Joined in 2023 
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63 About this deal
We’ve pondered this question in the past decade after taking the jump from casual food lovers to obsessed epicureans. We don’t have a clear answer. Instead, it’s more of a guttural feeling – a ‘we know it when we taste it’ kind of thing.
To be fair, the kitchen porter (traditionally the most overlooked and underpaid member of staff in a restaurant) was made a partner in the business in 2017, but Noma only began paying interns earlier this year. Now, it seems, that business model doesn’t add up. But there’s no doubt René Redzepi has changed the way we eat. We even ate bear. Noma may be the only restaurant in the world that serves bear dumplings. The spoon on the side featured a drizzle of “Bear Caramel.” How many restaurants would have the temerity to serve bear dumplings? A pure sphere of juicy fried bear that Mindi proclaimed to be the best hushpuppy ever, each bear dumpling arrived with an ivory spoon drizzled with bear caramel.
Noma’s menu descriptions, which are given after the final plate has been served, paint a simple picture but Redzepi’s flavorful food can be deceivingly complex. Surprisingly deep flavors burst from every plate, belying the advanced, bistro-gastronomic elements and techniques used to create each unique dish. Whether you place this deer in your garden or on your patio you are sure to fast become the wonder of the neighbourhood! Serving guests will still be a part of who we are, but being a restaurant will no longer define us.
Caviar and cream in some variation is another Noma signature, which comes in a brilliant version for the game and forest season. The caviar is from the Danish producer Rossini, so high quality, and served with a dollop of the lightest whipped cream you can imagine (with tiny sprinkles of salt on top, I believe). The two ingredients are paired with a cold pheasant broth, which has formed a jelly in the bottom of the bowl. I loved this one! But, in some ways, Noma is an anomaly with food that takes its cues from molecular gastronomy as much as from ecology. We have immense appreciation and understanding for what Noma offers and appreciate the fact that more than a few people won’t understand it. Sommelier Ava Mees List carefully curated a list of biological wines produced in countries like France and Georgia as well as in Denmark. It’s a list as unique as the menu – one that many diners opt to skip, instead choosing to ride the sommelier’s choices in a substantial (both in price and selection) wine pairing.If you do nothing, you will be auto-enrolled in our premium digital monthly subscription plan and retain complete access for 65 € per month.
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