In Tivoli View Restaurant on the 11th floor we offer a delicious weekend brunch with a spectacular view of Copenhagen City. Our luxury brunch buffet includes exquisite delicacies and flavors that are out of the ordinary. Enjoy an exceptional brunch buffet at the Tivoli Hotel in Copenhagen and share the experience with friends, family and your loved one.
It is possible to book tables every Saturday and Sunday from 11.30am – 2pm.
NB: The Tivoli View Weekend Brunch is closed for the summer between 30 June and 12 August 2018.
We try to accommodate all wishes for window tables in the first row, but unfortunately can´t guarantee this to everyone. Please also note, that some tables have limited View and some tables don´t have direct View.
1 glass Mont-Marcal Brut, Rose. Cava & Truffle popcorn.
Andalusian farmer bread & Nut bread
Rye bread with pumpkin seeds
Sourdough crisp bread
Organic yogurt with müsli and fresh berries
Jams from the Rosehip Farm
Organic sizzle salt
Cold salmon rilette with cress and crisp rye bread chips
Oven-baked cod with tomato/basil sauce
Carrot soup with ginger and turmeric. Roasted pumpkin seeds and spring onions.
Flamkuchen with Chorizo, goat cheese from Tebstrup dairy, pickled Borettane onions and spring onions.
Salt & Vinegar potatoes with red bell pepper dip.
Spicy Bloody Mary Gazpacho shrimp shooters.
Crisp tortillas with beetroot hummus.
Toasted bruschetta with oven-baked tomatoes, ricotta and air-dried ham.
Spinach salad with fresh berries, broccoli, dried cranberry and roasted pumpkin seeds with creamy parmesan dressing.
Tomato/avocado salad with fried prawns and cilantro with crisp corn chips and lemon/tomato dressing.
Kamut salad with parsley, mint, cucumber, spring onions, grilled and slowly cooked tomatoes with avocado hummus & Naan bread.
Arugula salad with Skagen ham, buffalo mozzarella and figs. Green coconut dressing.
Gorgonzola DOP Piemonte – Gouda – Manchego Grand Reserva – Prima Donna
(Spanish olives – lemon almonds – Onion/Pear marmelade – Tomato/chilli/ginger chutney – Rosehip/buckthorn marmelade)
Salami Provencale – Fennel salami – Belgian cured ham – Spicy pork sausage with parsley and onions – Mini snack sausages
(Maple/chipotle cashew nuts – Pesto – Basil/garlic aioli – Rosemary/feta/lemon dip – bell pepper/onion relish)
Quiche with cherry tomatoes, spinach, leek and basil
Small omelets with Porto Bello mushrooms, chives and Gruyere
Spicy Hopballe mill with ranch dip
Salmon baked with feta and fresh herbs
Forest mushrooms roasted with soy sauce and garlic
Brunch sausages from Løgismose
Hash browns with parmesan
Carving Slowly-cooked pork roast, glazed with course Dijon mustard and maple syrup
Classic Eggs Benedict. Prepared a´la minute.
(English muffin – ham or smoked salmon – poached eggs – Sauce Hollandaise)
Nutella lava cup cakes with Ferrero Rocher.
Raspberry Cheese Cake mousse.
Rhubarb trifle with vanilla cream and pistachio biscotti.
Blueberry crumble with whipped cream.
Lemon crumble cake.
Chocolate milkshake with mint
Cherry / Vanilla milkshake
Sparkling punch with cranberries and pineapple
Smoothie with mango, strawberries and peach
Selection of Chaplon te
(Regular coffee – Espresso – Caffe Latte – Cappuccino)