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.
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