Easier to be a vegetarian
Eating vegetarian or enjoying meat-free days has become even easier at Cofoco. We have made all our vegetarian menus more visible at cofoco.dk, and you are now able to find all dishes and menus not containing meat under the drop-down menu "Vegetarian Menu" in each individual restaurant's page.
Be tempted by a delicious meat-free lunch or dinner. All of our vegetarian dishes is carefully created from the commodities of the season and prepared thoughtfully.
You can see the current menus below and you can click on the restaurant names to see more from the restaurant and book your table. If possible, please note in the booking, if you are requesting the vegetarian menu.
Vækst
Vegetarian
11 November – 16 December 2019
| A Green evening at Vækst | ||
| Apéritif, 3 course green menu, 3 glass wine pairing, coffee & water | ||
| 570,- | ||
| *Blanc de Blancs – Champagne i stedet for Crémant +35.- | ||
| Green menu | ||
| 3 courses | ||
| Jerusalem Artichokes | ||
| Kale - Yolk Creme - Truffle | ||
| ~ | ||
| Grilled Celeriac | ||
| Fermented Shiitake Mushrooms - Lovage - Ramson Capers | ||
| ~ | ||
| Pear Sorbet | ||
| Milk Chocolate - Roasted Hazelnut - Anis | ||
| 300,- | ||
| Wine pairing | ||
| 2018 Weinviertel DAC, Gruner Veltliner, Austria | ||
| 2017 Masieri, Garganega, A. Maule, Veneto | ||
| 2017, Birbét, Brachetto, Piemonte | ||
| 225,- | ||
Høst
Vegetarian
12 November – 18 December 2019
| Høst Vegetarian Menu | ||
| 5 course menu | ||
| Saltbaked kohlrabi with apple and sunflower seeds | ||
| Jerusalem artichokes with pear and butter milk | ||
| Porcini soup with brown beech and black trumpet mushrooms | ||
| Creamy potato compote with truffle and beetroot | ||
| Sorbet made from sea buckthorn with white chocolate and caramel | ||
| 455;- | ||
| 3 course menu | ||
| Saltbaked kohlrabi with apple and sunflower seeds | ||
| Creamy potato compote with truffle and beetroot | ||
| Sorbet made from mandarin and sea buckthorn with white chocolate and caramel | ||
| 355;- | ||
Llama
Vegetarian
5 November – 30 December 2019
| VEGETARIAN MENU | ||
| We recommend 3-4 a la carte dishes pr. person - All dishes are made for sharing | ||
| A LA CARTE | ||
| Guacamole with homemade tortilla chips | 75,- | |
| Tostada - mole naranja with nuts, queso fresco, pickled hokkaido pumpkin & black trumpet | 65,- | |
| Plantain ceviche with orange leche de tigre & red onions | 85,- | |
| Jicama salad with cantaloupe melon, herbs & grilled pineapple juice | 85,- | |
| Fried yuca with lime-coriander mayo | 65,- | |
| Grilled leeks with watercress, fried capers & romexo sauce | 65,- | |
| Tamal with grilled broccolini, salsa criolla, chipotle sauce & chicharrones | 150,- | |
| DESSERTS | ||
| Coconut ice cream, chewy cookie, pineapple tepache & toasted coconut | 75,- | |
| Hibiscus paleta with mezcal & mint - macadamia nuts & hibiscus crumble | 75,- | |
| MENU | ||
| Served Family Style | ||
| Guacamole with homemade tortilla chips | ||
| Tostada - mole naranja with nuts, queso fresco, pickled hokkaido pumpkin & black trumpet | ||
| Arepa with chili creme & queso fresco | ||
| • | ||
| Plantain ceviche with orange leche de tigre & red onions | ||
| Jicama salad with cantaloupe melon, herbs & grilled pineapple juice | ||
| •• | ||
| Tamal with grilled broccolini, salsa criolla, chipotle sauce & chicharrones | ||
| Grilled leeks with watercress, fried capers & romexo sauce | ||
| ••• | ||
| Coconut ice cream, chewy cookie, pineapple tepache & toasted coconut | ||
| 400,- | ||
| Carbon Free Dining – The menu includes a 5kr donation for Cofoco’s tree planting project in Tanzania. If you do not want to donate to the project we will remove the donation from your bill. | ||
Spuntino
Vegetarian
5 November – 25 December 2019
