You should try the new menu at Gemyse!

I have the pleasure of eating at many great restaurants around the world and I know good food when I see it. Therefore, I am very happy to share with you the new menu by our new head chef af Gemyse, Mette Dahlgaard.

Mette has been with Bo Bech for ten consecutive years and to our luck, she has decided to begin her next chapter in Tivoli.

She will maintain – and develop – the DNA at Gemyse, meaning that she will continue to serve only the best local organic vegetables in order for you to experience how much flavour you can put into a fully vegetarian menu. As always, you can add fish or meat to the menu if you like.

Here are some pictures from the menu with I am very enthusiastic about.

The most beautiful beetroot tartar. You mix all the ingredients together yourself.

Baked Jerusalem artichokes with a divine sauce of brown butter and toasted oat.

Celeriac in three ways.

Small potatoes with confit egg yolk.

Duck breast with rehydrated carrots and a sauce of brown butter, mustard and brown sugar.

Glazed beef tenderloin with caramelized onions – look at that crust!

Cabbage and blue cheese. 

Book your table right here.

New Year’s Eve at Gemyse



Not the worst place to celebrate New Year’s Eve, right?!

The last day of the year should be spent well and if I were you, I would consider to book a table at Gemyse, our restaurant in the middle of Tivoli.

What I love about this green oasis is that you can enjoy great food with intense, delicious flavours without having any meat. I simple don’t miss it when I eat there. I leave satisfied and full without feeling overloaded with food – not a bad thing if you are going to party all night long to celebrate the New Year.

You’ll have to wait until New Year’s Eve to see the menu but we can reveal that delicious winter cabbage will be a part of the menu.

Glazed beef tenderloin – look at that crust! (from the current menu at Gemyse)

The menu won’t be entirely vegetarian – you will get a lot of luxurious products during the dinner. See the program below and book right here:


On New Year’s Eve, Gemyse welcomes you to a delicious dinner with carefully paired wines.

Once you enter the beautiful restaurant, and get comfortable at the refectory table, you can look forward to the Head Chef’s delicious interpretation of a classic New Year’s menu paired with our sommelier’s best wine suggestions before the amazing fireworks in Tivoli Gardens.

The evening commences with bubbles and snacks with an opportunity to watch the Queen’s New Year speech.

The dinner starts

New Year’s Eve dinner ends at 23.00, but Nimb Bar will be open afterwards serving tempting cocktails.


Salt-baked celeriac with Danish lobster and fermented herbs from Gemyse’s garden
2014, Laforet Blanc, Joseph Drouhin

Variation of kale with salt-cured cod and preserved lemons
2014, Seresin, Sauvignon Blanc, Seresin Estate

Grilled beef tenderloin with pickled berries and glazed beetroot
2014, Châteauneuf-du-Pape, Blason des Papes

Panna cotta with Jerusalem artichokes and crisp coconut
2016, Muscat de Rivesaltes, Gerard Bertrand

Marzipan ring cake
Nv, Moët & Chandon, Imperial, Brut

DKK 1.695 including wine pairing

As the restaurant is situated inside beautiful Tivoli Gardens, admission is required when celebrating New Year’s Eve at Gemyse.

Gemyse is looking forward to celebrate New Year’s Eve with you!

Gemyse – our vegetable oasis in Tivoli

When the new Tivoli season started at April 6th it was with several interesting gastronomic news.  The one that excites me the most is Gemyse, our new vegetable focused restaurant. “Gemüse” means vegetables in German and we have twisted that into a more Danish version. The new head chef, Christoffer Brink, underlines the level of ambition behind the restaurant. Together with his former colleague thought many years Jeppe Foldager he won the silver medal at Bocuse d’Or, the unofficial world championship, in 2013.


Gemyse is situated in the middle of Tivoli. The garden is only getting greener as we speak.

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The biggest gastro news by Nimb and Tivoli


The new Tivoli season is finally here. On April 6th, the grand opening took place and there are several exiting gastro news to tell about. Here they are:

Gemyse – a green oasis in Tivoli
A very exciting addition to Tivoli’s restaurant scene is Gemyse located at the former Nimb Terrasse. Gemüse means vegetables in German, which Nimb has given a Danish twist – hence Gemyse. 


