Barabba

Restaurant and wine bar, we used to be open until late.

18/04/2026

white asparagus season… when everyone suddenly becomes emotional 🌿🥹… Germans treat it like Spargelzeit and block their entire calendar 📅🚫; Italians argue about it like it’s Council of Trent 🤌📜; French just nod once and somehow you feel judged 🇫🇷😶‍🌫️; danish people say “nå” and keep it lowkey but you know it’s serious 🇩🇰😊! First bite hits and you start rethinking your whole life 🧠💭 like “maybe I move to the countryside… grow things… be calm…” 🌱🏡 …next day you’re back being chaotic as usual 😈🍷. What about us? we take all of that drama, put it together and throw it on the grill 🔥😉… spring does things to people 🌼⚡️

16/04/2026

💚 🌾 Green asparagus risotto with stracciatella 🧀 and candied 🍋 on the menu! Green means go. Always has.
Ask The Hulk, ask the 🚦, ask your bank account after a good night 💸… Green is hope, spring, fresh starts… and also that one shirt you regret buying but somehow keep wearing 🌱. 📖 Romans crowned their poets 🗣️ with laurel, emperors chased immortality 👑 , and here we are just chasing the right kind of green… the one that makes you stay for another round 🍷… If you know, you know 🍀✅🍃🧩🪀🍋‍🟩🩲🧑‍🎤

07/04/2026

Does the first sun of the season make you want to go somewhere warmer? ☀️🌊 ➡️ Here’s a ticket to Campania 🎟️🍝… Back in the day, pasta mista wasn’t a recipe, it was what was left. Different shapes, broken pieces, mixed together instead of wasted. Simple, practical, real 🇮🇹 art of making something out of “nothing”. Then the sea comes in 🐟A concentration of whatever it gave that day 🦐 , brought it all together 🌊. No rules. Tribute to 💙🗼and his Vico Equense 🏖️
We are open for dinner Wednesday to Sunday starting at 5pm 😉.

05/04/2026

Happy Easter 🐣🌼🐰

For Easter we do what we love… and we hope you’re doing the same (preferably with a fork in hand and a glass never empty 🍝🍷)

We’re open tonight — because resurrection is great, but…
Swing by, grab a bite or two (or five, no judgment), and a few glasses to keep things… spiritually balanced 😇➡️😈

Doors open at 17:00
Come hungry. Leave slightly questionable.

Buona Pasqua everyone 💛🔥

01/04/2026

Easter? Yes. But we skipped the holiday part. 🪩👸

We’re open all week! Yes, Sunday too. Come join us for a good time - we have Italian snaps 🍼and lots of wine to keep you hydrated. 🔥

27/03/2026

markets opened 📉📈 - absolute circus, analysts shouting, charts doing interpretative dance… we panic-bought fish 🐟💸. Skrei cod seared on the skin, rested in aromatic oil 🔥
cannellini beans with a highly unstable herb portfolio 🌿🌿🌿 + monk’s beard moving like a meme stock on a random Friday 🏃‍♂️📊. Are you ready? No strategy, no filings but with a strong idea on what we’re doing - no worries, it works 🍷🔥

20/03/2026

📰 lBreaking news: absolutely nothing under control anywhere 🌍🔥, so we fixed at least one thing…
this is for you (if there’s still any of you around) that say vegetarian food is boring 🥦
we lmade you a full flavour bomb 🧨
Miso glased cauliflower 🥦 with polenta, 🇩🇰 rygehost 💨 and bianchetto truffle, say less.
PS sorry we don’t have a video of our CEO (non-existent) eating it for credibility 📉 😹

14/03/2026

Winter in Copenhagen still hasn’t quite understood it’s time to leave… so we’re taking matters into our own hands. ❄️ Bergamot panna cotta with blood orange, clementine & pomegranate. 🍊🍊✨… Basically a vitamin bomb disguised as dessert. 💊➡️🍮 Doctor would probably approve. Probably. 👨‍⚕️👍. A little citrus sunshine while winter outside keeps pretending it’s still relevant. 🌬️❄️☁️
Dreaming of spring… one spoon at a time. 🌸🍊🥄

04/03/2026

A small reshaping of the room.

With a little-big help from our friends at Barabba got a gentle tune-up: warmer light, softer corners, a few subtle moves that somehow make the room feel even more like the slightly chaotic Italian living room it has always been. 🕯️🍝🍷

Nothing dramatic. No grand reveal. Just the kind of quiet evolution that happens when a place has been alive for more than eight years and keeps learning how to host people a little better every day.

The chandeliers glow a bit warmer, the tables feel closer, the room hugs you a little tighter. Which, as always, makes the dangerous sentence “just one glass” even more unrealistic. 😌🍷

And now — miracle of miracles — the sun is actually out in Copenhagen. ☀️
It slips through the windows, mixes with the candlelight, and suddenly the whole place feels like spring is plotting something good.

Barabba.
Just a little warmer than before.

27/02/2026

Let us say something. 🍝
This (right here 📸) is what’s on the table at Barabba.
More than eight years in.
And we are not repeating ourselves.
We are not protecting a legacy.
We are not polishing old trophies.
We are cooking.
We are risking.
We are questioning ourselves.
Again. And again. And again. 🔥
We honor where we come from:
the roots, the nonna energy, the chaos, the attitude. 🇮🇹
But we refuse to live in “remember when”.
Barabba is not a museum.
It’s a moving target.
If it ever gets comfortable,
we get uncomfortable.
Because the best days?
They’re not behind us.
They’re not even today.
They’re constantly yet to come.
Now sit down.
Eat.
Drink.
And repeat.

11/02/2026

Adriatic 🌊 coast North to South and back! Calamarata with cime di rapa and sarde in saor? 😅 what? Yes. This is what happens when a Venetian gets lost in Puglia… and then gets homesick around Carnevale. 🎭🌊☀️
Too much sun. Too much olive oil. Not enough gondolas.

06/02/2026

Snow outside. Zero reasons to be productive. ❄️😌
If the weather jumps the weekend, we’re not arguing.
Doors open. Plates warm. Wine flowing. Come in. Sit down. Stay longer than planned. 🍷 See you at Barabba 🔥. 🍝: 🎃 tortelli, walnuts and radicchio.

Adresse

Store Kongensgade 34
Copenhagen
1264

Hvad er åbningstiderne?

Onsdag	18:00 - 00:00
Torsdag	18:00 - 00:00
Fredag	18:00 - 00:00
Lørdag	18:00 - 00:00
Søndag	18:00 - 01:00

Internet side

http://www.barabba.dk/

Underretninger

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Genveje

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Type

Italiensk restaurant