At the top of Copenhagen's culinary scene, Geranium - the first Danish restaurant to earn three Michelin stars - reigns indivisibly. Located on the eighth floor of the Parken soccer stadium, it offers not only a unique culinary experience, but also breathtaking views of Fælledparken. At the helm of this culinary temple is Rasmus Kofoed - the only chef in the world to have won a bronze, silver and gold medal in the prestigious Bocuse d'Or competition. In 2022, Geranium was named the world's best restaurant according to the World's 50 Best Restaurants ranking, dethroning another Copenhagen legend, Noma.

The history of Geranium is fascinating - the restaurant was originally located in Kongens Have (Royal Garden) and had to close after only a year of operation for financial reasons. Kofoed didn't give up, however, and in 2010 opened Geranium in a new location, where it has consistently built its position, earning its first Michelin star in 2012, its second in 2013, and its third in 2016. The 'Universe' tasting menu consists of about 20 dishes, and the chef's philosophy is based on using local, seasonal ingredients in creative ways, often with elements of surprise and humor. Interestingly, as of 2022, Geranium has completely abandoned meat, focusing on seafood and vegetables.

The other icon of Copenhagen gastronomy is Noma, run by the charismatic René Redzepi. This three-star restaurant has won the title of best restaurant in the world four times (in 2010, 2011, 2012 and 2014) and is considered the cradle of New Nordic Cuisine. Noma opened its doors in 2003 in a historic warehouse on the Christianshavn waterfront, and its name is an acronym for 'nordisk mad' (Nordic food). Redzepi, the son of an Albanian immigrant, revolutionized the approach to local ingredients by introducing wild plants, fermentations and forgotten cooking techniques to the menu.

Interestingly, Noma has changed its location several times - in 2018 it moved to a specially designed building on the former Refshaleøen military base. The restaurant operates with three different seasonal menus: a winter menu dedicated to seafood, a spring and summer menu focusing on vegetables, and an autumn menu celebrating game and forest treasures. In 2023, Redzepi announced that Noma would cease operations in its current form at the end of 2024, transforming itself into a culinary laboratory, causing a shake-up in the gastronomic world.

Alchemist is the youngest of Copenhagen's three-star restaurants, led by visionary chef Rasmus Munk. Opened in 2019 in a former industrial hall on the island of Refshaleøen, it offers more than just a meal - it's a multisensory experience dubbed 'Holistic Cuisine' by its creator. The 50-course menu is served in the restaurant's various spaces, combining art, science, philosophy and gastronomy. Guests begin their journey in an impressive lobby with a dome inspired by the Roman Pantheon, before moving through various themed rooms where food is just one element of the experience.

Kadeau København is a two-star restaurant that transports guests to the idyllic island of Bornholm, where its founders Nicolai Nørregaard and Magnus Høegh Kofoed are from. The history of Kadeau is unusual - the first restaurant with this name was established in 2007 on Vestre Sømark beach on Bornholm and operated only during the summer season. The success of this venture prompted the owners to open a permanent location in Copenhagen in 2011. Housed in a charming 18th-century building on Wildersgade on Christianshavn, the restaurant's interior reflects Scandinavian simplicity with elements reminiscent of Bornholm's heritage.

Kadeau's philosophy is based on a deep respect for nature and Bornholm's culinary traditions. The chefs make extensive use of food preservation techniques - fermenting, pickling, drying and smoking - to preserve the flavors of summer for the colder months. The menu changes with the seasons, but always tells the story of the island, its nature and traditions. Of particular interest is the fact that the restaurant has its own gardens on Bornholm, where it grows rare varieties of vegetables and herbs, and works with local fishermen and gatherers.

Aoc (short for Appellation d'Origine Contrôlée) is a two-star restaurant run by chef Søren Selin and sommelier Christian Aarø. It is housed in historic cellars dating back to the 17th century at Dronningens Tværgade, which creates a uniquely romantic atmosphere. The restaurant earned its first Michelin star in 2012, just a year after opening, and its second in 2015. Interestingly, Aoc is famous for having one of the best wine programs in Scandinavia, with an impressive cellar containing more than 10,000 bottles.

Aoc's cuisine is based on classic Danish ingredients interpreted in a modern way. Selin is known for his perfect blending of flavors and textures, and for using techniques that extract maximum flavor from simple ingredients. His Danish potato dish, which goes through 14 different preparation processes, has become legendary. The restaurant offers a tasting menu that changes seasonally, but always reflects Nordic terroir.