| VEGETERIAN | ||
| Family style menu, 6 antipasti + choose a pizza or secondo 300,- | ||
| Family style menu, 6 antipasti + choose a pizza or secondo and dessert 330,- | ||
| Carafe wine, drafted beer and water ad libitum for the whole table, 155,- pr. person | ||
| ANTIPASTI | ||
| Olives & Parmesan 36 month aged parmesan and marinated olives | ||
| - | ||
| Carciofo artichoke with marjoram, jerusalem artichoke and radicchio | ||
| - | ||
| Burrata with olive oil and black pebber | ||
| - | ||
| Pomodori tomato salad on various tomatoes with basil and pistachio | ||
| - | ||
| Patate baked potatoes with piment, chili and parsley | ||
| - | ||
| Arancini with fennel and safran creme | ||
| Main | ||
| Pizza margherita tomato, buffalo mozzarella and basil | ||
| - | ||
| Pizza Patate potato, goat´s cheese, arugula, pepperoncino and rosemary | ||
| - | ||
| Pizza Funghi mascarpone, mushrooms, pepper, arugula and fresh truffle | ||
| - | ||
| gnocchi sorrentina gnocchi, tomato sauce, buffalo mozzarella and basil | ||
| - | ||
| Ravioli with ricotta and truffle | ||
| - | ||
| Cozze steamed mussels with mascarpone, celery, fennel and parsley | ||
| Dolce | ||
| Limone lemon sorbet with lemon balm | ||
| - | ||
| Affogatto vanilla ice cream with espresso | ||
| - | ||
| Tiramisu a classic | ||
| Carbon Free Dining – The menus includes a 5kr donation for Cofoco’s tree planting project in Tanzania. If you do not want to donate to the project we will remove the donation from your bill. | ||
Les Trois Cochons
Vegetarian
13 November – 23 December 2019
| Unriped peaches 55,- | ||
| Frillice salad with lemon oil 55,- | ||
| Radish, cucumber & cauliflower crudité with parsley creme 75,- | ||
| Grilled leeks a la créme 75,- | ||
| Artichoke hummus with fried artichokes & grilled sourdough bread 75,- | ||
| Green salad with mustard vinaigrette 45,- | ||
| Spinach salad with dried berries & grains 75,- | ||
| Salt baked celeriac with cabbage, almonds & tarragon 145,- | ||
| Family style menu | ||
| Steamed artichoke | ||
| Unriped peaches | ||
| Pickled artichoike with tomatoes, capers & salad | ||
| Artichoke hummus with fried artichokes & grilled sourdough bread | ||
| Radish, cucumber & cauliflower crudité with parsley creme | ||
| Frillice salad with lemon oil | ||
| Salt baked celeriac | ||
| Spinach salad with dried berries & grains | ||
| Grilled leeks a la créme | ||
| White chocolate mazarin cake with yogurt ice cream, pistachio & cranberries | ||
| 330,- pr. person |
Read more about Les Trois Cochons
Vespa
Vegetarian
12 November – 22 December 2019
| ANTIPASTI | ||
| Pickled greens & salumi | ||
| Straciatella from La Treccia | ||
| Fried zucchini | ||
| with tomato sauce | ||
| Citrus salad | ||
| with pomegranate & mint | ||
| Caponata | ||
| with aubergine, zucchini, tomatoes, pine nuts & Sultana raisins | ||
| Crostini | ||
| with ricotta, onion & parsley | ||
| PRIMO | ||
| Ravioli with ricotta & spinach | ||
| with parmesan, lemon & sage | ||
| SECONDO | ||
| Salt baked celeriac | ||
| with hazelnuts, beets, Cavolo Nero & pecorino | ||
| DOLCE | ||
| Cherry tiramisu | ||
| with Amarena cherries, Ladyfingers, mascarpone creme & cocoa | ||
| MENU 275 kr. | ||
| Incl. Carafe wine, draft beer & water unlimited 425 kr. | ||
Oysters & Grill
Vegetarian
11 November – 23 December 2019
| 3 course menu | ||
| Vegetarian menu | ||
| Tomato ceviche, Crudite of vegetables, Grilled courgette with salted yoghurt, honeydew melon and pistacchio | ||
| Falafel with yoghurt and mint dressing, Grilled padron peppers, Watermelon salad with feta and olives, Pommes frites | ||
| Soft ice-cream | ||
| 250 kr. | ||
| Starters | ||
| Tomato ceviche | 50 kr. | |
| Crudite of vegetables with hummus | 45 kr. | |
| Citrus salad with mint and pomegranate | 55 kr. | |
