New Year's Eve at Cofocos restaurants!

Enter 2019 with happy tastebuds! Cofocos restaurants celebrate New Year's Eve with festive menus created specifically for the final night of the year.

Do you prefer to concern yourself with the dress or the tuxedo, and let somebody else do the cooking? Then New Year's Eve at one of Cofocos restaurants is just for you.

The restaurants are open from 18:00 until 23:00. You can arrive at the restaurants between 18:00 and 18:30.

Tickets for New Year's Eve at Cofocos restauranter are sold through here

If you are a bigger party, who would like a privat room in one of our restaurants, please contact [email protected]

Scroll down to explore the different menus and restaurants.

Oysters & Grill

18:00 - 23:00
1.000,- pr. person

WELCOME

A selection of oysters
~
Rene Barbier, Brut Reserve, Cava, Pennedes
~ Served during the dinner ~


STARTER
Selection of seafood
Ceviche with cod, mango, chili, coriander
Crevette, aioli, lemon
Steamed blue mussels
Razor shells
Wild argentinian shrimps
Deepfried tigerprawns
~
2016 Sancerre, Paul Prieur, Loire


MAIN COURSE
Grilled rib-eye, pommes frittes, salad, sauce bordelaise
~
2013 Barbaresco, Vigneto Gallina - Parroco di Neive, Piemonte


DESSERT
Gateau Marcel, rumbraised pineapple, vanilla ice cream
~
2013 Château Septy, Monbazillac


Coffee with "kransekage" (marzipan cake) and sweets

Vækst

18:00 - 23:00
1.500,- pr. person


Snacks
~
Champagne, Camille Bonville, Blanc de Blancs Grand Cru


Fish Fumet
Cabbage - Apple - Dill
~
2017 Chardonnay, Erste-Neue, Alto Adige


Celery
Lynch Sauce - Truffle - Egg yolk
~
2017 Mise du Printemps, Josmeyer, Alsace, Frankrig


Potato
Lovage - Pickled Cucumber - Smoked cheese
~
2017 Mise du Printemps, Josmeyer, Alsace, Frankrig


Norwegian lobster
Pancake - Fennel - Coriander
~
2016 Riesling, Schätzel, Nierstein Rheinhessen


Beef tenderloin
Tarragon - Onions - Smoked Marv - Watercress
~
2012 Brunello, Poggiarellino, Toscana


Birch bark
Pear - Caramel
~
2010 Reflets de Carbonnien, Sauternes


Homemade Petit Four with coffee and a Avec

the italian

18:00 - 23:00
1.200,- pr. person


ANTIPASTI
Mortadela, Coppa and air dried ham from San Daniele.
Marinated olive and baby peaches
Crostini with tomato and eggplant
Burrata with olive oil
Stirred cod with capers, chicory salads and croutons
Foccacia bread with rosemary
~
Served with italian bubbles


SECONDI PIATTI
Roasted turbot, tomatoes, basil and vinaigrette
~
Serra Lupini, Angelo Negro, Piemonte


SECONDI
Tournedos rossini, fried foie gras, truffle sauce, potato fondant, wild watercress and fresh truffle
~
Rosso di Montalcino, Poggiarellino


DOLCI
White chocolate, blood orange and hazelnuts
~
Birbet, Brachetto, Piemonte


DOPO CENA
Coffee, petit four and optionel avec
"Kransekage" (Danish marzipan cake), chocolate caramel, and cantucini

Høst

18:00 - 23:00
1.750,- pr. person


Snacks
~
Blanc de Blancs, Camille Bonville, Champagne


Scallops, kelp and mushroom fond
~
Riesling, Brandluft, Alsace


Grilled Norwegian lobster, juniper and sorrel
~
Pinot Auxerrois "H", Josmeyer, Alsace


Fried brill, fermented white asparagus and Porcini
~
Bourgogne Tonnerre, Les Larmes, Bourgogne


Wood pigeon, beetroot and salted black currant
~
Dorflagen Pinot Noir, Pittnauer, Burgenland


Beef tenderloin, morel, pickled allium and Jerusalem artichokes
~
Chateauneuf du Pape, Nalys, Rhone


Black currant, milk chocolate and Porter beer
&
Birch bark ice cream, Sea buckthorn and crispy caramel
~
Jurancon, Costat Darrer, Pau


Sweets for the coffee

Les Trois Cochons

18:00 - 23:00
1.200,- pr. person


Snacks
Gillardeau oysters with lemon & vinaigrette
Gougeres with gruyere
~
NV Champagne, Camille Bonville, Grand Cru, Blanc de Blancs


Starter
Saltet salmon tartar from Kværøy with Baerii caviar, cucumber & lemon
~
2016 Sancerre, Paul Prieur, Loire



