Restaurant Geranium is the inventive fine-dining restaurant of Danish Chef Patron Rasmus Kofoed. The restaurant is located just outside the centre of Copenhagen, at the top floor of the National Football Stadium in Fælledparken (Common Gardens). An unusual location for one of the best restaurants in the world, but once inside, guests are immersed into a light, spacious, luxurious and modern dining environment.

The first Geranium restaurant opened its doors in 2007 in King’s Garden, which surrounds Rosenborg Castle in Copenhagen. In 2010, the new Geranium was opened in one of the office towers of the National Football Stadium. The interior was renovated in 2015 and today, the restaurant is spacious, very bright, luxurious and elegant. White and grey colours are mixed with wooden elements and modern, minimalistic Nordic design. The walk-through wine cellar boasts an impressive collection of bottles and the restaurant also features a big private dining area.

The Chef

Chef Patron Rasmus Kofoed is one of the best and most ambitious chefs in the Nordics. He is the only chef in the world who gained the bronze, silver and gold medal in the Paul Bocuse’s Bocuse d’Or competition, one of the world’s most prestigious cooking competitions. The chef received his training at Hotel D’Angleterre on Kongens Nytorv in Copenhagen. He gained experience at restaurant Scholteshof in Belgium, the famous restaurant from Roger Souvereyns. Upon his return to Denmark, Rasmus Kofoed immediately started with the creation of his own, unique cooking style. While this style is clearly Nordic, it remains highly technical, pure and balanced. The chef hails his inspiration from the land and the sea nearby and is highly influenced by the seasons. Only the very best products available enter the kitchen and many of them are vegetables. His cuisine is light, precise and the presentation is gorgeous.

The Food

There is only one menu available at Geranium, which consists out of about 25 snacks, dishes and sweets. Guests can choose between a wine or juice pairing to accompany the menu. Some amazing dishes include the edible razor clams, made from dough, minerals and sour cream. The marbled hake with parsley stems and Belgian caviar in buttermilk is one of the signature dishes, and clearly shows how Chef Patron Rasmus Kofoed creates a perfect flavour balance with minimalistic, yet highly technically elaborated dishes. The bread is served as a standalone course and is simply delicious: crispy grains, bread with old grains and gluten free bread with seeds. A bread serving to remember. Another highlight from our recent menu was the duo serving with king crab: one with dried vegetables and Rygeost, and one with algae and juice from dried scallop. The deserts are equally amazing, like the delicate bite of beetroot, or the iconic “The Forest” with wood sorrel and woodruff.

The Experience

Co-owner and general manager Søren Ørbek Ledet is responsible for the general management of restaurant Geranium. Sommelier and restaurant manager Mikael Båth manages the impressive wine collection. The highly experienced duo offers extremely professional service and a carefully selected wine arrangement. They manage a team of skilled staff members and service is calm, formal and charming. Everything is done with an eye for details and even the coffee and tea service are experiences to cherish.

At Geranium, Nordic produce meets innovation and it is one of these restaurants where everything makes sense. The stunningly delicious, light and balanced food, the exceptional wines, the perfect service: eating at Geranium is more than a meal. It is a journey through the ‘nouvelle Nordic Cuisine’ and a bite into the future. A world-class restaurant.

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Written by Sven, Frank,Joakim & Johan