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.
And vegetables is exactly what it is all about. In a close collaboration with the Danish provider and grower of organic vegetables Aarstiderne, Gemyse will serve seasonal local products being as fresh as possible. The restaurant will embrace the family sharing style with a menu consisting of six servings for 250 DKK per person. The servings will be served on dishes and in bowls for the table to share. In addition to the menu you can order fish or meat for an extra 100 DKK. If you really want to dig into the green universe, there is an extended menu with snacks, the menu and dessert for just 550 DKK. Examples from the menu are falafel with fresh goat cheese, homemade kimchi and whole-roasted cauliflower with curry.
To ensure a very high level of cooking, Nimb his hired Christoffer Brink as the new head chef. Until now he has been working closely together with Jeppe Foldager at Alberto K and in 2013 they won the silver medal at Bocuse d’Or, the unofficial world cup for chefs.
Within the next year, the goal is to achieve the organic silver mark, which indicates that the percentage of organic produce used in the restaurant is 60-90.
Read more about Gemyse right here
Torben Bang is one of Denmark’s most talented pastry chefs and for half a year, Nimb has had the honor of presenting his beautiful and delicious cakes at the afternoon tea serving on the first floor in Nimb Bar. The collaboration has now been extended to include a confectioner’s shop and café in the Perlen building in Tivoli. Here, you’ll be able to go deeper into the sweet universe of Torben Bang, who will be serving a wide range of his sweet (and savory) delicacies.
Read more about Cakenhagen here.
Kiin Kiin Piin To
Tivoli’s Chinese pagoda has been taken over by Henrik Yde, best known for his Michelin starred Kiin Kiin at Nørrebro. 500 red silk lamps, a several meters long dragon and pandas walking around are some of the things you can experience at Kiin Kiin Piin To. Piin To is the Thai word for lunch box and the food is inspired by that. Henrik Yde has hired chefs from Thailand, Japan, Vietnam, Thailand, India and China, respectively, and they will each contribute to the menu with specialties from their home countries.
Read more about Kiin Kiin Piin To right here.