Circolo's defining feature is the commitment to hand-rolling every pasta shape. The kitchen rolls pasta to order, and diners can watch the process through the open kitchen design. The texture and thickness of the pasta varies intentionally based on the sauce that will coat it — thin for delicate sauces, thicker for robust preparations.
Tips from diners
Ask your server what pasta is being made today — it changes based on what arrived from suppliers.
Request a seat with a view of the open kitchen — watching the chefs roll pasta is part of the experience.
One reviewer raved that their Florentine steak was among the best they'd ever had — thick, juicy, and perfectly cooked. The char from the grill creates flavor complexity, and the simple finishing (Tuscan olive oil, fresh rosemary) lets the beef quality shine. This is the signature meat course.
Tips from diners
Request the steak cooked medium-rare and ask the server about the source and age of the beef.
The meal can begin with a shared antipasti platter that showcases Circolo's commitment to sourcing. The selection varies by season but always includes high-quality cured meats and cheeses from Tuscany paired with seasonal vegetables.
Tips from diners
Order antipasti for the table if you want to graze before the main course arrives.
Chicken alla diavola (spiced grilled chicken) appears on the menu as a lighter, more affordable option than steak or lamb. The char-grilled method works well for poultry, creating crispy skin while keeping the meat juicy. Reviewers call it tasty and well-executed.
Tips from diners
The chicken is the most affordable grilled protein and scales well for groups — order one for 2-3 people.
Reviewers praise the lamb as an excellent choice for those preferring lighter meat than steak. The char-grilling is consistent with the Florentine steak and showcases the kitchen's grill mastery. Like all mains here, it's served with seasonal vegetables.
Tips from diners
This is more delicate than the steak — ask the server to cook it medium so it stays juicy.
Circolo serves authentic Tuscan recipes prepared with an unwavering commitment to handmade pasta. The owner emphasizes a core belief: 'We have never bought pasta. We make it ourselves by hand.' All chefs hail from Italy and work in an open kitchen where diners can watch the pasta being shaped. The menu features antipasti, handmade pasta, and char-grilled meat and seafood. Late-night seating is highly coveted by locals and tourists looking for what they consider the best Tuscan meal in Copenhagen.
Book ahead for Friday and Saturday — late-night seating (after 9 PM) is highly sought by locals.
Circolo is one of the better late-night fine-dining options in Frederiksberg — it stays open past midnight Friday and Saturday.
The open kitchen, high ceilings, and good acoustics create an upscale atmosphere without being stuffy.
Plan 400-500 DKK per person for pasta, a grilled main, wine, and antipasti. The quality justifies the price but it's not budget dining.
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