We almost feel ashamed for not having known about this place. We thought it was a brand-new restaurant, the talk of the town. (Think it still is.) Embarrassing then, to discover it has actually been quietly serving pasta perfection since March 2022.
Half a flight down from Frederiksholms Kanal, you will find Boutique Emilia, one of the hardest tables to secure in Copenhagen. This genuine Italian restaurant, with Italian-speaking staff, has only five high tables with barstools.
Sliding onto one feels less like settling into a BMW and more like climbing into a go-kart, comfortable but tight. Boutique Emilia has become one of those “if you know, you know” places.
They only serve a tasting menu of five dishes, no à la carte, more like you are invited to someone’s Nonna. And if you are gluten-free or vegan, sorry—they do not make exceptions. These days, it is refreshing when a restaurant sticks to its guns.
The first dish is three snacks, and the beef tartare had me. It was an FM dish, the kind where you smile to yourself and silently say, “fuck me”.
Followed up with the cold cuts, each sliced to the perfect thickness. This is what impressed me—probably nothing special for an Italian, but for a Swede, used to Pata Negra cut too thick, it changes the flavours and the mouthfeel.
The coppa, Parma ham and exquisite salami came with warm tigelle bread, pressed in a contraption that looks like a waffle iron but is, in fact, a traditional tigella press from Emilia-Romagna—a fitting nod to the restaurant’s name.
Of course you get two sauces, slice the bread in the middle like a pita, stuff it with the goodies. But beware, there are more dishes coming…
Raviolo – Ricotta – Asparagus – Egg Yolk – Pancetta.
Raviolo with ricotta. Just perfection. The baked egg yolk inside was a lovely surprise, enriching the flavours, while the small pancetta bites added saltiness. Oh my, another FM moment.
Followed by Tagliolini d’Estate, silky pasta with fried zucchini and the crunch of zucchini flowers. Yep, another fantastic dish.
Tagliolini d’Estate – Fried Zucchini – Parmigiano Reggiano – Basil – Zucchini Flowers
And then their signature: tortellini with Parmigiano Reggiano cream. Rich, creamy, and utterly fulfilling.
In our case, it ended with a classic tiramisu. Super light and delicious, but we would not have minded a splash of booze.
By the end of the night, we started comparing pasta dishes from other Italian restaurants in the world. We agreed Gucci Osteria da Massimo Bottura in Florence could use a study visit.
And then there was Torrisi in NYC, still holding a special place in my wife’s heart.
Tortellini – Parmigiano Reggiano – Balsamico – Truffle “Caviar”
The service is professional, warm, relaxed and spot on. It is the perfect neighbourhood restaurant—except it is almost impossible to get a table, and with only a set menu, not the kind of place you just wander into on a Tuesday.
Anyway, if you are craving pasta, this is The One. Book it now, before someone else does.
An easy yes!
Yes
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