Restaurant Masseria

Homemade tortelli serve as the primary vehicle for the kitchen’s technical prowess at Restaurant Masseria, with each parcel of pasta extruded and folded daily in the visible laboratory. The dough is remarkably thin yet retains a firm, al dente bite, encasing a rich filling of ricotta and seasonal herbs. A dish of deep-fried zucchini flowers provides a compelling textural contrast; the delicate blossoms are encased in a light, tempura-like batter that shatters upon impact, revealing a molten, savory center. The aroma of toasted flour and fresh basil permeates the dining room, which is situated in the heart of Copenhagen’s Meatpacking District. The wild boar ragù is another highlight, the meat braised until it achieves a succulent, shredded consistency that coats the rigatoni in a deep, umami-rich glaze. Every plate is a testament to the beauty of Italian simplicity, executed with a level of precision that elevates humble ingredients into a sophisticated, modern dining experience.