Restaurant MOTA

“Visited in July 2025. We had the "lyst og trygt" 10 course lunch menu and the psykel pairing, which included 1 glass of wine and 3 of kombucha. The food was good, beautifully presented, and it felt like every dish told a story. You could almost feel Claus Henriksen's enthusiasm and passion for food in every course, from the food to the ceramics used for serving, which he makes himself. It was great to see him around the dining room a lot and I am sorry that I did not get to say "tak for mad" before heading home. With menus with many courses, usually some courses shine and some are less interesting. In the menu we had here, the food was reliable - tasty, excellently cooked, an amazing show of skill. However, while Mota served me the best onion I've ever eaten, it was still an onion, so I can't go as far as to say that this was the best food I've ever had. The venue itself is beautiful - I loved all the wooden elements and the ceramics. The kombucha was excellent, interesting, and complemented the food nicely. Finally, service was good, professional and timely. I can definitely see why Mota has a Michelin star - it is an experience worth a (short) trip to a beautiful area. I'd be happy to come back and see what Claus comes up with in a different season.”

“Best restaurant in Livigno. One of the best I've dined in. Everything was superb. Starting with the reservation, staff friendly and service, and taste of all the dishes. Wonderful meal. Must have.”

“We journeyed to a one star restaurant in rural village about an hour north of Copenhagen called Mota. Mota is helmed by Chef Owner Claus Hendrickson, who happens to be the Chef that got Noma their 2nd star a few years earlier. Mota, which is Latin American slang that translates to Cannibis, is located in a building from 1915 that used to be a mental hospital. While all seems like a casual country affair, the cuisine itself was sophisticated, intricate, and quite delicious. Highlights included the best seaweed salad I have ever had (yes better than Japan) and an incredible Scallop dish .We enjoyed the Chef’s table and got to watch Claus at work. Here the vegetables as well as the fish were all locally foraged, in deference to Italy’s Slow Food movement.”

“This fine dining restaurant was busy with diners today, little wonder as the Christmas Market was on. We were offered a table in the bar where they serve snacks. We ordered seaweed with dried herbs and almonds with sea salt, followed by an oat ravioli with confit of mallard and an onion glaze all decorated with seaweed. It was a taste sensation: the almonds had a delicate flavour of salt and herbs, while the seaweed was crispy and strong in flavour but delicious. The flavour of mallard was not overpowering, but as delicate as the oat casing wrapped around it. The onion glaze was well matched and I couldn't resist wiping my plate clean with the rustic bread also made on site. It wasn't cheap, but the experience matched the number on the bill.”

“Really good "Michelin" food experience in very beautiful surroundings.”