The meal begins with a generous sharing platter of Italian antipasti. Reviewers praise the variety — one noted eight different items including ricotta and tomato crostini, fried fennel, and house-made preparations. The platter is designed to be passed around and shared, setting the communal tone for the meal.
Tips from diners
The antipasti arrives quickly after you sit — save room for the pasta course that follows.
The meal concludes with a shared dessert that changes seasonally. Nothing flashy or complicated — the goal is to provide a sweet closing note that doesn't overwhelm after the meal.
Tips from diners
Let the staff know about the celebration ahead of time — they'll add a special touch to the dessert service.
One reviewer described this dish with obvious delight: the sweet aroma when served was excellent, and the flavors were bold despite the simple ingredients. The pumpkin's natural sweetness, sage's earthiness, and pumpkin seeds' crunch combine in a pasta dish that's seasonal and thoughtfully composed. This is comfort food refined through care.
Tips from diners
This pasta appears in autumn and winter — come back in fall to eat it.
Following the pasta, a secondo course arrives on a shared platter. The menu rotates daily, sometimes featuring roasted chicken, sometimes braised meat, sometimes grilled seafood. The exact dish changes, but the philosophy remains: let the protein be the star, support it with seasonal vegetables.
Tips from diners
Call ahead if you have a strong preference for chicken vs. meat vs. fish — they'll tell you what's being served.
Served in a delicate sage-leaf broth, this ravioli showcases Vespa's approach: let the filling shine without heavy sauce. The pasta is rolled thin, the ricotta-spinach combination is balanced, and the sage broth adds elegance without overshadowing the filling. This is what Italian home cooking feels like at a restaurant.
Tips from diners
This pasta is always on the menu — order it every time if you like delicate preparations.
Vespa opened in late 2008 as one of the first Cofoco restaurants (the Copenhagen Food Collective), and it pioneered a specific style of informal Italian dining that's become the group's signature. The menu is small, food arrives on sharing platters, and wine is served ad libitum without worrying about the check — the experience is about conversation and company rather than individual courses. The space seats 75 guests with an intimate private room in the basement holding 14. It's Italian cooking as mamma would make it: simple, warm, and meant for eating with others.
The 295 DKK menu is designed for groups — it comes with shared antipasti, a primi, a secondo, and dessert. Perfect for 3-6 people ordering together.
The open, communal atmosphere means you'll hear other conversations — this is better for groups than intimate couples' dinners.
Book ahead, especially Thursday-Saturday — walk-ins face waits and the fixed menu means no last-minute adjustments.
The wine program at Vespa is 'ad libitum' — you pay a fixed amount and pour as much as you want during your meal. Choose the upgrade for 2 extra hours of drinking.
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