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9 iconic dishes that made Noma the best restaurant in the world

Following the announcement of its closure as a restaurant by 2025, we look back at some of the most iconic dishes that made Noma one of the best restaurants in the world in the last decade.
by TAPASReading time 3 minutes9 January, 20239 January, 2023

Click here to read the Spanish version.

In its 20 years of existence (it opened in 2003), the Noma restaurant has been voted best restaurant in the world 5 times. Now it has just announced that in 2025 it will cease to operate as a restaurant to become a gastronomic laboratory. We take this opportunity to review its successful career, its contribution to the culinary world with some of the most iconic dishes that made Noma restaurant a benchmark of haute cuisine.

Founded by Danish chef René Redzepi, Noma (which comes from two Danish words ‘nordisk’ -Nordic- and ‘mad’ -food-) soon became a standard bearer of haute cuisine with an innovative and changing proposal. Redzepi has always been constantly renewing himself and redefining Nordic cuisine with groundbreaking concepts. With a tasting menu that changes seasonally (the current one costs €470, drinks apart), he has numerous iconic dishes with great recognition in haute cuisine. The list is extensive, but some of the highlights could be the following:

Reindeer brain jelly

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Fresh squid and white currant broth

Grilled Danish black lobster brochette with roses

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Beetle made from berry hides and black garlic

Rose-scented cake in the shape of a flower pot

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Duck brain to eat with your own tongue

Duck feet candies

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Temporary changes of location

Other recipes that elevated him to the Olympus of gastronomy were ‘The Hen and the Egg’, a kind of DIY, as diners are guided to elaborate, with exact times, a wild duck egg in a frying pan, which they receive at their table with hay oil, mixing herbs and leaves while they do it.

One of the most peculiar characteristics of Noma during its existence has been its temporary changes of location. Although it is officially located in Copenhagen, it has had other temporary locations such as London, Japan, Australia, Mexico or New York, where the chef also adapted the menu with proposals according to the area.

An example is the Botan-ebi and the flavors of the Nagano forest, in its Japanese stage, shrimp served with a few tiny ants for flavor.

If you want to know more about the history of the Noma restaurant over its 20 years, here we tell you more details.

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  • Noma restaurant to close in 2025 to become a gastronomic laboratory
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    Noma restaurant to close in 2025 to become a gastronomic laboratory

    by TAPAS
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