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
12 February – 26 March 2019
| A Green evening at Vækst | ||
| Apéritif, 3 course green menu, 3 glass wine pairing, coffee & water | ||
| 545,- | ||
| Green menu | ||
| 3 courses | ||
| Jerusalem Artichokes | ||
| Tuscan Kale - Sesame - Thyme | ||
| ~ | ||
| Cauliflower | ||
| Oyster Mushrooms - Almonds - Lemon Balm | ||
| ~ | ||
| Youghurt Sorbet | ||
| Blackberries - Meringue | ||
| 295,- | ||
| Wine pairing | ||
| 2017 Mise du Printemps, Josmeyer, Alsace | ||
| 2017 La Chausée Rouge, La Grange aux Belles, Loire | ||
| 2015 Himmelfahrt, Ambrositsch, Weinland | ||
| 225,- | ||
Høst
Vegetarian
12 February – 28 March 2019
| Høst Vegetarian Menu | ||
| 5 course menu | ||
| Grilled heart salad with apples and horseradish | ||
| Crisp waffle with spring onions and garden sorrel | ||
| Salad made from pickled butternut squash | ||
| Creamy grains with winter truffle and fried jerusalem artichoke | ||
| Sorbet made from sea buckthorn and mandarin with white chocolate | ||
| 450;- | ||
| 3 course menu | ||
| Grilled heart salad with apples and horseradish | ||
| Creamy grains with winter truffle and fried jerusalem artichoke | ||
| Sorbet made from sea buckthorn and mandarin with white chocolate | ||
| 350;- | ||
Llama
Vegetarian
15 January – 5 March 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 with courgette, mole verde, queso fresco & chipotle salt | 65,- | |
| Tomato ceviche with bell pepper & leche de tigre | 85,- | |
| Plantain ceviche with orange leche de tigre & red onions | 85,- | |
| Grilled broccolini with ginger vinaigrette & roasted sesame | 65,- | |
| Fried yuca with garlic mayo | 65,- | |
| Grilled cauliflower with ancho chili, roasted nuts & pickled jicama | 140,- | |
| DESSERTS | ||
| Hibiscus granita with milk crumble, yuzu & moscovado mousse | 65,- | |
| Chocolate sorbet with pickled aronia berries, cocoa beans & frozen avocado mousse | 65,- | |
| MENU | ||
| Served family Style | ||
| Guacamole with homemade tortilla chips | ||
| Tostada with courgette, mole verde, queso fresco & chipotle salt | ||
| Arepa with chili creme & queso fresco | ||
| • | ||
| Tomato ceviche with bell pepper & leche de tigre | ||
| Plantain ceviche with orange leche de tigre & red onions | ||
| •• | ||
| Grilled cauliflower with ancho chili, roasted nuts & pickled jicama | ||
| Grilled broccolini with ginger vinaigrette & roasted sesame | ||
| Fried yuca with garlic mayo | ||
| ••• | ||
| Hibiscus granita with milk crumble, yuzu & moscovado mousse | ||
| 395,- | ||
Spuntino
Vegetarian
3 January – 11 March 2019
| VEGETERIAN | ||
| 7 course menu, 6 antipasti + choose a pizza or secondo 275,- | ||
| 8 course menu, 6 antipasti + choose a pizza or secondo and aranciata rose 295,- | ||
| Carafe wine, drafted beer and water ad libitum for the whole table, 150,- pr. person | ||
| ANTIPASTI | ||
| King trumpet mushroom with capers and parsley | ||
| - | ||
| Burrata with olive oil and black pebber | ||
| - | ||
| Aranciniwith truffle and lemon creme | ||
| - | ||
| Citrus Salad bloodorange, orange, grape, pistachio and mint | ||
| - | ||
| Caponata Grilled Zucchini, eggplant, tomatoes, onion, basil and pinenuts | ||
| Main | ||
| Pizza margherita tomato, buffalo mozzarella and basil | ||
| - | ||
| Pizza Burrata mascarpone, spinach, parmesan, burrata, parsley and lemon zest | ||
| - | ||
| Pizza Bianca mascarpone, tomatoes, parmesan and basil | ||
| - | ||
| Saltbaked Celeriacsunchokes, spinach and capers vinaigrette | ||
| - | ||
| Cacio e Pepe tagliatelle with pecorino and black pebber | ||
| Dolce | ||
| Pera poached pear with vanilla ice cream, hazelnut and caramel | ||
| - | ||
| Affogatto vanilla ice cream with espresso | ||
| - | ||
| Aranciata Rosa bloodorange sorbet with meringue | ||
| - | ||
| Grilled Tomino cowmilk cheese, bread panfried in butter and blueberrys | ||
Les Trois Cochons
Vegetarian
15 January – 5 March 2019
| Green salad with mustard vinaigrette 45,- | ||
| Artichoke with mayonnaise 55,- | ||
| Croquettes with mushrooms & piment cream 65,- | ||
| Poached plum tomatoes with olive oil & lemon herb 65,- | ||
| Romaine salad with parsley & parmesan cheese 75,- | ||
| Grilled leeks with sorrel & spinach 65,- | ||
| Blinis with salted cucumber & sour cream 110,- | ||
| Grilled trumpet mushrooms with herb butter 175,- | ||
| Family style menu | ||
| Artiskokker med mayonnaise | ||
| Croquettes med svampe & piment creme | ||
| Saltet & tørret rødbede | ||
