For 13 Ă„r siden siden opstod Il Buco ud af ingenting.
Nu er der ingenting tilbage i Njalsgade.
Konkurs.
Tilbage i mig er en ydmyghed over, hvor meget omsorg jeg er blevet mĂždt med, og en dyb taknemmelighed overfor gĂŠster og de fleste ansatte gennem tiden.
Tilbage er viden og tanker, som jeg vil bruge til et nyt forsÞg pÄ at Êndre restaurantscenen og madsystemerne.
Pause, ikke fuldt stop.
Jeg ejer stadig en sund forretning, der hedder La Banchina, og tiden gÄr hurtigt derude.
Jeg er klar pÄ meget, meget mere.
Christer
13 years ago, Il Buco emerged out of nothing.
Now, thereâs nothing left on Njalsgade.
Bankruptcy.
What remains in me is a humility about how much care I have been met with, and a deep gratitude toward the guests and most of the staff over the years.
What remains is knowledge and thoughts that I will use for a new attempt to change the restaurant scene and food systems.
Pause, not a full stop.
I still own a healthy business called La Banchina, and time passes quickly out there.
Iâm ready for much, much more.
Christer
UDSOLGT - Kom med nÄr @ilbucocph rykker ind i vores kÞkken for en aften 𧥠Sammen vil vi skabe en sÊrlig aften med Il Bucos fantastiske signaturretter og dejlig vin ved vores langborde.
Vi deler en lang historik med kÊrlighed til Þkologi, sÊsoner og kÞkkensysler og nu slÄr vi pjalterne sammen for at hylde alt det og jer!
Det sker 6. Maj med bar fra kl. 18.00 og middag (vegetarisk) fra 18.30. Og vi glĂŠder os til at se jer đŠđ„
Christer, Haegeen, Salvatore, Esben, Asta og Magnus
LĂŠs mere og kĂžb billet via link i bio
Middagen er en del af Madland Festival. Tjek programmet udđ
A kombucha, that just canât get any more local. How so? Itâs brewed with hand-picked hemp tea from Bornholmerhampen, and fermented using a SCOBY thatâs been around for years, bringing plenty of history and flavor. We cold-macerate the tea for a couple of days to extract the full fruitiness of the hemp, and then bottle the kombucha ourselves in single-serve portions. This allows us to endlessly reuse the bottles, minimizing waste while keeping the bubbles fresh for you.
#ilbucocph #madeofdenmark #kombucha #scoby #copenhagenfood #responsiblerestaurant #reuse
This time of the year we are usually digging into our summer preserves. White and green asparagus, pickled ramson shoots, green tomatoes and strawberries, salted plums and cucamelon - just to name a few. We wanted to show off some of our favourites, as their sweet acidity cuts through the house-made ricotta, parsley pesto and fried dough, creating a perfect balance. Available now on both the lunch and dinner menus.
#ilbucocph #madeofdenmark #responsible #preserves #preserving #summerinautumn #sustainablerestaurant #copenhagenfood
Letâs talk water! One of our most important natural resources, which is something we collectively need to be way more responsible with, both in the fields and inside our restaurants and homes. We wanted to save the clean water, that the reverse osmosis filter - connected to most professional dishwashing machines so the glassware comes out spotless - would otherwise send right down the drain. So with a lilâ steampunk inspired DIY solution, @ilbuco_christer managed to lead the water into a tank, which then supplies our washing machine, our bathrooms and a few other things.
As the water is already decalcified, we can decrease the amount of (eco-certified) laundry detergent we use, and these devices will live longer. We are not gate keeping the specifics either: if youâre running a restaurant and wanna do something similar, reach out!
#ilbucocph #responsiblerestaurant #madeofdenmark #savewater #naturalresources #ecocert @sonett.eu
Omelette. The best youâve ever had. (Some might say.)
It just wants to be yours, every day of the week - but especially for weekend brunch. Served until kl 15.
#ilbucocph #madeofdenmark #locallysourced #99percentdanish #copenhagenfood #morgenmad #omelette
Danish truffle on your lunch-time spaghetti? Not too shabby! Available for a limited time every weekday between 11:30 and 15. (Swipe for the brave hunter! đŸ)
#madeofdenmark #ilbucocph #danishtruffle #truffle #spaghetti #frokosttid #locallysourced
Sorbet for lunch? Jatak! Made with apple and plum kernel infused cream - for that sweet âmarzipanâ kick⊠Wait for it to freeze and then crack it open!
#ilbucocph #madeofdenmark #applesorbet #locallysourced #99percentdanish #copenhagenfood #responsiblerestaurant #frokost
Taste the Danish autumn. Our ever changing 5-course menu is available every night of the week. Find a table and the current menu at ilbuco.dk. #madeofdenmark
#ilbucocph #locallysourced #copenhagenfood #aftensmad #responsiblerestaurant #nosetotail
Join Il Buco as a chef!
If you like to work in responsible ways, see an exciting challenge in our #99percentdanish approach and want to be a part of developing our restaurant into an even better version, this is your sign to join the Il Buco kitchen team. Send your CV to [email protected] - weâd love to hear from you.
#ilbucocph #madeofdenmark locallysourced #responsiblerestaurant #backofhouse #chefdepartie #copenhagenjobs
Culurgiones are back! This beloved Sardinian pasta is filled with pork stuffing made from the delicious meat of heads, snouts and some other underrated parts of two pigs from @birthesminde we butchered recently. Inspired by Chinese soup dumplings, it arrives to your table in a bamboo steamer, surrounded by shiso leaves (aka your forks). Flavours stretching over continents, but as always: itâs #madeofdenmark
Find it on our dinner menu for a very limited time.
#99percentdanish #ilbucocph #headtotail #locallysourced #copenhagenfood #nordiccuisine
