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# Geist – Modern dansk restaurang i Köpenhamn med små rätter och innovativa cocktails
Geist är en modern restaurang belägen på Kongens Nytorv 8 i Köpenhamn, känd för sina små rätter och innovativa cocktails. Restaurangen, som öppnade 2011, har snabbt blivit en populär destination för både lokalbefolkningen och turister. Med en meny som uppmuntrar till delning av rätter, erbjuder Geist en unik matupplevelse där säsongsbetonade och lokala ingredienser står i fokus. Atmosfären är trendig och livlig, vilket gör det till en perfekt plats för både avslappnade middagar och speciella tillfällen. Recensioner framhäver både den stiliga inredningen och den kreativa menyn, men det finns också kritik angående prisnivåer och service.

## Historia
### Berättelsen om Geist
Geist grundades av den kända kocken Bo Bech, som har blivit en framstående figur inom den danska matlagningen. Med en vision att skapa en modern tolkning av dansk mat, har Bech lyckats sätta Geist på den gastronomiska kartan. Restaurangen kombinerar traditionella danska smaker med internationella influenser, vilket gör den till en unik plats i Köpenhamn.

### Milstolpar och tillväxt
- Öppnade 2011 på Kongens Nytorv 8
- Har blivit en av de mest omtalade restaurangerna i Köpenhamn
- Kocken Bo Bech har vunnit flera utmärkelser för sin matlagning
- Menyn har utvecklats för att inkludera säsongsbetonade och lokala ingredienser

### Kulturell och lokal påverkan
Geist har haft en betydande inverkan på den danska matscenen genom att främja konceptet med små rätter och delning. Restaurangen har också blivit en plats för kulturella utbyten, där både lokalbefolkning och turister kan njuta av en gemensam matupplevelse. Genom att använda lokala råvaror bidrar Geist till att stödja den danska jordbruksekonomin.

### Fortsätta traditionen
Geist fortsätter att vara en ledande aktör inom den danska gastronomin genom att ständigt förnya sin meny och anpassa sig efter säsongens råvaror. Restaurangen strävar efter att bevara traditionella danska smaker samtidigt som den utforskar nya kulinariska gränser.

## Gemenskap
### Gemenskapsengagemang
Geist är inte bara en restaurang; den är också en del av Köpenhamns gemenskap. Genom att delta i lokala evenemang och samarbeta med lokala producenter, visar Geist sitt engagemang för att stödja den omgivande gemenskapen. Restaurangen har även varit värd för olika kulturella evenemang och matfestivaler.

### Gemenskapens uppfattning om platsen
Många i Köpenhamn ser Geist som en trendig och innovativ restaurang som erbjuder en unik matupplevelse. Recensioner från både lokalbefolkning och besökare betonar ofta den kreativa menyn och den livliga atmosfären. Det finns dock en del kritik om att priserna kan vara höga i förhållande till kvaliteten.

### Evenemang och sammankomster
Geist anordnar regelbundet evenemang och specialmiddagar, vilket gör den till en populär plats för både privata och företagsevenemang. Restaurangen erbjuder också möjligheter för grupper att boka privata middagar, vilket gör det till en idealisk plats för firanden och sammankomster.

## Erbjudanden
### Vad Geist erbjuder
Geist erbjuder en unik matupplevelse med en meny som fokuserar på små rätter, vilket uppmuntrar till delning. Kunder kan förvänta sig en kreativ och varierad meny som förändras med säsongen. Restaurangen har också ett imponerande utbud av cocktails och viner.

### Mat- och matupplevelse
Maten på Geist är känd för sin innovativa presentation och smak. Rätterna är ofta inspirerade av både lokala och internationella kök, vilket ger en spännande smakupplevelse. Recensioner nämner ofta att vissa rätter är mer minnesvärda än andra, med en blandning av smaker och texturer.

### Evenemang och paket
Geist erbjuder olika paket för grupper och evenemang, vilket gör det möjligt för gäster att njuta av en skräddarsydd matupplevelse. Dessa paket kan inkludera vinparningar och specialmenyer, vilket gör det till en perfekt plats för firanden.

### Faciliteter och funktioner
- Trendig inredning med öppet kök
- Barområde med utsikt över köket
- Utomhusgård för sommarmiddagar
- Privata rum för företagsevenemang
- Stort urval av cocktails och viner

## Fördelar och nackdelar
### Viktiga insikter från recensioner
Recensioner av Geist visar en blandad bild av restaurangen. Många gäster uppskattar den kreativa menyn och den livliga atmosfären, medan andra har uttryckt missnöje med servicenivån och prisnivåerna.

