About Bistro Boheme
Our love and access to lige in our restaurant must be able to be felt and tastet
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 modeluns. 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 Pers 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: Pernille Vejrum mail: pernille@bistroboheme.dk
Restaurant Manager: Daniel W Furmanek mail: daniel@bistroboheme.dk
Sommelier: Christian Gustafsson mail cg@bistroboheme.dk.
Menu
Lunch
Lunch
Today’s open sandwich – Daily price
| 30 gram Rossini Gold Selection Caviar served with crème double, brioche & red onions | 600 |
| 4 kinds of pearl Blanche oysters:
Fried with tartare sauce. Naturel with blood grape/peanut oil. “The world’s best”: Naturel with Rossini Gold Selection Caviar & Naturel with peanut oil/horseradish ketchup |
255 |
| 3 fried oysters served with sauteed spinach, tartare sauce & lemon | 115 |
| Perle Blanche oysters, 3 pcs. or 6 pcs. served au naturelle’s with American horseradish ketchup & red wine vinaigrette | 90/180 |
| Pickled red herring served with horseradish cream, Jerusalem artichokes, pickled red onions, capers & herb salad | 105 |
| Curry herring served on a carpaccio of apples, egg salad, capers & red onions | 105 |
| Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic | 225 |
| Smoked salmon from Daniel Letz served on toast with scrambled eggs & baked tomato | 195 |
| Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad | 155 |
| Old fashion terrine of foie gras with confit of duck & pistachios flavored with calvados served with prunes marinated 1 year in armagnac | 225 |
| Creamy jerusalem artichoke flavored with truffle oil, apple & pepper bacon | 125 |
| Deep-fried fillet of plaice with shrimp salad, served on toast topped with herbs tossed in lemon | 195 |
| Boheme’s fish cakes served on stewed spinach à la crème, mushrooms & raw marinated carrots | 175 |
| Steamed halibut on julienne herbs of carrots, leek, celery & cabbage served with beurre blanc on jerusalem artichokes & citrus | 345 |
| Thøstesen’s fried egg served on puree of potatoes & truffles, confit of duck, truffle sausage, hazelnuts, croutons & truffle | 255 |
| Confit of duck with beetroot, apples & onions, served with mustard honey & herbs | 235 |
| Medallion of beef tenderloin served with fries, béarnaise & green salad | 275 |
| Hash à la Bistro Boheme, served with beetroots, cornichons, fried egg & mashed potatoes | 175 |
| Omelette with ham & comté, served with salad of root vegetables tossed in dijonnaise | 125 |
| Parisian steak – minced & grilled beef served on fried toast with capers, pickles, onions & egg yolk | 215 |
| Piquant tartare of beef tenderloin spiced with chili, tabasco, crème fraîche, truffle oil, red onions, capers, tarragon & cognac, served with green salad, cornichons, toasted rye bread & homemade potato chips | 255 |
Supplement of:
French fries kr. 40,-
Bearnaise Kr. 40,-
Information about allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards
DESSERT
| 2 pcs. of petits fours | 40 |
| Tahiti vanilla crème brûlée served with cherry ice cream | 135 |
| Warm apple compote with cinnamon fried apples, hazelnuts & almonds topped with lemon meringue | 125 |
| Chocolate pie with salted peanuts & praline, served with peppermint ice cream | 145 |
| Peach pie served with fresh cheese crème with vanilla & raspberry sorbet | 145 |
| Boheme’s variation of “Københavnerstang”, pineapple sorbet, vanilla ice cream, pineapple & roasted hazelnuts | 135 |
| 3 kind of sorbet | 90 |
| Cheese board 3 pcs. or 6 pcs. of European cheeses served with proper garnish | 85/170 |
| Espresso Martini | 125 |
Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards
Evening
Evening
Starters
| 30 gram Rossini Gold Selection Caviar served with crème double, brioche & red onions | 600 |
| 4 kinds of Pearl Blanche oysters:
