Il Buco København

Must admit that we left the restaurant disappointed. The food: The menu card says nothing about the dish to say the least - I chose liver with plum, and was served 2 ultra-small tartlets with liver pâté and plum marmalade. From the menu, I chose the main course Ravioli with sage and cheese, and got an excellent serving of 5-7 ravioli, where pumpkin was the dominant flavor. The waiter said you should have 2 courses to be full - I would say 4-5 courses so as not to leave the table hungry. Fortunately, there was plenty of bread that tasted really good. Price: The cheapest red wine on the wine list cost DKK 500, and the dishes were SMALL - you pay next to the food for both water and bread.

I just don't think you can do Italian food without black pepper or olive oil. The oysters were quite bland, the salumi similar, the pasta dishes just seemed a bit under seasoned. Service was great at the start but as it got busier we got a bit left behind.

We ate here when we stayed in the summer. The food and the service were excellent. We will certainly visit again when we visit Copehagen next time.

20 års bryllups dag er en stor dag og den havde min mand og jeg valgt at holde på Il Buco på Islands brygge. Yderst lækker mad, fantastisk stemning og må sige at aftenen blev en aften vi sent glemmer. Den super opmærksomme, personlige og meget professionelle betjening af Jade gjorde aftenen fuldendt.

Extremely fair prices, well composed menu and the portions were well adapted to several dishes. Great recommendation from here.

Lunch on Sunday at 1pm... menu is limited to breakfast items, but all good and excellent baking. I wanted to try their Italian cooking so went back for dinner Monday night and the meal was really fantastic. Fresh bread, monk fish with pickled rose petals and chicken dish with leek reduction. Both dishes were full of flavor with unique elements. Evening service was excellent. Thanks to Casper for a kitchen and back room tour, which revealed the bakery, in house herb drying and butchery, meat aging, fermenting of dozens of different products for unique bases and sauces, sourcing of products from passionate local producers, ie. free range forest chickens. IL Boco is a special place run by really dedicated people passionate about food and flavor.

Just had the best spaghetti I've ever had, and I eat a lot of spaghetti. Belisimo

Dieses Restaurant ist einfach nur sensationell. Alle Zutaten bis auf fünf (Salz, Zucker, Kaffee, Tee und Wein) stammen aus Dänemark. Das Brot wird selbst gebacken, mit Sauerteig und ohne Hefe. Die Wurstwaren werden selbst hergestellt. Die Gerichte haben alle vorzüglich geschmeckt. Morgens ab 7.30 Ihr gibt es Frühstück. Auch hier wird alles selbst gebacken und alle Zutaten/Rohstoffe (bis auf die 5 bereits genannten) kommen aus Dänemark. Auch das Frühstück war sensationell gut. Das Personal ist überaus freundlich, zuvorkommend, bestens geschult und bestens gelaunt. Ein Jammer, dass wir sowas in Bonn nicht haben.

Not a large menu, but all dishes with selected, quality ingredients. Possibility of an interesting seasonal fixed menu. Attentive service, each dish is explained by the person who brings it. The bread (warm and crunchy) is remarkable. The Danish cheese plate with honey is recommended. The only dessert is an apple sorbet. Correct prices.