After staying up all night waiting for Geranium's online booking to open we ended up missing out! All tables were booked in the blink of an eye. Yes it's that popular! Not giving up that easily, we put ourselves onto the waiting list in hope that somehow we'd get some luck. After a few days we get a call from Geranium asking if we are interested in booking a table. The excitement begins.
Not exactly one of the most 'cost effective' restaurant's in town but how does it go.. In for a penny in for a pound. After a three month wait (the norm when booking a table at Geranium) we find ourselves in the lift going up to the eighth floor of the National Football stadium where Geranium is located. After arriving we are promptly escorted to our table. It was then we started to understand the reason for the location. The views from the enormous windows along with the amazing sunset was just divine.
As the menu at Geranium is a 'surprise' menu consisting of 16 separate servings the only decision to be made was do we go for the wine pairing or not. We go for it... in for a penny in for a pound!
Using the finest organic ingredients and amazing cooking techniques the chefs conjure up seven beautifully balanced and presented appetizers. Each individual serving was accompanied by the chef, who personally served and described the course in detail. Not only did the food look like a work of art but it's taste was exceptional. Without going into detail about each and every serving, which we loved, out favorite one would have to be the Charred Potato in Aroma from Bark and Sheep's Butter.
Not exactly one of the most 'cost effective' restaurant's in town but how does it go.. In for a penny in for a pound. After a three month wait (the norm when booking a table at Geranium) we find ourselves in the lift going up to the eighth floor of the National Football stadium where Geranium is located. After arriving we are promptly escorted to our table. It was then we started to understand the reason for the location. The views from the enormous windows along with the amazing sunset was just divine.
As the menu at Geranium is a 'surprise' menu consisting of 16 separate servings the only decision to be made was do we go for the wine pairing or not. We go for it... in for a penny in for a pound!
The Geranium Spring Universe
Appetizers
Jerusalem Artichoke Leaves, Walnut Oil & Rye Vinegar
Tomato Water, Ham Fat and Aromatic Herbs
White Asparagus, Asparagus Vinegar & Lemon Balm
Lobster, Milk & Juice from Fermented Carrots & Sea Buckthorn
Charred Potato in Aroma from Bark and Sheep's Butter
"Dillstone" Horseradish & Frozen Juice from Pickled Dill
"Razor clam" with Minerals & Sour Cream
Using the finest organic ingredients and amazing cooking techniques the chefs conjure up seven beautifully balanced and presented appetizers. Each individual serving was accompanied by the chef, who personally served and described the course in detail. Not only did the food look like a work of art but it's taste was exceptional. Without going into detail about each and every serving, which we loved, out favorite one would have to be the Charred Potato in Aroma from Bark and Sheep's Butter.
Dishes
Creamy Spring Vegetables with Oyster & Fermented Cabbage
Salted Hake, Parsley Stems & Finnish Caviar in Buttermilk
Crispy Grains, Bread with Old Grains & Gluten Free Bread with Seeds
Wild Herbes, Grilled Asparagus, Smoked Pork Fat & Melted "Vestenhavs" Cheese
Scallop with Söl, Juice from Celery, Dried Scallop Roe & Pickled Elderberries
Morels, Sunflower Seeds & Truffle
Pork, Cucumber & Pickled Pine
Scallop with Söl, Juice from Celery, Dried Scallop Roe & Pickled Elderberries
Morels, Sunflower Seeds & Truffle
Pork, Cucumber & Pickled Pine
Another seven servings, another seven mouth quenching explosions of delight. Of these seven delicious #foodporn delights the Salted Hake, Parsley Stems & Finnish Caviar in Buttermilk and the Scallop with Söl, Juice from Celery, Dried Scallop Roe & Pickled Elderberries became particular favorites of our table. The smoothness of the hake and Finnish caviar combined with the crunchy fish scales came together like a marriage made in heaven. And the Scallop, well it's not often you get to eat a scallop that just about melts in your mouth.
The journey was coming to it's conclusion and we were onto desserts. It must be said that there is no lack of creativity in the Geranium kitchen. And when it came to desserts the creativity was coming from an amazing young Finnish chef named Mr Antti Lukkari. A real talent in the kitchen and a name to be remembered!! These were creations of near perfection, it nearly seemed a shame to eat them. Thank god we did. .incredible just incredible.
Desserts
"A small taste of spring" Beetroot, Rhubarb, Yogurt & Tegetes
Ice Cream from Bees Wax, Pollen & Honey with Cloud berries
Wood Soil & Woodfuff
Wood Soil & Woodfuff
Wines
2014 Grüner Veltliner Hochrain, Veyder-Malberg, Wachau, Austria
2014 Combe Bazin, Saint Romain, Mark Haisma, Bourgogne, France
2010 Riesling Silberlack, Schloss Johannisberger, Rheingau, Germany
2005 Cuveé Robert Fleury, Fleury, Champagne, France
2009 Brunello di Montalcino, Stella di Campalto, Tuscany, Itlay
2012 Grüner Veltliner Eiswein, Tschida, Burgenland, Austria
2014 Combe Bazin, Saint Romain, Mark Haisma, Bourgogne, France
2010 Riesling Silberlack, Schloss Johannisberger, Rheingau, Germany
2005 Cuveé Robert Fleury, Fleury, Champagne, France
2009 Brunello di Montalcino, Stella di Campalto, Tuscany, Itlay
2012 Grüner Veltliner Eiswein, Tschida, Burgenland, Austria
Summary
Well, how do you summarize an evening at Geranium in a few short sentences. The answer is you can't! This, in a short and very sweet approach, was an absolutely amazing evening turning into a amazing night! which in it's entirety, lasted for five and one half (5½) hours. For a restaurant with such high prestige and high Michelin rating the ambience in the restaurant was very relaxed, the service was precise and quite humorous. There was no rush between the servings (all 18 of them!) making us feel very much at ease. Even at the end of the meal and at 01:00 a.m. we were taken for a fantastic tour of Geranium's wine cellar. With hand on heart and with no shadow of doubt this was a truly best unbelievable experience, that was worth every penny (DK)
