The Georg

The three-storey complex with an art gallery, a main dining room and a space for private banquets boasts pristine white walls dotted with artworks and greenery. It serves simple fare like smørrebrød (open sandwiches) for lunch; there is a single tasting menu at dinner. Pickled, smoked and cured ingredients are used aptly to show Nordic influences, without being overpowering. Meat and seafood sourced globally are complemented by seasonal produce.

• Three-level art and dining complex: gallery and dining rooms wrapped around a minimalist, white-walled space dotted with artworks and greenery.
• Nordic-leaning contemporary European cooking: a deliberate through-line of pickling, curing and light smoking, kept clean and non-overpowering.
• Single tasting menu at dinner: a fixed menu format focused on seasonal produce alongside globally sourced meat and seafood.

Signature Ingredients

• Cured and pickled produce: pickles, cures and light smoking are used as a structural flavour layer rather than a headline gimmick.
• Seasonal vegetables and herbs: the menu is paced around what is in season, keeping sauces and garnishes tight and bright.
• Seafood and meat sourced internationally: premium proteins are treated with Nordic-style restraint, then lifted by acids, smoke and herbs.

Format

• Lunch leans Nordic, with smørrebrød-style open sandwiches and light, design-led plates.
• Dinner is a single tasting menu built around pickled, smoked and cured elements, with meat and seafood sourced internationally and anchored by seasonal produce.

Cooking

• Nordic influence, clean cures and ferments, precise seasoning, restrained richness.