Mastro

The story

Crafted with passion, served with love

Pasta come dovrebbe essere

Mastro began not as a restaurant but as a production kitchen. In 2014, the team started making fresh pasta to supply some of Copenhagen's most respected tables — Bar Pasta, Esmée, Fiat, Madklubben, Market Italian, Mela, Victor and others. A year later, in 2015, they opened a pasteria of their own in Hellerup, just north of the city centre, and the neighbourhood has been coming back ever since.

The philosophy is stated plainly on the restaurant's own pages: presence, hospitality as a community rather than a business concept, and the craft of cooking from simple, pure ingredients. It's the kind of place that values details, relationships and atmosphere — and wants to be somewhere you return to, not just visit once.

The pasta itself

The fresh pasta at Mastro is made with non-GMO semolina sourced from Puglia. Semolina carries a higher level of protein and minerals than conventional white flour, and the kitchen works it into pasta and ravioli made to order. Since opening, the team has produced around 58,000 kg of fresh pasta for guests dining in and for the restaurants they supply across Copenhagen. Walk-in orders are welcome, or you can order 24 hours ahead.

That dedication to a single craft — done with integrity and good ingredients — is part of what earned Mastro recognition from Gambero Rosso, Italy's authoritative food and wine guide, which awarded the restaurant a Fork in 2022. For an Italian-rooted guide to single out a fresh pasta bar in Denmark speaks to how seriously Mastro takes its work.

Private dining and catering

Beyond the evening service (Tuesday to Saturday), Mastro opens its doors for private parties from ten guests, with menus ranging from buffet-style receptions to seated dinners for significant occasions. For those who prefer it, the team can also come to you — bringing the cooking directly into your own kitchen as a private chef experience.