Fried with tartar sauce, Naturel with blood grape/peanut oil. “The world’s best”: Naturel with Rossini Gold Selection Caviar & Naturel with peanut oil/horseradish ketchup |
255 |
| Perle Blanche oysters 3 pcs. or 6 pcs. served au naturelle’s with American horseradish ketchup & red wine vinaigrette | 90/180 |
| 3 fried oysters served with sautéed spinach, tartare sauce & lemon | 115 |
| Daniel Letz smoked salmon served with avocado, soya, almonds, pickled ginger & curry | 195 |
| Carpaccio of scallops served with Rossini Gold Selection Caviar, apple, raw Jerusalem artichokes & beurre blanc with apples | 230 |
| Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic | 225 |
| Baked scallops served with herbs in julienne, cauliflower puree & noilly prat sauce | 250 |
| Potato Pizza with Rossini Gold Selection Caviar, mascarpone, japanese mayonnaise & rosemary | 10 g. Caviar 295,-
15 g. Caviar 395,- |
| Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad | 155 |
| Old fashion terrine of foie gras with confit of duck & pistachios flavored with calvados served with prunes marinated 1 year in armagnac | 225 |
| Creamy jerusalem soup artichoke flavored with truffle oil, apple & pepper bacon | 125 |
| Bohemian’s brioche bun stuffed with beef tail, foie gras served with therefor truffle gravy, Lemon sour cream & freshly grated truffle | 285 |
| Thøstesen’s fried egg served on puree of potatoes & truffles, confit of duck, truffle sausage, hazelnuts, croutons & truffle | 255 |
Main courses
| Steamed halibut on julienne herbs of carrots, leek, celery & cabbage served with beurre blanc of jerusalem artichokes & citrus | 345 |
| Baked Truffle Soup VGE-1975 Consommé, noilly prat, truffle, foie gras, beef brisket, rooster & herbs | 495 |
| Label Rouge Chicken Breast stuffed & rolled in sage & truffle served on truffle riso, pickled celery & gherkins | 375 |
| Fried turbot with Rossini Gold Selection Caviar on salsify roots, tomato tatar, mussels, saffron/mussel sauce | 395 |
| Confit of duck with beetroot, apples & onions, served with mustard honey & herbs | 235 |
| Grilled tournedos of beef served with haricots verts, red wine sauce, fries & béarnaise | 385 |
| As pepper steak if requested Topped with pan-fried foie gras | +125 |
| Piquant tartare of beef tenderloin spiced with chili, tabasco, crème fraîche, truffle oil, red onions, capers, tarragon & cognac, served with green salad, cornichons, toasted rye bread & homemade potato chips | 255 |
Supplement of:
French fries kr. 40,-
Bearnaise Kr. 40,-
DESSERT
| 2 pcs. of petits fours | 40 |
| Tahiti vanilla crème brûlée served with cherry ice cream | 135 |
| Warm apple compote with cinnamon fried apples, hazelnuts & almonds topped with lemon meringue | 125 |
| Chocolate pie with salted peanuts & praline, served with peppermint ice cream | 145 |
| Peach pie served with fresh cheese crème with vanilla & raspberry sorbet | 145 |
| Boheme’s variation of “Københavnerstang”, pineapple sorbet, vanilla ice cream, pineapple & roasted hazelnuts | 135 |
| 3 kind of sorbet | 90 |
| Cheese board 3 pcs. or 6 pcs. of European cheeses served with proper garnish | 85/170 |
| Espresso Martini | 125 |
Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards
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: info@bistroboheme.dk
Chef de Cuisine: pernille@bistroboheme.dk
Restaurant Manager: daniel@bistroboheme.dk
Sommelier: cg@bistroboheme.dk
Monday – Saturday : 11.30 AM – 00.30 AM
Sunday’s: Closed
Opening hours Christmas/New Year 2019
We are closed: 22nd to 26th and 29th of December.
Private function the 31st of december – contact us for more information.
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.
Be aware of our opening hours from 15th of July to 4th of August
Bistro boheme støtter
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