If you travelling around Denmark with your family, friend or near ones and want to have a fine dining, you can visit the Noma restaurant. This is the number one restaurant of the country and provides different cuisine at a time to cater your tastes and needs. Located in Copenhagen, Noma is managed by chef, René Redzepi. The name is derived from two Danish words – nordisk and mad. The word nordisk refers to Nordic and mad refers to food. The first two initials are gathered together to form the name – Noma. The restaurant is specialized in preparing the traditional Nordic Cuisine.
The 45- seat restaurant, Noma, was opened in the year 2003 in the dock side of the central Copenhagen and is housed at an old warehouse that has increase the beauty and brought a classic look to the restaurant. The locations of Noma is a two century old area known as the Greenlandic Trading Square that was famous for trade and business and was visited by people of different nations for trading and business purposes. It was the market of whale skins and whale oils, dried fish and many more. Most of the items were sold to the European merchants who took the goods to the European markets through sea ways. The current location of Noma was a former house to exhibit the art and culture of the region.
The Scandinavian foods are the key attractions of the restaurant and many famous dishes are available here. The cuisine has been reshaped here to provide a different taste to its guests. The founder of Noma is an experienced cook for different kinds of traditional Nordic dishes and thus he has designed the menu and remodeled them accordingly to attract the guests more than ever. Most of the foods are seasonal and collected from the sea shore, and are served fresh.
Among the dishes, notable and the most popular for lunch and dinner are – Ingrid Marie and herbs, Reindeer moss and cep mushrooms, Blackcurrant and rose petals, Beef tartare and ants, Smoked and pickled quail egg, Cucumber and scallop fudge, White cabbage and samphire, Caramelized milk and monkfish liver, Sea urchin and duck, Æbleskiver with greens, Burnt onion and walnut oil, Squid and broccoli, Fennel and parsley, Langoustine and nasturtium, Radish and yeast, Pumpkin, kelp and beechnuts, Beetroot and plum, Sloe berries and aromatic herbs, Cured egg yolk, potato and rose oil, Roasted bone marrow, Cabbage and nasturtium flowers, Aronia berries and söl, Potato, plum and plum kernel.
Besides, the restaurant has table reservation facilities too for special events or family dining. For that, you are to book the table over the telephone or via email at least three days before you want to dine there. Remember that the restaurant remains closed on every Sundays and Mondays. Regarding the reservations, you can reserve an entire table based on the number of people or also can share a table. At times the tables are almost filled up or booked and on that case if your desired table is unavailable, you are to wait and register your name on the online waiting list. There are shared table packages available for the guest who fail to get a table and have to share instead. Further, you can also book private dining room too if you want some relief from the large crowd. The restaurant has achieved different awards and recognized globally for the standard it maintains and attention to the guests and will observe its 10 anniversary of success.