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 Black Label Caviar served with crème double, brioche & red onions
600,-
6 kinds of Pearl Blanche oysters
Deep-fried with tatar sauce. Blood grpte/peanut oil. Cucumber & cream. Strawberry daashi.
“World’s Best” with Rossini Black Label Caviar. Peanut oil & Bohemian hot sauce
375,-
Perle Blanche oysters
3 pcs. or 6 pcs. served au naturelle’s with Boheme’s hot sauce
& red wine vinaigrette
100/200,-
3 fried oysters served with sauteed spinach, tartare sauce & lemon
125,-
Pickled red herring served with horseradish cream, Jerusalem artichokes, pickled red onions, capers & herb salad
105,-
Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts,
red grapefruit & cucumbers in white balsamic
235,-
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 & mushrooms à la crème & raw marinated carrots
175,-
Parisian toast extravaganza
Country ham, Comte aged for 16 months, ham salad, Dijon, tomato & bitter salads
175,-
Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad
155,-
Old fashioned terrine of foie gras with confit of duck & pistachios flavored with calvados
served with prunes marinated 1 year in armagnac
225,-
Tomato salad with burrata, pesto & pine nuts
165,-
Creamy turbot bisque served with peas, cauliflower, hazelnuts & cream doubles
165,-
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 & comte served with tomato salad
135,-
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,-
DESSERT
2 pcs. of petits fours
40,-
Tahiti vanilla crème brûlée served with sorbet
135,-
Peach melba
Raspberry sorbet, raspberry & peach
125,-
Seasonal berries served with sorbet, crème anglaise & white chocolate
135,-
Bær tærte med rabarber & bær hertil hvid chokolade & citron creme
145,-
Berry piet with lemon cream & vanilla ice cream
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,-
Evening
Evening
STARTERS
30-gram Rossini Black Label Caviar served with crème double, brioche & red onions
600,-
6 kinds of Pearl Blanche oysters
Deep fried with tatar sauce. Blodgrape/peanut oil. Agurk & Double cream. Strawberry dashi.
“World’s Best” with Rossini Black Label Caviar. Peanut oil & Bohemian hot sauce
375,-
Perle Blanche oysters
3 pcs. or 6 pcs. served au naturelle’s with Boheme’s hot sauce
& red wine vinaigrette
100/200,-
3 fried oysters served with sautéed spinach, tartare sauce & lemon
125,-
Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts,
red grapefruit & cucumbers in white balsamic
235,-
Creamy turbot bisque served with peas, cauliflower, hazelnuts & cream doubles
165,-
Tomato salad with burrata, pesto & pine nuts
165,-
Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad
155,-
Old fashioned terrine of foie gras with confit of duck & pistachios flavored with calvados
served with prunes marinated 1 year in armagnac
225,-
Snails in browned butter
Served with tomatoes, almonds, parsley, basil, croutons & abundant garlic
135,-
Main courses
Steamed turbot served with spinach, baked tomatoes & noilly prat sauce
345,-
Fried lemon sole served with courgette, tomato tatar, deep-fried capers & sauce nage
345,-
Moules frites à la Bistro Boheme served with bacon, aiôli & pastis
225,-
Poussin served with summer fricassee with carrots, peas & beans
245,-
Grilled tournedos of beef served with haricots verts, red wine sauce, fries & béarnaise
395,-
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,-
DESSERT
2 pcs. of petits fours
40,-
Tahiti vanilla crème brûlée served with sorbet
135,-
Peach melba
Raspberry sorbet, raspberry & peach
125,-
Seasonal berries served with sorbet, crème anglaise & white chocolate
135,-
Bær tærte med rabarber & bær hertil hvid chokolade & citron creme
145,-
Berry piet with lemon cream & vanilla ice cream
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,-
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
Sociale
medier
