A group of 14 of us travelled to Noma to have dinner in the ‘staff room’, which is exactly what it is when it is not being used as a private dining room – it had a white board on the wall listing the great and the good of gastronomy that had been invited to an event run by Noma.
I am not sure that I am qualified to say if it is the best restaurant in the world or not but it was definitely one of the best dining experiences I have had (which could not be said of El Cellar de Can Roca, which is supposedly number two). The whole evening (about five hours) was full of fresh tasting, inventive food served with humour and not one ounce of pretentiousness. A restaurant that refers to it main course of pork as ‘piggy’ is number one in my book! The teetotallers in the group were given interesting juice combinations to go with the different course of the tasting menu and those of us who had wine had no trace of a hangover the next morning, which we put down to the wine being biodynamic.
We were taken into the preparation kitchen where at midnight chefs were painstakingly working on the miniscule details that Noma’s food demands.
We have been lucky enough to get a Noma table at Claridge’s in a few weeks and are really looking forward to.
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