At Gemyse, vegetables are no longer a sad, overcooked garnish but a star feature with plenty of taste and texture.
From morning to evening you can enjoy precision-cooked vegetables – and the chefs are not afraid to use spices from culinary arts worldwide. In fact, we promise you a plate full of intense taste and new combinations.
Fresh local vegetables are the key to our outstanding dishes. Gemyse therefore cooperates closely with Aarstiderne, a company specialising in organic produce to ensure high quality and sustainability at the same time.
New Year's Eve at Gemyse:
Oysters with kohlrabi and citrus-flavoured herbs
Falafel with saag
Tortilla with butternut squash and yuzu
Sparkling Lemonade: Vodka – Lemon – Syrup – Champagne
Sloe & Sage: Sloe Gin – Pineapple sage – Lemon – Sparkling tea
Steamed vegetables with mocha and herbs
NV Lancelot Royer, Cuvee Reserve RR, Champagne
Terrine of langoustine with aromatic herbs and bisque
Hibiscus beer, Copenhagen, Denmark
Steamed turbot with radishes, whey and dill oil
2018 Cigalus Blanc, Gerard Bertrand, Languedoc, France
Tenderloin of beef with cabbage, truffle and pepper sauce
2016 Chateauneuf du Pape, Domaine de la Consonniere, Rhone, France
White chocolate panna cotta with lemon thyme sorbet and roasted nuts
NV Cava Nectar Blanc Reserva, Juvé Y Camps, Penedés, Spain
Marzipan wreath cake and champagne to-go before the firework display at 23:00 on Plænen Open-Air Stage
Price per person: 1895 DKK, including cocktails and wine pairing and admission to Tivoli Gardens