7 servings at Caronte — Rufino Osteria’s sister restaurant rewrites the rules of Italian cuisine in Carlsberg Byen

Everything here starts from scratch—from pasta shaped by hand to focaccia pulled straight from the oven. But these aren’t the Italian dishes you think you know. This rose-lit kitchen overlooking J.C. Jacobsen’s Garden goes deeper. At Caronte, chef Marco Muzzarelli channels his fine-dining precision into a menu that roams from the valleys of the Dolomites into the rolling hills of Lombardy.

Thin-sliced cured meats, bright giardiniera, and Alpine crispbread. Sautéed black kale and guanciale that hits with pure mountain rusticity. Pasta alla zucca bends the route south—roasted pumpkin melted into a silky sauce with soft cheese and sage croutons. Beef shank braised in red wine and peppercorns, served with celeriac purée and seasonal vegetables. House breads catch every last drop. For dessert, creamy Tuscan lattaiolo finished with lemon zest.

This is Italy off the beaten path: deeply regional and unforgettable.