The World’s Best 50 Restaurants is a prestigious industry ranking and the No. 1 restaurant of 2022 is Geranium, a fine-dining establishment in Copenhagen.
Geranium was No. 2 on the 2021 list and then made a surprising pivot in 2022: chef Rasmus Kofoed switched from an omnivore menu to a plant-forward pescatarian menu with an emphasis on local produce and seafood.
As more people reconsider their meat consumption, for environmental and physical health reasons, it’s inspiring to see Geranium lead the way by proving that meat doesn’t necessarily have to be the center of a special meal.
While we can’t fly to Copenhagen OR precisely recreate Geranium’s high-level gastronomy, we can still draw inspiration from what Kofoed and his staff are doing. For example, here’s a video of Kofoed assembling one of the restaurant’s signature dishes, called A Bite of Beetroot.
As an added bonus, beets and raspberries are both in season in Maryland in July and local gardens are full of fresh herbs.
Food can be beautiful, seasonal, delicious, and meat-free. Thank you to the Geranium team for the inspiration.
1. Slice 2-3 beets in half lengthwise. (Drizzle lightly with vinegar if your beets do not come with vinegar on them; it depends on the brand.)
2. Take a generous scoop of yogurt out of the container, and smear it across a plate in a decorative swirl.
3. Place halved beets, cut side down, atop the yogurt in a decorative pattern. Nestle raspberries in and around the beets. Both beets and raspberries will stick in place nicely, thanks to the yogurt. The exact number of beet halves that you use will depend on the size of your plate, your beets, and your appetite.
4. Use scissors to snip about 2 teaspoons of fresh herbs atop the salad.
5. Sprinkle about 2 teaspoons of nuts (or seeds) atop the salad, followed by some flaky salt and freshly ground pepper. Enjoy.