### Komplimanger och styrkor
- Innovativ och kreativ meny
- Trendig och livlig atmosfär
- Utmärkt cocktails och vinlista
- Bra läge i Köpenhamn

### Kontraster och anmärkningsvärda omnämnanden
Vissa gäster har klagat på att maten kan vara överprissatt i förhållande till kvaliteten. Det har också noterats att servicen ibland kan vara otillräcklig, vilket påverkar den totala upplevelsen.

### Sammanfattande utvärdering
Geist erbjuder en unik och kreativ matupplevelse, men det finns rum för förbättringar när det gäller service och prisvärdhet. För dem som är villiga att betala för en innovativ middag kan Geist vara en minnesvärd upplevelse.

## Plats och närliggande attraktioner
Geist ligger centralt på Kongens Nytorv i Köpenhamn, vilket gör det lättillgängligt för både lokalbefolkning och turister. Området är känt för sina vackra torg och närhet till flera kulturella och historiska attraktioner, inklusive Nyhavn och Amalienborg. Recensioner nämner ofta den livliga atmosfären i området, vilket gör det till en perfekt plats för en middag före eller efter en promenad i staden.

## Vanliga frågor
**Vad är Geist känt för** Geist är känt för sina små rätter och innovativa cocktails.
**Behöver jag boka bord i förväg** Ja, det rekommenderas att boka bord i förväg, särskilt under helger.
**Har Geist en bar** Ja, det finns ett barområde där gäster kan njuta av cocktails och snacks.

## Besök Geist idag
Geist är en modern restaurang i Köpenhamn som erbjuder en unik matupplevelse med små rätter och innovativa cocktails. Med en historia av kreativitet och gemenskapsengagemang, är Geist en plats där både lokalbefolkning och turister kan njuta av en livlig atmosfär och en spännande meny. Oavsett om du är en matälskare eller bara söker en trevlig middag, är Geist värt ett besök.

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Our visit to Geist was personally one of our more disappointing experiences on our trip. Look. Nothing we ate at Geist was bad at all. It was just - nothing memorable. In fact, until I looked back at my pictures from the trip, I couldn't recall a single thing I ate here. Geist is a bit overhyped. Again, there's nothing in particular that's wrong with it; it's just overpriced for the quality that you are receiving, and the service is not very attentive. We walked in and checked our jackets. The hostess was lovely; she asked about our preferences on where to sit as well. We sat in the bar area overlooking the kitchen. Our servers hardly gave us the time of day. It took us forever to flag them down to order and throughout the meal, they never checked on us. Our one server told us that we should each order four things (we ordered five TOTAL and were stuffed...) We ordered: DRINKS: I got a bourbon walnut drink. It was fine. AVOCADO WITH LIGHTLY SALTED CAVIAR: This is going to be a theme in my review below, but honestly. This is just avocado with caviar on top. Of course it's tasty; it isn't particularly complex though. RAW NORWEGIAN LOBSTER WITH YUZU & HIBISCUS: This. This is what you should get if you end up at Geist. You should get 10 of these and eat them all yourself. Lightly dressed carpaccio; there is certainly flavoring but the fish is really allowed to shine through. SPINACH WITH WALNUTS: This was HIGHLY recommended to us by our server. It was basically just a plate of spinach? It was fine but we were confused by the amount of hype around this. Sure, it had some other flavorings in it, but it was... just spinach. SQUID WITH BLACK TRUMPET MUSHROOM: Much like the avocado and spinach dishes, I thought this was under-seasoned. It was hard to eat a lot of this at once. SUCKLING PIG WITH POTATO MASH: Whatever flavoring was missing from the avocado / spinach / squid dishes was all packed into this one. Wow. LOTS of flavor in this guy, but extremely heavy / rich. It was hard to eat a lot of this for that reason. WASABI CREAM TOFFEE: My friend ordered dessert and got this. This was a very interesting dessert, although neither of us really enjoyed it. It took a while for us to flag down our server to get the check, and when we did, we found out that they charged us for tap water...? We asked at several other restaurants in the following days if this was common practice, and they all looked at us strangely. So, you know, real nice Geist.

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I love seats that face the kitchen! My two favorite dishes of the night sounded the most simple but were the most satisfying. I never thought ordering something as simple as spring onions could be so delicious. They were very flavorful with a mild spicy kick. The caramelized toast took 15 minutes to make and came out crispy and sweet with a giant scoop of vanilla ice cream. Our server who was also prepping various dishes was spot on. He asked if we wanted more wine and already had the bottle in hand (although we did not see it until we said yes). Enoki mushrooms with yuzu and egg yolk sauce Spring onions with sorrel and jalapeno Grilled avocado with green almonds and curry Ricotta gnocchi with fermented white asparagus Suckling pig with potato mash Charred beef tenderloin with salad Salted almonds with browned butter caramel ice cream Caramelized bread

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My husband Matt B. and I had dinner at Geist a few weeks back, on the first of three nights spent in Copenhagen. We were able to make a reservation only a few hours in advance, for 6:00 on a Sunday evening. We were jet lagged and wanted to go somewhere nice but relatively low key, and Geist fit the bill. It was a trendy, high-end place with counter seating around an open kitchen. Craft cocktails and a la carte small plate dining--very familiar for two travelers coming from Los Angeles. We were among the first diners, as 6:00 in Copenhagen during summer months might as well be three in the afternoon. We enjoyed all the natural light coming in through the tall windows. The place filled up as our dinner progressed, with what seemed like a fairly international crowd. Two pairs of tourists recognized each other from another restaurant. We settled in with a round of cocktails and ordered a hearty dinner, based on the recommendations of our server, a friendly, helpful man who attended to our needs from across the counter (he spoke marvelous English, but so does everyone in Copenhagen, it seems). It was all quite pleasant and relaxing, and I really enjoyed the drinks. We started with the Green Aqua Vitae and the Lemon in Lemon in Lemon. I believe the first was an aquavit cocktail with dill and lovage, the second a gin drink with a hint of thyme. Both were wonderfully refreshing. For our second round, we had the Scottish Malt Flower with scotch, yuzu, and hibiscus, and the Vinous Sage with bourbon and walnut. These were also great, on the cool, light side for whiskey drinks. I was less sold on the food, which was inconsistent and just less outright delicious than I'd hoped. Dinner kicked off with some lovely complimentary rolls with excellent butter, then a small appetizer of thinly sliced avocado with lightly salted caviar. Maybe I'm used to better avocados in California, but this was a disappointment, bland and boring, even with a mound of caviar on top. We had two fish dishes, and these were pretty good, if not especially memorable. The West Coast turbot was meaty, and it came with fennel ravioli and a gruyere sauce. The halibut was the better fish, mild and delicate and well seasoned with black pepper, served over a bed of nasturtium and other nice sautéed greens. We rounded out the savory portion of our meal with the scallops and chicken wings with lobster sauce and the black kale with suckling pig and wild garlic. The scallops and chicken wings were tasty enough, the scallops perched on the wings, the combination somewhat interesting. The kale and suckling pig dish was a bust, though, a heap of dry, flavorless kale over a heap of dry, flavorless pig, chopped into little nubby pieces. Dinner ended well, though, with some stellar desserts. The strawberries with milk and honey made a gorgeous plate, with sweetened strawberries layered with milk and honey in various forms. The raspberry sorbet with raspberries was probably my favorite dish of the night, a simple dessert of juicy raspberries topped with a tart, lush sorbet. Finally, there was the complimentary cotton candy, a fun, sweet send-off. I wasn't completely smitten with Geist, but it was a cool restaurant with some innovative cooking and great atmosphere, service, and drinks. I don't know that I'd recommend it if you're traveling from far away, but it might be worth checking out if you're already in Copenhagen. The food wasn't bad, just kind of hit and miss, especially for the price point, with nothing that really blew me away.

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Here at restaurant Geist, chef Bo Bech, Denmark's very own Gordon Ramsay, presents a modern take on Danish cuisine. The menu is small plates or tapas style to encourage sharing. Thankfully the servings aren't too minuscule for the sticker shock price. Start with a warm appetizer such as the potatoes with poached egg, then travel to the Orient with a salmon tartare in soy, ginger and sesame oil topped with roe. If you feel the need to eat some greens, do it in style with a grilled salad crowned with gruyere and summer truffles. While the cheeks of veal were fall of the bone amazing, the highlight of the evening was the grilled squid with onions and nasturtium. Just goes to show how you can have fresh seafood and bring it to life by simply charring it and lightly seasoning with salt and pepper. Let the food speak for itself! Dessert lovers should indulge on the air in air in air tiramisu: there's a reason why "air" is repeated 3x in the name. The raspberry sorbet is beautifully tart palette cleanser. I loved the sleek and sexy ambiance of the restaurant and it perfectly blends in with the posh surroundings of Kongens Nytorv. The cool thing about Geist is you can choose your experience by asking in advance where to be seated: whether at their intimate courtyard setting, romantic dining room or the exciting bar area where you can view the kitchen action. A memorable meal from my trip that won't soon be forgotten.

