“We use organic and biodynamic products from within Denmark as well as wild ingredients such as game meat, fish, and herbs. Our menu is vegetable based with fish, shellfish, and meat. Using seasonal produce and sourcing local is the cornerstone of the Geranium kitchen. We compost our leftover vegetable trimmings and also use the remaining parts of vegetables in our staff meals. We care about the environment and the health of our guests and team members. We try to honour nature on the plate and on the palate.”

Razor clam with edible shell; herbs of the forest and “marbled” hake; caviar and buttermilk.

Geranium is a powerhouse in Danish gastronomy, a restaurant that since its beginning has been a pioneer with regards to using biodynamic produce and at the same time being the country’s gastronomically sharpest, and through the years been continuously improving in all aspects.

“With its panoramic park views, this luxurious restaurant feels as if it is inviting the outside in. Modern techniques and the finest organic and biodynamic ingredients are used to create beautiful, pure, and balanced dishes.”

Michelin Guide