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København's Best Prepaid Restaurants that are most frequently booked by customers of Noma København
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🙂 4/5 - Most certainly a destination
By 👻 @Michael U, 07/25/2022 3:00 am
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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.
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