CuisineHaute cuisine or molecular gastronomy
FeaturesGreat food, Great design, Great wine list, Notable chef
Arguably one of the city’s top restaurants, Geranium has garnered critical acclaim for its inventive, modern take on Scandinavian cuisine. Chef Rasmus Kofoed, winner of the 2011 Bocuse d’Or, uses ingredients sourced from biodynamic suppliers to craft such dishes as salted pork with Jerusalem artichokes and December cabbage with clarified butter and bleak roe. Vegetarian options abound, and wine pairings are available. The restaurant features a main dining room with an upscale, yet rustic feel courtesy of wood floors, upholstered banquettes, and white and cream table linens, as well as a terrace accented with sculptures and a fire.