OMG, what can I say... perfection at its best. Every dish is distinct in its very own way, yet everything fits together and one can feel the whiff of noma or fäviken. If there’s a fermented barley at the beginning of your menu, it will show up at some point again and remind you of the dish before. Perfectly balanced textures and especially temperatures. Some of the dishes‘ smell will just blow you away as soon as they’re put on your table. If I had to choose I’d take the katsuobushi with cured egg and tomato juice, the salad with roasted cauliflowers, oyster with fermented beef stock and mackerel topped with dried dill-ice. Better ask for wine pairing- it’s going to be great. Having been here three times during the last 9 month, Numan easily plays at a one Michelin star level if not more. The atmosphere is casual and the smile and enthusiasm of the sommelier carries you through the evening. One of the best natural wine pairings I’ve tasted so far (comparable to Ernst in Berlin) If you start out with fine dining at Numan be open to the craziness of tasting sweet, sour, bitter, saltiness at the same time. Expect listening to yourself saying „this is insanely special and I never tasted this before“. Plan with 3-4 hours for the whole experience and hell yeah, go for the whole experience ;)