a r o u n d t h e w o r l d

B o d i ln e w n o r d i c c u i s i n e

Located in the cozy part of Copenhagen, restaurant Bodil is pushing the creativity level in their kitchen. Guests can expect a flavour-filled

culinary journey into a gourmet New Nordic cuisine that is also suited for vegan guests. The restaurant delivers seasonal a la carte and

set menus comprised of nature-inspired dishes, refined through star techniques from the co-owner and executive chef Serban Mihai Pavel.

His restaurant was voted the Scandinavian Restaurant of the year in 2018 and the best Boutique Restaurant in Denmark in 2017 by Luxury Travel

Guide as well as reaching the top 10 in local guides.

w w w . t i m o s . d k / r e s t a u r a n t - b o d i l

w w w . p h i l i a z . c o m

p h i l i a z a r o u n d t h e w o r l d

w h o c o o k s n e x t ? k e e p i n t o u c h . . .

n e w n o r d i c c u i s i n e

1 1 . 0 9 . 2 0 1 9 - 3 1 . 1 0 . 2 0 1 9

Bodilcopenhagen

n e w n o r d i c c u is i n e

SCALLOP + KOHLRABI + CHIVE + APPLE

Jakobsmuschel + Kohlrabi + schnittlauch + apfel

Capesante + cavolo rapa + erba cipollina + mela

COD + LOVAGE + PARSNIP + BUTTER

Kabeljau + Liebstöckel + pastinake + butter

Merluzzo + levistico + pastinaca + burro

BEEF TARTARE + CHIVE + RASPBERRY

Tartare vom Rind + schnittlauch + himbeeren

Tartare di manzo + erba cipollina + lamponi

DUCK BREAST + CELERY + BLACKCURRANT + BEETROOT

Entenbrust + sellerie + johannisbeeren + Rote bete

Petto d'anatra + sedano + ribes nero + barbabietola

BLUEBERRY + SEA BUCKTHORN + HIBISICUS + AGED PARMESAN

Blaubeeren + sandorn + hibiskus + parmesan

mirtilli + olivello spinoso + hibiscus + parmigiano

JERUSALEM ARTICHOKE + SALTY CARAMEL + BROWN SUGAR

Jerusalem artischocke + salziges karamell + brauner zucker

Topinambur + caramello salato + zucchero di canna

serban mihai pavelabout our guest chef

Serban Mihai Pavel is the chef and co-owner of restaurant Bodil in the hip Vesterbro neighbourhood of Copenhagen. When he‘s not leading his team in the kitchen, you can find him on the floor discussing food and wine with our diners, and loves hearing their stories. He‘s a perfectionist by nature and his eye for detail is what puts the soul in our restaurant and sets the standard for the team. Serban is noted for his work on refining the new Nordic cuisine with international ingredients and his food is characterized by inventiveness and new clean flavours.

eatdifferent

65 € / MenuBitte teile uns deine Unverträglich-keiten und Allergien mit.

Ti preghiamo di informarci sulle tue intolleranze o allergie.

Es könnten Tiefkühlprodukte verwendet werden. Potrebbero essere utilizzati prodotti surgelati.