Angelika - plant-based pop-up restaurant by Rasmus Kofoed
“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”, - this is what Rasmus says about his new adventure inside the walls of successful Geranium restaurant, runned for more than 10 years already together with Søren Ledet.
However, Angelika is not only a fruit of the dreams of Rasmus, but also - an answer to the post-coronavirus times. Here, Rasmus adds: “Opening of Angelika is fueled by an old dream to make a more accessible, green eatery. 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”. All in all, Angelika becomes a new solution to survive after the crisis and a new gastro proposal for Copenhagen foodies.
Plant-based,healthy meals made from organic and biodynamic ingredients and surely delicious ones are be served in Angelika. The menu is composed by 8-9 plates and clients are welcome to discover the vegetable world which Rasmus presents as the one full of taste and the one which is, undoubtedly, will be the future of our nutrition.
After the experience, the clients can purchase a collection of Angelika’s recipes to cook the dishes at home. The purchase-price of 50DKK/6€ will be fully donated to a nature preservation foundation.
Like this, thanks to the concept of Angelika, Rasmus Kofoed makes many beautiful things in the same time: makes Fine Dining more available with more democratic proposal; speak loud about the plant-based cuisine and its benefits, making Danish people eat properly and healthy; save working places for Geranium employees after the crisis and, last but not the least, teaches us that plant-based cuisine is also a form of a very delicious and nutritious art.
The author Aline Borghese is an international journalist and critic of haute cuisine.
A graduate of the culinary schools of the Ritz Escoffier, Ecole de cuisine Alain Ducasse, La Cucina Italiana. Champagne and wine sommelier, cocktail enthusiast, gastronomic consultant and simply Bohémienne Affamée.
