Dinner at the World`st best restaurant!!!

Last week, as A "christmass came early kinda thing" we had dinner at restaurant NOMA with my job!

The pictures are not the best, the dining room is very dark, so my normal camera had even worse effect then my iPhone.

Let`s start with what we where served, this rainy evening in Copenhagen!

First we had to eat a decoration, that where in the pot of plants on the table, already there when we arrived.

Made of malt and juniper sticks, with creme fraice, thats the only one I didn`t get a photo of! 

Fried moss, and creme fraice.
Intereesting, nice crunch.

Pork crackling, and black currant leather.
Very good combo, could have used a bit of dipping maby though.

One of these mussels where a eddible shell of celeriac and fried mussel.
Nice mussel taste. 

Cheese cookies with coriander and chives.
Not the favorite one, but im not a big coriander fan.

Fried potato strings, duckliver mousse and black trompet dust.
This one actually disappointed us, the combo sounded like a winner, but tasted just like fried potato strings, nothing else.

Carrots grilled over night, charcoal.
The texture and taste of this very very surprising (candy like) could have done without the charred leeks though.

Sorrel creme to dip.

Raw cod liver, and caramelised milk.
This one really were a hit ore miss for us all.
I liked the taste, kinda oyster like, but fridge like cold, but I think that`s to keep the taste a bit down.

Pickled/smoked quails eggs.
Really lovely eggs, could have done with a bit of salt though.

Radish and carrots in malt soil and herb emulsion.
Kids party made by and fore grown ups:)

Traditional danish pastry, pickled cucumber inside and muikko.
One of the best snacks, wacky but worked.
Could have done with an actual apple slice in the middle instead of the cucumber.

Toast. herbs, vinigar powder, duck skin, cod roe emulsion.
Really fucking good snack, surf and turf in a completely new way!

Baby corn from Søren, grilled.
This dude makes good corn, taste`s allot like anise.

Sorrel, cricket pure (yes you heard it!!!), and nasturtium snow.
Interresting, but the nasturtium didn't work.

All Snack`s where served in a crazy fast pace, to keep you in the game.

First dish:
Potato`s with "peaso", NOMA`s miso, and butter emulsion.

Herb spear of juniper branch to eat it with.

rose salt for the potato`s.
This dish whas actually pretty good, the "miso butter whas lovely, and fresh with the herbs.

Pressure cooked snails, glaced in own juice, watercress emulsion.
Never had snails like this, lovely deep taste, kinda mushroom/mussely.
Eating more then 2 where too much though.

The lovely bread, with butter and fat with potato chips.

Fava beans, herbs, and buttermilk sauce.
This dish whas one of the least tasting dishes I have ever been served.
the beans where of high quality yes, but everything was under seasoned and lacked taste.

Lacto fermented plums, grilled beets, fenneljuice and again "coriander"
I couldn't really agree on this dish, my fellow dinners enjoyed it though.

Danish crab, parsley, pure, pickled egg youlk, coral and "søl" boullion.
Again lack of seasoning, and with the stock, this dish tasted just like slightly thickened water.

Caramelised cauliflower with spruce and horseradish creme. spruce oil and AGAIN buttermilk sauce.
Actually this was one of the best dishes, didnt understand buttermilk again though.

Pike "grilled" pearch, verbena sauce, and white wine foam, and baby cabbage`s.
This dish was nice, but average. 

Famous egg dish, the timing of it is cool, and it is the perfect egg fried egg.

Hay oil, herbs, and herb sauce, and a bit of crips potato`s.

one of the better things about this dish was that you could salt it yourself.

Our trainee actually joked "save the salt for the next course, maby you will need it" 

unfortunally he was right.

Glased sweet breads, mushroom stock, hazelnuts,  different herbs.
Nice dish, but again lacking a bit of salt.

Garnish for the first dessert.
Nasturtium (again) with ant pure.

Blueberry sandwich between toast (again like one of the snacks)
This is not really a dessert for me, the taste was good though.
You where asked to cleanse your mouth between bites by the leaves and ant pure (ants being very acidic) this actually worked.

Final dessert:
Pine (again) parfait with juniper (again) powder, grilled pear, and pear "sauce)
Not being the biggest pear fan (unless raw) this wasnt really the best ending for me.
The pine "parfait" was airy and nice, and not really anything like a classic parfait, but had a nice taste.

Fudge of smoked bone marrow.
Lovely taste, very different

Potatochips, fennel seeds, and dark chocolate.
Salty, crispy and dark chocolate never been bad:)

Also we where served a "flødebolle" with yoghurt, being lovely as well.

All in all we had a nice evening at NOMA.
The service are good, nice wines, but when it comes to the food, well i was desapointed.
The snacks where nice, most of them different and very interesting.
But the menu itself, just didn`t blow me away.
Two none tasting dishes, and the rest actually just average just isn`t good enough on this level if you ask me.
Its different and very innovative, which i love, but the taste just isn't there.
And its a shame, cause I really wanted to be kicked off the fucking chair eating here, ore at least get 2 ore 3 dishes that was genius, unfortunately this just didn`t happened.
I do like the fact that they use insects though, and they do allot of fermented stuff, of which im a fan.
In general I could se allot of inspiration of NOMA, right now comes from Japan.
probably due to Redzepi`s travels to Japan.
Dont know if I would come back to NOMA, the good thing about this is that I didn`t pay myself though:)
Try it out, its still an experience!