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Barabba

@barabbacph

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We used to do it late!
contemporary 🇮🇹 food, clean 🌍 🍷
🍴dinner: Wed - Sun 17:30-00:00ish
(last order 🍝 22:00) 👍 walk ins! 🤌

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Riso alla pilota 🍚👨‍✈️🇮🇹 sounds like someone should be landing a plane, but these “piloti” were busy milling rice around Mantova ⚙️🌾💪 named after the “pila”, where the grains were stripped of their husks. their fuel? rice, of course, but done different; a serious lunch before anyone invented the sad desk sandwich 🐖🧀🥪🤌. Traditionally cooked on the stove with measured water, then left covered to finish in its own steam 🍚♨️ separate grains, more texture than the uncle risotto, full bellies, back to work ⚙️🍷. Ours took a flight north ✈️🇳🇴🦐 we cook the rice in langoustine bisque for more intensity and proper Barabba saltiness 🌊💥 raw Norwegian langoustine and a little gang of candied citrus on top 🍋🍊✨. This is your captain speaking: keep your fork ready 👨‍✈️🍴🖤 #weusedtodoitlate by @barabbacph

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6 days ago

🌾🐓🍷 The Italian Renaissance wasn’t all Michelangelo and naked men. Somewhere between the countryside and the noble dining rooms, chicken livers became a delicacy. 🖤👑 🏰 In Tuscany, they ended up on crostini. In French kitchens, they became pâté. In Italy, we just kept finding excuses to eat them. 🤌🇮🇹 And paglia e fieno? Literally straw and hay. 🌾💛💚 Probably the only occasion in history when calling your dinner animal feed was considered a compliment. On the menu: tagliatelle (ofc paglia e fieno), chicken liver ragù cooked in Marsala, smoked zabaione. 🍝🥚🔥 Somewhere between a farmhouse and a palace. #weusedtodoitlate by @barabbacph

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9 days ago

Small ribbons. Big Italian energy. 🍝🤌🇮🇹 Tagliolini are fine ribbons of egg pasta: flour and eggs kneaded together, rested, rolled into thin sheets and cut into narrow strands. 🥚🌾🔪 A little patience before a very short life on your plate. 🍽️💥 In Piedmont, they’re known as tajarin, rooted in the cooking of the Langhe, where generous amounts of egg yolk make them beautifully golden. Italians have been taking yellow very seriously. 💛👵🏼✨ Ours come with chanterelles, cep mushrooms and a healthy amount of black truffle. 🍄🍂🖤 Healthy according to Barabba, anyway. 🤷🏻‍♂️ An off-menu special. Ask what’s hiding in the kitchen. 🤫🔥 #weusedtodoitlate by @barabbacph

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11 days ago

Farinata was fast food before fast food was a thing. 🫓🔥 Chickpea flour, water, olive oil, salt. That’s it. A Ligurian thing, baked brutally hot in wide copper pans until the edges go crisp and the middle stays soft. 🫒🌊 Legend says it goes back to 1284, after the Battle of Meloria, when Genoese sailors mixed chickpea flour with seawater and oil after a storm wrecked their supplies. The sun apparently cooked the mess. Genoa won the battle. Farinata was born. ⚔️☀️ Ours has figs + chanterelles. 🍄‍🟫🧡 Ancient peasant food, Copenhagen autumn, Barabba behaviour. 🤌🔥🍷🫓🍄‍🟫#weusedtodoitlate by @barabbacph

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13 days ago

Italian tradition says pasta in brodo is sacred. 🇮🇹🙏🥟 The gods agree. ⚡️✨The nonne have been guarding the recipe for generations. 👵🤌 We chose the Dark Side. 🌑⚔️🖤 Blue cheese bottoni. Grilled pear brodo and ginger. 🧀🍐🫚🥣 Somewhere in Italy, a nonna just felt a great disturbance in the Force. 👵💥 The Jedi Council has been informed. The gods have stopped returning our calls. 📵⚡️There is no going back. May the broth be with you. 🥟⚔️🍷 BARABBA STRIKES BACK. 🖤 #weusedtodoitlate taken in Barabba by @barabbacph

