A showpiece of Kofoed's vegetable philosophy. The brassica's subtle bitterness and crispy exterior contrast with silky fermented cream and briny caviar. Each element — the wild alliums, celeriac purée, smoked cod roe — speaks to the kitchen's foraged Nordic identity. This single course encapsulates why Geranium's plant-forward menu earns three stars: vegetables treated with the same reverence traditionally reserved for protein.
Tips from diners
Ask the server about the kitchen's current seasonal vegetables — they change weekly and the kitchen takes pride in improvisation based on what's at peak.
One of the few fish dishes on the menu, highlighting Kofoed's commitment to impeccable Nordic seafood. The trout is cooked precisely to preserve its delicate flesh and subtle flavor, paired with caramelized root vegetables that echo seasonal change. The butter sauce is understated — a classic Nordic approach that lets the ingredient speak.
Tips from diners
Request a table by the windows when booking — the views across Copenhagen and toward Sweden are stunning during dinner service. The panorama is part of the Geranium experience.
A delicate composition balancing richness with acidity. The celeriac's earthiness provides a foundation for the smoked cod roe's umami intensity, while fermented cream adds vinegary brightness. Caviar crowns the plate — a reminder that Geranium's vegetable-focused cuisine still celebrates the most luxurious Nordic ingredients. This dish exemplifies Kofoed's technique: simplicity amplified through precision.
Tips from diners
The wine pairings are renowned — ask about the Fruit & Vegetables non-alcoholic option if you prefer, or the Rare & Unique premium pairings.
Mushrooms take center stage in this minimalist composition that demands attention. The kitchen layers textures — crispy caps, silky purées, delicate oils infused with forest herbs. Each mushroom species is chosen for its unique character, a lesson in ingredient knowledge that defines New Nordic cuisine. This is vegetable cooking at its most intelligent.
Tips from diners
Thursday-Saturday lunch service (12:00-15:30) offers the same tasting menu as dinner but in a brighter setting — an excellent way to experience Geranium more casually.
A celebration of obscure Nordic vegetables that Kofoed rescues from culinary obscurity. Oyster plant's subtle sweetness and tender texture become a vehicle for seasonal blooms and herbs. The light vinaigrette brightens without overwhelming — this is refinement through restraint, showing why the kitchen earned three stars on vegetables alone.
Tips from diners
The menu is entirely vegetable and seafood-focused — no land meat is served. If this was a concern, you'll find the execution incredibly creative and satisfying.
Opened in 2010 and located on the 8th floor of Parken football stadium overlooking the city's green spaces and sea toward Sweden. Chef Rasmus Kofoed won the Bocuse d'Or in 2011 and was named World's Best Chef in 2019. Geranium earned its first Michelin star in 2012, its second in 2013, and third in 2016. In a groundbreaking move, Kofoed removed all meat from the menu, elevating vegetables, fish, and shellfish as the foundation of refined Nordic cuisine. His childhood memories of foraging with his vegetarian mother inform every dish.
The 8th floor location on Parken offers one of Copenhagen's most romantic settings — floor-to-ceiling windows with views across the city make this ideal for anniversaries and special occasions. Mention your celebration when booking.
The tasting menu is 'The Spring Universe' at 4,400 DKK, with wine pairings ranging from 2,300 DKK (fruit & veg non-alcoholic) to 20,000 DKK (Rare & Unique). Book at least two months in advance for prime dates.
Smart casual dress code — no trainers or beach attire. The minimalist dining room with large windows can be cool in spring/autumn, so bring a light layer.
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