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Three Michelin star chef Rasmus Kofoed will open a temporary, casual, all-vegetable restaurant in Copenhagen next month.
The restaurant will be called Angelika as a tribute to his mother who always forced him to eat his vegetables when he was growing up. It will serve from Kofoed’s Inspiration Kitchen in his three Michelin star restaurant Geranium in the Parken Stadium, the home of FC Copenhagen, where the Danish national team play.
Freshly Boiled New Potatoes, Olives, Pickled Lemon & Black Pepper - Photo - Claes Bech-Poulsen
While Kofoed's crosstown rival Redzepi of Noma has flipped to burgers to beat the coronavirus crisis, Kofoed is offering the vegans and vegetarians somewhere to get three-Michelin star food in a relaxed setting and at more affordable prices. The menu will consist of 8-9 dishes and will cost approx. 650DKK/ 90€. A collection of Angelika’s recipes will be available as meal kits for guests to cook at home. The purchase-price of 50DKK/6€ will be fully donated to a nature preservation foundation.
The menu will consist of 8-9 dishes and will cost approx. 650DKK/ 90€. A collection of Angelika’s recipes will be available for guests in order for them to cook the dishes at home. The purchase-price of 50DKK/6€ will be fully donated to a nature preservation foundation.
“For many years I have dreamed of opening a vegetarian restaurant. My mother is a vegetarian and since I was a little boy she has taught me how nutritious and delicious plant-based food can be. Angelika is therefore named after my mother and will be a tribute to the universe of plants. We will serve healthy, tasteful and only plant-based meals”, says Kofoed.
Toasted Bread with Seeds, Caramelized Onions & Aromatic Herbs, Photo - Claes Bech
The opening of Angelika is partly connected to the last couple of months’ lockdown due to coronavirus. Kofoed spent most of this time with his family on the remote Danish island of Samsø, where he was able to spend a lot of time cooking with his children. The family’s meals included meal like new potatoes with olives, pickled lemon and black pepper, oven-roasted asparagus with seaweed and preserved ramsons, and creamy butterbeans, as well as a plant-based ice-cream with vanilla and chocolate.
“There is no doubt that the Corona lockdown is contributed to the opening of Angelika. Foremost it is fuelled by an old dream to make a more accessible, green eatery. However, many of Geranium’s guests come from all around the world and they will probably not be able to visit us for a while. Therefore, the opening of Angelika is also a great way to keep our employees – and at the same time show people how delicious and nurturing plant-based meals can be”, says Rasmus Kofoed.
