A Hereford Beefstouw

Welcome to one of Copenhagen's oldest steakhouses. A Hereford Beefstouw serves tender and well cooked Australian and South American beef, New Zealand lamb and fish cooked on the open grill.

At A Hereford Beefstouw, you can choose accompaniments for your steak from the large salad bar that offers fresh, crisp vegetables, home-made dressings and delicious specialities. The restaurant has a large selection of cold drinks and home-brewed beer from the Apollo Brewery and its own soft drinks. The wine list should not be missed either; it boasts the finest wines from around the world.

In summer you can enjoy your meal on the large, open terrace overlooking the beautiful Gardens.

The restaurant is open all year round.

Special conditions: We offer gluten free bread.

PRICES & FACTS

Price level 100-175 DKK
Category Restaurant
Kitchen International
Phone +45 33 12 74 41
  • Childrens menu
  • Open outside season
  • Private bookings outside season
  • Handicap friendly access
  • Vegetarian
  • Gluten free

Tivoli Dining Week

A magical food experience

Hungry for delicious food in magical surroundings? Then why not partake in our brand new food event, Tivoli Dining Week?
From 1 - 7 February a wide selection of Tivoli's restaurants will offer special menus, to be enjoyed in the winter-festooned gardens.

Please note: Admission to Tivoli is not included in the menu price and must be purchased separately. The offers are valid from 1-7 February.

Tivoli Dining Week at A Hereford Beefstouw:

First course: Fru Damgaard's cured salmon and herb salad, served with dark cumin bread and warm horseradish cream

Main course: Steak of South American beef fillet, served with baked potato and spiced butter

Dessert: Apple compote with rye bread crumble and vanilla sour-cream

Buy MENU

 

Starter: Fru Damgaard's grained salmon and herb salad, served with casserole bread and warm horseradish cream Main course: Steak of South American beef fillet, served with baked potato and spice butter Dessert: Apple compote laid in layers with rye bread crumble and vanilla yeast
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