Geranium

Skyline restaurant above Copenhagen’s national stadium

Geranium occupies an unlikely but striking setting on the eighth floor of Copenhagen’s national football stadium in Østerbro, looking out over Fælledparken and the city’s rooftops. Once inside, the sporting arena falls away and you enter a serene, light‑soaked dining room where pale woods, grey textiles and clean lines frame floor‑to‑ceiling windows. The open kitchen is fully integrated into the space, so the quiet choreography of chefs and sommeliers becomes part of the scenery. From this elevated perch, natural light and shifting skies are central to the atmosphere. At lunchtime the room feels airy and almost gallery‑like, while evenings bring a softer, more intimate glow over the park below. Subtle design details, from sculptural ceramics to Nordic textiles, reinforce a sense of understated luxury without distracting from the food.

New Nordic universe of seafood and plants

Geranium focuses on modern Scandinavian tasting menus built almost entirely around seafood and plant‑based ingredients. Meat such as beef or chicken is deliberately absent; instead, shellfish, fish, roots and seasonal vegetables take the lead, often in surprising guises. Multi‑course "universes" unfold as a succession of small, highly detailed plates that highlight a single idea or ingredient at a time. Typical sequences might move from crisp bites of fjord shrimp or lumpfish roe layered with smoked milk and kale, through delicately pickled kohlrabi arranged like a flower around caviar and smoked cream, to deeply flavored broths built from squid, potatoes or Nordic cheeses. Later courses often feature scallops, crab or game birds treated with the same precision, before giving way to an extended dessert chapter that plays with forest notes like pine, berries and nuts.

Craft, choreography and service theatre

Part of Geranium’s appeal lies in how the meal is staged. With the kitchen fully open, you can watch teams of chefs assemble each dish with tweezers and brushes, while others tend to a small grill or finish sauces to order. Some servings are presented tableside by the cooks themselves, who briefly explain the idea behind the plate before retreating to the pass. Service is formal in its competence yet relaxed in tone. Staff glide between tables, syncing the pacing of the menu so the many courses feel measured rather than rushed. Wine and non‑alcoholic juice pairings are treated as parallel creations, with detailed explanations for guests who are interested and quieter hospitality for those who prefer to simply enjoy. Throughout, the experience aims to feel polished but human, more like being hosted in an elegant home than attending a rigid ceremony.

Design, atmosphere and views over Fælledparken

The dining room’s modern Nordic design supports a calm, contemplative mood. Soft grey upholstery, blond timber tables and minimal decoration keep the focus on the plates and the expansive view. Large windows look out across treetops, church spires and the city’s low skyline, reinforcing the sense of being in a tranquil aerie above urban life. A discreet lounge area, visible wine cellar and occasional flicker of an indoor fire add layers of comfort. The soundscape is gentle: the muted clink of glassware, the soft murmur of conversation, and the occasional cheer rising faintly from the stadium below on match days, a reminder of the restaurant’s unusual home.

Occasions, timing and what to expect from a visit

Dining at Geranium is an event that typically stretches over several hours, whether at a leisurely lunch sitting or a longer evening service. The experience is suited to special occasions, gastronomic travel and dedicated food lovers who enjoy multi‑course menus and culinary storytelling. While the atmosphere is refined, it is not stiff; couples, small groups, and intergenerational gatherings all feel at ease here. The restaurant operates limited services on select days, with midday and evening seatings rather than continuous hours. Reservations are essential and often secured well in advance. Prices reflect its status among the world’s leading fine‑dining addresses, but in return guests encounter a carefully crafted journey through Nordic seasons, shaped from an open kitchen overlooking one of Copenhagen’s largest green spaces.

Place in Copenhagen’s dining landscape

Geranium stands as one of the city’s flagship New Nordic restaurants, known for its commitment to organic, local sourcing and meticulous technique. Its focus on vegetables and seafood sets it apart from classic fine‑dining models, aligning instead with a broader Scandinavian movement toward lighter, nature‑driven cuisine. Within Copenhagen, it forms part of a small constellation of destination restaurants that draw international travelers as much as locals, complementing more experimental or theatrical addresses with its own blend of technical precision, visual beauty and quietly confident hospitality. For visitors seeking a deep dive into contemporary Danish gastronomy in a single sitting, this is one of the city’s most concentrated expressions.