Three Michelin Stars to Geranium! A First in Denmark for Rasmus Kofoed

Sponsored by Visit Denmark

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!

Looking for more great spots for food and drinks in Copenhagen? Check out our city map of Copenhagen!

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.

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 choreographed 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 disappear from the table without you even noticing. Their ability to see everything that happens in the restaurant, and act on it so quickly, is simply impressive. The best part: They don’t make you feel like you’re in a stiff and formal restaurant at all.

Jerusalem Artichoke leaf, walnut oil, and rye vinegar.
Jerusalem Artichoke leaf, walnut oil, and 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.
Charred potato in aroma from bark and sheep's butter.
Charred potato in aroma from bark and sheep’s butter.
Signature "dill stones". Horseradish and frozen juice from pickled dill.
Signature “dill stones”. Horseradish and frozen juice from pickled dill.
Razor clams with a fake, edible shell.
Razor clams with a fake, edible shell.
Sea urchin pies.
Sea urchin pies.
Oyster and sea urchin, dried cucumber, soup with dried oyster and local smoked cheese.
Oyster and sea urchin, dried cucumber, soup with dried oyster and local smoked cheese.
Salted hake, parsley stems, and Finnish caviar in buttermilk.
Salted hake, parsley stems, and Finnish caviar in buttermilk.
Crispy grains and gluten-free bread with seeds.
Crispy grains and gluten-free bread with seeds.
Leeks, quail egg yolk, melted pork fat, salted ramson, and melted Vesterhavsost (cheese).
Leeks, quail egg yolk, melted pork fat, salted ramson, and melted Vesterhavsost (cheese).
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, and truffle from Gotland.
Smoked leg of wild duck, pickled green elderberries, celeriac, and truffle from Gotland.
Breast of wild duck, grilled pear, salsify, wood sorrel, and sour pine.
Breast of wild duck, grilled pear, salsify, wood sorrel, and sour pine.
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, and sheep's yogurt.
Dried apples with elderberries, beetroots, cider apple, and sheep’s yogurt.
"Naked tree" – dark beer, cream of prunes with smoked beechwood.
“Naked tree” – dark beer, cream of prunes with smoked beechwood.
The Norwegian sommelier Helle was our host.
The Norwegian sommelier Helle was our host.
The end – licorice mousse.
The end – licorice mousse.
Tea time.
Tea time.
Green eggs with pine flavor.
Green eggs with pine flavor.

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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