Edhe këtë vit restorani i shqiptarit nga Tetova më i miri në botë

Për herë të tretë për restorantin më të mirë në botë është zgjedhur restoranti “Noma” në Kopenhagë, pronar i së cilës është një shqiptar nga Tetova e Maqedonisë, transmeton Shqipmedia.
Bëhet fjalë për Rene Rexhepi i cili është shqiptarë me origjinë nga Xhepçishti i Tetovës. Çmimin të cilin ai e mori quhet “San Pelegrino”. Shqiptari nga Maqedonia për herë të tretë e fiton këtë çmim prestigjioz.
“Noma” gjendet në pjesën bregdetare të Kopenhagenit dhe është i njohur për menu të reja dhe moderne. Sipas agjencionit Reuters, “Noma” është gjithashtu edhe ambasador i programit ushqimor nordik, të cilën e promovon Këshilli Nordik i Ministrave. Mënyra se si në këtë restorant ofrohen ushqime detare është identike me një vepër artistike. Përndryshe, Rexhepi është me origjinë nga Maqedonia, nga ku vjen edhe babai i tij. Ai secilën verë vjen në vendlindje për të vizituar të afërmit e tij.

- Danezët menduan se ishte shaka kur vendosa të hap restorantin me kuzhinë tradicionale nordike, sepse ata mendonin se gjithçka që është e shijshme vjen nga jugu, është shumë më e mirë, më aromatike dhe më e thjeshtë. Unë u përgjigja se nuk është më e mirë, është vetëm më ndryshe nga ushqimet tjera.” – tha Rexhepi./Shqipmedia

FOTO NGA RESTORANI

Welcome to Noma, the best restaurant in the world.


This is what the old interior looked like. The black curtains made tables feel more private, and the wood was warm against the stark warehouse interior.


The entrance to Noma used to be a long, wood sectional with back granite counters.


This is what the new entrance to Noma looks like. The counters are still black, but the warm wood is replaced with cool gray slabs.


The redesigned bar is visually broken up with bottles of libations. These cocktail tables are for more intimate parties of two.


Twisted metal shapes decorate this private room, complete with a new longer table and black chairs.


The black curtains have been completely eliminated in favor of a more open floor plan.


The chairs are the same design as the old ones, but are now in harmony with the restaurant's new darker color scheme.


A final glimpse inside the newly redesigned space showcases how complete the redesign was. Even the tableware has a different, minimalist feel.
USHQIMI

The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.


Next up, "moss and cep,"—fried reindeer moss and mushrooms.


Crispy pork skin and black currant. Moya described it like "a fruit roll up getting it on with a chicharrones (Spanish fried pig skin) ."


Cookies and cheese, rockets and stems served in a gorgeous decorative tin.


Blue mussels and celery arrived on a beautifully arranged plate.


Caramelized milk and cod liver.


Rye, chicken skin, and peas.


Potato and chicken liver.


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.


To eat the radish, soil and grass, diners must actually pluck the radish out of malt soil and dip it into a creamy sauce.


Herb toast and smoked cod roe.


Æbleskiver and muikku—Nordic-style pancakes wrapped around preserved fish. Another Noma classic.


Oh, and here's the bread basket—not a basket at all.


Feeling full yet? That was just the appetizers!


The first main course was squid and unripe sloe berry served with white currant and pine. Moya said it had a "great silky texture."


The sea urchin and cream with dill and cucumber was visually pleasing, but not one of Moya's favorites.


Next came Limfjords oysters and seaweed with gooseberry and buttermilk, served on a bed of rocks.


Followed by chestnuts and lojrom with walnuts and rye.


Pike perch and cabbages, verbena and dill.


Celeriac and truffle.


This dish, pickled vegetables and bone marrow  with browned butter and parsley, was a favorite of the night.


At last, the final dish of the main course: wild duck and beets with beech and malt.


Take a deep breath...it's time for dessert.


First up: Gammel Dansk, a bitter local liquor, served with cucumber, white chocolate, and celery. It was another favorite.


Carrot and sea buckthorn. "The carrot foam, with the dill and sundried tomatoes, made a very interesting combination for a sweet dessert," Moya wrote.












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