Banquets

At Basso you have the opportunity to have banquets and events. We have two special banquet menus and we 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.

Get a non-obligation offer

  • DD slash MM slash YYYY

Menu

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.

Important! The whole banquet must choose the same menu.

Banquet menu 1

348,- per person

Snacks

  • Animelle – Sour cream – Chives

    Sweetbread crispy fried and topped with dehydrated yoghurt & garlic.
    The richness of the dish is complemented by an acidic cream made from sour cream with chives.

    Mini pie – Baccalá – Egg

    Salted and dried cod mixed with mascarpone, lemon peel & fresh herbs. Topped with cream made from egg yolk & acid.

    San Marzano – Basil – Charred garlic

    Gel made from tomato juice and folded into a ravioli. The ravioli is filled with basil and topped with charred bitter garlic.

Starter

  • Crudo – Yellow tomatoes – Fried wild rice

    Fresh fish cooked with the acid from lemon and marinated in olive oil. Served with yellow cherry tomatoes, fresh herbs & fried wild rice.

  • Pancetta – Smoked chili – Spring cabbage

    Charred spring cabbage served cool with a layer of vacuumed apple. Smoked warm salsa from peppery pancetta, chili & caramelized onion. The dish is served with fried cabbage & creamy celeriac puree.

  • Ricotta – Crispy pasta – Hazelnut

    Homemade creamy ricotta with sweet balsamic & hazelnuts. Served with crispy pasta & fresh herbs.

Main

  • Stracciatella – Tomato – Smoked salt

    Fresh soft stracciatella from Italian buffalo milk & salt. Served on a bed of both pickled and raw ripe tomatoes. Basil oil, smoked salt & fresh basil completes the dish.

  • Crispy pork – Glace – Tuscan kale

    Braised pork fried with tipo 00. Served with rich glace, topped with spinach oil & salty charred tuscan kale.

  • Homemade pasta – Chanterelle – Tarragon

    Al dente pasta with black pepper, bread crumble, sautéed chanterelles & tarragon.

Dessert

  • Chocolate ice cream – Kumquats – Almond cake

    Italian almond cake with lemon peel & crispy almond flakes. Sugar baked kumquats & soft homemade chocolate ice cream.

Banquet menu  2

468,- per person

Snacks

  • Animelle – Sour cream – Chives

    Sweetbread crispy fried and topped with dehydrated yoghurt & garlic.
    The richness of the dish is complemented by an acidic cream made from sour cream with chives.

    Mini pie – Baccalá – Egg

    Salted and dried cod mixed with mascarpone, lemon peel & fresh herbs. Topped with cream made from egg yolk & acid.

    San Marzano – Basil – Charred garlic

    Gel made from tomato juice and folded into a ravioli. The ravioli is filled with basil and topped with charred bitter garlic.

Starter

  • Crudo – Yellow tomatoes – Fried wild rice

    Fresh fish cooked with the acid from lemon and marinated in olive oil. Served with yellow cherry tomatoes, fresh herbs & fried wild rice.

  • Pancetta – Smoked chili – Spring cabbage

    Charred spring cabbage served cool with a layer of vacuumed apple. Smoked warm salsa from peppery pancetta, chili & caramelized onion. The dish is served with fried cabbage & creamy celeriac puree.

  • Ricotta – Crispy pasta – Hazelnut

    Homemade creamy ricotta with sweet balsamic & hazelnuts. Served with crispy pasta & fresh herbs.

Entrée

  • Veal tartare – Dehydrated tomatoes – Potato chips

    Stirred tartare from veal tenderloin with variety of Italian tomatoes, crispy potato chips & herbs.

  • Confit onion – Smoked onion cream – Garlic

    Delicate onion cooked in vegetable oil, herbs & garlic. Served on onion cream, crispy fried onion & garlic sprouts.

  • Risotto – Truffle – Mascarpone

    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”.

Main

  • Stracciatella – Tomato – Smoked salt

    Fresh soft stracciatella from Italian buffalo milk & salt. Served on a bed of both pickled and raw ripe tomatoes. Basil oil, smoked salt & fresh basil completes the dish.

  • Crispy pork – Glace – Tuscan kale

    Braised pork fried with tipo 00. Served with rich glace, topped with spinach oil & salty charred tuscan kale.

  • Homemade pasta – Chanterelle – Tarragon

    Al dente pasta with black pepper, bread crumble, sautéed chanterelles & tarragon.

Dessert

  • Chocolate ice cream – Kumquats – Almond cake

    Italian almond cake with lemon peel & crispy almond flakes. Sugar baked kumquats & soft homemade chocolate ice cream.

Banquet menu 3

588,- per person

Incl. free water and coffee for dessert

Welcome cocktail & Snacks

  • Welcome cocktail

    Adult Limonata

  • Animelle – Sour cream – Chives

    Sweetbread crispy fried and topped with dehydrated yoghurt & garlic.
    The richness of the dish is complemented by an acidic cream made from sour cream with chives.

    Mini pie – Baccalá – Egg

    Salted and dried cod mixed with mascarpone, lemon peel & fresh herbs. Topped with cream made from egg yolk & acid.

    San Marzano – Basil – Charred garlic

    Gel made from tomato juice and folded into a ravioli. The ravioli is filled with basil and topped with charred bitter garlic.

Starter

  • Crudo – Yellow tomatoes – Fried wild rice

    Fresh fish cooked with the acid from lemon and marinated in olive oil. Served with yellow cherry tomatoes, fresh herbs & fried wild rice.

  • Pancetta – Smoked chili – Spring cabbage

    Charred spring cabbage served cool with a layer of vacuumed apple. Smoked warm salsa from peppery pancetta, chili & caramelized onion. The dish is served with fried cabbage & creamy celeriac puree.

  • Ricotta – Crispy pasta – Hazelnut

    Homemade creamy ricotta with sweet balsamic & hazelnuts. Served with crispy pasta & fresh herbs.

Entrée

  • Veal tartare – Dehydrated tomatoes – Potato chips

    Stirred tartare from veal tenderloin with variety of Italian tomatoes, crispy potato chips & herbs.

  • Confit onion – Smoked onion cream – Garlic

    Delicate onion cooked in vegetable oil, herbs & garlic. Served on onion cream, crispy fried onion & garlic sprouts.

  • Risotto – Truffle – Mascarpone

    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”.

Main

  • Stracciatella – Tomato – Smoked salt

    Fresh soft stracciatella from Italian buffalo milk & salt. Served on a bed of both pickled and raw ripe tomatoes. Basil oil, smoked salt & fresh basil completes the dish.

  • Crispy pork – Glace – Tuscan kale

    Braised pork fried with tipo 00. Served with rich glace, topped with spinach oil & salty charred tuscan kale.

  • Homemade pasta – Chanterelle – Tarragon

    Al dente pasta with black pepper, bread crumble, sautéed chanterelles & tarragon.

Dessert

  • Chocolate ice cream – Kumquats – Almond cake

    Italian almond cake with lemon peel & crispy almond flakes. Sugar baked kumquats & soft homemade chocolate ice cream.

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

Wine and drinks

All add-ons must be selected by the entire party

  • Welcome cocktail

    Fx.

    Basso Orange Fizz – 78,-
    Martini Fiero – Æggehvider – Citron – Hvidvin – Appelsin

    Adult Limonata – 78,-
    Stolichnaya Vodka – Citron – Vanilje – Soda

    Gin & Tonic – from 75,-

  • –

  • 4 glasses for our 10 servings menu

    348,-

  • 5 glasses for our 13 servings menu

    438,-

  • –

  • Open bar: Beer, wine & water (Standard)

    3 hours
    Soave Classico Pietra Antica, Monteforte, 2019
    Negroamaro Alese, Schola Sarmento, 2018

    278,-

  • Open bar: Beer, wine & water (Luxury)

    3 hours
    Pinot Grigio, Lungarotti, 2018
    Valpolicella Ripasso Pietra Antica, Monteforte, 2016

    398,,-

  • Open bar: Beer, wine & water (Premium)

    3 hours
    Terlaner Classico, Cantina Terlan, 2016
    Brunello di Montalcino, Altesino, Tuscany, 2013

    728,-

  • –

  • Coffee & Tea

    Freshly brewed coffee & tea in different varieties

    25,-

  • Coffee, Tea & Avec

    Freshly brewed coffee & tea in different varieties
    Your choice of avec

    85,-

  • –

  • Free cocktails (during your beer and wine package)

    3 hours
    Basso Orange Fizz, Adult Limonata, Espresso Martini, Gin/Tonic

    198,-

  • Free cocktails (in continuation of your beer and wine package)

    3 hours
    Basso Orange Fizz, Adult Limonat, Espresso Martini, Gin/Tonic

    398,-

Basso Aarhus

Tlf 69156981 
Skolegade 21
info@bassoaarhus.dk

Køkkenets åbningstider
Søndag - Mandag 17 - 20
Tirsdag - Torsdag 17 - 21
Fredag - Lørdag 17 - 22

Basso København

Tlf 69156983
Dronningens tværgade 22 
info@bassokbh.dk

Køkkenets åbningstider
Søndag - Onsdag 17 - 21
Torsdag - Lørdag 17 - 22

Basso Oslo

Storgata 10
0155 Oslo
info@restaurantbasso.no

Information

Basso Aarhus
Basso København
Menu
Vinmenu
Kontakt
Køb et gavekort
Selskabsmenuer

Basso Aarhus

Phone 69156981 
Skolegade 21
info@bassoaarhus.dk

Kitchen opening hours
Sunday - Monday 17 - 20
Tuesday - Thursday 17 - 21
Friday - Saturday 17 - 22

Basso Copenhagen

Phone +45 69156983
Dronningens tværgade 22 
info@bassokbh.dk

Kitchen opening hours
Sunday - Wednesday 17 - 21
Thursday - Saturday 17 - 22

Information

Basso Copenhagen
Basso Aarhus
Menu
Wine menu
Banquets
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Menu
Book a table

Mere
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