Run by chef René Redzepi, Noma in Denmark was voted the second best restaurant in the world by Restaurant Magazine for 2013. Here are the actual meals that are served to diners.
The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.
“moss and cep,”—fried reindeer moss and mushrooms.
Crispy pork skin and black currant
Cookies and cheese, rockets and stems
Blue mussels and celery
Caramelized milk and cod liver
Rye, chicken skin, and peas
Potato and chicken liver
quail eggs, pickled and smoked
To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce
Herb toast and smoked cod roe
Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish
bread basket
squid and unripe sloe berry served with white currant and pine
sea urchin and cream with dill and cucumber
Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks
chestnuts and lojrom with walnuts and rye
Pike perch and cabbages, verbena and dill
Celeriac and truffle
pickled vegetables and bone marrow with browned butter and parsley
wild duck and beets with beech and malt
Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery
Carrot and sea buckthorn
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At one point, they actually had ants on the menu, including antpoop.
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