Tasting menu at Pauli – Awarded Politiken’s 2023 Restaurant of the Year and White Guide’s 2024 ‘Smag for Skillingen’, Sydhavnen’s star player keeps scoring big with bold flavors

Their ever-evolving style was declared ‘simple and brilliant’ by Berlingske (5 stars) and Politiken exclaimed, ‘Goodness, can they cook’ (5 hearts). At Pauli, sustainability is a native language as they translate Nordic cuisine with seasonal ingredients and subtle East Asian accents. The atmosphere is relaxed and the service is personal, which puts guests at ease as they embark on an adventure of bold flavors that unabashedly break with tradition. Rest assured, you’re always in good hands when you dine at this standout restaurant in Sydhavnen, which was a best-kept local secret for only a short while before the whole city became aware of their abundant and unique talents.

WHAT YOU GET

Enjoy the tasting menu at Pauli. The menu arrives at the table in three multi-dimensional servings and is chef’s choice, so dishes rotate regularly and reflect the best produce of the season. Choose between the Sea & Land menu, which incorporates carefully selected cuts of meat and fish, and the Green menu, which lets seasonal vegetables, fruits, and herbs take center stage.

Sea & Land
Start with white fish sashimi in a clear mussel stock with freshly pressed bergamot and spicy horseradish oil, then bite into a crisp tostada with togarashi-spiced fjord shrimps and lemon cream. Have hay-smoked duck seasoned with pink pepper, lavender, and fermented honey-glazed rose, accompanied by pickled elderberry capers and miso black garlic pureé. Tuck into a side of grilled flatbread topped with XO sauce and browned butter hollandaise. For dessert, indulge in rice-milk gelato and yuzu curd garnished with puffed rice, mandarin orange, and a dusting of matcha.

Green
Begin with candy cane beet tartare tossed in dijon dressing, rye bread chips, and fresh herbs, then try a mushroom tuile topped with Pecorino Romano cheese and black trumpet powder. Savor handmade gyoza in an umami-rich mushroom stock, oyster mushroom katsu with beurre noisette, and a tempura-fried leek roll with nori and herb emulsion. Tuck into a side of grilled flatbread topped with XO sauce and browned butter hollandaise. For dessert, delight in lemon verbena ice cream topped with pine-infused apple granita and buttery shortbread crumble.

CONDITIONS

The voucher is redeemable at Pauli.
The voucher can be used from today until April 12, 2025.
Each voucher is valid for one person. Purchase one or more vouchers.
Please reserve a table at paulicph.dk and note ‘Tasting Menu’ on your booking.
The Green menu is fully vegetarian. If this is your preference, please add it to your note when booking.