À terre, led by chef Yves Le Lay, is a restaurant that combines French culinary techniques with Nordic ingredients. It is located in an elegant building on Tordenskjoldsgade, near the Royal Danish Theater. The name 'à terre' means 'on the land' and reflects the chef's philosophy, which emphasizes ingredients from the Danish soil. Le Lay, who previously worked at the famous Parisian restaurant L'Astrance, has brought a fresh perspective on Nordic ingredients to Copenhagen.

Formel B, founded in 2003 by Kristian Arpe-Møller and Runi Jørgensen, is a two-star restaurant specializing in a modern interpretation of classic Danish cuisine. It is housed in an elegant villa on Vesterbrogade and is known for its friendly, informal atmosphere, a rarity among restaurants of this class. The name 'Formel B' (Formula B) refers to the idea of an alternative approach to fine dining - more approachable and less rigid.

Restaurant Høst (which means 'autumn' in Danish) is a one-star gem that has won acclaim not only for its cuisine, but also for its unique interior design, which combines rustic elements with modern Scandinavian design. Opened in 2012 at Nørre Farimagsgade, it is part of the Cofoco Group (Copenhagen Food Collective). Høst offers an affordable tasting menu that focuses on seasonal ingredients and traditional Nordic flavors in a modern twist.

Marchal, named after Jean Marchal - the French chef who introduced French gastronomy to the Danish royal court in the 18th century, is located in the luxurious Hotel d'Angleterre on Kongens Nytorv. This one-star restaurant, led by chef Andreas Bagh, combines French technique with Nordic ingredients to create elegant dishes with refined flavors. The history of the Hotel d'Angleterre dates back to 1755, and the restaurant continues a long tradition of serving exquisite meals to the Danish aristocracy and foreign guests. The Marchal's interior reflects classic elegance with a hint of modernity - crystal chandeliers sit alongside contemporary works of art.

Restaurant Koan, led by chef Kristian Baumann, is a fascinating place that combines the chef's Korean culinary heritage with Nordic techniques and ingredients. The name 'Koan' refers to the Buddhist practice of meditation and reflects the restaurant's philosophy - asking questions and exploring new ways in gastronomy. Baumann, who grew up in Denmark as an adopted Korean child, explores his own cultural identity through his cuisine. Before opening Koan, he worked at Noma, which is evident in his approach to fermentation and wild ingredients.

An interesting aspect of Copenhagen's culinary scene is its diversity and evolution. While restaurants like Geranium and Noma represent the pinnacle of sophistication and exclusivity (with tasting menu prices in excess of 2,500 Danish kroner), places like Høst offer a more affordable star dining experience (tasting menus for around 650 kroner). This price variety makes the Copenhagen dining experience accessible to a wider range of guests.

Also worth noting is the impact Copenhagen restaurants have had on the global culinary scene. The New Nordic Cuisine, whose manifesto was written in 2004 by a group of chefs led by René Redzepi and Claus Meyer, has changed the way the world views Scandinavian gastronomy. Principles such as seasonality, locality, ethics and innovation have spread around the world, inspiring a new generation of chefs.

Legend has it that the success of Copenhagen's culinary scene began with a bet between René Redzepi and Claus Meyer. Meyer, an experienced restaurateur, challenged the young and ambitious Redzepi, claiming that it was impossible to create a world-class restaurant based solely on Nordic ingredients. Redzepi accepted the challenge, which led to the birth of Noma and the entire New Nordic Cuisine movement.

The future of Copenhagen's gastronomy looks fascinating. On the one hand, we have the announcement of Noma's transformation into a culinary laboratory, and on the other, a growing number of restaurants focusing on sustainability and ethics. Geranium has completely given up meat, Alchemist addresses social and environmental issues on its menu, and many smaller restaurants are focusing on reducing food waste and working with local producers.

Copenhagen has proven that a small country with limited natural resources and a harsh climate can become a global leader in gastronomy. The secret lies in innovation, respect for tradition and the courage to break convention. Michelin-starred restaurants are just the tip of the culinary iceberg - beneath the surface lies a vibrant gastronomic scene that is constantly evolving and surprising. For lovers of refined cuisine, Copenhagen remains a must-see on the culinary map of the world.