Sole D'Italia's tiramisu is made in-house following the classic preparation. Ladyfingers are dipped in espresso, layered with sweetened mascarpone, and dusted with cocoa powder. Multiple reviewers specifically praise this dessert as delicious and worth ordering.
Tips from diners
This is the obvious dessert choice — it's been made the same way for 20+ years and regulars order it every time.
The slow fermentation of the pizza dough over three days creates a light, digestible crust that can support generous vegetable toppings. Sole D'Italia uses seasonal produce — tomatoes, zucchini, bell peppers — to vary the pizza through the year. The stone oven finish gives the crust a slight char while keeping the interior tender.
Tips from diners
Come during lunch service for shorter waits and a quieter Gråbrødretorv experience.
The kitchen prepares a traditional meat sauce that simmers for hours to build depth. Tossed with housemade spaghetti, this is the kind of simple pasta that benefits from time and quality ingredients. Reviews praise the sauce-to-pasta ratio.
Tips from diners
This is a reliable choice if you're unsure about the menu — comfort food made with care.
Sole D'Italia makes carbonara in the Roman tradition — no cream, just egg tempered by hot pasta and guanciale fat. Reviews are mixed on this dish (some find it tasty, others find it underseasoned), but when executed well, it's a straightforward test of pasta quality and technique.
Tips from diners
Request the carbonara with extra pepper — it benefits from assertive seasoning.
Sole D'Italia hand-rolls ravioli with fillings that rotate with the seasons. Reviewers mention trying ravioli as part of a positive meal experience, and the handmade pasta shows care and attention.
Tips from diners
Ask your server what filling is being used today — the ravioli changes seasonally.
Sole D'Italia opened in 2002 on one of Copenhagen's most charming squares, steps from Strøget, and has become one of the city's most-reviewed Italian restaurants with over 4,000 Google reviews. The kitchen crafts classic Italian dishes using high-quality seasonal ingredients and time-honoured techniques. What sets them apart is the pizza-making process: dough ferments for 72 hours before being baked in a traditional stone oven, a technique that enhances flavor, texture, and digestibility. Every element is made in-house — breads, pasta, and sauce — reflecting the belief that traditional Italian cooking relies on time and care.
Gråbrødretorv is one of Copenhagen's most atmospheric squares — arriving early (before 6 PM) gives you a sunny terrace seat and fewer crowds.
The restaurant accepts walk-ins but can have 30-45 minute waits, especially Thursday-Saturday. Book online if you want a guaranteed seat.
Sole D'Italia has 100 seats with additional outdoor terrace seating — better for groups than small intimate reservations.
The menu is reliable and unchanged for years — if you liked something before, you'll find it again next time.
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