Noma Running Reindeer Stag : White Frame : 70cm Tall : Indoor/Outdoor : Timer : 90 Warm White LEDs : 2517019

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Noma Running Reindeer Stag : White Frame : 70cm Tall : Indoor/Outdoor : Timer : 90 Warm White LEDs : 2517019

Noma Running Reindeer Stag : White Frame : 70cm Tall : Indoor/Outdoor : Timer : 90 Warm White LEDs : 2517019

RRP: £99
Price: £9.9
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The restaurant has regularly ranked among the top 10 on the “World’s 50 Best Restaurants” list, including No 2 in 2019 and No 1 for three years running from 2010 to 2012 as well as in 2021.

We couldn’t help but notice a certain element of genius born of necessity in dishes like the deliciously odd (or was it oddly delicious?) bear dumpling. Noma isn’t located in an agricultural hotbed like Italy, France or even Thailand. Its Nordic locale forces chefs like Redzepi to use the limitations of the region to stretch culinary creativity in new and exciting ways. Noma’s “Mushroom Broth with Sumac” may be the most innovative course we’ve ever eaten.Serving guests will still be a part of who we are, but being a restaurant will no longer define us.

An abbreviation of the Danish words “nordisk” (Nordic) and “mad” (food), Noma opened in central Copenhagen in 2003 before shutting down in 2016. Founded in 2004 when Claus Meyer tapped René Redzepi to join his food revolution (the restaurant’s name is literally short in Danish for Nordic Food), Noma originally sourced all of its product from the Nordic region. The restaurant upped its approach after relocating to its current space in 2018 and now exclusively sources its product from the Copenhagen region. Words, pictures and even the restaurant’s enormous pedigree can’t convey the enormity of the experience we shared. How many restaurants would have the temerity to serve bear dumplings? A pure sphere of juicy fried bear that Mindi proclaimed to be the best hushpuppy ever, each bear dumpling arrived with an ivory spoon drizzled with bear caramel. Ceviche of berries has become a modern Noma classic, ever since their pop-up in Mexico last year. Each season – seafood, vegetable, and game and forest – have had its version of this, with the latter being the most delicious, in my opinion. This is also the best use of Noma’s caramelized baby pine cones, which I didn’t understand the use of in the two previous seasons.

The Copenhagen restaurant literally received the auspicious culinary designation the day before our 2021 Game and Forest dinner. For us, eating at Noma was an outsized event in which the experience was almost bigger than the meal itself. After three visits to Noma i’ve noticed a few recurring themes to how the team likes the structure it’s menu. For one, the first dish and the last dish normally have something in common. At our first visit during the vegetable season it was a potato soup served in a flower pot for our first dish and a cake shaped like a flower pot. For the seafood season it was a raw scallop to begin and a chocolate seafood cod to end, and finally for the game and forest it was reindeer brain custard to begin and a reindeer caramel to end. They also like to have a milk dish to start the desserts instead of a cheese course, which we’ve had berries and cream, sheep’s milk with dried berries, and buttermilk and scoby. There are also some ingredients that Noma likes to showcase - there is normally some sort of insect dish (grasshoppers, ants, etc), there is also the most delicious small pine cone somewhere in the meal, and they like to use quince instead of lemon to help flavor a dish or two. The Noma fermentation lab is always very involved in the dishes, whether it’s overt or not. There are garums, sauces, juices and whole dishes that the fermentation team works on and show up through out the meal. Eat This:

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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