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Noma Game & Forest Menu 2021

Noma’s 2021 Game & Forest menu celebrates Denmark’s autumnal bounty. Check out our Noma dinner course-by-course and plate-by-plate if you’re curious about the 18 dishes that were often weird and always wonderful.

Noma Sign in Copenhagen

Dining at Noma was a dream that came true mere hours after we arrived in Copenhagen.

It’s not every day that we dine at a 3-star Michelin restaurant that’s also the reigning Best Restaurant in the World. It’s also not every day that we eat food like reindeer penis and duck brain cooked by a world-class chef and his many minions.

Antler Path at Noma
The path to Noma showcases local vegetation and the occasional sunflower.

Our journey to Chef René Redzepi’s restaurant started in 2012 when we launched this website. Little did we know that we’d eventually travel the world for three years before living in Europe.

We also didn’t know that we’d be thrilled at the opportunity to spend more than $1,000 for dinner featuring a range of eclectic meats and Nordic fruits of the forest. We learned some hard lessons in 2020 but we’ll always consider 2021 our payback year, beginning with our meal at Noma.

Get all the details about our Noma dinner from start to end.

Our Game & Forest Dinner at Noma in Photos

Bear Caramel at Noma
Bear caramel was one of many sweet surprises during our dinner at Noma.

Writing about our dinner at Noma is one thing but, as the expression goes, pictures speak louder than words. So, for once, we’ll let our photos tell the story.

Course 1 – Reindeer Brain Custard

Reindeer Brain Custard at Noma in Copenhagen
Served inside a reindeer skull, this reindeer brain custard was topped with pheasant broth and braised seaweed bits. Its rich flavor was reminiscent of marrow.

Course 2 – Hipberry Stuffed with Pollen + Plum

Hipberry Stuffed with Pollen at Noma
Served atop moss, this Hipberry was filled with pollen and tasted like apricot.
Plum at Noma
Not your average plum, this one was dried and filled with herbs.

Course 3 – Pickled Quail Egg + Oregano Salad

Pickled Quail Egg at Noma
This quail egg was gently pickled with seaweed.
Oregano Sandwich at Noma in Copenhagen
Made with Mexican oregano grown onsite and local mushrooms notable for their deep umami flavor, this oregano sandwich was simultaneously smoky, salty and sweet. Its flavor lingered well after our final bites.

Course 4 – Wild Boar Speck and Chestnut Paste + Grilled Mushrooms

Wild Boar Speck and Chestnut Paste at Noma
Quince added the final touch to this wild boar belly fermented in garlic.
Grilled Mushrooms at Noma
These mushrooms were locally foraged and barbecued on the grill.

Course 5 – Apple Salad

Apple Salad at Noma
This apple was filled with apple salad, aromatics and elderberry kombucha broth. We used the spoon to scoop up every perfectly brunoised apple cube as well as the delightful broth.

Course 6 – Yellow Beet Sashimi

Yellow Beet Sahsimi at Noma in Copenhagen
Yellow beet sashimi didn’t just cover cloudberries and plum. It was also the most artfully plated course of the meal.

Course 7 – Reindeer Penis Ragout

Reindeer Penis Ragout at Noma
Served on a leaf, this ragout included various bits including reindeer brain and reindeer penis.

Course 8 – Pumpkin in Koji Butter

Pumpkin in Koji Butter at Noma in Copenhagen
Served over a sauce of tomato water and barley butter, this soft pumpkin wrapped inside a pumpkin leaf reminded Daryl of foie gras.

Course 9 – Bear Dumpling

Bear Dumpling at Noma in Copenhagen
This dumpling filled with bear stock and fried in bear stock was ‘beary’ tasty. A crispy duck skin wafer and bear caramel served on a spoon completed the course.

Course 10 – Duck Brain

Duck Brain at Noma in Copenhagen
The first duck course was the most controversial of the meal and not because of the spoonable duck brain served in a duck bill. Daryl appreciated all aspects of the dish while Mindi found the fried duck leg’s 16 spice blend to have a strangely unpleasant flavor.

Course 11 – Whole Cooked Wild Duck

Whole Cooked Wild Duck at Noma in Copenhagen
We both agreed that the second duck course was excellent. Aged for four days and barbecued, this wild duck was served with sauce made with mushrooms, truffle and seaweed. The chestnut flatbread was equally impressive.

Course 12 – Mushroom Broth with Sumac

Mushroom Broth with Sumac at Noma in Copenhagen
The last savory course, a broth teeming with mushrooms and berries, was a showstopper thanks to the vivid red sumac that doubled as a spoon. We dipped the sumac into the broth, sucking it again and again until the broth was gone.

Course 13 – Buttermilk and Scoby

Buttermilk and Scoby at Noma
Buttermilk parfait with scobi jelly commenced the dessert phase of our meal.

Course 14 – Saffron Ice Cream with Poppy Seeds

Saffron Ice Cream with Poppy Seeds at Noma in Copenhagen
Dessert got real with this beeswax bowl filled with saffron ice cream and Mexican chocolate. Poppy seeds and licorice provided the final touches.

Course 15 – Reindeer Marrow Caramel

Reindeer Marrow Caramel Dessert at Noma in Copenhagen
Reindeer marrow caramel, plated in a narrow bone along with freeze dried blueberries and colorful flowers, completed our epic meal’s full circle.

Wine – 2015 La Reine Chardonnay

Wine at Noma in Copenhagen
This bottle of 2015 La Reine Chardonnay from France was the perfect complement to every course though we paired glasses of Christian Tschida’s spicy red Balsamia with the meal’s more robust meat courses.

Noma is located at Refshalevej 96, 1432 København K, Denmark.

About the Authors

About the Authors

Daryl & Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website and YouTube. The married Food and Travel content creators live in Lisbon, Portugal.


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Important Update
Some restaurants have revised their hours and menus due to COVID-19. Others may close, either temporarily or permanently, without notice. Be sure to check restaurant websites for updated information.