House-made focaccia, still warm when served. The top is studded with sea salt and fresh rosemary. It's meant to be eaten plain or dipped in good olive oil. It's the baseline bite — comes to most tables at Botti as the bread course.
Tips from diners
Arrive early (before 5 PM) to catch the focaccia fresh from the oven — it's made daily, but evening batches are less reliable.
Seasonal Italian salad — when beets are in, they roast them in-house and serve the greens with house-made red wine vinaigrette, toasted walnuts, and a sharp goat cheese. It's a study in balance: earthiness, acid, richness. Very Italian, very simple.
Tips from diners
Order this as a side to wine if you're standing at the bar — it's light and fits between pours without filling you up.
Botti sources aged Pecorino direct from producers they know in Tuscany. The cheese is salty, granular, and meant to be eaten with good bread and a drizzle of honey. This is rustic Italian — no plating tricks, just a block of cheese, honey in a small bowl, toasted bread on the side. Pairs perfectly with natural white wines.
Tips from diners
Order this with an orange wine from Piedmont (Botti always has 5-6) — the tannins in the cheese match the texture of natural wine.
This is the house bread-and-cheese move. Arrive hungry and order multiple things — Botti's philosophy is small plates meant for sharing.
This is rustic Roman cooking — offal braised until silky, finished with tomato sauce and sharp cheese. Botti's version is the kind you'd find in a Roman osteria, not a fine dining version. It's spiced with fresh mint. If you're not familiar with tripe, this is a welcoming entry — the braising makes it tender and the sauce is deeply flavored.
Tips from diners
Not for everyone, but if you've never tried tripe, Botti's treatment is the best entry point. Ask the staff how to eat it — you tear it, not cut it.
Pair with a light red from Piedmont — something with acid and tannin to cut the richness.
The prosciutto is imported directly — Bo's suppliers are the same ones he sourced from when working in Italy. It's sliced thin enough to read through, and the combination of salt from the ham, sweetness from the melon, and nuttiness from aged Parmigiano creates the classic Italian balance. The bread is there for those who want it.
Tips from diners
This is a perfect aperitif bite — light, doesn't interfere with wine tasting, and the melon sweetness bridges into reds nicely.
Botti opened as the vision of three Copenhagen food obsessives: Bo Bratlann (trained at Noma and Formel B, worked in Italian vineyards), Nicolaj Koster, and Stefan Jensen. The 32-seat space on Gammel Kongevej functions as both a wine shop (bottles at retail, +250 DKK corkage if you drink in) and a bar serving simple Italian-style snacks — the kind wine farmers eat after a long day in the cellar. The wine list focuses on Piedmont and natural wines made with minimal intervention. No reservations — the philosophy is 'always room for walk-ins, never on time.'
No reservations — Botti's philosophy is 'always room for walk-ins, never on time.' Come between 4-5 PM for the best odds of getting in quickly without a wait.
Ask Bo or the staff for wine recommendations — they can talk for hours. The selection rotates constantly, so ask what's new. Corkage is 250 DKK if you buy retail from the shop.
The space is intimate and snug — better for 2-4 people than large groups. If you have 6+, call ahead to see if they can manage the party.
Sit at the counter if you come alone — you'll get to chat with Bo and other wine people. This is a social space designed for conversation over wine.
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