just saw this… thank you for the note Paul!
Paul is that like a troll flipping you the bird as you walk in the door? Or there is some other meaning in Denmark? 
Denmark seems to be gnomed for trolling ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
If anyone goes to Copenhagen or to Amass, I encourage you to explore that area around and just above the restaurant. Pretty cool. There is a whole area of food/drink places made from repurposed items. There is also a Mikkeller brew pub there called Baghaven. They focus on beers using items they grow in the area, so lots of sours and fruit beers, plus some other odd ball beers. Also beers aged in or with wine and wine barrels. Had a delicious beer that was a cross of beer and rosé.
Reviving this thread…
Jan 2020 - eagerly anticipating trip to Copenhagen in April… Noma reso in hand… anddddd along comes this Covid issue… to shut it all down.
Now… 2 years later… heading to Copenhagen in 2 days! Noma reso confirmed off of waitlist.
Curious if anyone’s gone recently… If so, how was the wine list? Most of the other restaurant’s wine list i can find online… I don’t see Noma’s anywhere.
I last went in October 2021. The wine list is mostly natural. We drank two different bottles of Jakob Tennstedt Riesling a new natural leaning producer from the Mosel that I am obsessed with. Full disclosure: we sell his wines at source | material but get so little I was thrilled to drink it at Noma.
We also drank Bizot and a very rare Prieure Roch an a 1988 Beaufort.
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popping up in NY next month
Closing the loop since many have commented/helped.
Went last week. We thought the food was really good but not ‘exceptional’. there were a couple of WOW dishes. Overall plating/presentation was just ‘ok’ in the world of 3*** restaurants. (of course it’s excellent compared to most places, but only in relation to other 3*** types).
Ingredient is extremely extremely fresh. it’s amazing. Concept is innovative, and this is probably their biggest strength.
Taste is mostly quite good. a couple of WOW as mentioned but also a few that kinda missed the mark for me.
Service is friendly and on point… nothing to complain about. Probably can use crystal stems for the wine, that was perhaps part of the hipster vibe. Getting a glass wine goblet was kinda odd, but given the setting not really too out of place? hard to explain…
I think the sustainability, the creativity, and pushing the envelope in those areas gets it the 3 stars… i do think it’s probably more of a 1-2 star level relative to other european spots.
Coincidentally… went to Geranium the next day, and holy smokes… one of the best restaurants anywhere. Perhaps not as an extreme drive for conceptual innovation.
but pacing/flow of meal, the development of the menu/courses, taste of each dish is great, and the plating/presentation amazing to flat out insane on a couple of the dishes.
Super accommodating, beautiful open space, and just overall polished, precise, to perfection.
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That’s the difference though. Everytime I’ve been to Alinea they at least “pull it off” consistently. Not really a great thing to read about Noma that’s awarded the 3 Michelin label yet is inconsistent… I thought consistency is a HARD must. Another example is Schwa…I remember there being at least 1-2 years it was ranked 3 stars yet its inconsistency is its most consistent feature! Never wanted to go thru the trouble to book something that might fall short secondary to an “off day”.
Who says Noma is inconsistent? I have never had a meal that was nothing but stellar to my tastes and consistent with their overall ethos.
Your reply made me second guess my “consistency” comment. Looking back I misread the St Johns post thinking it was referring to Noma and natural wine tasting. (I think at St Johns I would expect that).
I did appreciate your comment immediately after Georges initial review on Noma. I was like “damn how could Noma get a review like that” because his review seemed reasonable but reading your reply seemed to erase that. I have always wanted to try it out because in my mind its a must amongst the 3s.
Yes a long winded “Id like to take that comment back”
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I’m sorry, Sean, but there’s no place on an Internet chat forum for humility, contrition and personal growth… 
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haha ill just have to get used to it
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from what I understand, they don’t do “off days” anymore
This is a great topic, all the different experiences and very civil discussion have left such a good impression of what it might be like and of the food community here . And every time I see Robert’s wonderful photo of the 150M walkway I keep thinking there’s a slightly less than 100% probability I’d make it back to the parking lot if I splurged on an extra bottle or two.
Well, this is interesting…
Noma Chef Won’t Attend Brooklyn Dinner Series. So the Meals Are Free.
Alternate take: