At Basso you have the opportunity to have banquets and events. We have two special banquets menus and we can also provide rooms and skilled staff. You can always send an inquiry and we will find the solution that best suits your company.
We have banqueting rooms in the basement where we are able to accommodate up to 65 dining guests in their own room, or 130 divided into 2 floors. So whether you are going to celebrate a birthday party, a football match or the like, we have the perfect solution. We also offer a smaller room which you can rent for yourself. The stable where you can sit alone up to 20 people.
Everything you see on the different banquet menus is part of the menu. Therefore, you can not choose between the different dishes. Everything is served and pre decided.
We promise that there is plenty of food and a lot of different flavours. There is something in everyones taste.
Cone – Dehydrated tomato – Lemon thyme
Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.
Duck – Blood orange – Freeze-dried yoghurt
Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.
Cannelloni – Tuna – Lemon balm
Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.
Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made on pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.
Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.
Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.
Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore
Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs and rounded of with cold butter. Add herbal salt with vinaigrette on blood orange & fried sage.
Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley add crispiness to the dish.
A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.
Cone – Dehydrated tomato – Lemon thyme
Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.
Duck – Blood orange – Freeze-dried yoghurt
Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.
Cannelloni – Tuna – Lemon balm
Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.
Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.
Silky risotto on Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try.
Lightly fried broccolini with mild cream on fresh as well as grated charred garlic. The dish is rounded off with matured parmesan & smoked salt.
Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made on pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.
Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.
Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.
Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore
Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs and rounded of with cold butter. Add herbal salt with vinaigrette on blood orange & fried sage.
Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley add crispiness to the dish.
A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.
588,- per person
Incl. free water and coffee for dessert
Adult Limonata
Cone – Dehydrated tomato – Lemon thyme
Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.
Duck – Blood orange – Freeze-dried yoghurt
Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.
Cannelloni – Tuna – Lemon balm
Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.
Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made on pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.
Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.
Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.
Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.
Silky risotto on Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try.
Lightly fried broccolini with mild cream on fresh as well as grated charred garlic. The dish is rounded off with matured parmesan & smoked salt.
Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore
Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs and rounded of with cold butter. Add herbal salt with vinaigrette on blood orange & fried sage.
Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley add crispiness to the dish.
A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.
Allergens
We are of course flexible and take into account various allergens as well as religion and other beliefs according to the menu. Just write us an E-mail and we will help you. All our banquet menus can be made vegetarian and vegan friendly
Fx.
Basso Orange Fizz – 68,-
Martini Fiero – Æggehvider – Citron – Hvidvin – Appelsin
Adult Limonata – 68,-
Stolichnaya Vodka – Citron – Vanilje – Soda
Gin & Tonic – from 75,-
3 hours
Soave Classico Pietra Antica, Monteforte, 2019
Negroamaro Alese, Schola Sarmento, 2018
3 hours
Pinot Grigio, Lungarotti, 2018
Valpolicella Ripasso Pietra Antica, Monteforte, 2016
3 hours
Terlaner Classico, Cantina Terlan, 2016
Brunello di Montalcino, Altesino, Tuscany, 2013
Freshly brewed coffee & tea in different varieties
Freshly brewed coffee & tea in different varieties
Your choice of avec
3 hours
Basso Orange Fizz, Adult Limonata, Espresso Martini, Gin/Tonic
3 hours
Basso Orange Fizz, Adult Limonat, Espresso Martini, Gin/Tonic
Tlf 69156981
Skolegade 21
info@bassoaarhus.dk
Køkkenets åbningstider
Søndag - Mandag 17 - 20
Tirsdag - Torsdag 17 - 21
Fredag - Lørdag 17 - 22
Tlf 69156983
Dronningens tværgade 22
info@bassokbh.dk
Køkkenets åbningstider
Søndag - Onsdag 17 - 21
Torsdag - Lørdag 17 - 22
Storgata 10
0155 Oslo
info@restaurantbasso.no
Phone 69156981
Skolegade 21
info@bassoaarhus.dk
Kitchen opening hours
Sunday - Monday 17 - 20
Tuesday - Thursday 17 - 21
Friday - Saturday 17 - 22
Phone +45 69156983
Dronningens tværgade 22
info@bassokbh.dk
Kitchen opening hours
Sunday - Wednesday 17 - 21
Thursday - Saturday 17 - 22
<strong>VIGTIG INFORMATION</strong>
Som følge af de skærpede restriktioner i vores branche ifbm. bekæmpelsen af smittespredningen af Covid-19 holder vi lukket fra onsdag den 9/12 2020 og indtil andet annonceres.
<strong>Mad ud af huset</strong>
Vi går endnu en gang en hård tid i møde, men vi håber meget på at se dig og dit selskab, så snart vi må åbne op igen. Vi er en del af DiningSix, der tilbyder kvalitetsmad ud af huset til enhver anledning. Vælg og bestil din foretrukne catering menu til afhentning eller levering her: <a href=”https://diningsix.dk”>diningsix.dk</a>