Chef Nicola Fanetti, Era Ora Restaurant

the oldest Michelin restaurant in Copenhagen

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ERA ORA RESTAURANT:

Starting out in 1983 as the only authentic Italian restaurant in Copenhagen it is now an institution of high gastronomy, reaching a climax in 1997 when obtaining one Michelin star – an honor that it has maintained ever since.

Founders Elvio Milleri and Edelvita Santos bring home authentic ingredients sourced directly from Italy’s best producers. The restaurants roots may lie in Umbria and Tuscany, but the food is both expansive and progressive.

The guest can dive into a vast sea of 90.000 wines collected during the last 31 years.

Era Ora has always focused on delicate and creative Italian dishes. Starting out in 1983 as the only authentic Italian restaurant in Copenhagen it has gradually developed into an institution of high gastronomy, reaching an important climax in 1997 when obtaining one Michelin star – an honor that it has maintained ever since being now the oldest of its kind among Denmarks gastronomic flag ships.

Era Ora is located in one of Copenhagens most suggestive spots along the old channels of Christianshavn. The late 18th century building has been renovated inside by Ole Tønnesen and redecorated by Edelvita Santos with great attention to detail. A palette of earthy southern colors creates a warm yet elegant atmosphere in the high-ceilinged rooms. A romantic and cosmic ambiance is provided by the moon-shaped lamps and Galileo Galilei murals of a lunar eclipse. The walls have an unusual depth of colors inspired by the nuance of a Tuscany late afternoon landscape.

CHEF NICOLA FANETTI:

26 year and from Brescia, he both loves tradition and adventure:
“My parents were so busy with their work that never cooked. So I served my first meal for my family at the age of 7!”

Nicola is schooled at ALMA and has worked at the 2 starred Michelin restaurant Miramonti L’Altro and the 1 starred michelin restaurant Quadri in Venice.

Nicola adds a touch of innovation to the Era Ora style, interpreting and rearranging its components.

MENU

Raw bio Fusilli pasta Benedetto Cavalieri with tomato sauce pomodoro Mediterranea Belfiore and sliced Parmigiano Reggiano Consorzio Vacche Rosse 24 months.

Acquerello rice melted with mountain cheese Degust, summer truffles Savini and sweet wine Torcolato Villa Angarano

Aubergines Parmigiana Mediterranea Belfiore with dehydrated datterino tomato and ricotta cheese Consorzio Vacche Rosse

Tipycal Ligurian bread with bacon Il Buco, balsamic vinegar jelly Il Borgo del Balsamico and bio artichoke Mediterranea Belfiore

Bio Panettone Opera Waiting with Altalanga hazelnut zabaglione and candy bio orange

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