DAL 1998
The Foundation
Morten in Montevarchi.
The kitchen taught him the craft, but the years in professional kitchens that followed taught him what to remove. Forgoing complexity for its own sake. Morten wants this to be the baseline: good quality, honest Italian food. Emil had been moving in a different world, art. Requiring discipline of looking carefully, of deciding what actually matters. Friends since childhood, they both shared a preference for things that were made well and didn't try too hard. They also shared a suspicion of restaurants that made you feel like you were being managed rather than fed.
DAL 2014
The Small Room
Haderslevgade 16. A small room on Vesterbro.
We inherit a rhythm from our long standing relationships with our suppliers and good people across Italy. Anchovies from the fisherwomen in Avola. Wine from the vineyards in Piemonte. Tomato sauce from Pachino. We travel to understand the baseline. Learning from the people who work the land. Cooking and eating with them. We want to bring that back to Copenhagen.
DAL 2014
The Source
We do not just buy ingredients.
We inherit a rhythm from our long standing relationships with our suppliers and good people across Italy. Anchovies from the fisherwomen in Avola. Wine from the vineyards in Piemonte. Tomato sauce from Pachino. We travel to understand the baseline. Learning from the people who work the land. Cooking and eating with them. We want to bring that back to Copenhagen.
DAL 2019-2020
The Iteration
Introducing Sønder boulevard & Ravnsborggade.
Three working restaurants across the city. Serving iterations of the same good quality ingredients.
DAL 2020
The Documentation
Osteria 16 No. 1 did not begin as a publisher's project.
When the doors closed in 2020 due to COVID-19, there was time to pause. We did not set out to make a book. We just started writing things down to share what we had built. Documenting the 80 simple recipes of our daily rotation. A physical record of the decisions and the focus on what matters.
DAL 2025
The Living Archive
O16 comes to life.
A living archive, books. objects. Not a lifestyle brand. A cultural project from Copenhagen. As the project grows, it moves beyond the dining room. The Padella pan. The Cucchiaione. The books. High quality artefacts and extensions of the kitchen of Osteria 16, the objects used in daily Italian life.