Gemyse has taken over the former Nimb Terrasse and turned it into a green restaurant working only with organic vegetables.

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Our patissier has won price at Cake of the Year 2017

nimb afternoon tea

nimb afternoon tea

This beauty is made by Nimb’s patissier Sofie Brandi.

March 11 was a great day for one of our patissier Sofie Brandi. Her cake won the the press award at Cake of the Year 2017 in front of more than 100 other beautiful cakes. It is a great achievement for Sofie, who is just 24 years old.

When she is not competing the is the right hand of our head patissier, Torben Bang, who is running the afternoon tea in the upper room bar at Nimb. Already at the age of 15 she decided to become a baker and after moving from Jutland to Copenhagen she chose to top that by training as a confectioner as well.

About the cake she says:

“I wanted to do something different for the competition. To stand out among so beautiful cakes you need to surprise the judges. Therefore, I decided to go with a very distinct flavour of bergamotte,” Sofie Brandi says.

nimb cake

Sofie Brandi with her winning cake based on chocolate and bergamot.

Bergamot explosion
I had the pleasure of being in the press judging panel, and it was a true honor to taste to many amazing cakes by very skilled patissiers. You might think that I am biased by the fact that I work for Nimb but I can honestly say that none of us received any information about the cakes beforehand. Each cake had a number and nothing else so we had no chance to give preferencial to any of them. I remember Sofie’s cake being one of the last served and even after more than 45 cakes it stood out as a very distinct and perfectly balanced cake.

The base is a ring of shortcrust pastry filled with a crispy disk of earl grey merengue. The ring is filled with a fluffy chocolate and earl grey cremeux and topped with a milk chocolate disk lying in dots of chocolate and earl grey ganache. The hole in the middle is filled with a gel of earl grey tea and fresh bergamot juice and finally the beauty is finished with a thin bergamot merengue on top.

“The tricky thing is to make the cake taste of bergamot. The juice itself is not the most distinct part of the fruit so you need to add something extra. Therefore I used earl grey tea which is known for its significant flavour of bergamot zest. In combination with the bergamot juice you get a very fresh cake with clear flavour and taste of the product, which mas my main ambition,” Sofie Brandi explains.

The cake looks great from above as well.

Together with Torben Bang, Sofie Brandi is making beautiful cakes for the afternoon tea – hope to see you in the bar soon.

My favorites from Fru Nimb

If you should only try one traditional Danish dish, it should be smørrebrød. Smørrebrød – an open-faced sandwich with a base of rye bread – is by far our best culinary invention if we set aside the new Nordic era, to which the smørrebrød chefs have actually contributed a lot.

To locals, smørrebrød is mostly seen as an elevated version of our usual lunch, which is based on rye bread with some sort of spreading, charcuteri or similar. It has much more to it than that. A good piece of smørrebrød is as good as every other dish that you can find.

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Nimb Afternoon Tea – luxurious pastry in calming surroundings

Whereas in England, afternoon tea is a well known, common thing to do, Denmark has not had a tradition of going out for tea during the afternoon. Obviously we have something to drink and eat during the afternoon but it is not a ritual that we celebrate in any way.

At least until recently. To my opinion, Nimb Hotel has one of the most beautiful bars in the entire Copenhagen. The high ceilings, the enormous chandeliers, the beautiful wooden floors and the crackling fireplace are just a few reasons why the room is magical. Though decades and decades the room has facilitated extraordinary parties and other social events so it really comes with a long history.

Welcome to Nimb Bar, where the afternoon tea takes place.

In this lovely room, Nimb has introduced a delicious version of afternoon tea created by our very own pastry chef Torben Bang known as one of the best in Denmark. His lovely creations combined with the beautiful, calming settings guarantee you a couple of hours of pure enjoyment.

Despite being mostly known for his cakes, Torben Bang also knows how to handle the savory part of a meal. Hence the afternoon tea starts with a plate of cucumber sandwiches, croissants with a filling of creamy smoked salmon salad, crispy rye bread to top with duck rillettes as well as a fruit and nut bread with blue cheese. His background as a pastry chefs shines positively through. Everything is needly decorated and the textures and flavors are all balanced.

nimb afternoon tea

The first serving includes a nice selection of savory treats.

Brioche cucumber sandwich.

