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We used to do it late! contemporary 🇮🇹 food, clean 🌍 🍷 🍴dinner: Wed - Sun 17:30-00:00ish (last order 🍝 22:00) 👍 walk ins! 🤌
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Recent posts
Italy 🤝 France. Finally a connection that works better than the TAV. 🚄💨🇮🇹🇫🇷 Gnocchi “au poivre” with guinea fowl ragù and bay leaf. 🥔🐦🌿🔥 A little gemellaggio with our cousins from Oltralpe. They bring the poivre, we bring the gnocchi. Everyone brings an opinion. 🍷🤌 Au poivre has been causing beautiful trouble in French bistros for generations: pepper up front, rich sauce, bread working overtime. 🥖🧈🌶️ Usually there’s a steak involved. Here? Niente bistecca. The guinea fowl got the part, and the gnocchi negotiated full custody of the sauce. 🎬🇮🇹 #weisedtodoitlate
31 Oct 2026
dry november? tranquilli. 🤌🍸 yes, it’s still october. for once we’re early. please inform the italian embassy. 🇮🇹😂 taking a break from booze? you can still have a little dolce vita. good glass, good company, something the paparazzi might mistake for your third cocktail. 😎📸✨
💚 giada — parsley, lime & elderflower.
🥉 bronzo — black tea, agave & peach.
🌹 rosa — red fruits & tonic.
zero alcohol. dressed for a very long lunch, dinner or both🍸🍝☀️ and before someone calls their lawyer: none of this is compulsory. wine’s flowing, cocktails are shaking, november can be as wet as you like. 🍷🍾💦 a tavola, everybody’s welcome. just come hungry. 🖤🤌🍝 and thirsty! #weusedtodoitlate
30 Oct 2026
Days are getting shorter. Our menu’s getting longer. 🍂🌚📜 And autumn’s getting very comfortable in our kitchen. 🌰🍄🤎 Enter CARPACCIO. 🥩✨🇮🇹 Born at Harry’s Bar in Venice, when Giuseppe Cipriani made paper-thin slices of raw beef for a countess whose doctor had forbidden cooked meat. 👨🍳🔪👑 Named after painter Vittore Carpaccio, because the colours reminded him of the artist’s work. 🎨🔴 A little art history with your dinner. Prego. 🍷💋 Ours comes with hazelnuts, truffle and pickled endive. 🌰🍄🥬 🍂🤌🔥
And yes, you can have extra truffle shaved on top. Because knowing when to stop is overrated. 🍄🍄🍄🫦
Sometimes it’s good not to fuck around with tradition. Just dress it for the weather. 🇮🇹🧣🍷#weisedtodoitlate #carpaccio
28 Oct 2026
Some dishes come and go. Others somehow become part of who you are. A grande thank you to @politiken @ibyendk for including our spaghetti with caviar among Copenhagen’s most iconic pasta dishes. Quite an honour, especially in a city that has learned to take its pasta seriously. 🍝🖤 The story goes back to Gualtiero Marchesi, the Godfather of modern Italian cuisine, who had the rather brilliant idea of bringing together two worlds that weren’t supposed to meet: spaghetti and caviar (he used to served them cold, ballsy) 🇮🇹 Our version came to life during Covid, when the world was upside down and we thought a little unnecessary luxury might be exactly what everyone needed. Anchovy butter, pasta water, spaghetti, caviar and her Majesty Colatura d’Alici🐟🥄 Four ingredients, a fair amount of technique, and absolutely nowhere to hide. The secret? The butter, the starch, the temperature. An emulsion that needs patience, and caviar that deserves respect. Nothing complicated, but simplicity is often the hardest thing to get right. What started as a little gesture of generosity became something much bigger. A dish that stayed with us, and apparently with quite a few of you too. Thank you @chiara.barla , thank you @politiken_mad , and most importantly thank you to everyone who has shared a plate of these spaghetti with us. 🖤 #weusedtodoitlate
22 Oct 2026
I am a man of the present and the future. But I believe the past deserves to be treated with respect, even when it’s time to leave parts of it behind. Soon it will be nine years since I first opened the doors of Barabba. Nine years of people, mistakes, beautiful nights, terrible nights, friendships, noise, wine, and a lot of life lived between these walls. At the beginning of this year, I decided it was time to let go of the graffiti, the neons, and some of the things that had defined us for so long. Not because I stopped loving them, but because we are not quite the same people we were nine years ago. And neither should the places we create be. Together with @framacph , my dear friend @niels_stroyer_christophersen , and his wonderful gang, we set out to reshape a space that has been home to me, and to so many others, for almost a decade. We didn’t want to erase anything. We wanted to make room for what comes next. I believe that respecting the past doesn’t mean preserving it untouched. Sometimes the greatest act of respect is having the courage to change, without forgetting where you came from.
And this is what we came up with.
Thank you, Niels, and everyone at @framaprojects , for understanding that this was never just about furniture, walls, or lighting. It was about giving another chapter to something that is very much alive. And thank you to the countless people who have walked through our doors over the years. Those who stayed for one glass, those who stayed until morning, those who worked here, those who fell in love here, and those who, just like me, could rightfully call this place home. Barabba was never just mine. And that’s probably the thing I’m most proud of. The past is ours. The future is still to be written and the best yet to come.
