It began after ten years on Haderslevgade 16, because more and more guests kept asking the same thing: how do you make this? We started writing it down with no other plan than to share it.
It became a book when the recipes kept pointing to something beneath them. A way of eating. A rhythm. A relationship with raw ingredients that cannot be explained in a menu note. The book is not about Italian food. It is about what remains when you take away everything unnecessary.
Osteria 16 is antipasti. Small plates. The anchovies come from the fisherwomen in Avola, Sicily. The rest takes care of itself.
Soft, grilled, folded with baccalá. What you serve first in autumn, when the cold arrives.
Made by hand. Puntarelle and cime di rapa in winter, carried home from Italy in a bag. Where pasta is, everything is.
Green asparagus in spring. Radicchio in winter. Bottarga and grilled chili when the occasion calls for it.
Four of them. No more. Anchovy, zucchini blossom, bresaola, spinach and rocket. That is all it takes.
Flûte. Focaccia. Grilled crostini. Pizza dough. Where most meals begin.
Rare, but when yes, then this. Bigne with mascarpone and salt caramel. Lemon tart. Tiramisu. Panna cotta. The last thing you taste in the evening.
“A small Italian room on Haderslevgade that has quietly become a centre of gravity for the city's food culture.”
Osteria 16 is one in a coming series, each with its own color. No. 02 (red) arrives in 2027. Stores already in the selection receive the first offer at every release.