In the heart of Copenhagen, a culinary revolution is unfolding. The traditional Italian kitchen, one of the most revered in the world, is being reinvented by a group of young and innovative Italian chefs who have found their creative haven in the Danish capital.
Over the years, many young Italian chefs were drawn to Copenhagen’s hot food scene in search of opportunities. In Copenhagen they discovered they could experiment with Italian food in ways that would not necessarily be tolerated in their home country where culinary traditions are sacrosanct. These pioneers are breaking dogmas and embracing experimentation, infusing the Italian kitchen with a Nordic twist, and creating an exciting fusion that challenges the conventions of both cuisines.
Here is just a small sample of some of the restaurants that best encapsulate the growing Nordic-Italian food movement in Copenhagen.
Think you know pizza? Check out chef Giuseppe Oliva’s original take on nature’s most perfect comfort food at SURT. The restaurant challenges conventional notions of pizza by infusing the time-honored Italian dish with a distinct twist. Using a sourdough-based pizza crust (made with Oliva’s own lovingly nurtured yeast) and a meticulous selection of high-quality ingredients, SURT embraces the Italian-Nordic approach of breaking away from culinary dogmas and enjoying experimentation. The menu, evolving with the seasons and the availability of fresh produce, shows what can happen when tradition meets innovation.
Barabba, pulsating with energy and culinary innovation, is a standout dining destination in Copenhagen. It offers a unique blend of high-level service with an approachable atmosphere. The Italian-inspired menu takes a delightful departure from tradition, focusing on a unique blend of fun and flavor. Standout dishes include the sweetbread with cured egg yolk and artichoke, and the spaghetti with butter, colatura and caviar. The menu, offering a fusion of authentic international flavors alongside modern creations like seaweed tiramisu, showcases Barabba's dedication to a one-of-a-kind dining experience.
If you’re looking for the hottest tasting menu in town, look no further than one of the newest additions to Copenhagen's Italian food scene. Nestled in the space that once hosted Michelin-starred restaurant Relæ, Topicàl offers a fresh perspective on traditional Italian dishes, blending Mediterranean flair with a Scandinavian twist. Chef Davide Laudato deftly redefines the Italian dining experience by taking the simplicity of Italian cuisine and infusing it with a burst of colorful flavors and local ingredients. If the restaurant’s philosophy could be summed up in one phrase it would be: simple food made
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“Casa Maria Luigia is a home and a hotel…imaginary and real,” writes Lara Gilmore in Slow Food, Fast Cars, the book she co-authored with chef Massimo Bottura, her partner in life and fine dining. Together, they’ve created such restaurants as the three-Michelin-star destination Osteria Francescana. But Gilmore began her career writing about art, and Slow Food, Fast Cars: Casa Maria Luigia - Stories and Recipes (out from Phaidon on December 6) marries a number of genres, from cookbook to essay collection to exhibition catalog and beyond.
“He’s in here, in the kitchen every night and he’s smiling. He’s so happy to be doing this,” explains one of the managers of Café Carmellini. He is chef Andrew Carmellini, well known around New York the past 15 years for his respected but more casual restaurants Locanda Verde, Lafayette, The Dutch, Carne Mare and Bar Primi. This restaurant, which opened November 1st in the new Fifth Avenue Hotel, marks his return to fine dining with reinterpretations of French and Italian classics and as his most personal restaurant is the first one that bears his name. It’s been packed since opening night and looking around the Gilded Age style dining room with its oversized bronze and seeded glass chandeliers suspended from double height ceilings, plush blue banquettes and sculpted trees in the middle of the floor, the chef isn’t the only one smiling.
The holiday season is about to begin and one very pleasant way to increase the holiday cheer of your celebrations is with a creative cocktail. Whether you are indulging in an American gin with an abundance of botanicals or a special bottle of pisco from Chile, an interesting and tasty beverage is a terrific way to welcome guests and spur conversation. Below are six fun cocktails to show off your bartending skills.
You know who we’re talking about. Maybe they tote an impractical, tiny leather backpack with a fleur de lis stamped on it, name drop the restaurant on Borgo Pinti they frequented while studying abroad in Florence, or have a lot to say about the correct espresso-to-milk ratio of a cortado. There's no questioning it: The traveler who checks these boxes is dreaming of visiting Italy. Luckily, this friend is damn easy to shop for, considering the way Italian craftsmanship touches nearly every single cultural realm—food, wine, literature, film, and fashion included.
Of the key Alpine ski destinations, Italy offers the best value for money. Here, an espresso can cost €1.50 (£1.30) a shot, and a piste-side plate of pasta €10-15 (£9-13), items that are often 70-100% dearer in the A-list ski areas of France. And a peak-week, February half-term holiday in a three-star hotel can come in less than €1,745 (£1,500) per person half board, including flights and transfers. And that’s not taking some back-of-beyond resort as a point of comparison, either: all these prices are available in or around Canazei in Val di Fassa, part of the vast Dolomiti Superski area. On its doorstep, more than 300 miles of perfectly groomed pistes spin off the central Sella Ronda circuit; explore the area’s outer limits and that total hits 745 miles.
Danish design, a style characterized by its simplicity, excellent craftsmanship, and focus on function, has become known around the world for its seamless blend of tradition with contemporary aesthetics.
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