Smagsløget København

16/11/2025: You would have gotten 10 stars too, if you could give it. By far the best restaurant experience of my life. The food was absolutely insanely good with a good mix of experimental combinations and more classic dishes. The setting and atmosphere were also impeccable, but where you deserve 10 stars is in the service level. Absolutely outstanding! Everyone - and there were many - who served us was skilled, knowledgeable, down to earth and clearly passionate. The same applied to Rasmus and Søren, who were both past the table, which was super cool - down to earth and passionate; like everyone else. Furthermore, it was really cool to experience that the only thing it was about was giving us the best possible experience - which we got to that extent. An extra shot and praise to the two waiters who were at our table the most. A young, Danish student waiter and a South African waiter. Service on an unprecedented level! We say thank you very much - and will definitely come again!

16/11/2025: If Noma is the industry’s wild card, then Geranium is undoubtedly its straight-A student — precise, composed, and consistently brilliant. Its founder remains the only chef in the world to hold the full Bocuse d’Or trilogy — gold, silver, and bronze — a detail that feels evident in every plate: methodical technique, balanced creativity, and immaculate execution. Flavours are diverse without ever feeling forced; the aesthetics are impeccable; and the non-alcoholic pairing elevates the experience to a standard that many Michelin-starred restaurants have yet to reach. After working through Copenhagen’s most celebrated dining rooms, this is, without question, my definition of a true three-star meal. Danish Tradition ⭐️⭐️⭐️⭐️⭐️ A visually striking opening. Seaweed saltiness meets herring umami, brightened by a clean herbal lift from dill. Smoked Roe ⭐️⭐️⭐️⭐️⭐️ Crisp yet tender with a delicate smokiness; the finish lands on a gentle dairy sweetness and the subtle pop of cured roe. Boiled Beetroot ⭐️⭐️⭐️⭐️⭐️ Devoid of any earthiness — pure sweetness with cherry-like fruitiness, followed by a whisper of fresh horseradish. Caviar ⭐️⭐️⭐️⭐️ Pleasant but optional. Well-made, though not a standout in this context. Oysters ⭐️⭐️⭐️⭐️⭐️ Warm, plump oysters finished over heat; paired with pickled celeriac for a harmonious sweet–sour counterpoint. Kohlrabi ⭐️⭐️⭐️⭐️⭐️ Crisp kohlrabi and apple acidity layered with a creamy sauce and saline depth from caviar — full and satisfying. Sunchoke ⭐️⭐️⭐️⭐️ Nutty, soft and savoury, with raw walnut providing an unexpected textural contrast. Crispy Grains ⭐️⭐️⭐️⭐️ Black-truffle bread is rich and aromatic; the sourdough crust is gentle, with a lingering nutty fragrance. Scallop ⭐️⭐️⭐️⭐️⭐️ A hint of open-fire aroma; buttery sweetness integrates seamlessly with the scallop’s natural delicacy. Turbot ⭐️⭐️⭐️⭐️ Soft and bouncy. The sauce brings fish and mushroom umami, though the seasoning leans slightly heavy. Today’s Harvest ⭐️⭐️⭐️⭐️⭐️ Acidic, sweet, smoky, creamy, crisp, soft — a beautifully orchestrated study of vegetables. A far more layered experience than Arpège’s vegetable tasting. Chamomile ⭐️⭐️⭐️⭐️⭐️ Bright and fragrant with citrus–botanical notes; pear sweetness rounds out the acidity elegantly. Chocolate ⭐️⭐️⭐️⭐️⭐️ A perfect finale: aromatic chocolate sphere; silky mousse with nutty granules; a tiny bar reminiscent of Magnum. Flavours of Madagascar cacao emerge with light acidity and cherry-like fruit tones. Sunflower Seeds Tart ⭐️⭐️⭐️⭐️ Apple sweetness, crisp tart shell, geranium perfume, and cultured yoghurt — refreshing and poised. Total: 7680 DKK Recommendation Score: 9.85/10