Menu og priser
Kosmos menu
Blænder i retter, priser og sektioner, før du går derhen.
Menuoplysninger
Se restaurantens egen menu for fuldstændige menuoplysninger. Kontakt restauranten direkte ved spørgsmål om allergener og kostbehov.
Se restaurantens originale menu ↗- Country of origin of our meat: Cattle Finland, Sheep Finland
- Contact staff for more information on possible allergenic ingredients
- Table reservations by email or phone
Sektion 1
Starters
Roe, Smetana and chopped Onion with Blini or Toast
Fried Scallops with Sallad of Beluga Lentils and Avocado
Salmon Pastrami with pickled Mushrooms and Onion, Finnish Cheese Cream
Escargots with Garlic au Gratin
Finnish Antipasto
Herring à la Kosmos
Creamy False Morel Soup
Slightly salted Reindeer with Balsamic Cloudberries
Lobster Bisque
Sektion 2
Fish dishes
Fried Baltic Herrings with mashed Potatoes
Fried Fillets of Perch with False Morel Sauce, Jerusalem Artichoke and Potato Terrine and Spinach fried in Truffle flavoured Butter
Roasted Trout with Cabbage and Cauliflower tossed in Nut Butter, Pistachio and Beurre Blanc with Tomato
Sektion 3
Meat dishes
Lamb Kidneys in Sherry Sauce with fried Potatoes, Parmesan an Scallion
Sweetbreads with Cream Sauce, fried Ceps, baked Root Vegetable Purée and Croquette of Parsnip and Onion
Smoked Tongue of Reindeer with False Morel Sauce and Rosemary Potatoes
Minute Steak filled with Capers, Onion, Mustard and Egg Yolk served with Duchess Potatoes
Fillet and Wallenberger of Reindeer with Purée of baked Root Vegetables, hash of False Morels and Cabbage, Balsamic Raspberry Sauce
Châteaubriand and fried Duck Liver with Herb seasoned Potato Fritters, Ceps and Madeira Sauce
Coeur de filet provençale
Wiener Schnitzel with mashed Potatoes
Sektion 4
Vegetable dishes
Vegetable Hash with Savoury Mustard, Beetroot Ketchup, Cucumber Salad and poached Egg
Mushroom Patties with Beetroot and Bean Ragout, Herb Yoghurt Dressing
Sektion 5
Classics
Steak Tartare à la Kosmos on a Toast
Sylvester Sandwich au Gratin
Vorschmack with Duchess Potatoes
Sektion 6