The mussels arrive in a shallow ceramic dish, shells cradling sweet meat that's been gently steamed in a fragrant broth of garlic, wine, and parsley. This is the kind of preparation that works as an appetizer or a light main, and reviewers consistently praise the simplicity and quality of the seafood.
Tips from diners
Order two portions for four people to share — the portions are generous and perfect for communal eating.
The wine is half the experience at Bar Amore. Skovgaard and his team source from natural wine makers in Italy and southern France, prioritizing bottles that pair with simple food rather than show-stopping labels. The staff is eager to recommend unexpected pairings at reasonable markups.
Tips from diners
Ask the server what's open that day rather than reading a wine list — they know the inventory and their recommendations are always good.
Light, crunchy, and served still-warm from the fryer, these fish bites are the kind of unpretentious appetizer that keeps you ordering more. They're brined just enough to enhance the fish's natural sweetness, with zero grease taste.
Tips from diners
Order these as soon as you sit down — they're best eaten hot, and the kitchen moves quickly.
The simplest dish on the menu showcases the quality of Bar Amore's pasta and oil. Golden garlic slices infuse the olive oil without browning, fresh herbs add grassiness, and the housemade spaghetti is rolled to a perfect al dente bite. This is Neapolitan cooking at its most stripped down.
Tips from diners
Order this as a first course alongside the seafood — the oil-coated pasta pairs beautifully with oven-baked fish.
When a cream sauce appears on the Bar Amore menu, it's made with restraint — just enough to coat the housemade pasta without overwhelming it. Reviews note the pasta itself is the star, with the cream serving as an elegant vehicle rather than a heavy cloak.
Tips from diners
Ask what cream dishes are on tonight — the menu shifts with seasons and availability.
Bar Amore opened as the newest addition to Philip Skovgaard's constellation of Italian restaurants (which includes Mangia, Circolo, and Bevi Bevi). The kitchen draws inspiration from Neapolitan cooking traditions, serving fresh pasta and seafood dishes in a bright, open space with clear sightlines to both kitchen and bar. The wine list emphasizes small producers from Italy and France, making it half the experience. The menu is designed for sharing rather than ordered as traditional courses.
Book ahead for Friday and Saturday after 8 PM — the bar fills with late-night diners and the scene gets lively.
The open kitchen layout and bright colors make it feel like a party, not a quiet date spot — better for groups than couples seeking intimate conversation.
The no-main-course approach means you'll order 4-6 small plates per person — budget accordingly.
Similar picks in Copenhagen
Page last updated: