“My menu has always been focused on vegetables and ingredients from the ocean. I want the menu at Geranium to be authentic and reflect what I choose and like to eat.”
The new menu, titled The Spring Universe, is a culinary spectacular divided into three stages: appetisers, savoury servings and sweets. It features vegetarian, plant-based and seafood dishes served in Geranium’s signature style that seamlessly balances intricate detailing and restraint, while paying homage to nature.
The 22-course menu includes dishes such as salted herring in crispy algae with dill stems and aquavit; forest mushrooms with beer, smoked egg yolk, pickled hops and rye bread; and a cloudberry, pumpkin and white-chocolate dessert. Accompanying the new menu is co-owner, wine director, and general manager Søren Ørbek Ledet’s impressive wine list, which has 4,300 listings.
Reservations open 90 days in advance.