Discover Geranium, in Copenhagen, crowned best restaurant in the world in 2022

The Danish restaurant Geranium, located in Copenhagen, has been named “World’s Best Restaurant 2022” in the “50 Best Restaurants” ranking.

 

The World’s 50 Best restaurants have become a grail in the world of gastronomy and it is live from London that the actor Stanley Tucci hosted this award ceremony, designating the 50 best restaurants in the world. These restaurants are chosen by a jury of 1080 voters from all over the world (male-female parity, 34% chefs and restaurateurs, 33% food journalists and 33% globetrotting gourmets) who must have experienced the restaurants they voted for in the 18 months preceding the vote.

 

The chef and his teams in the kitchen © Claes Bech-Poulsen

 

Haute gastronomy is now global with, for example, 8 establishments located in South America (including the number 2 in the ranking, the Central restaurant in Lima, Peru) and 7 in Asia. However, Europe remains in the lead with 6 restaurants in the top 10. And among them, the number one this year is called Geranium and is located in Copenhagen. It succeeds Noma, another star restaurant in the Danish capital, which was awarded last year. Chef Rasmus Kofoed, who was already 2nd in the ranking last year with his team, offers a contemporary cuisine “awakening the senses“.

 

 

Located on the eighth floor of Fælledparken in central Copenhagen, Geranium’s menu is on a mission to explore “the tension between the urban and the natural.” Its chef Rasmus Kofoed won the Bocuse d’or in 2011, and the establishment was the first in Denmark to receive three Michelin stars in 2016.

 

Summer dishes include mackerel in oil, cucumber stuffed with oysters, roasted white asparagus infusion, yellow beet with sea buckthorn, smoked lumpfish roe and many other surprises to wake up the taste buds.

 

 

 

The chef is described in 50 Best Restaurant as having “an intuitive ability to compose truly stunning dishes that make the most of color, empty space, and the precise volume of ingredients, creating a synergy between flavor, aesthetics, and a sense of fluidity that carries throughout the menu.

 

 

Read also > MORY SACKO: WHO IS REALLY THE NEW ARTISTIC DIRECTOR OF THE FIRST LOUIS VUITTON RESTAURANT?

 

Featured photo : © Claes Bech-Poulsen

Passionnée par l’art et la mode, Hélène s’oriente vers une école de stylisme: l’Atelier Chardon-Savard. Elle complète ensuite sa formation par un MBA en Marketing à l’ISG. Elle a écrit pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein de Luxus +.

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