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16 days ago

Summer is over. Allegedly. 🍂 Copenhagen lost four degrees and suddenly everyone is emotionally available for mushrooms. 🍄🍷 Fine. We can work with that.
➡️Confit celery root, glazed with celery & mushroom mou 🍄‍🟫🌱 / Spinach + miso 💚 / Ceps & morels 🍄🍄‍🟫Basically a root vegetable went into the forest, made some questionable friends and came back considerably more interesting. 🌲🍄😈 The flavours are getting heartier. The wine pours remain completely irresponsible. 🍷🍷🍷 #weusedtodoitlate taken in Barabba by @barabbacph

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a month ago

Look it straight in the eye 👁️🍑 and tell it you’re too full. 😏🍰 Go on. We’ll wait. ⏳ Torta Caprese is Capri’s famous flourless almond cake 🇮🇹🏝️☀️, allegedly born because someone forgot the flour. 🤌 A mistake so successful it basically bought a boat 🛥️, found some sunglasses 🕶️ and moved to the island. 🌊🍋 Ours went on holiday too: peach Caprese cake 🍑🍰, lavender ice cream 💜🍨 and bay leaf oil. 🌿✨
Less Blue Grotto 🌊, more peach surveillance system. 👁️🍑🚨 Sunglasses optional. 🕶️ Dessert compulsory. 🍰⚠️🤌 #weusedtodoitlate #tortacaprese #peach #lavander taken in Barabba by @barabbacph

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a month ago

🐄🍓🥖🌿 Dairy cow tartare, strawberry, panzanella, balsamic & ramson. A little countryside, a little Copenhagen, a lot Barabba. 🤌🏻🍷 And a reminder that the week gets considerably better from Wednesday onwards:
🌙 Dinner — Wednesday to Sunday
☀️ Lunch — Friday, Saturday & Sunday
Five nights. Three lunches. Plenty of reasons to come by. 🍝🥩🍷🥂🌿🍓✨❤️‍🔥 See you at Barabba. 🫶🏻🍷 #weusedtodoitlate #tartare #panzanella #strawberry taken in Barabba by @barabbacph

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2 months ago

Pesto is heritage 🌿🇮🇹 and heritage should be respected. Especially when it comes from a city that once had its own navy, colonies, currency and a fairly convincing belief that the Mediterranean belonged to them. ⚓️💰🗺️ The Maritime Republic of Genoa survived for centuries. Surely it can survive our gnocchi with pesto, green beans, berries & shiso. 🥔🌿🫛🍓
We await the official response from Liguria. 🤌📜⚓️.
➡️📸👌✅
#weusedtodoitlate #gnocchi #pesto taken in Barabba by @barabbacph

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2 months ago

A recent study we conducted on the terrace* ☀️🧪 concluded that when temperatures rise above “I’m sweating and I haven’t even done anything yet” 🥵💦, the human brain immediately loses the ability to answer one very important question… “What should we have for lunch?” 🤔🍽️ Symptoms may include: 🫠 Staring into the fridge like it’s going to make the decision for you.
🥒 Holding a cucumber without any real plan.
📱Opening every food app and ordering absolutely nothing. Luckily, our kitchen never had that problem. 😎
☀️Lunch every weekend.
🍷Cold wine!
😊Excellent life choices.
*Peer reviewed by absolutely nobody.
📸 rabbit ravioli del plin with red 🫑, black 🫒 and chanterelle 🍄 #weisedtodoitlate taken in Barabba by @barabbacph

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3 months ago

🚧 Well… this isn’t the post we were hoping to write 😔 .

Unfortunately, Barabba will be closed for the next couple of days due to a major plumbing issue in our basement 💦 . As much as we’d love to pretend everything is fine, we’ve decided that operating without a safe and spotless environment simply isn’t an option 🧑‍🔧👩‍🔧.

We’ll be back next week, with dry feet, working pipes, and hopefully a little less excitement beneath the floor. The health and safety of our guests and our team will always come first 👩‍⚕️👨‍⚕️.

We’re genuinely sorry for the inconvenience and really appreciate your patience.

🚨 We did call Mario and Luigi 🥸, but they’re still somewhere fighting Bowser, 🌱 dodging carnivorous plants 🥀and collecting suspiciously floating gold coins 🆙. Their ETA wasn’t exactly reassuring. 🍄🔧. We did really try our best.

See you next week,
The Barabba Team ❤️ by @barabbacph

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3 months ago

This is the one food festival we NEVER miss! 🔥 These were the best bites we had at @holysmokebbqsweden’s #heydaybbqfest this year 💨

Will we see you at Heyday next summer? taken in Holy Smoke BBQ by @barabbacph

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3 months ago