About The Georg
The Georg occupies a historic hutong courtyard once used as a Georg Jensen silver showroom — a Beijing courtyard architecture married to Scandinavian design furniture, glass-walled gardens, and a kitchen that fuses Nordic technique with Asian ingredients. Twenty-eight covers across the main room and a private four-cover chef's table.
Chef Liu Tao's six-course tasting menu changes seasonally — a fermented black-garlic and aged-beef tartare, a Japanese sea bass cured in Norwegian birch, a pork belly slow-cooked with Chinese five-spice and Scandinavian juniper, an aged-cocoa dessert with Yunnan rose. The pacing is calm; the plating spare; the kitchen confident in its own restraint.
It is a quiet room by Beijing standards — no DJ, no over-the-top theatre, soft lighting and considered jazz at moderate volume. The wine programme is short but considered, with a strong Champagne and Riesling backbone that pairs through the menu. The cocktail bar runs a focused Asian-spirit programme.
Bookings via the Georg website two weeks ahead. The chef's table books separately for groups of four and is the more intimate option. Dress smart; the room expects effort but not jackets. Service is bilingual, attentive without hovering, and read on the conversation.
Best Occasion Fit
First-date Beijing rarely surfaces a room as architecturally photogenic as the Georg — courtyard architecture, Scandinavian design, a tasting menu that gives ordering decisions to the kitchen, and a chef who works the room precisely as much as the moment requires.
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