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Dublin: 14 °C Wednesday 23 July, 2014

Feeling hungry? This is what a meal in the best restaurant in the world is like

Noma has been voted the best restaurant in the world for the fourth time.

COPENHAGEN RESTAURANT NOMA has once again been named the “world’s best restaurant” by Restaurant magazine.

The kitchen, run by executive chef René Redzepi, serves a reinvented version of Nordic cuisine with a focus on ingredients foraged from the nearby forests and shores.

The two-Michelin-starred restaurant regained the title after coming in second in last year’s restaurant ranking.

Before that, it had held the crown for four years running.

One thing is for sure: a meal at Noma is completely out of the ordinary. Guests are treated to a parade of around 20 small plates, most of which bear little resemblance to recognizable food. The tasting menu costs $296 a head, and the wine pairing is an additional $185.

Jose Moran Moya, a foodie who takes gorgeous photos of his meals for his blog Spanish Hipster, was lucky enough to eat at Noma in 2012. He shared pictures of his Noma feast with us.

Feeling hungry? This is what a meal in the best restaurant in the world is like
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    The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.Source: Jose Moran Moya/Flickr
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    Next up, "moss and cep,"—fried reindeer moss and mushrooms.Source: Jose Moran Moya/Flickr
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    Crispy pork skin and black currant. Moya described it like "a fruit roll up getting it on with a chicharrones (Spanish fried pig skin)".Source: Jose Moran Moya/Flickr
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    Cookies and cheese, rockets and stems served in a biscuit tin.Source: Jose Moran Moya/Flickr
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    Blue mussels and celery arrived on a beautifully arranged plate.Source: Jose Moran Moya/Flickr
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    Caramelized milk and cod liver.Source: Jose Moran Moya/Flickr
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    Rye, chicken skin, and peas.Source: Jose Moran Moya/Flickr
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    Potato and chicken liver.Source: Jose Moran Moya/Flickr
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    The Hen and the Egg is one of Noma's specialties. It's simply quail eggs, pickled and smoked and served in a whimsical container.Source: Jose Moran Moya/Flickr
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    To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.Source: Jose Moran Moya/Flickr
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    Herb toast and smoked cod roe.Source: Jose Moran Moya/Flickr
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    Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.Source: Jose Moran Moya/Flickr
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    Oh, and here's the bread basket—not a basket at all.Source: Jose Moran Moya/Flickr
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    Feeling full yet? That was just the appetisers...Source: Jose Moran Moya/Flickr
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    The first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a "great silky texture".Source: Jose Moran Moya/Flickr
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    The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya's favorites.Source: Jose Moran Moya/Flickr
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    Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.Source: Jose Moran Moya/Flickr
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    Followed by chestnuts and lojrom with walnuts and rye.Source: Jose Moran Moya/Flickr
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    Pike perch and cabbages, verbena and dill.Source: Jose Moran Moya/Flickr
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    Celeriac and truffle.Source: Jose Moran Moya/Flickr
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    This dish, pickled vegetables and bone marrow with browned butter and parsley, was a favorite of the night.Source: Jose Moran Moya/Flickr
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    At last, the final dish of the main course: wild duck and beets with beech and malt.Source: Jose Moran Moya/Flickr
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    Take a deep breath...it's time for dessert.Source: Jose Moran Moya/Flickr
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    First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.Source: Jose Moran Moya/Flickr
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    Carrot and sea buckthorn. "The carrot foam, with the dill and sundried tomatoes, made a very interesting combination for a sweet dessert," Moya wrote.Source: Jose Moran Moya/Flickr
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    A parade of petit fours arrived next.Source: Jose Moran Moya/Flickr
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    They included toffee inside bone marrow (on the left).Source: Jose Moran Moya/Flickr
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    Moya even got a sneak peek inside the kitchen. "It seemed strangely simple given its complex and chaotic structure," Moya wrote.Source: Jose Moran Moya/Flickr
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    This is where the rock plates used in the oyster dish are kept chilled.Source: Jose Moran Moya/Flickr
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    And a cart of tins, appropriately labeled "snack section".Source: Jose Moran Moya/Flickr

See more of Moya’s photos at Spanish Hipster.

- Julie Zeveloff

Read: Denmark’s Noma named as world’s best restaurant (for the fourth time) >

More: You can eat in every 3-Michelin starred restaurant in the world… for €209,000 >

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