The restaurant’s grounds are a riot of colour as the gardens look spectacular in all their summer glory. The kitchen team have used their time in lockdown to develop a refined and unexpected menu of Nordic gastronomy. Take a look.
White Asparagus and Magnolia Flower
Pepper Meat with a Side of Berry Olives
Stuffed Zucchini with Bee Larvae
A Dessert of Woodruff and Plum
Marinated Peas with a Chilled Spring Mushroom Tea and Fresh Sweet Cream
Blossoms with Lobster
Six Layers of Raspberry, Rhubarb, and Cream Tarts Topped with Fresh Summer Raspberries
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.