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I had been looking forward to September 16th 2014 in a way that I cannot recall having anticipated my birthday or christmas as a boy: This was the date for my first visit to NOMA.

Afterwards; how do I describe NOMA in just a few words - the restaurant which has been multiple times awarded as the best restaurant in the world ? Rene Redzepi has singlehandedly revolutionized the nordic kitchen and started a wave throughout the gastronomic world - so obviously by now, I have eaten in (too) many “new nordic” restaurants, with the same philosophy of organic, local produce on the menu….

But I never tried anything like the experience I had at NOMA. The manifesto on the website indicates that you are in for a special night.

"In an effort to shape our way of cooking, we look to our landscape and delve into our ingredients and culture, hoping to rediscover our history and shape our future”

I don’t want to reveal that many details (just as I wouldn’t tell the ending to a great movie) but I can conclude that NOMA easily lived up to my expectations. - From the moment my girlfriend and I, already full of excitement, stepped through the front door, to the amazing staff, the acoustics, decor, ambience and lighting of the room, the experimental menu and accompanying natural wines - to the tour of the kitchen and Rene´s “lab” where the new dishes are developed next to the staff areas upstairs.

All these things as a combined experience is very unique and like nothing I have tried before - and most likely ever will try again.

So, I can conclude that NOMA in fact does live up to its reputation and I feel very lucky to have had the chance to visit this place during its 10th year. You never know when Rene & co. decides to shut down to pursue new adventures, so hurry up…. But good luck trying to secure a booking - it took me years.

Picture: Crispy reindeer smoked moss - one of the 11 starters on the 20 course menu… all stunningly presented. I also included the printed menu, in Danish (sorry), as well…

WEBSITE

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The London Edition Hotel is one of the best hotels I have had the pleasure of staying in - in Europe - and the best in London. It feels very homey and has beautiful, spacious rooms - with excellent room service from the Michelin starred restaurant, Berners Tavern, residing inside the hotel. Tip: The lobby bar makes a mean Old Fashioned.

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Manfreds & Vin is situated in Nørrebro in Copenhagen. Their excellent 7 course menu with pairing wine menu is magnificent  - especially when you look at the price versus the quality. Their natural wine selection is great, I especially enjoyed the 2010 La Petite Oseille Moulin A Vent - a lovely unfiltered Beaujolais. Make sure to order their famous tatar (which is not part of the fixed menu). This leek dish was beautiful too…

WEBSITE

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Chef Iñaki Aizpitarte and Le Chateubriand in Paris just knocked me off my feet. From the first snacks with the truly great accompanying natural wines (served by Sebastien Chantillon from Le Cave next door), this was one of the food experiences I will remember forever. From tuna with sage to one of the snacks; a shot of tomato ceviche served with a shot of tomato grappa. No wonder this place has been on the top 50 for the last 6 years…. The menu changes all the time, so why bother describing it further. Just go!

[kasperwashere]

Speceriet in Stockholm is the best lunch spot I've had the pleasure of visiting for quite a while (they are also open for dinner). Situated next door to Gastrologik (same owners) they have a small but great menu. They don't take reservations. www.speceriet.se

[kasperwashere]

Damindra is a japanese restaurant in Copenhagen that has been around for many years. I visited it a few years ago and was not so impressed. However, this time I was. We had the signature menu with delicious high quality sushi, a super tasty deep fried oyster in beet root tempura and a wonderful pineapple and chocolate truffle dessert with pistachio crumple and caramel. I'm ready to go back....

[kasperwashere]

Amass in Copenhagen blew my mind last night! Every dish in the extended menu was an experience. From the Lumpfish roe to the fried turbot, the fish liver, the blueberry marinated duck breast served on pine - to the roasted chicken skin with salted plum and the Marilyn Manson “Mansinth” absinthe infused dessert. Creative, intuitive and beautiful plates - and the pairing organic, natural wines were superb. Service was impeccable, while still relaxed. We sat right by the kitchen and chatted with the head chef Matt Orlando and restaurant manager / sommelier Bo Bratlann. Great guys, great place - Highly recommended!

