Anyone following Rasmus Kofoed these past few years will recognize his drive and ambition for Geranium, along with his ability to work sustainably on the highest gastronomical level without making a big deal about it. At Geranium, the natural and local are highly valued, and the biodynamic ingredients characterize the menu today; truffles and caviar excepted. Meat is not served. Instead, they are wholeheartedly committed to vegetables, fish, and shellfish. Like all restaurants of its rank, they constantly look for new ingredients and suppliers. Geranium is no exception – here, they love finding gems from small producers, whether its vegan cheese, walnuts, or snail caviar.