Kadeau moved to a this location as of last January. They have a atrium next to the main restaurant where your meal starts and could end with after dinner drinks if you choose. They have an off-site garden on the island of Bornholm where the original restaurant is located. Many of their herbs and vegetables are grown on the island from which they get weekly deliveries. The kitchen is open from the dining room and entry and it buzzes with activity. The various chefs bring out each course and do final preparations and explanations. All the staff were extremely friendly and helpful. Magnus Kofoed, one of the owners, kept a close eye on the dining room to make sure all went smoothly. He and his brother Rasmus (no relation to the Geranium chef) and Nicolai Nørregaard, who were all childhood friends (Magnus and Nicolai had their first job together at 11), are chef/owners.
Geranium has undergone some changes to the interior of the restaurant since we were last there. There is now an open kitchen in the main dining room, the banquet seats have been replaced with comfortable chairs, wall coverings have been removed to expose more windows and the Paul Bocuse Award Statuettes are now in a case out front. It continues to offers top notch service and an extraordinary view from the 8th floor of the non-descript building it is hidden in, as well as stunningly beautiful and flavorful food. Chef Rasmus Kofoed is still in the kitchen and as welcoming as ever. They offer one tasting menu at lunch and dinner for all guests and wine or juice pairing options. There are no upgrades, supplements or silliness, just an afternoon or evening of deliciousness and pampering by the excellent staff. Continue reading
You could walk by and miss the opening for AOC, marked by a small sign on the street. But once you enter you find the red carpeted stairs and signage that leads you up and then down a set of stairs into a series of coved ceiling rooms where the well spaced, nice sized tables are draped long and the linens are rich. The table spacing allowed for private conversation while still having a buzz in the room. The lighting system keeps the room well lit yet still cozy and a low shelf along the wall holds vases full of lovely white roses. You enter into a long hall that is enclosed wine storage on one side and ends in the first part of the kitchen. The temperature was a bit warm for me but it got better as the night wore on. The service was the best ever – very friendly, helpful and fun. Continue reading
This is a repeat visit to Noma and while the food seemed better this time it felt like there was even less of it. There are only about 12 tables and most are filled with 2 persons, some of which will be paying for 4 guests as those tables are “seen” for 4 by Noma. It is a very strange situation. Reservations are hard to come by and are way more frequently available for 4 persons than 2. They suggest taking a 4 top and trying to find someone to sit with you which is difficult if you don’t live in Copenhagen. You can find some people looking to hook up on Chowhound but why the restaurant doesn’t offer a Shared Table, as they used to, for all of us 2 top travelers is beyond me. Continue reading
This is your more typical Michelin starred restaurant, with all the service perks and a choice of a long or short tasting menu. The folks bringing the trays from the kitchen all wear toques but unfortunately we were facing the window and all my photos of them were too dark. The meal is definitely choreographed with the presentation of the item, the saucing or garnishing done table side, a break in the middle for a course in the kitchen
One of my favorite stops in Copenhagen! This small but happening restaurant has its own gardens where they grow their produce and sources their meat and fish through dedicated local producers. This combo allows them to provide an amazing quality of food. The taste content is excellent. The menu has 5 offerings and you have the choice of either 3 or 5 courses with occasional additional course offerings.
This is a small place that states it is focused on food, no fuss or muss and is certified organic. You have 2 menus to chose from, omnivore or herbivore – same number of courses and price. We chose the omnivore and the accompanying wine pairings. An extra was offered (our asparagus) as is a cheese course. Emphasis on simplicity and quality are good credentials to me
This place is in the meat packing district, so a different vibe from the others we tried. Very casual and definitely frequented by more locals than tourists. A large bar appeared to accommodate singles, as well as couples, who wanted just to drink or eat with their food. A good selection of oysters as well as lightly smoked seafood was offered for starters and then a variety of seafood for mains. They offer one meat and one vegetarian entree but their dessert selection left me uninterested.
Located in a reclaimed warehouse in the middle of nowhere on a waterfront, it was worth finding. Someone told us that the land around there has a prohibition on new buildings so reclaimed space is it and the dull exterior would not warn you how modern and slick the interior space is finished out.
It would be hard for any restaurant to live up to the expectations that come with knowing it’s re-taken the #1 spot on “best restaurants in the world”. Noma is totally creative and serves only what it can source locally in its take on Nordic cuisine. It is located in an old warehouse on the waterfront and is very nice inside yet rustic. The atmosphere is the best – very casual – with lots of banter going on between the folks in the open kitchen.