Noma was definitely one of the most memorable dining experiences I've ever had of my life. I can't say that I enjoyed every bite of what was put in front of me, but it was something of a revelation in the different textures/preparation methods that some ingredients can have. For instance, I experienced garlic in a licorice-like format and the most perfect egg yolk, which were delights for all the senses. The real hits for me were the seafood dishes, which included sea urchin from the Faeroe Islands with walnuts, raw squid with kelp, the mahogany clam and the frozen, thinly sliced monkfish liver on toast.
However, I was letdown by a few courses, such as the "beet tartar", "burnt onion" and the main course, the duck. The beetroot tartar just didn't taste anything special to me (though the citric taste of the ants was a pleasant surprise), and the texture of the centre of the onion was almost gritty, with the flavour not being there. The duck didn't feel special, as it was presented whole in front of our table with the breast being carved up - but it was up to us to split the dish. It came accompanied with a cabbage that actually detracted from the duck, which was perfectly cooked, but lacking in presentation. When the other bits of the duck came, it was up to our table to gnaw on the bones and pick at the parts like the tongue and the brain - and I was left feeling they could have done something more with those parts. (My comparison is Studio - which served the duck 5 different ways, along with impeccable presentation.)
The art of Noma seems to be the ability to transition these ordinary ingredients into a sensual experience. I think it is best described as "experimental" and "edgy", and not the place where you come for comfort food or just to have really well executed favourite dishes - it's where you come to reimagine how you see an ingredient.
The atmosphere is best described as being "cheery" and upbeat. It's a very casual setting with almost every one in the restaurant being truly excited to be there, and it reflects on the kitchen crew, who have a big role in presenting their dishes. What really made the Noma experience special for me is being presented the dishes by different kitchen staff and interacting with them, as you can hear the passion they have put into preparing the dish and talk about their varied backgrounds and philosophies.
At $420 for the menu, 2 glasses of wine, juice pairing, water and coffee, it wasn't for the faint of heart. If all I got was just the food, I would have said it wasn't worth it. But the experience of being engaged with the kitchen, hearing about the development of the dishes and understanding the techniques/innovation behind everything was a really crucial part of the experience that will make this one of the most memorable meals of my life.
(Dropbox link to photos from the night):
https://www.dropbox.com/sh/xw6jl0jto...WrODNbyka?dl=0