A trattoria and bottega tucked away off the bustling Nørrebrogade, it's here where fresh pasta is rolled and twizzled using age-old Bologna techniques, sauce is tossed through with olive oil from the family's Tuscan olive grove and fresh limoncello is bottled and stored for a post-diner digestif. Book well in advance for the dinner service, but nab a spot in the bottega at lunch for a panini if all else fails. 

Two of our favourite things: coffee and sandwiches. And not just any old sandwich. At Doomsday, oven roasted aubergine is doused in a miso paste dressing and topped with cilantro mayo, pickled onion and rocket and the curried egg salad is piled high on homemade sourdough. If this doesn't become your regular, we'd be surprised.