NYE dinner at Restaurant Rebel

NYE dinner at Restaurant Rebel

I know, I know, the year is already six days old, but I did want to share my lovely New Year’s Eve dinner at Restaurant Rebel with you. Being the smart, responsible adult that I am, I decided it would be the prudent thing to do to leave my camera at home – therefore iPhone pictures only this time.

I’ve never been the biggest fan of NYE, I tend to think it’s the most overrated party of the year. People always get super excited and end up disappointed – at least that’s how I feel. So instead of partying it up, my perfect NYE would actually be a cozy night in with some nice food, opening a bottle of champagne at midnight, and going to bed at 12:30am. And this year, I got almost exactly that – with the added benefit of not having to cook!

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Together with four of our friends, the boyfriend and I headed to Restaurant Rebel in the city center, close to Kongens Nytorv and Amalienborg Castle, after watching the Queen’s speech and some early toasts.

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales

The restaurant had a full-on evening planned, with welcome drinks, food, wine, coffee, and more champagne for a midnight toast all part of the package.

In Denmark, NYE dinner is a fancy affair – often, you’ll find luxury menu feasts like oysters, lobster, and caviar on the menu. Restaurant Rebel was no exception, and our dinner was loaded with lavish seafood.

Since the menu included ribeye steak, which I’m not a fan of, I asked for a veggie option. So for the snacks, I got a lovely lobster bisque with pickled tomatoes. I don’t know about you, but I could eat lobster bisque every day (lobster, a little less)! This was followed by grilled scallops.

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Amuse bouche: lobster bisque with pickled tomatoes and shaved cauliflower
New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Amuse bouche: grilled scallops with quail egg and lobster mayonnaise

The carnivores got pigeon legs au confit with serrano ham. Of course, oysters were practically mandatory. These came with a tapioca topping.

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Amuse bouche: pigeon legs au confit
New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Oysters with tapioca and herb oil

Next up were two starters. The first was caviar with shaved almonds, hiding a scallop carpaccio. Love the black-and-white plating! The second starter was turbot with lobster and onions, also very delicious. The turbot was the standout component of this dish, in my opinion.

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Caviar with shaved almond and scallop
New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Turbot with lobster, pickled onions, onion puree, and lobster bisque

Then, we got the restaurant’s signature dish: beef tartar. I switched with the boyfriend, who doesn’t like tartar, who instead devoured my veggie scallop dish.

I absolutely love a good tartar, and this one was amazing, with crunchy rye bread croutons, sour pickled redcurrants, scrumptious herb mayonnaise, and watercress. This is also a standard menu item, so be sure to order it if you visit Restaurant Rebel.

The main course was, as mentioned, ribeye steak with celeriac, beetroot, and a red wine jus, with fresh truffles grated over the top. My veggie version just had more celeriac instead of the steak, which I found a little lacking in creativity, but wasn’t too mad about, since I was already pretty full at that point!

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
The signature dish: tartar of beef, parsley mayonnaise, pickled redcurrants, and watercress
Main course: ribeye steak, celeriac, beetroot, red wine jus, and black truffle

The “pre-dessert” was a vanilla ice cream with caviar and a sabayon. Though I was skeptical at first, the caviar actually added a lovely depth to the otherwise very sweet dish.

And finally, a dessert of apple sorbet with caramel. One of my all-time favorite combinations!

New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
Vanilla ice cream, caviar, and sabayon
New Year's Eve dinner at Restaurant Rebel | The Copenhagen Tales
The final course: apple sorbet with homemade caramel, hazelnut, and mascarpone

What a night, and what a menu! I think I can honestly say that I’ve never eaten that much lobster and caviar in one meal – it was almost a little bit too much for my taste, but I know that a Danish NYE dinner isn’t complete without it.

I enjoyed most of the wines that were paired with the dishes, except one or two natural wines that I wasn’t too fond of, but I think I just haven’t warmed up to that world quite yet. I loved the dessert wine, a late harvest noble rot, which was matched beautifully with the crisp apple sorbet.

Staff was super friendly and attentive during the night – even though I accidentally got splashed with red wine, but hey, stuff happens and it didn’t hit my white top! However, our table was forgotten when it came to the petit fours and the Danish “kransekage” at midnight. We decided to drop it, though, because I probably couldn’t have eaten much more.

The NYE menu, including everything, cost DKK 1,800 per person, which is a quite hefty price tag in my opinion. But I really enjoyed the evening and the menu, and we were certainly spoiled with a more than fancy feast! For coming years, I’ll make a note to maybe try and go for a bit more varied menu that’s less heavy on the lobster/ caviar/ oysters – but that’s just my personal preference.

Where did you celebrate New Years Eve? And do you disagree that one can have too much caviar and lobster? Hit me in the comments below!


Restaurant Rebel   |   Store Kongensgade 52, 1264 Copenhagen   |   restaurantrebel.dk

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