A serving of tea buns and “kringle” a speciel type of Danish, follows. A tea bun can quickly turn in to something boring as it easily dries out. But that does not happen in the hands of Torben Bang. It is moist with a deliciously spongy texture and topped with salted butter and blackcurrant marmelade it is a great thing to have with a cup of tea.

Tea buns with butter and blackcurrant as well as “kringle”.

Mentioning the tea, this is obviously an important part of this concept. There is a wide selection of tea to choose from and it comes as a part of the menu – feel free to try out as many as you like. The teas are special blends and as with wine, you can pair different teas with each of the servings.

Back to the food. I mentioned the “kringle”, which is a braided type of puff pastry, in this case with marzipan, blueberries and chocolate. Kringle has to be flaky, buttery and not too sweet and this one is a perfect example. The classic comes with marzipan and raisins but I really like this version with blueberries and chocolate.

There is more! As a short intermezzo, a little cone filled with lemon ice cream and blueberry meringue is put on the table. The cold refreshments works as a nice refreshment before the delicious piece of mousse cake with a vanilla bottom, red grapefruit compote and a mousse made with Sweet France Tea. Again, the textures work perfectly together balancing and enhancing each other.

Cone filled with lemon ice cream and blueberry meringue.

Mousse cake – the final serving … almost!

Just as you might think that the show is over, a trolley full of sweet treats is driven to the table. There are three kinds of macarons, a salt caramel filled chocolate, dark and white chocolate pralines just to mention a few. I especially recommend the chocolate with salt caramel as well as the licorice macaron – we Danes simply love licorice.

You are in the good hands of talented and attentive waiters throughout the entire afternoon.

Some of the sweet treats from the trolley.

So how much will this lovely setup set you back? The answer is 295 DKK including all the tea you would like to have. Compared to going out for lunch or dinner you certainly get to try many different things throughout a couple of cosy hours in good company. I warmly recommend you to try it!

Read more about Nimb Afternoon Tea right here.

Nimb Brasserie – true to the French traditions

Culinary-wise, the world has so much to thank the French for; rich, complex sauces, buttery, flaky croissants and the most wonderful cheeses, just to mention a few things; the world would simply not be the same without French gastronomy. At Nimb Brasserie, they want to honor the French cuisine by being true to the the proud brasserie traditions. After a few years of flirting with a mix of French and Nordic cooking, the chefs have gone back to basics bringing in the all-time classics from the French brasseries. We are talking flambéed steak au poivre, crepe Suzette, steak tartare and a beautiful cheese trolley.

nimb brasserie

Flambéing is an element that Nimb Brasserie has decided to reintroduce. Preparing the dishes table side adds another dimension to the dining experience. Crepe Suzette, flambéed pancakes with citrus fruits and caramel, it one of the classics that Nimb Brasserie has on the menu.

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The amazing Bresse chicken

nimb brasserie

nimb brasserie

In this post you can get to know the Bresse chicken a bit better. At Nimb Brasserie, the precious bird is served whole and carved table side.

Sadly, the world is full of terrible poultry products based on chickens spending their short lives under miserable circumstances. They are raised in huge production houses without seeing any grass, herbs or worms through their entire life. Furthermore, the chickens have been bred to grow unnaturally fast, meaning that one chicken can go from 40 grams to two kilos in just 38 days. The consequence for the animal is that it often cannot carry its own weight. In other words: A chicken farmed like this has very little to do with the way a chicken is supposed to live and that compromises the welfare as well as the quality of the meat.

Texture is important
A chicken that has only had 38 days to get the right size for slaughtering will have a very different texture to the one of a free range chicken. What you might confuse with tenderness is simply meat fibers without strength. As you presumably know, it takes a bit of exercise to build strong muscles and mass produced chickens do not have the space or time for that. Just to make things worse, a lot of chicken meat is pumped with water breaking down the texture even more.

Meet the Bresse chicken
On the other hand, some chickens are still raised with dignity. The best example might be the Bresse chicken from the eastern part of France and this is the chicken that Nimb Brasserie uses for its whole roasted chicken serving.  Since 1957, the Bresse chicken has had a protected designation of origin, meaning that the product can only be produced in the Bresse region. Within the region, the farmers have to follow the strict production rules in order to use the brand.

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