| Blinis med saltet agurk med creme fraiche & urtesalat | ||
| Romaine salat med persille & parmesan | ||
| Courgettesalat med honningmelon & pistacienødder | ||
| Grillede kejserhatte med kryddersmør | ||
| Grillet porre med havesyre & spinat | ||
| Pocherede daddeltomater med olivenolie & citrusurt | ||
| Clafoutis med blåbær, creme fraicheis med mandelcrumble & coulis | ||
| 325,- pr. person |
Read more about Les Trois Cochons
Vespa
Vegetarian
12 February – 9 April 2019
| ANTIPASTI | ||
| Please note in your booking if you wish to order the vegetarian menu | ||
| Pickled greens | ||
| Straciatella from La Treccia | ||
| Panfried King trumpet | ||
| with peperoncino, potatoes & scallions | ||
| Baked beetroots | ||
| with olive oil & fresh herbs | ||
| Blood orange salad | ||
| with parsley, green olives & puntarelle | ||
| Crostini | ||
| with aubergine, mint & goat cheese | ||
| PRIMO | ||
| Ravioli with spinach & ricotta | ||
| with parmesan, pine nuts & sage | ||
| SECONDO | ||
| Baked butternut sqaush | ||
| with fennel, sage & chili | ||
| DOLCE | ||
| Vanilla semifreddo with chocolate | ||
| with pickled oranges | ||
| MENU 275 kr. | ||
| Incl. Carafe wine, draft beer & water unlimited 425 kr. | ||
Oysters & Grill
Vegetarian
9 September 2018 – 31 March 2019
| 3 course menu | ||
| Vegetarian menu | ||
| Tomato ceviche, Crudite of vegetables, Grilled avocado with sesam and ponzu | ||
| 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 avocado with sesam and ponzu | 45 kr. | |
| Main course | ||
| Falafel with yoghurt and mint dressing | 90 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. | |
| Blood orange and vanilla softice with meringue and dark chocolate | 45 kr. | |
Read more about Oysters & Grill
Restaurant Cofoco
Vegetarian
5 February – 4 March 2019
| *Rehydradet salsify | ||
| pistacio, ponzu with lemon grass, pak choi and green grapes | ||
| *Mushroom soup | ||
| baked pumpkin, yogurt, cilantro and croutons | ||
| **Avocado | ||
| mash on Ditta potatoes, bonito, puffed potatoes, piment d´espelette and sorrel | ||
| *Cauliflower | ||
| cauliflower puré, pesto on kale and truffle and sauce with tamarind | ||
| ***´Gammel knas´ cheese | ||
| beerenauslese from Burgenland, apple-vanilla compote and bread with nuts and seeds | ||
| *Lemon sorbet | ||
| white chocolate mousse, malt and cacao crumble, herbal chocolate and tapioka pickled in lime | ||
| *4 retter 295 kr. / Vinmenu 275 kr. | ||
| **5 retter 345 kr. / Vinmenu 335 kr. | ||
| ***6 retter 395 kr. / Vinmenu 380 kr. | ||
Read more about Restaurant Cofoco
Scarpetta Rantzausgade og Islands Brygge
Vegetarian
2 January – 4 March 2019
| 5 Course Vegetarian Menu | ||
| Insalata con bergamotto, pistacchio ed erbe | ||
| Salad of lettuce served with bergamotte, pistachio and herbs | ||
| ~ | ||
| Bruschetta con stracciatella, zucca a salvia frittto | ||
| Bruschetta wit hcreamy stracciatella, pumpkin and fried sage | ||
| ~ | ||
| Gnocchi con san marzano, mozzarella di buffalo a basilico | ||
| Gnocchi with san marzano tomatoes, mozzarella and basil | ||
| ~ | ||
| Panelle con caponata e basilico | ||
| Roasted panelle served with caponata and basil | ||
| ~ | ||
| Sorbetto all´arancia sanguinella con menta e cedrina | ||
| Bloodorange sorbet with fresh mint and lemon verbena | ||
| 275 Kr. | ||
| A la Carte | ||
| we recommend 3-5 courses pr. person | ||
| Bruschetta con stracciatella, zucca a salvia fritto | kr. 79 | |
| Bruschetta with creamy stracciatella, pumpkin and fried sage | ||
| Insalata con bergamotto, pistacchio e erbe | kr. 69 | |
| Salad of lettuce served with bergamotte, pistachio and herbs | ||
| Gnocchi con san marzano, mozzarella di buffalo a basilico | kr. 69 | |
| Gnocchi with san marzano tomatoes, mozzarella and basil | ||
| Pizza margherita con parmigiano | kr. 79 | |
| Tomato, mozzarella and parmesan | ||
| Pizza bianca con cavolfiore, pecorino e tartufo | kr. 99 | |
| Pizza with cauliflower, pecorino and pickled truffle | ||
| Panelle con caponata e basilico | kr. 99 | |
| Roasted panelle served with caponata and basil | ||
| Selezione di formaggi | kr. 79 | |
| Selection of Italian cheeses with condiments | ||
| Sorbetto all´arancia sanguinella con menta e cedrina | kr. 59 | |
| Bloodorange sorbet with fresh mint and lemon verbena | ||
| Crostada di mela con gelato alla vaniglia | kr. 69 | |
| Apple crostada served with vanilla ice cream | ||
Read more about SCARPETTA RANTZAUSGADE og SCARPETTA ISLANDS BRYGGE