This is What It's Like to Eat at Noma (Pt. 1)

An honest recap, and a few opinions, too (over several installments)

Last week, Thursday, I went to Noma.

Noma has been named the “Best Restaurant in the World” several times by people who make these kinds of proclamations. I have no idea who they are.

Generally, I either don’t pay much attention to these awards. I prefer smaller, humbler, simpler places than the restaurants that appear on these lists. Plus, the odds of getting into these restaurants are often a snowballs chance in hell, so you sort of have to take their word for it.

Before my trip to Copenhagen, everyone asked if I was going to Noma. To be honest, it wasn’t even on my mind. And getting in so late in the game seemed an impossible task.

In January the Noma leader and Chef, Rene Redzepi, declared he was closing the restaurant because the model, in its current form, was not sustainable. The idea of Noma closing ignited even MORE interest in reservations before they closed up shop. The global culinary glitterati set to work. Seats went faster than ever, and the opportunity to eat at Noma seemed to evaporate overnight for most of us plebes.

Well, I got in.

Long story short: I have a friend who is part of the extended global Noma family. I asked him if he thought it was worth going; his response was

“Would you go see David Bowie live in concert in 1973? Watch Michael Jordan play at his peak in Chicago?”

Of course I would.

He helped me with an introduction to the team and a table was found to house my wife and I for dinner last week. A very fortunate circumstance, and an immense privilege.

I wanted to recount that experience, note for note, in this newsletter. It felt too complex to share via Instagram. It’s a rich experience, visually and physically - a complexity requiring more space than Substack allows. Because of that, this post will be broken up (in serial installments!) over the course of this week. You can expect one each day through Thursday.

I’ve got lots of photos, details, and will endeavor to explain exactly what it’s like to eat there.

At the end of all that, I’ll give my own color and opinions, if you’re interested to know what I thought about the place. I hope you’ll stick with me for the week.