Noma

Mushroom Sashimi

Paper‑thin king oyster mushroom with hazelnut milk, elderflower oil and meadowsweet flower—delicate, floral, and texturally refined

Pine Cone

A single preserved young pine cone—intensely resinous yet refined, with surprising sweetness that captures Nordic forest essence

Raw Scallop

Hand‑dived scallop served raw with coastal herbs and sea vegetables—pure, delicate, oceanic

Sea Urchin Toast

Fresh sea urchin on house‑made bread with seaweed butter—creamy, briny, intensely flavorful

Wild Boar Speck

Cured wild boar with chestnut paste and quince—rich, savory, balanced with autumn’s sweet‑tart flavors

Reindeer Tongue

Reindeer tongue served medium‑rare with oxidized wine and butter sauce—tender, deep, complex flavors

Nordic Yuba with Beach Greens

Danish soy‑milk skin with chanterelles, shishito peppers, beach greens and gooseberries—textural and herbaceous

Seaweed salad

Hazelnut ice cream

Potato soup

Mackerel