First Look at Noma’s Plant Kingdom The New Vegetable Season Menu is Mind-Blowing

Restaurant Noma in Copenhagen just opened their second season, which runs from today, June 26th, through September 15th. The vegetable season features no meat or seafood whatsoever. Major spoiler alert! If you would rather be surprised when you sit down to eat yourself – stop reading now. Instead, you can check my review of the seafood season of Noma 2.0. Below is the first look at Noma’s plant kingdom with all the dishes pictured. These photos were shot during a test dinner. A full review will come after I return for a regular dinner in Mid-July.

Noma's mastermind René Redzepi
Noma’s mastermind René Redzepi

The New Vegetable Season Menu is Mind-Blowing

When you are lucky enough to have dined at some of the best restaurants around the world, few meals will leave you truly mind-blown. A meal may be good, even great, but often it will be a variation of something you’ve had before. However, there are a few dinners that I remember as game changers. My first meal at Geranium was one of them. Rasmus Kofoed elevated food to art in a way that I had not experienced before. Chefs like Massimo Bottura of Osteria Francescana in Italy, and Gaggan Anand of Gaggan in Bangkok, both took storytelling to a new level and their personalities added an extra dimension to the dining experience. Noma has always been unique to me. Especially their style of service, making you feel like you’re welcomed into their home as a friend – if only for a short period.

While I don’t really like the question: What is the best meal you have ever had? For a while now, at least, I’ll feel like I have an answer. The vegetable menu at Noma is totally mind-blowing, extremely interesting, and a taste explosion from start to finish. I had a good feeling I would enjoy the plant kingdom even more than seafood season, but in hindsight, it was impossible to be properly prepared for this meal. Noma is doing something brand new with vegetables and even the progression of the meal, and I think they once again will inspire others to follow. Enjoy!

Magma broth (broth of potato and elderflower)
Magma broth (broth of potato and elderflower)
Flower tart: A tart shell of potato with nasturtium, lovage, and rose. Fruit leather: A fruit leather of sea buckthorn, carrot, and blackcurrant
Flower tart: A tart shell of potato with nasturtium, lovage, and rose. Fruit leather: A fruit leather of sea buckthorn, carrot, and blackcurrant
White asparagus and pickles: white asparagus with saffron salt, pine cones and pickles (pickles: candied pine cones seasoned with seaweed, large pine cone (from Douglas Fir), elderflower, marjoram and lemon thyme).
White asparagus and pickles: white asparagus with saffron salt, pine cones and pickles (pickles: candied pine cones seasoned with seaweed, large pine cone (from Douglas Fir), elderflower, marjoram and lemon thyme).
Interior details of Noma. Everything has been updated to match the colors and produce of the vegetable season
Interior details of Noma. Everything has been updated to match the colors and produce of the vegetable season
Seaweed tart: sugar kelp tart filled with a herb paste and different seaweeds
Seaweed tart: sugar kelp tart filled with a herb paste and different seaweeds
The Noma welcome
The Noma welcome
Cucumber dolma: A dried cucumber skin filled with a herb paste and cucumber flesh
Cucumber dolma: A dried cucumber skin filled with a herb paste and cucumber flesh
Chefs hard at work in the open kitchen of Noma
Chefs hard at work in the open kitchen of Noma
Smoked quail’s egg with a ‘chorizo’ of plum and rose hip
Smoked quail’s egg with a ‘chorizo’ of plum and rose hip
The new path leading up to the restaurant
The new path leading up to the restaurant
Grilled morels in a maitake broth (the paste inside the morels is a brown butter and beech nut paste)
Grilled morels in a maitake broth (the paste inside the morels is a brown butter and beech nut paste)
Marigold flowers and whisky: Fried marigold flowers with a sauce of egg yolk and whisky
Marigold flowers and whisky: Fried marigold flowers with a sauce of egg yolk and whisky
Peas: Peas in a juice of the husk and whipped cream
Peas: Peas in a juice of the husk and whipped cream
Strawberry ‘ceviche’: fruit and vegetables of the season (red / green strawberries, wild strawberries, fava beans, marinated turnips, dried tomatoes, plums with different seeds and shoots
Strawberry ‘ceviche’: fruit and vegetables of the season (red / green strawberries, wild strawberries, fava beans, marinated turnips, dried tomatoes, plums with different seeds and shoots
Manon, High Paradise, Adelaide Hills, South Australia
Manon, High Paradise, Adelaide Hills, South Australia
Flatbread: A grilled flatbread with radishes, rhubarb, sunflower seed paste and Morita chili.
Flatbread: A grilled flatbread with radishes, rhubarb, sunflower seed paste and Morita chili.
Milk skin and truffle: Fried milk skin filled with fresh cheese with truffles
Milk skin and truffle: Fried milk skin filled with fresh cheese with truffles
A little bite of heaven
A little bite of heaven
Noma's own beer
Noma’s own beer
Summer broth: Chilled broth of cloudberries and beeswax with flowers of the season, seasoned with rose bee pollen
Summer broth: Chilled broth of cloudberries and bees wax with flowers of the season, seasoned with rose bee pollen
Pumpkin seed tofu
Pumpkin seed tofu
Pheasant's Tears, Rkatsiteli, Georgia
Pheasant’s Tears, Rkatsiteli, Georgia
Serving the pumpkin seed tofu on top of walnut mole
Serving the pumpkin seed tofu on top of walnut mole
Imagine regular tofu, but silky smooth and fluffy
Imagine regular tofu, but silky smooth and fluffy
Walnut mole with grasshoppers, pumpkin seed tofu and barbecued rose petals
Walnut mole with grasshoppers, pumpkin seed tofu and barbecued rose petals
Celeriac Shawarma "Al Pastor" with apples (Nordic pineapples?)
Celeriac Shawarma “Al Pastor” with apples (Nordic pineapples?)
Celeriac Shawarma: Caramelized layers of celeriac and truffles, steamed greens, white currants and grilled apple
Celeriac Shawarma: Caramelized layers of celeriac and truffles, steamed greens, white currants and grilled apple
The perfect sourdough bread from Richard Hart
The perfect sourdough bread from Richard Hart
Maria aka @vanloseblues
Maria aka @vanloseblues
Interior details of Noma in the plant season
Interior details of Noma in the plant season
Berries and cream: Whitecurrant filled with a hip berry fudge folded into a parcel. Served with wild wood sorrel and oxalis leaves, with cream.
Berries and cream: Whitecurrant filled with a hip berry fudge folded into a parcel. Served with wild wood sorrel and oxalis leaves, with cream.
The main dining hall of Noma 2.0
The main dining hall of Noma 2.0
Mold pancake: Ice-cream sandwich – a pancake made from molded barley filled with a plum kernel ice-cream.
Mold pancake: Ice-cream sandwich – a pancake made from molded barley filled with a plum kernel ice-cream.
Can you see the fluff?
Can you see the fluff?
Time for coffee and petits fours
Time for coffee and petits fours
A summer fresh cocktail
A summer fresh cocktail
View towards the test kitchen of Noma 2.0
View towards the test kitchen of Noma 2.0
Maria had the vegan menu and this is how happy she felt
Maria had the vegan menu and this is how happy she felt
The entrance area of Noma 2.0
The entrance area of Noma 2.0
The coffee lounge of Noma 2.0
The coffee lounge of Noma 2.0

Are you looking forward to the vegetable season? Leave a comment below.

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