About Bistro Boheme
Our love and access to life in our restaurant must be able to be felt and tasted
When our guests leave the place they should have a small smile on their lips,
then we are more than happy
Per Thøstesen
THE MAN BEHIND
Bistro Boheme is one of the great successes in the Copenhagen restaurant scene in recent years, and what makes the place especially interesting is that it is about the “good old-fashioned French gastronomy.”
It’s not about fashion statements. Nor about offering gourmet food at discounted prices. Bistro Boheme is about giving guests a top-class taste experience, garnished with good service and festive atmosphere.
Per Thøstesen is the dynamics of this machinery. He is the man who attracts the right employees and keeps them for years, which is also unusual in the industry. In the book of Bistro Boheme, published in 2013, you can read the whole story of how the boy, Per Thøstesen, decided to be a cook. How he purposefully went after being employed at the most famous restaurant of the time, at Paul Bocuse in France.
He performed the French trials for three years, and then proceeded to the world, eventually returning home to a Denmark that stood in the sign of the fusion kitchen. Per spared the fusion wave for some years after which he “returned home” to the French gastronomy at Bistro Boheme.
Here the guests welcomed him with open arms, and since then there has been a kind of mutual embrace of happy guests and Per’s frantic French cuisine.
Facts about Bistro Boheme
| Esplanaden 8 | DK 1263 Kbh K |
| TLF: 3393 9844 | (10 – 24) |
| CVR: 3035 7795 | (Restaurationen Esplanaden 8 Aps) |
| BANK: 3001 0011388825 | (Danske Bank) |
Mail contacts:
Booking requests and more: info@bistroboheme.dk
Chef de Cuisine: Jakob & Kristian: chef@bistroboheme.dk
Restaurant Manager: Daniel W Furmanek mail: daniel@bistroboheme.dk
Sommelier: Christian Gustafsson mail cg@bistroboheme.dk.
Menu
Lunch
Lunch
Lunch
Today’s open-faced sandwich – Daily price
30 grams Rossini Black Label Caviar served with crème double, brioche & red onion
600
6 kinds of Pearl Blanche oysters
Deep fried with tartare sauce. Strawberry dashi. Au naturelle with bloodgrape/peanut oil. Bloody Mary.
“World’s Best” with Rossini Black Label Caviar. Almond oil & Boheme’s hot sauce
375
Pearl Blanche oysters
3 or 6 pieces served au naturelles with Boheme’s hot sauce
& red wine vinaigrette
100/200
3 deep-fried oysters served with sautéed spinach, tartare sauce & lemon
125
Red herring served with horseradish creme, Jerusalem artichokes, pickled red onions, capers & herb salad
105
Curry herring served on apple carpaccio, egg salad, capers & red onion
115
Crab stirred with dill & lime mayonnaise, laid with avocadocrème & pickled tomatoes,
served with capers, cress, cashews, bloodgrape & cucumber pickled in white balsamic vinegar
235
Deep-fried plaice fillet with shrimp salad, served on toast topped with herbs turned into lemon
195
Boheme’s fishcakes served on stewed spinach & mushrooms à la crème & raw marinated carrot
175
Beef carpaccio served with truffle & lemon mayonnaise, grated Havgus & rocket
155
Terrine of foie gras poached in Sauternes in truffle jelly & pastis marinated figs
235
Boheme’s Vitello tonnato
Slices of raw tuna & poached calf served with artichoke, tomato, deep-fried capers & parmesan
175
Tomato salad with burrata, pesto & pine nuts
150
Creamy turbot & lobster bisque served with cauliflower, peas, crouton & cream double
150
Lunch steak of beef tenderloin served with fries, béarnaise & green salad
275
Parisertoast extravaganza
Ham, Comte aged for 16 months, ham salad, dijon, tomato & bitter salads
165
Biksemad, served with beets, cornichons, fried eggs & mashed potatoes
175
Thøstesen’s fried egg served on puree of potatoes & truffles, duck confit, truffle sausage,
hazelnuts, croutons & grated truffle
295
Omelette with ham & Comté served with green salad
135
Parisian steak of minced beef tenderloin served with proper garnish
215
Tartare of beef tenderloin, seasoned with chilli, tabasco, crème fraîche, truffle oil, red onion,
