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Noma
9.5
Strandgade 93 (37 dishes)
$$$$ Molecular Gastronomy Restaurant
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Chocolates: Reindeer moss with salt made from grapefruit lime | Lemon verbena leaves | Chocolate covered cep mushrooms | Chocolate with sweetened fermented barley
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Ice cream made from traditional Danish bitters, fresh hazelnut oil, crumbs, lemon thyme, rosemary
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Bone marrow grilled on the barbecue, sliced young raw garlic, salted leek flowers from last year, lovage, and kale
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A paste of wood ants on the underside of black garlic leather seasoned with unripe gooseberries
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Hand-dived 100 year old clam from Northern Norway served raw in thin slices with watercress and grains
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Fresh milk curd, kelp cooked with a variety of spices, fresh peas dressed with vinegar and black currant oil, seasoned with pea jus
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Roasted bone marrow, cabbage, nasturtium flowers
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Razor clam seaweed tart with herbs
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White cabbage, watercress, samphire
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Beef tartare and ants, aged for 3 weeks
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Fried Reindeer moss with sour milk aged for 3 days (not shown)
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Radish Tart
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Shrimp, nasturtium, radish and yeast
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Sourdough bread
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White pear, aged for 2 years
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New potatoes rubbed in leaves of onion crest baked in yeast and salt
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Roasted seaweed tart with a paste of green gooseberry and sea buckthorn, Wild flowers
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Juice pairings
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Danish: Roasted barley and seaweed glaze
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Yeast caramel bread
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Potato and plum
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Aronia berries and söl
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Pickled summary squash, squash vinegar, berries, herbs, and flowers
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Egg yolk, potato, elderflower
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Salad root, fresh walnuts, St. John's wort
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Pumpkin, kelp, beechnuts with white sturgeon caviar
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Squid, broccoli, fennel, and black currant leaves served inside an ice bowl
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Onion dressed with fresh walnut oil
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Æbleskiver with salted greens, lovage, parsley, and crickets
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Fudge made with caramelized Norwegian scallops (served in a chilled bowl)
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Baby cucumbers topped with flowers and wood ants with scallop fudge (not shown)
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Smoked and pickled quail egg
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Flatbread and rose petals
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Hip berries and fresh walnuts
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Cep Mushrooms
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Soup of gooseberries and lemon thyme
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