Ny restaurant i Tivoli KILDEN serverer sæsonbaseret ekslusiv frokost og aftenmenu
The lunch cover at restaurant KILDEN in Tivoli

dinner à la carte

Pure seasonal taste with the best products available

snacks

Danish invasive oysters with apple and horseradish
Olives, unripe peaches, and salted almonds
Savory churros with crème fraîche, 15g Gold Selection caviar, and hazelnut oil

45,-

65,-

250,-

Jomfruhummer haler og østers til snacks på Kilden i haven
Starters at Kilden in Tivoli

starters

Creamy mussel soup, seaweed pasta, pickled seaweed, and trout roe

Fried mushrooms with fermented garlic, egg yolk, and nasturtium

Faux gras, pickled quince, toasted hazelnuts, and crispy bread

Beetroot tartare with smoked cheese, pickled pearl onions, and tonburi

Celeriac millefeuille with creamy morel sauce

110,-

125,-

115,-

115,-

135,-

main courses

Confit pork belly with spinach, pickled onions, and airy parsley cream

Braised lamb with Jerusalem artichokes, baked onions, and lamb glaze

Today’s poached fish with sea snail cassoulet, leeks, and wild garlic

Grilled leeks with XO sauce, herbs, and breadcrumbs

185,-

225,-

245,-

175,-

Grilled pork, crispy jerusalem artichokes, and mushroom sauce
White chocolate with coffee ice cream at Restaurant KILDEN in Tivoli Copenhagen

cheese and sweets

Three Danish cheeses, compote, and crispy bread
Pavlova with woodruff, parfait, rhubarb, and fermented honey
Sorbet of Danish apples, airy panna cotta, and lime

125,-

110,-

110,-

dinner à la carte

Pure seasonal taste with the best products available

Grilled and glazed langoustine with lardo and buckwheat at restaurant KILDEN in Tivoli

snacks

Danish invasive oysters with apple and horseradish
45,-

Olives, unripe peaches, and salted almonds
65,-

Savory churros with crème fraîche, 15g Gold Selection caviar, and hazelnut oil
250,-

Starters at Kilden in Tivoli

starters

Creamy mussel soup, seaweed pasta, pickled seaweed, and trout roe
110,-

Fried mushrooms with fermented garlic, egg yolk, and nasturtium
125,-

Faux gras made from beans and mushrooms, pickled quince, toasted hazelnuts, and crispy bread
115,-

Beetroot tartare with creamy smoked cheese, pickled pearl onions, and tonburi
115,-

Celeriac millefeuille with creamy morel sauce
135,-

Grilled pork, crispy jerusalem artichokes, and mushroom sauce

main courses

Confit pork belly with spinach, pickled onions, and airy parsley cream
185,-
Braised lamb with Jerusalem artichokes, baked onions, and lamb glaze
225,-
Today’s poached fish with sea snail cassoulet, leeks, and wild garlic
245,-
Grilled leeks with XO sauce, herbs, and breadcrumbs
175,-

White chocolate with coffee ice cream at Restaurant KILDEN in Tivoli Copenhagen

cheese and sweets

Three Danish cheeses, compote, and crispy bread
125,-
Pavlova with woodruff, parfait, rhubarb, and fermented honey
110,-
Sorbet of Danish apples, airy panna cotta, and lime
110,-