The bakery at Mirabelle produces sourdough for Relæ, Bæst, and Manfreds as well as retail sales. Made with organic grains and long fermentation, the bread has an open crumb and complex flavor. This is the foundation of the Puglisi restaurant empire.
Tips from diners
The sourdough is baked overnight and available in the early morning. The loaves are best within the first few hours of baking.
A simple Sicilian summer treat that appears seasonally at Mirabelle. The ice is shaved fine and soaked in house-made syrup. It's refreshing and not overly sweet—a proper Italian granita rather than a dessert.
Tips from diners
Order granita in summer as a refreshing afternoon break—it's lighter than a coffee.
A Sicilian street food staple that appears at Mirabelle both as a bakery item and restaurant dish. The rice is flavored with ragù and peas, formed into balls, breaded, and fried until golden. The interior is creamy and warm, the exterior is crispy. A handheld meal that echoes Mirabelle's all-day approach.
Tips from diners
Grab an arancini for lunch—it's the perfect grab-and-go Sicilian snack.
A traditional Sicilian pastry that reflects Puglisi's Sicilian heritage. The phyllo-like layers are crispy and shatter when bitten, encasing a sweet ricotta filling with honey and candied citrus. This is both breakfast pastry and dessert, depending on when you order it.
Tips from diners
If you're unfamiliar with sfogliatelle, ask the staff to recommend a pairing—they'll suggest a Sicilian wine or an espresso.
Mirabelle shifts into a pasta restaurant for lunch and dinner. The pasta is made fresh in the bakery using the same flour and philosophy as the bread. Shapes and sauces change seasonally, but the quality of the ingredient list is Puglisi's signature.
Tips from diners
Book a table for lunch or dinner to enjoy the pasta program. The lunch menu is shorter and simpler than dinner.
Opened in March 2024 as a renewal of the earlier Mirabelle Bakery space, this all-day Sicilian eatery is from Christian Puglisi, a former Noma sous-chef and owner of Relæ and Bæst. The location pairs an organic bakery supplying sourdough and pizza dough to all Puglisi's restaurants with a lunch and dinner Sicilian wine bar. The wine list draws exclusively from Sicily's three valleys, with a focus on smaller producers.
The evening wine bar program is excellent—the Sicilian wine list is curated and the sommelier Marco Bartone is enthusiastic about pairings.
For dinner service, make a reservation. Mirabelle is popular and tables fill quickly, especially on weekends.
There's counter seating where you can watch the pasta makers work and the kitchen in action.
Mirabelle operates as both a morning bakery (from 8am) and an evening restaurant (from noon for lunch, dinner from 6pm). You can visit for pastries in the morning or wine and pasta in the evening.
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