A foodie friend of mine and family ate at NOMA two days ago…USD 660 tasting menu per person! He send me instagram photos and what i saw was totally unbelievably!
First two dishes were so salty they could not finish the dish ( may be something to do with the sea water inside the seaweed and plants they used ).
Third dish of Artichoke Heart had a 1.5 inch translucent, live and moving green worm emerged from it!! WTF!! I asked him whether its presence was deliberate, part of the dish ( since eating insects are pretty popular these days ). He told me NO!! Huge mistake by the kitchen! Are you kidding me!! Of all places, at NOMA…#1 restaurant in the world last year!!
They also ate at GERANIUM! Same price point…ALL VEGGIE DISHES!!..16 COURSES!..sadly no worms! Ha!
Guess this is the COVID norm?!
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
4
They’re not going to be holding their 3 Michelin stars if they carry on like that.
But the pricing is what you are starting to see across Europe. There’s a 2* in Wales that I had been thinking of trying but they now charge £350 per person ( €410, $420) and it’s just not worth it to me.
Eleven Madison Park in NYC went vegan several years ago, IIRC. When they switched, they went to a service included (no tipping) pricing policy. However in January of 2022, they began to allow the “option to leave a gratuity”, but didn’t change their prices. So a dinner for 2 with 20% tip could now cost upwards of $1,100 USD. A tasting with pairings is now in the $657/pp range if you include a 20% tip. And reservations are pre-paid and are non-refundable.
If they are still there, maybe give Mes a go? I was there in 2020 for my 50th. Fron the asthetic & menu, everyone seemed to be Noma alumni. Much more reasonable. Everything I had was delicious.
These are quite normal prices for tasting menus if you are going to 2-3 star restaurants. Looking on the Noma Tock page it looks like their current pricing is ~$420 for the tasting menu so that your friends seem to also gave the wine pairing (which is one if the major ways for any restaurant to make a higher nargin)