Geranium (Restaurant)

Geranium is a Danish gourmet restaurant, situated in Parken in the center of Copenhagen. The head chef is the Danish chef Rasmus Kofoed, who won the Bocuse d'Or in 2011. It was the first Danish three-starred restaurant according to the Michelin Guide beside Noma who received their three stars in 2021.

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. We explore the area of tension between the urbane and the natural.

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.

Many restaurants align their menu to the changing seasons, but Geranium takes it to the next level. The latest Autumn Universe selection is a case in point, beginning with rich pickings such as Jerusalem artichoke leaves and pickled walnut, and following through into a series of fish and seafood courses, which speak to Chef Rasmus Kofoed’s love for sea-foraging. Squid, melted smoked lard, essence of yeast and potatoes is a true taste of the brackish waters that encapsulate Denmark, while quail with thyme seeds, berries and pickled pine is the only point where meat comes into the 16-course menu.

Food meets art: 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.