Geranium in Copenhagen

February 4 2023

we decided to make this a foodie weekend and we were then able to get a reservation at the now ranked number one restaurant in the world.

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appetizers

Entrance

Entrance wall

“Danish tradition” salted herring in crispy algae with dill stems & aquavit

The menu

Lighlty smoked lumpfish roe, milk & liquid greens

green apples, cucumber & dill juice

Boiled beetroot “Birkemosegård” dried cherries & horseradish

“Taste of the ocean”

Savory servings

abstract of King crab

essence of squid, potato, yeast & smoked oil

bread pancake with buttermilk, ramson & truffle

Truffle

bread pancake with buttermilk, ramson & truffle

Tuber Melanosporum with cauliflower & walnut oil

carrots, hops & sage juice

Seasonal vegetables

Seasonal vegetables & aged cheese

wild mushroom soup, egg yolk, dark beer & pickled hops

Opening a special wine bottle

2014 Emilien, Château Le Puy, Brodeaux, France

monkfish with juniper, pickled pine & wild mushrooms

wild mushrooms

the kitchen

sweets

The wine cellar

Seabuckthorn, gooseberry & melisse

yoghurt from “sotoftegård” with pear & citrus herbs

sea buckthorn, carrot, pumpkin seeds & white chocolate

dark chocolate & jerusalem artichoke reduction

The kitchen

The awards

ollebrod with “ingrid marie” apples, geranium & aronia

Fresh herbs for tea

Fresh herbal tea

milk chocolate with pickled rose hip, crispy “flowers” with exotic spices, warm potato cake with tykmælk

wine pairing

2020 Clos de Mosny, domaine Taille Aux Loups, montlouis sur loire, france

2020 Albariño Carralcoba, Euglogio Pomares, Rias baixas, spain

NV Intuition Nature, A. Lamblot, Champgange, Frankrig

2021 Chardonnay agnes, adam sabelli Frisch, California

2014 Emilien, Château Le Puy, Brodeaux, France

2018 Rieslaner auslese, odinstal, pfalz, germany

2020 sole d’agosto Buckkuram, Marco de bartoli, Pantelleria, Italy

juice pairing

green apples, cucumber & dill

yellow beets, pear & jerusalem artichoke

celeriac, hay & red apples

carrots, hops & sage

lingonberry, cherry & pine

Seabuckthorn, gooseberry & melisse

raspberry, rosemary & geranium

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what an experience and what a stark contrast from the previous nights dinner. geranium is a vegetable focus restaurant that also serves fish and seafood. we were lucky to have one of the best seats in the restaurant right in the middle in front of the open kitchen, it sometimes felt we were in the spotlight but everyone was busy enjoying their own experience to notice us. most of the dishes were truly art pieces, many of them we did not want to eat or destroy as they were so pretty and so delicately put together but we had to eventually dig in, the flavors were really refined and clean and you can really see how much work was put into it each dish, there was truly so much prep work that needed to be done before hand that when it came to service there was only a small amount of cooking and then a lot of work to palte each dish. all the dishes were so unique in their own way, it is really hard to pick some favorites. however i think what was extraordinary was the juice pairing, we had though the pairing at noma was good but at geranium it is above and beyond. with some of the juices there is a bit of a show when preparing the juices but it isn’t just for the entertainment, it does add flavor the juices like the added smoke. i am happy that many of these fine dining restaurants are offering juice pairings instead of just offering wine pairing, it gives a great option and even a better option for those that don’t want to drink wine. we enjoy having one wine pairing and one juice pairing so that we can try both with the food and to be honest sometimes or most of the time the juice pairings work better than the wine pairing.

the service and staff were also great, they were very knowledgeable about the food and wine. and what i also enjoyed was that between the savory servings and sweets, one of the staff takes you around the kitchen and wine cellar. a fun insight on what is going on behind the scenes, it is also a good break to move around and make some space for the next few courses. and you get to interact more with the staff than just the short small talk between courses.

a highly recommend if you are able to get a reservation, they release tables 3 months in advance so set your alarms if you want to book a table on a certain date. obviously if you are a meat eater then this restaurant isn’t for you as it is only vegetable with some fish and seafood. but there are enough courses to fill you up and keep your taste buds and stomach curious and satisfied.

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Geranium

Per Henrik Lings Allé 4, 8. Sal, 2100 København

https://www.geranium.dk/en/