The menu

Focaccia al rosmarino

Twenty-four hour dough, Ligurian olive oil, flaked sea salt. Baked to order, so give it ten minutes.

• vegan

Burrata con pomodori

Puglian burrata, slow-roasted datterini, basil oil, a crack of black pepper.

• vegetarian
• gluten-free

Vitello tonnato

Rose veal sliced thin, whipped tuna and caper sauce, salted lemon.

Warmed in orange peel and chilli.

• vegan
• gluten-free
• contains nuts

Cacio e pepe

Four ingredients and nowhere to hide: pecorino romano, Tellicherry pepper, pasta water, patience.

• vegetarian

Pappardelle al ragù

Beef shin and pork shoulder, Sangiovese, milk finished. The dish the room orders most.

Limfjord clams, white wine, parsley, a restrained amount of garlic.

Tortelli di zucca

A Mantuan recipe — sweet squash, crushed amaretti, brown butter and sage.

• vegetarian
• contains nuts

Branzino al forno

Grilled over embers, dressed at the table with lemon, oregano and new oil. For two.

• gluten-free

Bistecca

Forty days on the bone, rosemary salt, charred lemon.

• gluten-free

Layered aubergine, San Marzano, buffalo mozzarella, baked until the edges catch.

• vegetarian

Mascarpone, Marsala, espresso from our own roast. Made in one tray each afternoon.

• vegetarian

Fior di latte gelato, a double shot poured over it.

• vegetarian
• gluten-free

With a splash of Campari, if you like.

• vegan
• gluten-free

Campari, red vermouth, our house Franciacorta.

Saline and citric. Glass / bottle.

Organic, cherry-bright, no oak. Glass / bottle.

Roasted in Nørrebro, ground to order.