capers, tarragon & brandy, served with green salad, cornichons, toasted rye bread & potato chips
255
Supplement of:
French fries 40,-
Bearnaise 40,-
Dessert
2 petits fours
40
Tahiti vanilla crème brûlée served with sorbet
145
Vanilla parfait & pineapple/mango sorbet served with marinated exotic fruits
135
Danish strawberries in elderflower served with vanilla cream & strawberry sorbet
155
Crepe Suzette
Caramel sauce with orange &Grand Marnier served with vanilla ice cream
165
3 kinds of sorbet
90
Cheese board 3 pieces or 6 European cheeses, served with proper garnish
90/190
Espresso Martini
125
Evening
Evening
Appetizers
30-gram Rossini Black Label Caviar served with crème double, brioche & red onion
600
6 kinds of Pearl Blanche oysters
Deep fried with tartare sauce. Strawberry dashi. Au Naturelle with bloodgrape/peanut oil. Bloody Mary
“World’s Best” with Rossini Black Label Caviar. Almond oil & Boheme’s hot sauce
375
Pearl Blanche oysters
3 or 6 pieces served au naturelles with Boheme’s hot sauce & red wine vinaigrette
100/200
3 deep-fried oysters served with sautéed spinach, tartare sauce & lemon
150
Crab stirred with dill & lime mayonnaise, laid with avocadocrème & pickled tomatoes,
served with capers, cress, cashews, bloodgrape & cucumber pickled in white balsamic vinegar
235
Creamy lobster & turbot bisque served with cauliflower, peas, crouton & cream double
150
Tomato salad with burrata, pesto & pinenuts
155
Beef carpaccio served with truffle & lemon mayonnaise, grated Havgus & rocket
155
Terrine of foie gras poached in sauternes served with truffle jelly & pastis marinated figs
235
Boheme’s Vitello tonnato
Slices of raw tuna & poached calf served with artichoke, tomato, deep-fried capers & parmesan
175
Fried frog legs with parsley & garlic, served with crispy salads & lemon
155
Agnolotti with scallops & lobster served with spinach, tomato & clam sauce
195
Thøstesen’s fried egg served on puree of potatoes & truffles, duck confit, truffle sausage,
hazelnuts, croutons & grated truffle
295
Main Courses
Fried lemon sole served with browned butter, almonds, broccoli, peas & lemon
395
Fried turbot served with, leek, sauce nage & Rossini Black Label Caviar
445
Lobster & sweetbread toast served with chanterelles & tomato tartare
365
Neck of iberico pig served, stuffed courgette fleur, jerusalem artichoke, deep-fried garlic & gravy of pig
365
Pigeon baked with foie gras & bacon, port wine sauce & new potatoes with pointed cabbage
335
Grilled tournedos of beef tenderloin served with haricots verts, red wine sauce, fries & bearnaise
395
Also made as pepper steak on request
Topped with fried foie gras or truffle
+125
Tartare of beef tenderloin seasoned with chilli, tabasco, crème fraîche, truffle oil, red onion,
capers, tarragon & brandy, served with green salad, cornichons, toasted rye bread & potato chips
255
Supplement of:
French fries 40
Bearnaise 40
Dessert
2 petits fours
40
Tahiti vanilla crème brûlée served with sorbet
145
Vanilla parfait & pineapple/mango sorbet served with marinated exotic fruits
135
Danish strawberries in elderflower served with vanilla cream & strawberry sorbet
155
Crepe Suzette
Caramel sauce with orange &Grand Marnier served with vanilla ice cream
165
3 kinds of sorbet
90
Cheese board 3 pieces or 6 European cheeses, served with proper garnish
90/190
Espresso Martini
125
Party
Party
Special events
Special events
Drinking
Drinking
Gift card
Gift card
Kontakt
Esplanaden 8
DK-1263 Copenhagen K
Denmark
Tlf.: +45 3393 9844
Booking request: modeluner
Chef de Cuisine’s: chef@bistroboheme.dk
(Jakob & Kristian)
Restaurant Manager: daniel@bistroboheme.dk
Sommelier: cg@bistroboheme.dk
Normal hours:
Monday – Saturday : 11.30 AM – 22.00PM
Sunday’s: Closed
Season hours:
(In theese weekes 28, 29 & 30 we are open as followed)
11.30 – 24.00 Wednesday to Saturday
Closed: Sunday to Tuesday – both days included
Galleri
[instagram_design cols=”4″ rows=”2″]Book a table
The booking request need to be confirmed from the restaurant first.
We will check our mails in the opening hours.
Bistro boheme støtter
Sociale
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