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After I had come back from Copenhagen last year, I couldnt wait to go return for the food. Luckily for me, Chef Bo Bech came to me to fill the void while doing a dinner at Bar Tartine with Chef Nicholaus Bala of Bar Tartine. Not having been able to catch Geist the first time, Im glad to have caught him and Geist's menu on the road as follows: -Day old bread with chestnut -Wafers of avocado with vaiar and almond -Raw zucchuni with pistachio and fennel pollen -Mushroom and cocoa bean dashi -Spinach with green strawberries, sea beans and wild herbs -Celeriac baked in sourdough with condensed buttermilk -Raw fried turnip and radish with garlic -Charred Beef Tenderloin -Potato mash and salted butter whey -Sorrel tart with chocolate meringue Like most of the progressive Danish chefs, Chef Beck is putting together some very interesting texture and flavor combinations. The use of just a few ingredients in both contrast and balance of others shines through particular dishes. Some were completely unexpected while things like Potato and Butter whey were very comforting and referenced even by non Danish palates. It's clear that Chef Bech is talented and has a knack for ingredient combinations. So if you're in CPH you should definitely put Geist on your list

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Excellent fusion of continental cooking with local ingredients and unexpected accents (e.g., baby corn with sorrel leaves and jalapeños). Equally excellent service, especially considering the non-service culture I experienced in Copenhagen. Large Wine list with a European (and non-American focus), which is well, given Denmark's location. Don't be put off by its size or the subterranean feel of its inside seating. Note that it has a 15-seat plus chef's table, as well as a back garden.

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Items Selected: Sourdough Rolls with Danish Butter and Fleur de Sel Enoki Mushrooms with Yuzu and Egg Yolk Sauce Salted and Dried Breast of Young Duck with Cherries Grilled Avocado with Green Almonds and Curry Ricotta Gnocchi with Fermented White Asparagus and Summer Truffle Mornay Charred Quail with Summer Truffle Zucchini Flowers stuffed with Cod and Pistachio Heart of Lamb with Red Grapes and Wood Sorrel Blackberries with Oellebroed Caramelized Bread with Vanilla Ice Cream Originally opened at Kongens Nytorv 8 in 2011, an enormous room with a trendy vibe not far from Nyhavn clearly a luxury available to Chef Bo Bech thanks to his years as a Celebrity Chef on a Danish cooking program, Geist is one of the most polarizing restaurants in all of Copenhagen amongst those who travel and talk about such things, some calling the menu an a la carte alternative to relæ or noma while others seem to loath the place for feeling like a club and offering flavors that are underseasoned or too 'simple' to warrant their price-tag. Booked in the middle of a downpour, one of three experienced during an eight day trip to the Capital in July, it was mere moments before the a 12h00 reservation that several tourists huddled beneath the canopy were forced to part in order for guests to enter the restaurant, a hostess who also acted as waitress leading them to tables at the furthest end of a room that would never fill past 1/8 over the next three hours of dining, in reality probably a good thing as the kitchen's expediting process is a mystery still to be solved with some items coming out hot-on-the-heels of that before it while others were subjected to wait times eclipsing thirty-five minutes. Without doubt a member of the 'New Nordic' way of thinking, though not as prone to foraging as Redzepi or Nørregaard nor as obsessed with processes as Puglisi, Bech's menu features a fairly substantial number of plates each day for lunch and dinner, the ability to build one's own tasting menu a novelty amidst Copenhagen's best restaurants but one that is welcomed for those willing to share or those with a fairly substantial appetite. Perusing the menu while bearing in mind that reservations were pending for dinners at both 17h00 and 19h30, it was ignoring comments from the server that eight plates would be 'too much food' that an order was placed, her mistake actually adding one more that was served free of charge and the afternoon starting out with three-bite Sourdough Rolls served warm with Salted Butter. Rather wishing a seat near the kitchen had been offered, the open counter assuredly more interesting than raindrops falling on an empty patio and bumping beets playing overhead, it was just as a party of ten took a seat across the monochromatic space that course one arrived, a tangle of blanched Enoki Mushrooms glistening with Citrus and Egg Yolk an elegant way to awaken the tastebuds and quickly followed by house-cured Duck Breast sliced thin amongst a light drizzle of Balsamic and halved-Sour Cherries. Somehow mistaking the word Avocado for Gnocchi, odd as the Server spoke flawless English, it was after a short pause that Bech's oft-photographed Curried Avocado with Raw Almonds arrived and eating far lighter than the average with an almost snappy texture and surprisingly light fragrance the dish was successful despite being slightly under-seasoned, exactly the opposite situation marring the Gnocchi that had actually been requested as the Dumplings were presented as a hide-and-seek amidst White Asparagus Tips beneath Truffled Mornay that was quite salty. Here hitting the first expediting snag, the fact that the large group was now receiving food along with a few other tables seeing a thirty minute gap before a simple grilled Quail with slices of Summer Truffle arrived, it was shortly after the Bones had been picked clean that the dish of the afternoon arrived, a trio of Squash Blossoms stuffed with Brandade in a pool of Pistachio Cream finding an elegant balance as the expected Fish flavor came across first only to dissipate quickly with a sweet and nutty linger. Opting against the Tartare presentations of 108, relæ and others when presenting Lamb it was instead with 1/8" thick slices of the beast's Heart gently smoked and mixed with Grapes and Wood Sorrel that savories concluded, the flavors somewhat redundant in the setting of the Duck and left to be thought about for some time as a dessert of Blackberries and Rye Porridge took nearly twenty minutes arrive with another thirty-five separating the hoppy dish from a thin slice of French Toast soaked in Caramel and topped with creamy Vanilla Ice Cream.

