Ny restaurant i Tivoli KILDEN serverer sæsonbaseret ekslusiv frokost og aftenmenu
Høbagt knoldselleri, hasselnødder og sauce på hø

late summer menu

August 1st - September 16th

We will change the menu on August 1st, and it will be in effect until September 16th, welcoming late summer.

Menuen

3 Courses

Creamy soup with crayfish and shore crabs, topped with crayfish tails and fennel.

Crispy terrine of lamb with Jerusalem artichokes and lamb jus.

Pancakes with sorbet made from Swedish wild blueberries, marinated blueberries, and full-fat sour cream.

495 DKK

5 Courses

Creamy soup with crayfish and shore crabs, topped with crayfish tails and fennel.

Tomatoes with pickled charred mackerel, gooseberries, and seaweed.

Brill with mussels, carrots, and blanquette sauce.

Crispy terrine of lamb with Jerusalem artichokes and lamb jus.

Pancakes with sorbet made from Swedish wild blueberries, marinated blueberries, and full-fat sour cream.

645 DKK

7 Courses

Creamy soup with crayfish and shore crabs, topped with crayfish tails and fennel.

Tomatoes with pickled charred mackerel, gooseberries, and seaweed.

Squash with stuffing made from spider crab and lemon herbs.

Brill with mussels, carrots, and blanquette sauce.

Crispy terrine of lamb with Jerusalem artichokes and lamb jus.

3 Danish cheeses with compote and crispbread.

Pancakes with sorbet made from Swedish wild blueberries, marinated blueberries, and full-fat sour cream.

845 DKK

Sensommermenu hos KILDEN
Kilden i haven sæsonens menu

show menu

Whole Tivoli season

The seasonal 3-course menu.

Accompanying wine menu.

700 DKK

Vintermenuen på KILDEN i Tivoli

autumn menu

October 11th - November 3rd

We will change the menu on October 11th, and it will be in effect until November 3rd, welcoming autumn.

Menu

3 Courses

Tatar of venison, onion mayonnaise, lingonberries, and crisp.

Gentle caught cod with parsley root, browned butter, and hazelnuts.

White chocolate with coffee ice cream and cocoa nibs.

495 DKK

5 Courses

Tatar of venison, onion mayonnaise, lingonberries, and crisp.

Celeriac, Paris butter, and pickled celeriac.

Scorzonera, king crab, and pickled apples.

Mallard with beetroots, duck glaze, and radicchio.

White chocolate with coffee ice cream and cocoa nibs.

645 DKK

7 Courses

Onion consommé, caramelized onion cream, crisp bread, and Kry cheese.

Tatar of venison, onion mayonnaise, lingonberries, and crisp.

Celeriac, Paris butter, and pickled celeriac.

Scorzonera, king crab, and pickled apples.

Danish lobster, glazed braised ox tails, cabbage, and XO sauce.

Mallard with beetroots, duck glaze, and radicchio.

White chocolate with coffee ice cream and cocoa nibs.

845 DKK

Julemenu i Tivoli hos restaurant kilden

winter menu

November 15th - January 5th

We will change the menu on November 15th, and it will be in effect until January 5th, 2025, welcoming winter.

Menu

3 Courses

Danish gravlax with cucumbers and sunflower seeds

Duck with lavender, caramelized celeriac, cabbage, and sauce with warm spices

Risalamande with cherry sauce

495 DKK

5 Courses

Mushroom consommé, mushroom ballotine, and pickled mushrooms

Danish gravlax with cucumbers and sunflower seeds

Duck with lavender, caramelized celeriac, cabbage, and sauce with warm spices

Selection of Danish cheeses, crispbread, and compote

Chestnuts, yogurt parfait, and cherries

645 DKK

7 Courses

Mushroom consommé, mushroom ballotine, and pickled mushrooms

Cabbage terrine, onion mayonnaise, and pickled onions

Beetroot salad with horseradish and dill

Danish gravlax with cucumbers and sunflower seeds

Duck with lavender, caramelized celeriac, cabbage, and sauce with warm spices

Selection of Danish cheeses, crispbread, and compote

Chestnuts, yogurt parfait, and cherries

Pancakes with sorbet made from Swedish wild blueberries, marinated blueberries, and full-fat sour cream

845 DKK