Don’t worry about where you put the comment – the fact that you do so is most important.

I think it would be a fantastic thing if I could publish your review like a guest post here!

You can send it to verygoodfood at gmail dot com.

Thanks to you!

http://www.squaremeal.co.uk/review/Restaurant_Sat_Bains_With_Rooms/1861

Thanks! Rob

A Nassaaq menu would be easier to manage at lunch, I think. On the other hand, you might not know if/when you are getting back to noma and therefore want to experience as much as possible while there.

I think, I was lucky to slowly get introduced to noma’s world by having three courses the first time I visited, then four on the second and then seven. noma wooed me and I had to give in.

What a sweet thing to say that you found it an amazing to experience the dishes you have seen in my photos. I’m so happy you had a wonderful evening and really enjoyed the food despite the amount. THANK YOU for writing it up here!!

I still have a new lunch to write about. I had specifically requested only 5-6 courses, because I had felt that 12-14 were too much for me (I do feel spoiled saying this;)). The composistion of these dishes was so sharp, each dish completely different from one another. I got blown away. Again.

One of these dishes were the oysters with sago. I loved it.

Phew! Frankly, we’re still recovering – we took the Nassaaq menu with accompanying wines. That was probably a little too ambitious! It was a LOT of food and Pontus did not skimp on the wonderful wines – I never had an empty glass at any point. We left full and rather drunk after 5 hours of overindulgence!

But, it was an amazing experience to receive classic dish after classic dish matching the wonderful photographs that I have been following here over the past few months.

The pre-meal snacks were a delight. The wavy toast and rye/chicken skin ’sandwich’ especially.

I can’t vouch for the order that we ate these courses but for the record they were:

Squid with pickled kolrabi – very light and fresh, sort of cleaned the palate ready for the main event.

Oysters with sago – I really liked this. The creamy sweetness of the sago contrasted with the freshness of the oysters and Pontus’s matching with a wonderful Musdcadet was fabulous.

Razor clams with the horseradish ’snow’ was great fun!

The tartar with sorrel and tarragon – I was so happy when this came to the table! I hadn’t dared believe I’d be lucky enough to get it and it was fantastic. One of the best things that I have ever eaten!

Læsø langoustine served on those big rocks were high class (although I still have wonderful memories of Paul Cunningham’s!)

Radishes with egg yoke and seaweed were wonderful – another of my favourites of the evening.

Onions with the little melted cheese (if I remember correctly) were also excellent.

Okse rib meat was the main course and very good it was too. But by this time we had already eaten a lot and a large piece of meat was perhaps not exactly what our stomachs needed!

King crab, ashes, leeks and foamed mussel stock – wonderful!

Salsify with milk skin was an interesting combination of textures and I was surprised how rich the milk skin was.

Garden sorrel and glazed sheeps milk yoghurt was wonderfully fresh.

And then it becomes a bit of a blur! But..

Snowman from Lammeforden was a sweet concoction with carrots – not to my taste but I’m not a desert fan anyway.

And finally, the dried berries with dried cream and walnut dust which I did enjoy (I think!).

We barely managed a bite of our flødeboller, we were so full!

What an experience! I really feel I ticked off a lot of classics in one evening and perhaps that is not the ideal way to enjoy them. The nassaaq menu is a monster and I would not do it again! Next time will for sure be a little more restrained.

I should add a word on the impeccable service. Given how many different people served us throughout the evening, it was a wonderful piece of choreography – relaxed and charming.

But through the haze of Pontus’s many fine wines, I will forever remember that marvellous tartar as the absolute highlight of a wonderful evening.

I’m not sure I will ever eat again!

Neil

Thank you so much for this lovely comment. I feel quite sure that it must have been Lau to tell you that you don’t need to leave. Charming and tall gentleman, yup, must be Lau.

I not Tottenham, who are you supporting, then?

cheers
Trine

We visited Copenhagen in February and ate at Noma and Geranium. Both fantastic, but without a doubt Noma was one of the food experiences of my life. This really brought back the memories, although the only dishes we had the same were the snacks, egg yolk with radishes and truffle dessert.

Like your friend, as we sat having coffee I said ‘I don’t want to leave’, and the Maitre d’ said ‘You don’t have to!’ – I don’t remember his name though, a charming, tall gentleman?

It’s such a shame that Pontus is a Tottenham fan …
Cheers, Rob

You’re too kind. Thanks very much, I really appreciate it!

Looking forward to seeing you this year.

Ciao
Trine

I cannot wait until I go Noma!
Not that I know when that will be

I’ve been eating raw prawns and fruit for ages…I thought I was just weird, but now I think I may actually have the makings of an exciting chef!

The Radishes, egg yolk and seaweed dish impressed me a lot. I mean, it’s a daring dish in look, composition and in taste. I’m sure not everyone would enjoy it. But it worked, and was harmonious. noma has the confidence to serve a dish like that. And that’s the impressions I was kind of left with: more confident. They have gained much more experience and so when creating new dishes they set off from a higher level. Does that make any sense?

As too Sergio Herman, do go for the Père Et Fils menu! Unfortunately I went when oysters were out of season, but if I’d gone this time of the year I would have opted for the “Zeeuwse oesters” and not chosen the cheeses. Hope you’ll enjoy it – and happy birthday!

Just one other question Im heading to Oud SLuis for my birthday and Im just wondering if you any advice menu wise?

- so JC, there you go!

Yin, you were right!

Allan, great to hear that I can count on you. Fantastic! Acquamarina, still need to try that one.