Noma Summer Season 2025

I managed to snag one of the most impossible fine dining reservations in the world, and I went for it. No one has posted details from the newest Noma Summer 2025 season, so here goes…

It’s outstanding, and it absolutely is worth it. It’s not necessarily about “the best flavors ever,” but about the sheer ingenuity, ideas, and presentation. Dining there feels like part art installation, part theater, part laboratory. You’re along for a wild ride, and while some dishes aren’t for everyone’s palate, it worked for me.

Highlights:
– Potato soup from a plant: You literally drink it through the soil and roots. Comforting yet playful—it made me grin like a kid. It’s the opening dish, and it sets the stage for the adventure to come.
– Squid with poppy seeds: Perfectly tender, seasoned by shaking dried poppies over it at the table. Interactive, fun, and the nuttiness elevated the squid’s delicacy.
– The sauces: Every single sauce was a showstopper—rich, layered, and deeply thought out. Honestly, I’d go back just for them.
– Aerated shrimp: molecular gastronomy that works.
– The snails: No, you don’t eat them. But they definitely make it an incredible experience. Remember when we were all blown away by the whimsy of Alinea’s balloons. This is that, to a new level.

The communal table: One of the underrated parts of the experience was sitting at the communal table. I loved meeting other food lovers, swapping impressions in real time, and feeling like we were sharing an adventure together. It gave the whole night a convivial, celebratory vibe that elevated the experience.

Strengths: The plating is nothing short of brilliant—each dish looked like a small artwork. The service was warm and enthusiastic without being stiff. The pacing gave room to savor, and the entire evening felt curated rather than rushed.

Drawbacks: The desserts didn’t land for me—less inspired compared to the savory courses. Price is, of course, very high, and getting reservations takes serious effort. But those issues feel secondary once you’re actually there.

On Noma hate: I know this sub often has a lot of skepticism (or outright hate) toward Noma. Some of it’s fair—yes, it’s expensive, yes, it can feel overhyped. But I think the criticism is overblown. For me, it was absolutely a top five dining experience. Not because every bite was the most delicious thing ever, but because the creativity, playfulness, and artistry left me with memories I’ll never forget.

Dining at Noma isn’t about chasing the single “best bite” of your life—it’s about being immersed in a creative vision of what food can be.