THOUGHTFULNESS CAN BE TASTED
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Restaurant Geranium is a lucid, light and dynamic kitchen. It’s mission is to create meals that involve all senses – restores, challenges and enriches.
The restaurant is a top notch of a growing breed of Nordic restaurants practising its homeland’s minimalistic, simple cooking; what sets it apart from many others, however, is the tremendous skill of head chef and Bocuse d’Or Legend Rasmus Kofoed.
Therefore Geranium has also rapidly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy.
http://youtu.be/nuEjb_KDhHU
Press play and view a day during service at Geranium.
The restaurant is situated on the corner topfloor of of the Danish national stadium, Parken, at the Commen Gardens from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the citys green copper roofs and just see the windmills of Øresund.
The location emphasizes Geraniums vision of gastronomic clarity and diversity. It explores the area of tension between the urbane and the natural.
Geranium holds 2 stars in Guide Michelin and is currently ranked #45 at The World’s 50 Best Restaurants (second ranking year).
Nordic Star Chef Rasmus Kofoed and Co-Restaurateur Sommelier Søren Ledet exclusively offer their excellence for lectures, food festivals, consultancy and exclusive dinner parties.
In case of interest, credentials or/and press, please contact Kristian Brask Thomsen at:
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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 250 journalists, bloggers and writers, as well as 1500 luxury diners around the globe.
Hungry for more? Have a look Behind the Scenes.
SELECTED LINKS
“It’s hard to see that they can do better – but surely they’ll find a way. We’ll see – so far we are satisfied with perfection!” – Jesper Uhrup Jensen, Editor-in-Chief, Gastro.
INTERVIEW WITH RASMUS KOFOED – BOCUSE D’OR WINNER AND TWO MICHELIN STAR RECIPENT
“First he won bronze. Then silver. And finally, in 2011, he received the golden statue, the proof that he was the winner of Bocuse d’Or and thereby the title “the world’s best chef”.
VERY GOOD FOOD: THE TRIUMPH OF GERANIUM
“Each dish was perfectly seasoned and balanced, and the meal as a whole was masterly composed. Charming and sweet service. Truly perfection. I’m so happy that Geranium is back!”
Follow the gastronomic adventures of Geranium on scene.
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