FOOD & BEVERAGE

On Fridays and Saturdays, we tempt you with our full menu for lunch starting at 12:00, with the kitchen taking last orders at 14:30. If you're visiting us between Tuesday and Thursday, we offer the selection below.

SNACKS

Arancini with saffron and mozzarella
Pr. piece 25,-

Oyster with “Aquachile"
Pr. piece 40,-

Fried oyster with white asparagus-mayo, pickled green asparagus and tabasco
Pr. piece 40,-

“Papas Rellenas” braised pork ball ragus with potato, tabasco and aioli
60,-

Flatbread with Zaatar, crushed herbs (pesto) and baba ghanoush
60,-

Thin crispy French fries with herb salt, homemade ketchup and pepper mayo
65,-

Wonton with Danish mushrooms  and aromatic sauce
65,-

Homemade sourdough bread with single estate olive oil from Kalamata, Greece
60,-

Sardines with grilled lemon - Ramón Peña from Spain
105,-

Stracciatella from LA TRECCIA Ishøj with salted lime, shallots, tarragon oil and sumac
125,-

Iberico - 24 months ham with red eye dip
125-

DESSERTS

Lime sorbet with macerated rhubarbs with white rum and sichuan peppers
100,-

Doughnut with homemade crème fraîche icecream
125,-

AROUND THE WORLD WITH DOLORES
Our selected favourites from the suitcase

3 Snacks
4 Smaller dishes in two rounds
1 Dessert
495,- pr. person

AN ALL NIGHTER AT DOLORES
An All Nighter at DOLORES is an experience where you can simply sit back and enjoy the head chef’s curated menu with your loved ones. Our sommelier and head chef guide the evening with a carefully crafted menu and paired beverages.

Below, you’ll find an example of what the experience typically includes – however, the selection may vary depending on the season and availability.

5 Snacks, incl. aperitif
2 Shared dishes, incl. wine
2 Shared dishes, incl. wine
1 Dessert, incl. wine
995,- per person

Arancini with saffron and mozzarella
Pr. piece 25,-

Oyster with “Aquachile"
Pr. piece 40,-

Fried oyster with white asparagus-mayo, pickled green asparagus and tabasco
Pr. piece 40,-

“Papas Rellenas” braised pork ball ragus with potato, tabasco and aioli
60,-

Flatbread with Zaatar, crushed herbs (pesto) and baba ghanoush
60,-

Thin crispy French fries with herb salt, homemade ketchup and pepper mayo
65,-

Wonton with Danish mushrooms  and aromatic sauce
65,-

Homemade sourdough bread with single estate olive oil from Kalamata, Greece
60,-

Sardines with grilled lemon - Ramón Peña from Spain
105,-

Stracciatella from LA TRECCIA Ishøj with salted lime, shallots, tarragon oil and sumac
125,-

Iberico - 24 months ham with red eye dip
125-

Dolores grilled heart salad with “mormor” dressing, toasted sunflower seeds and pickles
100,-

Fried cauliflower with XO-sauce and katsuobushi
135,-

Pulpo with tomato, grapes, parsley and piment d’espelette
145,-

Homemade Pasta of the day
155,-

Homemade sourdough bread with guanciale and Ramón Peña anchovies
135,-

Korean fried mushrooms with chili and sesame
165,-

Eggplant - Seared/fried with pistachio, harissa, black garlic and pomegranate seeds
285,-

Sander with confit/burned leeks, sunflower seeds, capers and blanquette sauce
345,-

Chicken-parm with basil pesto, mozzarella and tomato sauce
2 Persons 295,- / 4 Persons 450,-

Lime sorbet with macerated rhubarbs with white rum and sichuan peppers
100,-

Doughnut with homemade crème fraîche icecream
125,-