Riccardo
21 Oct 2026
Riso alla pilota 🍚👨✈️🇮🇹 sounds like someone should be landing a plane, but these “piloti” were busy milling rice around Mantova ⚙️🌾💪 named after the “pila”, where the grains were stripped of their husks. their fuel? rice, of course, but done different; a serious lunch before anyone invented the sad desk sandwich 🐖🧀🥪🤌. Traditionally cooked on the stove with measured water, then left covered to finish in its own steam 🍚♨️ separate grains, more texture than the uncle risotto, full bellies, back to work ⚙️🍷. Ours took a flight north ✈️🇳🇴🦐 we cook the rice in langoustine bisque for more intensity and proper Barabba saltiness 🌊💥 raw Norwegian langoustine and a little gang of candied citrus on top 🍋🍊✨. This is your captain speaking: keep your fork ready 👨✈️🍴🖤 #weusedtodoitlate
13 Oct 2026
🌾🐓🍷 The Italian Renaissance wasn’t all Michelangelo and naked men. Somewhere between the countryside and the noble dining rooms, chicken livers became a delicacy. 🖤👑 🏰 In Tuscany, they ended up on crostini. In French kitchens, they became pâté. In Italy, we just kept finding excuses to eat them. 🤌🇮🇹 And paglia e fieno? Literally straw and hay. 🌾💛💚 Probably the only occasion in history when calling your dinner animal feed was considered a compliment. On the menu: tagliatelle (ofc paglia e fieno), chicken liver ragù cooked in Marsala, smoked zabaione. 🍝🥚🔥 Somewhere between a farmhouse and a palace. #weusedtodoitlate
09 Oct 2026
Small ribbons. Big Italian energy. 🍝🤌🇮🇹 Tagliolini are fine ribbons of egg pasta: flour and eggs kneaded together, rested, rolled into thin sheets and cut into narrow strands. 🥚🌾🔪 A little patience before a very short life on your plate. 🍽️💥 In Piedmont, they’re known as tajarin, rooted in the cooking of the Langhe, where generous amounts of egg yolk make them beautifully golden. Italians have been taking yellow very seriously. 💛👵🏼✨ Ours come with chanterelles, cep mushrooms and a healthy amount of black truffle. 🍄🍂🖤 Healthy according to Barabba, anyway. 🤷🏻♂️ An off-menu special. Ask what’s hiding in the kitchen. 🤫🔥 #weusedtodoitlate
07 Oct 2026
Farinata was fast food before fast food was a thing. 🫓🔥 Chickpea flour, water, olive oil, salt. That’s it. A Ligurian thing, baked brutally hot in wide copper pans until the edges go crisp and the middle stays soft. 🫒🌊 Legend says it goes back to 1284, after the Battle of Meloria, when Genoese sailors mixed chickpea flour with seawater and oil after a storm wrecked their supplies. The sun apparently cooked the mess. Genoa won the battle. Farinata was born. ⚔️☀️ Ours has figs + chanterelles. 🍄🟫🧡 Ancient peasant food, Copenhagen autumn, Barabba behaviour. 🤌🔥🍷🫓🍄🟫#weusedtodoitlate
05 Oct 2026
Italian tradition says pasta in brodo is sacred. 🇮🇹🙏🥟 The gods agree. ⚡️✨The nonne have been guarding the recipe for generations. 👵🤌 We chose the Dark Side. 🌑⚔️🖤 Blue cheese bottoni. Grilled pear brodo and ginger. 🧀🍐🫚🥣 Somewhere in Italy, a nonna just felt a great disturbance in the Force. 👵💥 The Jedi Council has been informed. The gods have stopped returning our calls. 📵⚡️There is no going back. May the broth be with you. 🥟⚔️🍷 BARABBA STRIKES BACK. 🖤 #weusedtodoitlate
02 Oct 2026
Summer is over. Allegedly. 🍂 Copenhagen lost four degrees and suddenly everyone is emotionally available for mushrooms. 🍄🍷 Fine. We can work with that.
➡️Confit celery root, glazed with celery & mushroom mou 🍄🟫🌱 / Spinach + miso 💚 / Ceps & morels 🍄🍄🟫Basically a root vegetable went into the forest, made some questionable friends and came back considerably more interesting. 🌲🍄😈 The flavours are getting heartier. The wine pours remain completely irresponsible. 🍷🍷🍷 #weusedtodoitlate
16 Sep 2026
Look it straight in the eye 👁️🍑 and tell it you’re too full. 😏🍰 Go on. We’ll wait. ⏳ Torta Caprese is Capri’s famous flourless almond cake 🇮🇹🏝️☀️, allegedly born because someone forgot the flour. 🤌 A mistake so successful it basically bought a boat 🛥️, found some sunglasses 🕶️ and moved to the island. 🌊🍋 Ours went on holiday too: peach Caprese cake 🍑🍰, lavender ice cream 💜🍨 and bay leaf oil. 🌿✨
Less Blue Grotto 🌊, more peach surveillance system. 👁️🍑🚨 Sunglasses optional. 🕶️ Dessert compulsory. 🍰⚠️🤌 #weusedtodoitlate #tortacaprese #peach #lavander
09 Sep 2026
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