Tivoli’s Arab fantasy castle is named Nimb after William and Louise Nimb.A husband and wife team leading the gastronomic scene in the late 1800’s Copenhagen in Denmark. They ran the restaurant Divan 2 by Tivoli’s lake and were the first to put the Danish open faced sandwiches on the menu. Danish Rye bread sandwiches went from small low to high well piled.
The Nimb family traditions and spirit lives on in the Moorish palace with delightful gourmet experiences and everyday luxury.
When I was there, I enjoyed this season’s menu
Smoked creamy Brill
Apple, dill oil and pickled celery
Braised veal brisket
kale, artichokes and sauce blanquette
Cocoa Sorbet, white chocolate cream and sjokoladecrumble
It had the elements of a typical Danish sandwich garnished with a modern twist.
A salad of smoked fish and apple, dill oil and pickled celery, the ingredient them selves screams Danish open faced sandwich.The main course was the most tender veal brisket, kale, artichokes and sauce blanquette. These are wonderful good old-fashioned ingredients that has come alive today.For desert we had a bomb of a chocolate dis. If you love chocolate, this is the dessert for you.
Chocolate sorbet, white chocolate cream, chocolate mousse, chocolate crumble and crystallized white chocolate. I personally would have wanted some more acidity to this dish.
They have payed attention to detail, the guests experience a pleasant quiet environment with relaxing comfort.
The restaurant has undergone many renovations, the latter gave it a modern Nordic breath with warm colors and natural materials, but its “Moorish” origin is still preserved.