The surprise in the best restaurant in the world

The well-known Scandinavian cuisine restaurant "Noma" in Copenhagen once again been recognized as "the best restaurant in the world" by the prestigious British magazine «Restaurant».

The chef and part-owner of the restaurant René Redzepi offers visitors an updated version of the Nordic cuisine, in which preference is given to ingredients collected in the nearby woods.

Guests of the restaurant "Noma", which, incidentally, has a two-star "Michelin", can taste at least 20 dishes served in small portions. It is worth noting that most of the dishes are not like the food in the usual form.

Get ready to get to know a little bit exotic and not quite traditional Scandinavian kitchen where chefs can combine seemingly incongruous:

The first appetizer is hard to distinguish from the table layout. It was a wheat tortilla and juniper.





What follows is a dish called "moss and fungus," which includes fried reindeer moss with mushrooms.



Crispy pork skin with black currant (some describe this dish as the "fruit roll with bacon").



Biscuits with cheese, topped with arugula stems. Served in a decorative box.



Beautifully laid out the blue mussel and celery.



Cod liver with condensed milk.



Sandwich loaf of rye, peas and chicken skin.



Potato with chicken liver.



"Chicken and Egg" - one of the specialties of the restaurant, consisting of marinated quail Smoked- eggs served in egg-box.



To eat radishes, visitors to the restaurant have to literally pull her out of the edible land and dipped in creamy sauce.



Toast with herbs and smoked cod roe.



Danish pancake "ableskiver", sprinkled with vinegar powder, which is wrapped in canned fish whitefish.



That's the kind of "basket" for bread.



But it was only the appetizer!



Parade of the main courses open squid with immature berries blackthorn. The dish is served with white currant mousse and fresh pine needles.



Sea urchin with a dill sauce and cucumber.



Lim fordskie oysters and seaweed with gooseberries and buttermilk on the rocks.



Chestnuts with roe herring, walnuts and rye.



Pike with cabbage, verbena and fennel.



Celery with truffles.



Dish of pickled vegetables and bone marrow with brown butter, and parsley.



The final main dish - wild duck with beetroot, beech and malt.



Finally it was time to dessert.



«Gammel Dansk» - a bitter local liqueur, served with cucumber, celery, and white chocolate.



Carrots with sea buckthorn and sun-dried tomatoes, garnished with a sprig of dill.



It is time for assorted petit fours.



Here toffee within the bone marrow.



Sneak peek into the kitchen, where the chefs prepare the unimaginable delights.



In these chambers cooling plate with stones, which served oysters.



Shelving with boxes for dessert.

everything here



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