Nordic Fare at Geranium
The World’s 50 Best Restaurants List sponsored by S.Pellegrino & Acqua Panna, has been enamored with Geranium for several years. In 2018, Geranium was listed as the 19th best restaurant in the world. One year later, this Copenhagen restaurant was listed as #5. Restaurants around the world, including the worlds best restaurants, took a hit with the lockdowns and travel restrictions in 2020 and 2021. 2022 was the “year of the comeback”, and with its new meat-free menu focusing on seafood and vegetables, Geranium shot to the #1 restaurant in the world.
We had the opportunity to dine at Geranium before the lockdowns, and it was very different than what we were expecting. Unlike other multi-course restaurants that we had the pleasure of dining at around the world, Geranium showcased its short growing seasons and food staples in a way that had us rethinking our opinions on Nordic fare. Most notably, the Danish focused more on vegetables than Spanish and American chefs. It was a refreshing splurge, one that allowed us to enjoy every course without over-indulging.
Below we share our 2018 experience with you. The menus are revised 2-4 times per year, so what you see may not reflect the menu of today. we do hope that the dishes listed here inspire you to look at Danish cuisine in a new way.
*This post was updated in 2022.
Disclosure: The link below is an affiliate link which means we will receive a small commission when you make a purchase at no additional cost to you.
Lunch Menu at Geranium
Geranium has 21 courses on their lunch menu. Some were 1-2 bite wonders or to clean the palate for the next course. Some electrified our taste buds, and we would have been happy with just that course. We even met a restaurant critic who recommended Relae to us along with many other restaurants across Europe. Here are a few dishes that exemplified Geranium’s perfection in structure, texture, taste and presentation:
Dried Apple with Flowers Ravioli
Seaweed and Razor Clam in an edible shell of rice paper colored with squid ink. Razor clams are one of our favorite seafood items, and the clever rice paper casing was just the right saltiness.
Kitchen with the chefs. They served us one of the courses here in the kitchen; cep soup, truffle & egg yolk, and were kind enough to interrupt their routine to take a picture with us!
“Dillstone” (Dill green jelly covered scallops) with Cucumber Granita and Horseradish- Refreshingly sweet with a bit of sour from the horseradish.
Hake in a buttermilk herb sauce. Very light for a main course dish, but exceptional flavors.
Largest oyster we’ve even seen! That’s Tom’s hand for size comparison, not mine.
Brill with seasonal touches. I really enjoyed the herbal elements with the fish.
Lamb. This was cut and served at table side by one of the chefs and served with juniper berries and herbs. (Meat no longer served at Geranium).
Pear in various forms.
The Naked Tree- dark beer, prunes and beech wood infused cream. Very Nordic! I’m still dreaming of this years later.
Lunch and dinner are the same menus, but I really enjoyed the natural light at lunchtime and the views over the park. Geranium is a definite must on any Foodie’s List.
Per Henrik Lings Allé 4, 8.
DK-2100 Copenhagen Ø
Phone +45 6996 0020
Here’s a few cookbooks we own and recommend for the at-home chefs and food lovers.