Dinner menu
Monday
MARCH 18
Oven-baked fennel & carrots with parsley-lemon sauce
Green salads with radishes, pickled red onions & mustard dressing
Bread & rosemary butter
Wednesday
MARCH 20
Baked beets & cauliflower with feta-tahin sauce
Pearl barley with ginger, baby spinach & sun-dried tomatoes
Bread & pea hummus
Tuesday
MARCH 19
Mushroom soup with white wine, cream & kale gremolata
Cheese bread with baked tomatoes & cream cheese with herbs
Thursday
MARCH 21
Eggplant with ginger, soya, chili & sesame oil
Rice with spring onions, broccoli & sesame
Bread & herb dip
Dessert: Rhubarb cake with coconut & vanilla fraiche
Saturday
MARCH 23
Beef brisket with rosemary
Gnocchi with butter, broccoli & parsley
Bread & herb dip
Vegetarian: Balsamic fried carrots & red onion
Dessert: Strawberry porridge with chocolate crumble & whipped cream
Friday
MARCH 22
Beef brisket with rosemary
Gnocchi with butter, broccoli & parsley
Bread & herb dip
Vegetarian: Balsamic fried carrots & red onion
Dessert: Strawberry porridge with chocolate crumble & whipped cream
Sunday
Omelettes with potatoes, arugula & goat cheese
Caramelized onions, baked tomatoes, red onions & parsley
Bread & green aioli
DINNER menu
Monday
MARCH 18
Oven-baked fennel & carrots with parsley-lemon sauce
Green salads with radishes, pickled red onions & mustard dressing
Bread & rosemary butter
Tuesday
MARCH 19
Mushroom soup with white wine, cream & kale gremolata
Cheese bread with baked tomatoes & cream cheese with herbs
Wednesday
MARCH 20
Chili sin carne with cauliflower, eggplant & beans
Rice & cilantro cabbage
Garlic bread & dill fraiche
Thursday
MARCH 21
Baked beets & cauliflower with feta-tahin sauce
Pearl barley with ginger, baby spinach & sun-dried tomatoes
Bread & pea hummus
Friday
MARCH 22
Eggplant with ginger, soya, chili & sesame oil
Rice with spring onions, broccoli & sesame
Bread & herb dip
Dessert: Rhubarb cake with coconut & vanilla fraiche
Saturday
MARCH 23
Beef brisket with rosemary
Gnocchi with butter, broccoli & parsley
Bread & herb dip
Vegetarian: Balsamic fried carrots & red onion
Dessert: Strawberry porridge with chocolate crumble & whipped cream
Sunday
MARCH 24
Omelettes with potatoes, arugula & goat cheese
Caramelized onions, baked tomatoes, red onions & parsley
Bread & green aioli
Fællesspisning / Dinner
In Absalon we eat together at 18:00 every evening, seven days a week. We call it fællesspisning.
If you want to join the dinners, you can buy a ticket in advance online or try your luck at the door at 17:00. The dinner costs DKK 60 per. person Sunday to Wednesday. 100 DKK on Thursdays, Fridays and Saturdays.
Children under 3 years are free but make sure to get a free ticket for them.
You will be seated at long tables along with other nice people. The seats are yours from 17:00. Please arrive before 17:45 or we might sell your tickets to others waiting. The food is ready at 18:00.
Dinners on Thursday, Friday and Saturday
On Thursdays, Fridays and Saturdays, our chef prepares a two-course meal. Dinner with dessert. Tickets costs 100 DKK.
If you wish to stay after dinner then check the calendar to see what is on. You might need a ticket for the following event.
Breakfast and baked goods
You can have breakfast in Absalon every day from 7.30. Build your own with soft boiled eggs, yoghurt with homemade granola, chia porridge, grapefruit and buns with cheese and jam.
It’s possible to buy bread and cakes to go. The selection changes daily.
Lunch
Our menu changes every day, but lunch is always ready at 12:00 and cost 60 DKK. Usually, there’s a vegetarian option.
Lunch is served until 15:00 – maybe sooner if we run out. Order at the bar.
Vegetarians og allergies
It is possible to get a vegetarian option on days where we serve meat. We can’t promise vegan, milk or gluten-free food.
Please write us in good time to ask about allergens at info@absaloncph.dk. Our kitchen also houses a bakery and therefore all food might contain traces of allergens.