During my last week end in Copenhagen I visited Geranium, one of the two “2 Michelin Stars” restaurants in town (the other one is the famous Noma). Under the guidance of Chef  Rasmus Kofoed, Geranium ranks also n.42 in The World’s 50 Best Restaurants 2014 list.

The restaurant is located in a very peculiar site: at the top floor of the Parken National Stadium of Copenhagen. I never thought to find a Michelin Starred restaurant inside a football stadium, but I must say that, after an initial surprise effect, it found it definitely an original idea that, as a passionate football fan, I appreciated a lot.

As all the danish restaurants, the ambience is quite casual and far to be formal. The personnel is young, very competent, friendly and nice (once they knew we were italian, they immediately introduced us two italian chef’s assistants to make us feel more comfortable).

We did not have the chance to choose a la carte, but just invited to participate at that they call “a tour in their gastronomic universe“. Here-below I report the presentation of the proposed menu that perfectly summarizes Rasmus Kofoed’s philosophy: “Here you will enter a kitchen that has a huge passion for vegetables & herbs, fish & shellfish from the sparkling oceans which surround our tiny Country. During the many servings you will encounter Jerusalem artichokes branches,sea buckthorn, mustard from Bornholm, dill stones, ramson, scallops, woodruff, sheep milk yoghurt & rhubarb. In the glass we’ll serve naturally made wines, homemade juices or exciting beers from Danish microbreweries”

More than a dinner it was in fact a true journey of flavors: about 20-22 not at all obvious servings (both amuse bouche and main courses) creating a really unique gastronomic experience (unique also for the price…)

Our “Univers Tasting Menu”  proposed:

• Crispy Grains from Kornly
• Milk, Fermented Juice from Carrot & Sea Buckthorn
• Pear & Lemon Verbena
• Jerusalem Artichoke, Rye & Walnut
• Dried Flowers & Dried Apples
• “Chared Potatoes” & Sheep Milk Butter
• Cep Soup, Truffle & Egg Yolk in Vinegar
• Celeriac with Seaweed salt, Skyr & Fish roe
• Oyster, Fish Skin & Fermented Cabbage
• Jellied Ham, Tomato Water & Sorrel Flowers
• “Dillstone”, Arctic Char, Horseradish & Granita from Pickled Cucumber
• King Crab, Lemon Balm & Cloud Berries
• “Razor Clam”
• Bread with Emmer & Spelt
• Onions, Chamomile & Melted Hay Cheese
• Scallop in Juniper Aroma with Pickled Pine, Berries & Flowers
• Smoked Egg Yolk, Peas & Soup of Roasted Potato Skin
• Grilled Tongue of Veal, Red Leaves & Lingon Berries
• “Forest Floor in April”, wood sorrel, Beech Leaves & Woodruf
• Sheep Milk Yoghurt & Crispy Beetroots
• Rhubarb, Spring Flowers, Rose Hip Thé & Bees Wax Ice Cream
• Green Egg with Pine
• Black Currant Bonbon with Licorice

Here-below a few photos of this extraordinary menu

Pear & Lemon Verbena

Jerusalem Artichoke, Rye & Walnut

Dried Flowers & Dried Apples

Sheep Milk Butter

Jellied Ham, Tomato Water & Sorrel Flowers

“Dillstone”, Arctic Char, Horseradish & Granita from Pickled Cucumber

King Crab, Lemon Balm & Cloud Berries

“Razor Clam”

Onions, Chamomile & Melted Hay Cheese

Scallop in Juniper Aroma with Pickled Pine, Berries & Flowers

Smoked Egg Yolk, Peas & Soup of Roasted Potato Skin

Grilled Tongue of Veal, Red Leaves & Lingon Berries

“Forest Floor in April”, wood sorrel, Beech Leaves & Woodruf

Sheep Milk Yoghurt & Crispy Beetroots

Rhubarb, Spring Flowers, Rose Hip Thé & Bees Wax Ice Cream

Green Egg with Pine

The icing on the cake was the invitation to eat one course inside the kitchen, so we could taste the “razor clam” whilst the kitchen personnel was busy to prepare the dishes for the guest. Extraordinary experience!

Overall an amazing dinner: as said non obvious ingredients, great and innovative technique, nice personnel and eating in the kitchen was really surprising and fascinating. Congratulations to Rasmus and his staff.