The title of 'Best Restaurant in the World' might not be official yet but Noma 2.0 is on the right path to success! Watch René Redzepi's Seafood Menu come to life on my vlog and read the full review below!

It was an early Thursday morning in Copenhagen, the cold crisp air nipping at my face as I made the walk from my Airbnb to the bus stop. Just a short 30 min bus ride from Copenhagen Central Station out to the country side where the new Noma resides, I came to a beautiful lake and noticed the restaurant from across waters. Upon closer examination I wasn't sure if I had come to the right spot due to half the restaurant still being under construction. Thankfully the maître d' found me, wondering about the construction zone (I had walked the wrong way) and guided me to the front entrance.

I was one of the first to arrive at the restaurant, when I walked in the door I was greeted by about 30+ cooks to the biggest welcoming applause I had ever experienced outside of graduation. It was a very surreal moment, everything that I had heard about Noma, articles I had read about René Redzepi’s gastronomic endeavor were about to become a reality. After I took my seat at the shared table I had booked for myself, the applause from the cooks greeting in-coming guests lasted for another 10 mins before the luncheon began. I was in complete awe; every time a new guest walked through the door the cooks immediately stopped everything they were doing to give them the big standing ovation and immediately ran back to their work stations.

Since I was dining out solo, I decided to go with the shared table which seated 12 diners together at one long table. I loved the shared dining experience I previously experienced during Noma's pop-up restaurant Under the Bridge and wanted to recreate that family style setting. I also choose the wine pairing, which came with its own surprise with my meal. A choice which I highly recommend making for yourself. Juice pairings are another option for non-drinkers. My dinner partner was kind enough to let me try his but I'm glad I opted for the latter. The wine pairings, which turned out to be much more than just wine included champagne, beer, sake and even fresh water from a nearby birch tree. I've never been sold on wine pairings before but Noma made me rethink the meaning of what a good glass of wine can do to elevate the meal you're enjoying. (officially mind-blown!) FYI: They do not skimp on the wine pours here, be prepared to have at least 7-9 glasses during your meal.

My only disappointment during the meal was the construction taking place on our side of the building. The view was obstructed by scaffolding and a worker in bright neon orange trying to clean the windows next to us. Not exactly the view l was expecting from such an expensive dining experience. Thankfully the workers left after sometime and it was a much more serene atmosphere where the food could be the star of the show. During our meal we were all hoping that chef René would stop by for a quick greeting but he was very busy as to be expected. I did however, manage to wave to him on my way out of the restaurant and received a smile of acknowledgment back which was good enough for me.

Now for the good stuff! Seafood Season was in full swing at Noma and my taste buds were ready to dive into 20,000 leagues under the sea.

A Visual Breakdown with Descriptions:

VENUS CLAMS

One of my favorite dishes from the meal! I loved the black currant butter paired with the sweet clam meat.

SEA SNAIL BROTH

A perfect start to our 19 course tasting menu. The sea snail broth was so warm and nourishing. It tasted like liquid gold of the sea!

BEST OF THE MUSSEL

The mussel had a light smokey flavor with a velvety butter finish. I could eat a dozen more of these.

DRIED FRUITS AND SHRIMPS

The acidic flavors of mixed dried fruits with the raw Norwegian shrimp balanced each other out and created a new wave of excitement with every bite.

CURED TROUT ROE AND EGGS

An eye-catching dish upon first glare, the starfish dish is made of trout roe with a cream of cured egg yolks, kelp, and smoked trout dashi. It was interesting to look at but not the most rememberable dish.

JELLYFISH

The one dish that texturally wasn’t for me but I wanted so like so bad. It was very difficult to eat on a plate due to its slimy nature, a bowl would have been a better vessel for this dish. The ‘Jellyfish’ is actually squid broth thickened with agar, elderflower oil and cream.

SEAFOOD TOWER

I couldn’t wait to dive into this one!

QUEEN SCALLOP AND MAHOGANY CLAM

Actual gems of the sea, these were the best single bites of seafood I have ever eaten! The rich oceanic flavors paired with all sorts of various toppings transformed these mollusks into edible works of art.

SEA URCHIN AND LIMFJORDEN OYSTER

Clean, crisp gems, plucked from the sea and paired with a refreshing side of dressed herbs.

SEAFOOD TOWER WITH LIVE SEA CUCUMBER

A very surprising guest joined the dinner, Mr. Sea Cucumber!

DRIED SEA CUCUMBER

Another surprising dish which caught my attention. Sea Cucumber Chicharrón, served with kelp and crème fraîche. If they sold these intensely umami sea cucumber chips in a bag I would order the whole case!

SQUID IN SEAWEED BUTTER

I loved the soft texture of the squid and how it unraveled like a long glass noodle. Paired with the rich brown seaweed butter sauce on top was divine.

SEA SNAILS AND ROSES

Seafood salad reimagined! The soft beeswax cup had a pleasant aroma that paired beautifully with the pickled and dried rose petals, herbs, spiced butter and sea snails

JUICE PAIRINGS

My dining neighbor let me have a taste of his juice pairings. The green one was a celery/seaweed juice which tied the oceanic flavors of the meal together.

HEAD OF THE COD

Glazed pieces of head, jaw and throat are served on the bone which have been cooked for 4 hours.

HEAD OF THE COD

The accompanying dipping sauces include a ant pesto, horseradish milk and Nordic spices. The ant pesto was remarkably delicious and provided a nice bit of acid for the fish meat.

COD WITH SEAWEED FLAT BREAD

Another one of favorites from the meal, this one bite flat bread was sensational. I really enjoyed the Grilled cod’s cheek, glazed and served on a cracker with wasabi flowers from Iceland.

PEAR AND ROASTED KELP ICE CREAM

An wildly creative dish, this mussel almost looks to real to eat! A fruit leather shell created with blackened pears is the vessel for the delicious kelp ice cream inside. So fun and playful, I loved the concept of this dessert.

CLOUDBERRIES AND PINE CONES

Cloudberry sorbet, yoghurt snow, and candied pine cones surrounded by a tart cloudberry sauce. The pine cones were sweet with a soft chewy nut like texture. So new and exciting for my tastebuds!

SUGAR KELP TART

Another light bite with a hint of the ocean, whipped cream, pine needles, pine needles praline, and crispy flake of carmelized oysters.

PLANKTON CAKE

Sponge with blackcurrant wood oil, plankton cream and freeze-dried berries Delightfully sweet with a hint a brininess from the ocean. Wish I could serve these at my next tea party.

THE ENTIRE MENU

Our 19 course menu has been revealed and a cute crab ornament has been gifted to us.

THE VIEW FROM OUR TABLE

Looking at the cooks prepare our meals right in front of us. Amazing attention to detail and look at that synchronized work flow.

OCEAN DECOR

Specimens from the ocean aka (Noma’s experiments gone wrong) greet you at the front door. A nice display of pickled sea creatures don’t you think?

OUTDOOR KITCHENS

The outdoor kitchens looked like beautiful green houses inside. Decorated with pictures from previous meals to serve as inspiration for the next big dish to be created.

Overall, I had a very special experience at the restaurant. My palette has been expanded, queen scallops have become my new truffle, ant pesto is the future condiment I wish to have with every meal and I even enjoy sea cucumbers now. Noma continues to be the forefront of turning humble ingredients into transcendental cuisine. Their dedication to cooking, using nature as their sole inspiration for the menu, and finding ways to connect their diners to the earth is no easy feat for a restaurant. Noma's food left me at a loss of words, I wasn't sure if I had the vocabulary needed to describe the way every dish made me feel but I hope I've done some justice with this post.