WEBSITE

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Samurai Mama in Williamsburg is a must for traditional udons and sushi. The vibe is great too! Try the Wagyu Udon and their ginger lemonade.

[kasperwashere]

Back at Restaurant Radio in Copenhagen and found myself as happy with the food, wine and service as last time around. Simple plates with organic, fresh ingredients that gave a real sense of spring. The turbot with turnip and horseraddish was fantastic and I got an extra dessert off the menu, buttermilk and icecream shaped as a huge egg.. beautiful. The pairing organic wines were wonderful, from Riesling over Rhone to Muscat

[kasperwashere]

Mercer Hotel in Barcelona´s old, gothic quarter is situated in a narrow, quiet alley. Cosy, beautiful rooms with nice decor, huge freestanding tubs and wonderful, firm beds makes this a great place to stay.

[kasperwashere]

Restaurant Relæ in Copenhagen takes on the nordic kitchen with a more simple and raw approach than most. Just a few ingredients on every plate, accompanied by great natural wines. This, f.ex. is fermented celeriac.

[kasperwashere]

PAKTA in Barcelona is a Japanese meets Peruvian kitchen, co-run by the same people behind Tickets (incl. Ferran Adria). The huge Machu-Pichhu Menu criss crosses between the two countries signature dishes with great success. From this amazing and colourful Seabass Ceviche to charcoal grilled chicken “Anticucho”. A truly amazing experience that I can highly recommend!

[kasperwashere]

La Terraza del Casino De Madrid head chef Paco Roncero was previously at El Bulli and Ferran even has his touch on the 18 course gastronomic menu. This particular dish "Carbonara egg nest" tasted like the classic Italian Carbonara - but with a modern twist in its construction - and without the pasta. The innovative menu takes you all around the world, like Guacamole and Heering - or Ramen of Eel with Pork Belly. 135 € is more than fair for one of the best meals of my life.

[kasperwashere]

The Bowery has been my favorite hotel in Manhattan for some years. The interior decorators have managed to give the place a look and feel as if it has existed for many decades. The bar and courtyard areas are cosy and the rooms are spacious (for New York at least) with firm, huge king size beds and lovely bathrooms with Kiehls products. I recommend that you try to make a request for a corner room on one of the top floors when you make a reservation - as they have magnificent views over lower Manhattan from the floor to ceiling windows on two sides. Only downside about this place is the high rates. But really, its worth it. WEBSITE

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Restaurant Kadeau finally got their first star this year. I visited the restaurant on the island of Bornholm last summer. As one of the most hyped nordic kitchens, Kadeau has an outstanding location, right on the beach on the southside of the island - with local food growing litteraly right outside their windows. This particular starter, a scallop with seaweed and plants collected on the beach, was just the beginning of a magnificent eight course menu with accompanying wines. Truly one for the books. They have opened a restaurant in Copenhagen as well - I highly recommend both - but the stunning location on the beautiful island of Bornholm makes it worth traveling for. WEBSITE

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Nerua is located in the magnificent Guggenheim Museum in Bilbao designed by Frank Gehry. The fixed menu is truly outstanding and the experience of dining in the restaurant - is like nothing I have ever tried before. A white room with low grey ceilings and light wooden floors - and just eight tables placed along the walls. No art on the walls and only white table cloths on the round tables. Just one small window overlooking the river and hills. All guests are seated looking towards the center of the room, so your main focus is on the waiters, dressed in fitted grey suits, arriving quietly with your dishes from the open kitchen in the background. This particular dessert, Olive ashes on a casein of aromatic herbs and liquorice ice cream, was so simple yet totally mindblowing. Nerua got their first well deserved star in 2012. WEBSITE