Geranium’s kitchen is lucid, light and dynamic. Our mission is to create meals that involve all our senses. It is pure art on a plate that uses Scandinavia’s seasonal larder as its palette
The restaurant is situated on the 8th floor in Fælledparken (Common Gardens) in the center of Copenhagen, from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the city’s green copper roofs and just see the windmills of Oeresund. The location emphasizes Geranium’s vision of gastronomic clarity and diversity, exploring the area of tension between the urbane and the natural.
Many restaurants align their menu to the changing seasons, but Geranium takes it to the next level. Meals here consist of a parade of polished plates. The approximately 17 courses change seasonally—or, really, whenever celebrated chef Rasmus Kofoed is inspired by a new ingredient. Either way, diners can expect artistic dishes crafted with hyper-local, sustainable ingredients.
MEET THE CHEF
There are arguably no better chefs in the world than Kofoed at applying beauty to food. He has an intuitive ability to put together truly stunning dishes that make the most of colour, empty space and accurate volume of ingredients, creating synergy between flavour, aestheticism and a sense of flow that runs throughout the menu.
Rasmus Kofoed is the first chef in Denmark to earn three Michelin stars, which were granted to Geranium in 2016. Kofoed is also the only chef to have ever won the gold, silver and bronze medals at the esteemed global cooking competition the Bocuse d’Or, and his meticulous approach to seasonal Danish cuisine has seen Geranium climb its way up The World’s 50 Best Restaurants list from No.49 in 2012 to No.2 in 2021.
While Kofoed heads up kitchen operations, co-owner Søren Ledet manages the front of house, wine and drinks service. When Geranium opened in 2007, these roles were yet to be defined as both men had backgrounds in the kitchen; Ledet’s innate ability with pairing quickly became obvious and he took over the dining room. Alongside a 2,500-bottle-deep cellar, Geranium also offers a no-alcohol paring featuring juices, kombuchas and extractions that must be the most well-considered in the world. In 2018, Ledet’s dedication to exceptional service saw Geranium win the Art of Hospitality Award.
Otherwise, from the beginning of 2022, this renowned restaurant joined an extensive list of upscale dining establishments in dropping meat products. The acclaimed restaurant’s menu will still offer some seafood dishes but will make a significant shift to focus on vegetable-centric fine dining cuisine.
Source: The World’s 50 Best Restaurants
All Photos : Claes Bech Poulsen