Entrée
Mussel bisque with cottage cheese, dill & crab
~
2016 Bourgogne Blanc, Posanges


Main course
Tournedos Rossini with foie gras, truffle & demi glace
~
2015 Chateauneuf du Pape, Nalys, Rhone


Dessert
Gateau Marcel with raspberry sorbet
~
2012 Sauternes, Reflets de Carbonnieu


Coffee with sweet

Vespa

18:00 - 23:00
1.000,- pr. person


Benvenuto
Pickled vegetables
Grissini
~
NV Vino spumante, Trevil, Piemonte


Antipasti
Organic Stracciatella from La Treccia
Kohlrabi cannelloni with goat cheese, salted salmon & herbs
Fried octopus with prosciutto
Crostini with veal tartare

~
2015 Pinot Grigio, Nals Margreid,Südtirol, Alto Adige


Primo
Crudo of cod with olive oil, citrus, honeydew melon & marinated trout roe
Orecchiette with norwegian lobster, tomato and basil
~
2014 Serra Lupini, Negro. Piemonte


Secondo
Tournedos with Foie gras, Cavolo nero, potato fondant & truffle sauce
~
2014 Barbera D´Alba, Negro, Piemonte


Dolce
Lemon tart with caramelized white chocolate, crumble, meringue & mascarpone
~
Limoncello


Caffé
Espresso & Petit four

Restaurant Cofoco

18:00 - 23:00
1.200,- pr. person


Snacks
Gillardeau oysters, caviar, citrusfoam and cucumber
Churros with cheese and onion powder
~
Aperitif
Champagne, Camille Bonville


Starter
Tuna tartare with misomayo, ponzu, coriandercress and sesame oil
~
H, Josmeyer, Alsace


2. starter
Lobsterbisque with pumpkin, fish roe, tapioca and dill oil
~
Santanay, Caillot


Middle Course
Terrine of organic pork and foie gras, beetroot, brioche and red amaranth
~
Pinot noir, Alsace


Main course
Pigeon breast, vadouvan sauce, jerusalem artichoke and dried kale
~
Barolo, Marengo


Cheese
Danish cow's milk cheese with quince and crackers
~
Portvin


Dessert
Passion fruit sorbet, reduced cream, crispy licorice and white chocolate
~
Sauternes


Coffee, sweets and avec

Scarpetta

18:00 - 23:00
1.200,- pr. person


Aperitif & Snacks
Oysters with tomato and lemon herbs
White pizza with cauliflower and truffle
~
1701, Franciacorta


Starter
Stracciatella and caviar
~
Serra Lupini, Negro


Second Course
Crudo of halibut with green olives, blood orange and pistachio
~
Pinot Grigio, Nals Margreid


Third Course
Tatar with lemon, celery, olive oil and truffle
~
Riesling, Körfererhof


Fourth Course
Ravioli with lobster, tomato and basil
~
Riesling, Körfererhof


Main Course
Fillet steak with truffle sauce and Tuscan kale
~
Barbaresco, Cantina Parrocco


Dessert
Lemon pie with vanilla ice crem
~
Kabir, Donnafugata


Coffee and avec with sweets

Spuntino

18:00 - 23:00
1.000,- pr. person


Apetizers:
Grilled tuna with tomato and basil
Cacio e Pepe fritto
Oysters with bergamotte and olive oil
24 months Ruliano Ham
Burrata
Parmesan and olives
~
Vino Spumante Brut, Arione, Piemonte


Starters:
Baked cod with salsa verde and artichoke
Truffle risotto
~
2017 Pinot Grigio, Nals Magried, Südtirol


Main Course:
Grilled beef tenderloin with morel sauce and watercress
~
2015 Barbaresco, Cantina Parroco, Piemonte


Dessert:
White chocolate cake with almonds and blood orange sorbet
~
Birbèt, Cascina Riveri, Piemonte


After dessert:
Coffee/tea + three kinds of petit four

Llama

18:00 - 03:00
1.500,- pr. person


The menu is served family style

Oysters & champagne
~
NV. Camille Bonville, Bdb Grand cru, Avize, Champagne



Wagyu tataki with spicy ponzu
Tuna tostada with jicama
Taco with duroc pork & salsa verde
~
2017 Fred Loimer, "Lois", Grüner veltliner, Niederösterich, østrig

••

Halibut ceviche with rocoto chili & tortilla chips
Norwegian lobster tiradito with aji armarillo & caviar
~
2014 Stein, "Alfer Hölle", Riesling, Mosel, Tyskland

•••

Grilled ribeye from Uruguay
Fried yuca with ajo mojo
Salad of tuscan cale and hispi cabbage with ginger & flowers
~
M. Marengo, Barolo, Piemonte, Italien

••••

"Cuatro leches" sponge cake with milk ice cream, condensed milk & caramelized milk


Coffee & Avec