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Stumbled upon this place entirely by accident, as were we wandering along in the area when hunger struck. Fancy restaurant with dim lighting and wild animal trophy heads lining up one wall. My husband was worried that we were dressed a little too casually, but it didn't seem to be an issue, there was a mix of casual, business casual, and slightly more formal diners. The place was booked up, but we were able to snag a couple of spots with the promise of a fast meal so that the upcoming reservation could be accommodated. Fast, efficient service (perhaps to get us out quicker). Innovative presentation of the dishes that not only pleased the eye, but the palate as well! The mushrooms were the highlight of our meal, and while the lobster and yuzu caught me by surprise, I was a fan of the dish. A little on the pricier side, given the small portion size.

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Totally deserves five stars. We had the beef tenderloin with salad. Fantastic. Medium rare on the inside. Great flavor. Butter lettuce. We also had the mushroom egg yolk sauce dish. I hate egg yolk, but this was fantastic. The monkfish with the snow peas was also amazing. But this is my favorite, and this place's monkfish did not disappoint. At this. Very awesome. We sat at the bar, and literally had a front row seat to the chef and all of the staff in the kitchen preparing every dish with meticulous detail. We also had a spinach dish that was fantastic. Highly recommend it. Medium fortunes. The bread rolls were a little hard on the outside. My wife insisted that I add that detail. They were good, but just a little hard to bite. I guess that's probably a good bakery touch.

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Semi-fancy restaurant with some really good and interesting small dishes.. I came here with a friend for lunch, and we were pleasantly full with various small plates.. After eating, we had rum and coffee - accompanied by candy flush.. A fun detail :) If you're ready to spend +2000DKK for a nice and interesting lunch with exceptional great wines, then I'd definitely recommend Geist. Plus, their staff was super professional and friendly!

Upptäck Geist i hjärtat av Köpenhamn, en unik restaurang vid Kongens Nytorv 8. Njut av utsökt mat i elegant miljö. Boka ditt bord idag och upplev det bästa av Köpenhamn.

Geist i København – Upplev bästa restaurangen vid Kongens Nytorv

Copenhagen Municipality

Geist

Capital Region of Denmark

Utforska Geist på Kongens Nytorv, Köpenhamn. Njut av innovativ mat i en elegant miljö nära stadens bästa sevärdheter. Boka ditt besök idag!

Upplev Geist på Kongens Nytorv i Köpenhamn – En unik restaurangupplevelse

Geist är en modern restaurang belägen på Kongens Nytorv i Köpenhamn. Vi erbjuder kreativa rätter i en stilfull miljö. Upptäck vår meny och boka bord!

Om Geist, restaurang på Kongens Nytorv, Köpenhamn

Öppettider för Geist på Kongens Nytorv, Köpenhamn. Hitta öppettider för Geist på Kongens Nytorv, Köpenhamn på Kongens Nytorv 8.

Geist Menyöversikt

Signaturrätter

Drycker och Parningar

Kostalternativ

Kockens Rekommendationer

Upplev Menyn på Geist

Hoppes Café & Bar

Wokshop Amager

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