Okay folks, don’t kill me, but as allegedly number two in the world, the really short for me. Disclaimer: I flew to Copenhagen from NYC because I scored a Noma resy and securing this table for one was an added bonus. But it just felt, familiar and soulless. They change the menu the week prior hence why the chef is here because he likes to see the menu through the guest eyes, which was fun. The Flower shaped beetroot dish with horseradish cream in the middle was absolutely unbelievable. The Turbot was also very nice. If you told me, I was in any other two or three star Paris, I would’ve believed you.
Everything felt extremely choreographed:
Next I serve you a protein
Then I pour sauce
Then I ask what you think
Rinse. Repeat.
Nothing stood out to me. Sorry to be harsh but it warrants it.
Someone recently posted the Noma game and forest pics so I’ll refrain, but goddamn was that special. Sorry geranium, not for me!
Pengyster on
no disrespect at all – but I can’t imagine getting to a point where dining at any 3 Michelin restaurant could feel underwhelming or too familiar, but you are certainly much more experienced than I in going to them
Known_Profession7393 on
Are those raw Brussels sprouts? What on earth is that doing on a plate at a 3* restaurant?
frerant on
My friend described it as “executed to perfection in a robotic way,” and I think that might be similar to what you’re getting at.
Still on my want to go list, but there are several other restaurants in Copenhagen that I’d rather go to first.
BadmashN on
I preferred Geranium to Noma any day. And it was also better than Alchemist. It may feel more posh than the more approachable Noma but overall Geranium any day for me. And Jordnær a close second.
thearunagram on
See, Alchemist any day for me: I love all the flash and extra-ness to pair with the endless courses
pimentocheeze_ on
Wait they just have you like whole ass raw brussel spouts?? Absolutely not 😂
rosecolouredmonkey on
Yes, the quality is definitely top notch, but let me tell you something about the Danish restaurant industry.
I know a lot of people in the in this industry and this place has one of the most exploitative work environments. The chef students and other staff are being horribly mistreated. This has proven to be the case time and time again since the place opened.
As soon as a new allegations make it to the media, they flat out deny it and continue let the abuse happen, maybe even with repercussions for the victims. Even the chefs union Horesta has been in on the silencing of victims by letting the restaurants know that they have “a snitch” if someone were to come forward about the mental and sometimes physical abuse that goes on in the kitchen. This is their fucking union who should have their best interest at heart and do whatever it can to protect the chef students.
I don’t know about the rest of you, but it seems to me that if your moral compas is in place, you would probably refrain from funding such a work environment and from visiting any of these places until this has stopped, an apology has been issued and initiatives set in place to make a change for the better.
syahawesome on
Same here. Went to geranium in 2019 and haven’t returned since. Just didn’t felt like I need to. Noma and alchemist however, I keep going back
BitBaby6969 on
Went here this summer and absolutely loved it. The staff was brilliant, mechanical/perfectionistic execution is very much tied to Nordic culture, so I don’t see the problem. Dishes were balanced and yummy, wine and juice pairing incredible. If you have the chance do it!
Living-Airline9487 on
My god that looks good
Lord_Dolkhammer on
Is it me or does the lighting, furniture and general vibe feel more like a hotel restaurant than a michelin star place?
12 Comments
Okay folks, don’t kill me, but as allegedly number two in the world, the really short for me. Disclaimer: I flew to Copenhagen from NYC because I scored a Noma resy and securing this table for one was an added bonus. But it just felt, familiar and soulless. They change the menu the week prior hence why the chef is here because he likes to see the menu through the guest eyes, which was fun. The Flower shaped beetroot dish with horseradish cream in the middle was absolutely unbelievable. The Turbot was also very nice. If you told me, I was in any other two or three star Paris, I would’ve believed you.
Everything felt extremely choreographed:
Next I serve you a protein
Then I pour sauce
Then I ask what you think
Rinse. Repeat.
Nothing stood out to me. Sorry to be harsh but it warrants it.
Someone recently posted the Noma game and forest pics so I’ll refrain, but goddamn was that special. Sorry geranium, not for me!
no disrespect at all – but I can’t imagine getting to a point where dining at any 3 Michelin restaurant could feel underwhelming or too familiar, but you are certainly much more experienced than I in going to them
Are those raw Brussels sprouts? What on earth is that doing on a plate at a 3* restaurant?
My friend described it as “executed to perfection in a robotic way,” and I think that might be similar to what you’re getting at.
Still on my want to go list, but there are several other restaurants in Copenhagen that I’d rather go to first.
I preferred Geranium to Noma any day. And it was also better than Alchemist. It may feel more posh than the more approachable Noma but overall Geranium any day for me. And Jordnær a close second.
See, Alchemist any day for me: I love all the flash and extra-ness to pair with the endless courses
Wait they just have you like whole ass raw brussel spouts?? Absolutely not 😂
Yes, the quality is definitely top notch, but let me tell you something about the Danish restaurant industry.
I know a lot of people in the in this industry and this place has one of the most exploitative work environments. The chef students and other staff are being horribly mistreated. This has proven to be the case time and time again since the place opened.
As soon as a new allegations make it to the media, they flat out deny it and continue let the abuse happen, maybe even with repercussions for the victims. Even the chefs union Horesta has been in on the silencing of victims by letting the restaurants know that they have “a snitch” if someone were to come forward about the mental and sometimes physical abuse that goes on in the kitchen. This is their fucking union who should have their best interest at heart and do whatever it can to protect the chef students.
I don’t know about the rest of you, but it seems to me that if your moral compas is in place, you would probably refrain from funding such a work environment and from visiting any of these places until this has stopped, an apology has been issued and initiatives set in place to make a change for the better.
Same here. Went to geranium in 2019 and haven’t returned since. Just didn’t felt like I need to. Noma and alchemist however, I keep going back
Went here this summer and absolutely loved it. The staff was brilliant, mechanical/perfectionistic execution is very much tied to Nordic culture, so I don’t see the problem. Dishes were balanced and yummy, wine and juice pairing incredible. If you have the chance do it!
My god that looks good
Is it me or does the lighting, furniture and general vibe feel more like a hotel restaurant than a michelin star place?