We went to noma!

noma!

Well, we went to the building that noma, rated the best restaurant in the world several years in a row, is housed in and we took some pictures and peered into the windows. But at least we can say that we went there. As my mom said, we join the ranks of no-mads, those who are upset about not being able to go there. According to our guide from the museum yesterday, they open up reservations exactly three months in advance and they normally fill up immediately that morning. It is definitely worth checking out the menu which is considered Nordic cuisine (noma is the abbreviation of nordic mad which means nordic food). Notice the price, 1500 kr which is around $260.


For lunch we ate at Aamanns, an upscale smørrebrød restaurant (literally this means buttered bread but is the word that represents traditional Danish open-faced sandwiches). I had the daily smørrebrød which was a trio of fishcake, chicken salad with asparagus, and pork with rhubarb. Delicious! We all had to be patient when the food arrived so that I could photograph the dishes - which will be a trend throughout the trip.

My trio of smørrebrød

After lunch we had our very first "official" restaurant visit for the book, at Marv og Ben which translates to bone and marrow. It was a brief stop where we met the chef, Frederik, and chatted about a recipe that we might be able to include in the book (there will be around 24 recipes total). They're having some publicity photos taken this week so we're off the hook for taking those ourselves.

Next we walked to the main shopping area of Copenhagen to go to the Royal Cafe which is the cafe associated with Royal Copenhagen, a high-end porcelain company. They specialize in "smushi" which are small sushi-shaped smørrebrød (hence the name). We didn't try any since we were full from lunch but did have a very pretty latte and some tasty treats.

Latte at the Royal Cafe

We've got some very exciting days coming up - I won't give anything away now but here's a hint: a Michelin star-rated chef is involved so I would suggest staying tuned!