacular and would be 6 stars, but some others were either just perplexing or too salty. (Also, the beverage pairing is more expensive than it really ought to be, but so it goes at this sort of restaurant.) This rating is specific to Summer (Vegetable) Season 2022. SPOILER ALERT, MENU ITEMS DISCUSSED BELOW. The most spectacular dishes, in my view, were the opening flower tart and two stuffed items, a grilled pepper with strawberries inside, and a cucumber skin dolma with fermented (in a savory way, not a sour way) barley. In all of those, every bit of vegetable flavor contributed to something perfect. The artichokes and mushroom main courses, both cooked on the grill, were also spectacular. Some sauces, though, were just too thick and salty, in a French way that didn't really match the bare simplicity of the rest of the menu. And some dishes just left me cold. The boiled egg was, well, a perfectly cooked soft-boiled egg, but just a soft-boiled egg with too much salt in the sauce. The garlic and onion broth wasn't much more than just its ingredients. Anyways, my opinion will never matter. So, goodbye, diary! read more

I enjoyed Noma because it was an experience I had been looking forward to for a long time, but was it the best I've ever had? Sadly, no. First, overall service and presentation. While the staff are perfectly polite, there was not much interaction. Sometimes they seemed annoyed or less than happy to be there. There were also only 4 bathrooms for the entire restaurant, which led to long queues in the middle of our choreographed meal! Not only that, but the bathrooms, initially sparse but clean, gradually devolved into states known only to the grimiest gas station bathrooms. Horrifying. We also did not get a tour of the facilities which was confusing. I felt I missed out on a pretty crucial part of the experience. The food - well, I came during the ocean season. Based on other reviews, this seems to be the most tame of all their offerings. If you eat sashimi, there's nothing that will shock you here. The "craziest" dish was a live scallop, which gently pulsed on our plates as it was placed in front of us. My husband is squeamish (bless his heart) and unfortunately made a big show of pushing that poor scallop around on the plate before finally consuming it. Thank you, scallop, for your sacrifice. My favorite dish was a cashew milk crab. Yes, I know, it sounds so simple, but I'll probably dream about that dish on my deathbed. I also loved their candied seaweed "ice cream sandwich." These two dishes were memorable in that they were surprising in their composition yet elegantly created. We had a total of 14 courses, which is less than other tasting menus in CPH. I'm accustomed to feeling quite full after a tasting menu. Gone, I thought, were the days of leaving hungry after a $500 meal, but I did leave a bit hungry from Noma. I would honestly also dock a second star because the juice pairing is so unnecessary, but they require it. I don't drink wine, so I had no choice. Everything was just sour. None of it lent to a deeper or more satisfying enjoyment of the meal. Almost felt like a money grab to make up for the losses from the pandemic. The vibe I got from Noma is that they do try to be creative, but perhaps they've gotten lazy now that they can coast by on name recognition alone. Several dishes shared similar flavors to a tasting menu I had the other night. How creative can it be if another restaurant had almost the exact same dish! When we left, we got the menu, but just a regular print out. Usually, restaurants will at least give you an envelope to keep the menu to recall the experience. Instead, I was just given a leaflet to shove in my pocket like a bad report card! So my final verdict? Noma is worth visiting if you have the chance, but if tickets sell out, don't despair. CPH has an abundance of Michelin-starred restaurants that are sure to impress you just as much as, if not more than, Noma. read more

Came in with low expectations but was surprised. It's a beautiful tranquil setting, the experience is over the top from start to finish and service is sharp. The food was delicious, presentation is over the top, and main dining room is beautiful with tons of light coming through. The meal is relatively quick paced (not many courses with long waits in between), which I prefer. The seafood menu was awesome and we'll return to try future menus. Definitely worth the trip and deserving of 3 stars. read more