Jonathan Gold reviews Noma
10 Images

Jonathan Gold reviews Noma

Jonathan Gold reviews Noma

Sea snails from the Faroe Islands are used for a bouillon sipped from the shell that is served at Noma Copenhagen.

 (Jason Loucas)
Jonathan Gold reviews Noma

“Jellyfish” with seaweeds served at Noma Copenhagen.

 (Jason Loucas)
Jonathan Gold reviews Noma

Danish venus clams with blackcurrant wood fudge served at Noma Copenhagen.

 (Jason Loucas)
Jonathan Gold reviews Noma

Queen clams from Northern Norway, served at Noma Copenhagen.

 (Jason Loucas)
Jonathan Gold reviews Noma

Chef René Redzepi at Noma Copenhagen.

 (Jason Loucas)
Jonathan Gold reviews Noma

Salad with sea snail from the Faroe Islands with roses. Side serving of sea snail roe with kelp butter.

 (Jason Loucas )
Jonathan Gold reviews Noma

The 100-year-old mahogany clam: It is served with salted green gooseberries, pickled blackcurrant shoots, fresh blackcurrant buds and blackcurrant capers. It is seasoned with a blackcurrant wood oil and mussel juice. The mahogany clam is hand-dived in Northern Norway.

 (Jason Loucas )
Jonathan Gold reviews Noma

Interior of Noma Copenhagen.

 (Jason Loucas / Jason Loucas)
Jonathan Gold reviews Noma

Interior of Noma Copenhagen.

 (Jason Loucas / Jason Loucas)
Jonathan Gold reviews Noma

Plate setting at Noma Copenhagen.

 (Jason Loucas / Jason Loucas)
1/10