| Watermelon salad - tomatoes, feta, olives | 55 kr. | |
| Grilled courgette with salted yoghurt, honeydew melon and pistacchio | 65 kr. | |
| Main course | ||
| Falafel with yoghurt and mint dressing | 105 kr. | |
| Sides | ||
| Green salad | 45 kr. | |
| Pommes frites | 45 kr. | |
| Grilled padron peppers | 45 kr. | |
| Desserter | ||
| Comté cheese 24 m. with grilled bread and sweets | 60 kr. | |
| Cherry and vanilla softice with gingerbread crumble and Amarena cherry syrup | 45 kr. | |
Read more about Oysters & Grill
Restaurant Cofoco
Vegetarian
5 November – 25 December 2019
| Rehydrated yellow beets* | ||
| ponzu, green grapes, wild rice, pak choy and cilantro | ||
| Mushroom soup* | ||
| apples, pickled tapioca, pickled trumpet mushrooms, dill oil and croutons | ||
| Beets** | ||
| goat cheese with salted lemon, pistacio, powder of dark berries and tarragon oil | ||
| Grilled jerusalem artichokes* | ||
| puré of jerusalem artichokes, kale and sauce with fermented garlic, elderflower vinegar and browned butter | ||
| ´Gammel knas´ cheese*** | ||
| compote of figs, quince and tonge beans | ||
| Spruce and yoghurt ice cream* | ||
| pomelo, elderflower mousse, herbal chocolate and dried marzipan cake | ||
| *4 retter 300 kr. / Vinmenu 275 kr. | ||
| **5 retter 350 kr. / Vinmenu 335 kr. | ||
| ***6 retter 400 kr. / Vinmenu 380 kr. | ||
| CARBON FREE DINING – The menus includes a 5kr donation for Cofoco’s tree planting project in Tanzania. | ||
| If you do not want to donate to the project we will remove the donation from your bill. |
Read more about Restaurant Cofoco
Scarpetta Rantzausgade og Islands Brygge
Vegetarian
30 October – 16 December 2019
| Family style | ||
| served to the whole table | ||
| 300 kr,- | ||
| Carbon Free Dining – The menus includes a 5kr donation for Cofoco’s tree planting project in Tanzania. | ||
| If you do not want to donate to the project we will remove the donation from your bill. | ||
| Panelle | ||
| Panelle med tomatsauce | ||
| Pizza bianca ai carciofi | ||
| Pizza with artichokes, mozzarella, parsley and chicory | ||
| Olive e pesche | ||
| Marinated olives and peaches | ||
| Barbabietola rossa | ||
| Beetroot salad with herbs | ||
| Crostini | ||
| Crostini with baked tomato and basil | ||
| ~ | ||
| Risoni | ||
| Risoni with truffle and bread crumbs | ||
| ~ | ||
| Topinambur | ||
| Polenta with jerusalem artichokes, parsley and pomegranate | ||
| Zucca di Napoli | ||
| Butternut squash with sage, lemon and pumpkin seeds | ||
| Cavolo nero | ||
| Cabbage with parmesan and lemon | ||
| ~ | ||
| Torta di limone | ||
| Lemon pie with meringue | ||
| A la Carte | ||
| we recommend 3-5 courses pr. person | ||
| Panelle | kr. 45 | |
| Panelle with tomato sauce | ||
| Zucca di Napoli | kr. 55 | |
| Butternut squash with sage, lemon and pumpkin seeds | ||
| Cavolo nero | kr. 45 | |
| Cabbage with parmesan and lemon | ||
| Ravioli | kr. 125 | |
| Ravioli with mushrooms, ricotta, thyme and parmesan | ||
| Risoni | kr. 99 | |
| Risoni with truffle and bread crumbs | ||
| Pizza margherita con parmigiano | kr. 79 | |
| Pizza margherita with tomato, mozzarella and parmesan | ||
| Pizza bianca con cavolfiore, pecorino e tartufo | kr. 99 | |
| Pizza bianca with cauliflower, pecorino and fresh truffle | ||
| Pizza ai carciofi | kr. 79 | |
| Pizza with artichokes, mozzarella, parsley and chicory | ||
| Topinambur | kr. 125 | |
| Polenta with jerusalem artichokes, parsley and pomegranate | ||
| Selezione di formaggi | kr. 89 | |
| Selection of Italian cheeses with condiments | ||
| DOLCI | ||
| Semifreddo | kr. 69 | |
| Semifreddo with vanilla, chocolate and cherry | ||
| Torta di limone | kr. 59 | |
| Lemon pie with meringue | ||
Read more about SCARPETTA RANTZAUSGADE og SCARPETTA ISLANDS BRYGGE