“We are fundamentally a catering company - that’s what we thrive on. We offer both lunch arrangements and catering services. It encompasses a variety of branches within catering. We handle everything from private birthdays or weddings to company parties. Additionally, we also undertake commercial events where we go on-site and focus more on the visual presentation, creating mood boards, and so on. Furthermore, we provide a lunch subscription service for companies in Copenhagen.

Our cuisine primarily spotlight vegetables, and our lunch subscription exclusively offers vegetarian options, with a weekly fish inclusion on Fridays. But our upcoming cookbook also features several dishes including meat, because we aim to showcase various possibilities within the realm of cooking.”

“The idea never really “came about,” but it was actually during the COVID-19 pandemic when I started cooking in my apartment. However, it was solely because I was bored, so there was no initial intention for it to continue. But it gained momentum on its own. After the pandemic, we realized that it was possible to continue with the concept.

It all began in a little kitchen, where we started with take-away for private customers. Then, we began receiving requests from slightly larger companies and events, and it sort of evolved from there. We received more and more inquiries, so we realized that it was the physical offerings we provided that attracted customers, rather than relying solely on Instagram.”

“The inspiration for the Italian cuisine comes from the fact that my parents have had a house in Piemonte for many years. Interestingly, we don’t actually cook Italian food as much anymore, but we incorporate the Italian approach to food and the way of sharing meals, such as serving on large platters, taking time to enjoy the meal, and using seasonal ingredients.”

“Certainly, it stems from the anti-individual portioning approach and aiming to let the meal itself carry the social aspect, bringing people together around the table.

This approach also makes it easier to work with the ingredients. We find that if it’s an event where people don’t know each other, it creates an opportunity for them to interact. It fosters a connection among individuals.

In Denmark, there might be a tendency to be somewhat hesitant about trying new ingredients. For instance, we served a wedding where there were many French guests, and we noticed a completely different approach to food and the way it’s enjoyed, which was surprising.”

“You need to have an interest in cooking; otherwise, it won’t be enjoyable. I believe one should begin by reading cookbooks and then identify a culture that resonates with them.

This way, you learn about the background of the cuisine. Rarely do you truly learn by just reading a recipe and following it. It’s about understanding what flavors go well together and why, as well as being aware of seasonal ingredients.”