Three Michelin Stars to Geranium! Enjoy the Winter Menu at This Amazing Restaurant

Sponsored by Visit Denmark

Restaurateurs and foodies everywhere have long since agreed that restaurant Geranium is a clear candidate for the third Michelin star. While Noma is busy being the most influential restaurant in the world, and moving to Tokyo and Sydney for pop-up events, restaurant Geranium holds the exact characteristics that the Michelin inspectors look for: Stability and reliability over time. In the same way that Rasmus Kofoed has collected both the bronze, silver and gold statues from Bocuse d’Or, I’m sure he wouldn’t ever stop until he’s got one, two and three stars either. Today, he can climb onto the highest level of the Michelin podium. Congrats to Rasmus and his team, and congrats to Copenhagen with the first three Michelin star restaurant in the Nordics along with Maaemo in Oslo!

The famous signature dish - the "dillstones"!
The famous signature dish – the “dillstones”!

When I wrote about Geranium after my visit last summer I called it the most mindblowing meal in Copenhagen. I also swore to come back for the winter version of the menu – which I now have. Personally I enjoyed the summer menu slightly more than the winter menu. I also preferred the inspiration kitchen, with clean marble tables, over the main restaurant room with white tablecloths. The first is much better for pictures! Although, I have to say the mood at this time of year was magical, and the company around the table just as wonderful as last summer. The handsome well-dressed man is Erik Valebrokk.

The atmosphere at Geranium. Happy bubbles, candle lights and beautiful decorations.
The atmosphere at Geranium. Happy bubbles, candle lights and beautiful decorations.
Erik was born with Champagne in his hand
Erik was born with Champagne in his hand

Besides the exceptional cooking skills in the kitchen and the beautiful art-like presentations of the food, what really makes Geranium stand out is the well-trained service staff. The almost coreographed dance they perform, as they make sure that every plate, for every guest, is placed on the table at the exact same time. Likewise, all the empty plates are picked up and removed from the diners in one synchronized movement by a flock of waiters and chefs alike. Empty wine glasses disppear from the table without you ever noticing. Their ability to see everything that happens in the restaurant, and act on it so quickly, is simply impressive. The best part: They dont’t make you feel like you’re in a stiff and formal restaurant at all.

A small part of the wonderful Geranium team
A small part of the wonderful Geranium team
We start with one of my favorite dishes!
We start with one of my favorite dishes!
Jerusalem Artichoke leave, walnut oil & rye vinegar
Jerusalem Artichoke leave, walnut oil & rye vinegar
Aromatic flowers...
Aromatic flowers…
...which you drop inside this tomato water with melted lard
…which you drop inside this tomato water with melted lard
Lobster milk and fermented carrot juice. You break the thin film on top to reveal the goodies underneath
Lobster milk and fermented carrot juice. You break the thin film on top to reveal the goodies underneath
Julie is in love with Geranium
Julie is in love with Geranium
Charred potato in aroma from bark & sheep's butter
Charred potato in aroma from bark & sheep’s butter
"Dillstones". Horseradish & frozen juice from pickled dill
“Dillstones”. Horseradish & frozen juice from pickled dill
Razor clams with a complete, fake, but edible shell
Razor clams with a complete, fake, but edible shell
We got the fresh produce presented at the table: oyster and sea urchin
We got the fresh produce presented at the table: oyster and sea urchin
Sea urchin pies
Sea urchin pies
Oyster & sea urchin, dried cucumber, soup with dried oyster and local smoked cheese
Oyster & sea urchin, dried cucumber, soup with dried oyster and local smoked cheese
Salted hake, parsley stems & Finnish caviar in buttermilk
Salted hake, parsley stems & Finnish caviar in buttermilk
Check this amazing marble pattern they've created! It's made by combining layers of fish and burnt parsley in a tight roll, freeze it and then slice it thin.
Check this amazing marble pattern they’ve created! It’s made by combining layers of fish and burnt parsley in a tight roll, freeze it and then slice it thin.
Bread with old grains
Bread with old grains
Crispy grains & gluten free bread with seeds
Crispy grains & gluten free bread with seeds
Don't touch!
Don’t touch!
Leeks, quail egg yolk, melted pork fat, salted ramson & melted Vesterhavs cheese. Nasturtium and local herbs
Leeks, quail egg yolk, melted pork fat, salted ramson & melted Vesterhavs cheese. Nasturtium and local herbs
Anders to the right used to work at Pjoltergeist in Oslo
Anders to the right used to work at Pjoltergeist in Oslo
Scallop, scallop roe and sour berries. One of the very few dishes that weren't too interesting
Scallop, scallop roe and sour berries. One of the very few dishes that weren’t too interesting
Smoked leg of wild duck, pickled green elderberries, celeriac & truffle from Gotland
Smoked leg of wild duck, pickled green elderberries, celeriac & truffle from Gotland
2007, Ciacci Piccolomini, Brunello di Montalcino, Pianrosso
2007, Ciacci Piccolomini, Brunello di Montalcino, Pianrosso
Breast of wild duck, grilled pear, salsify, wood sorrel & sour pine
Breast of wild duck, grilled pear, salsify, wood sorrel & sour pine
Mr. Valebrokk looking smooth as always.
Mr. Valebrokk looking smooth as always.
Ice cream from beeswax, pollen and honey with cloudberries
Ice cream from beeswax, pollen and honey with cloudberries
Dried apples with elderberries & beetroots, cider apple & sheep's yogurt
Dried apples with elderberries & beetroots, cider apple & sheep’s yogurt
Sprinkle some more snow on the plate, please
Sprinkle some more snow on the plate, please
"Naked tree," dark beer, prune & cream with smoked beechwood. I preferred the summer version.
“Naked tree,” dark beer, prune & cream with smoked beechwood. I preferred the summer version.
This wonderful Norwegian girl, Helle, was our sommelier and table host of the evening
This wonderful Norwegian girl, Helle, was our sommelier and table host of the evening
Visually stunning as always at Geranium
Visually stunning as always at Geranium
2011, Vin de France, Automne, Gäelle Berriau, Loire. A delicious pét' nat'!
2011, Vin de France, Automne, Gäelle Berriau, Loire. A delicious pét’ nat’!
A liquorice treat!
A liquorice treat!
The end
The end
Time for tea. Helle cuts fresh herbs...
Time for tea. Helle cuts fresh herbs…
...and pours like a pro
…and pours like a pro
Green eggs with pine
Green eggs with pine

Have you been to Geranium? Do you prefer the summer or winter menu? Feel free to drop a line below in the comments.

Disclaimer

This was part of a sponsored trip with Visit Denmark. The sponsor had no influence on the content of this article. I received no monetary payment.

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