Under the rustling palms of Tulum, Mexico, the chef René Redzepi has been serving what Kevin Sintumuang, reporting for Esquire, called “the most enviable meal of the year.” Mr. Redzepi, who transplanted most of his staff to the Yucatán, while Noma, his restaurant in Copenhagen, prepares to move, said he wanted Noma Mexico to be “the meal of the decade.” For Jacob Richler, who wrote about the dinner for The Toronto Star, it was “the meal of a lifetime.”

And I’m going to miss it.

Not that I will be entirely in the dark about what other people have been eating when Noma Mexico, sometimes referred to as Noma Tulum, reaches the end of its seven-week run on Sunday. Despite having accommodations for just 7,000 people, all of whom claimed reservations within two hours last December, it may be the most exhaustively documented pop-up restaurant in history. Instagram has more than 5,000 images tagged #nomamexico, and journalists have been trooping into the jungle for weeks now.

And so, from Food & Wine’s Joshua David Stein, we have learned how the interior of a bromeliad called piñuela tastes when it has been blanched, peeled and “dotted with grasshopper paste onto which adheres delicate coriander flowers.” Samantha Teague of Gourmet Traveller told us what it was like to eat octopus wrapped in masa and corn husks that were placed in a clay pot and buried in hot coals. The fire-and-ice thrill of pasilla peppers poached in honey and stuffed with chocolate sorbet was detailed by Tom Sietsema of The Washington Post. “A sliced tiny banana, slicked with seaweed oil and dotted with a paste made with its own burnt peel” is among the impressions Jonathan Gold recounted in The Los Angeles Times.