Chef Luca
“Love is the only unlimited source of energy”
— spread it all over
“Love is the only unlimited source of energy”
— spread it all over
Since 2022
Handmade daily
Italian culinary tradition, transformed into a modern, accessible food experience. Overnight-leavened dough, organic ingredients, homemade preparations: sophisticated focaccia crafted for a fast, effortless format.
Behind the scenes, the process is slow and precise. For our guests, it feels simple, a small pleasure that fits naturally into daily life. Whether you're Italian or not, there's always a little Italianità inside of you.
It started in my nonna's kitchen, somewhere in the south of Italy. Every Wednesday after football practice, the smell of her cooking reached the door before I did, and that same spark is what I try to bring to everyone who walks into La Posata.
Focaccia was her bread: patient dough, left to rise overnight, simple ingredients handled with real care. I kept her method and her patience, and added what I picked up baking here in Copenhagen, a sourdough starter and a longer ferment, Danish precision applied to an old Italian recipe.
The result is street food built the slow way: handheld, easy to eat on the go, made with the same attention you'd expect at a Sunday lunch table.
Some ingredients travel from Italy, the rest come from local producers we've chosen carefully.
More than a place to grab a sandwich, La Posata is for the focaccia lovers, the regulars who stop by as much for a chat as for lunch. That's the part of home I hope you taste in every bite.
La Posata was born from something deeply personal: a lifelong love for food, people, and the simple joy of sharing a good meal.
I grew up between Italy and Switzerland, surrounded by my grandparents from Puglia and Sicily, whose kitchen was the heart of every family gathering. They taught me what real food means, not just recipes, but respect for ingredients, time, and love. Those childhood moments, from kneading dough with my Nonna to walking through local markets with my grandfather, are still the foundation of everything I do today.
At twelve, my family moved to Copenhagen. It was a new world, different language, culture, and rhythm, but I quickly learned to see food as a bridge between people. That mix of Italian warmth and Danish simplicity shaped who I am and the way I cook.
After studying hospitality management at Ecole Hôtelière de Lausanne (EHL) and working in Paris and New York, I realized that my real happiness wasn't in luxury hotels or fine dining. It was in creating something genuine, something that felt like home.
So I came back to Copenhagen, the city that feels most like mine, and opened La Posata in 2022. My dream was simple: Italian food that feels personal, made from scratch, with love and tradition behind every bite.
At La Posata, we're a small family more than a restaurant, a team that works with heart, laughter and care, and you can feel it in the kitchen and at the counter. It's my way of sharing my Nonna's legacy and my own roots, and turning it into a place where everyone feels welcome.
Indre By, Valkendorfsgade 5
Opened in September 2022: overnight-leavened dough, Italian ingredients, a wooden counter, and word starting to travel by mouth.
Indre By
Thursday to Saturday, the counter turns into a candlelit pasta room: fresh pasta, antipasti, dolce. The lunchtime focacceria, by night.
Copenhagen
Gastro Magazine, TV2 Kosmopol, and Frederiksberg Liv all feature La Posata this year. The focaccia starts getting noticed around the city.
Amicisvej 20
On 15 March 2025, a second neighbourhood focacceria opens, built around the same dough, a quieter, more residential neighbourhood, with a cosy terrace as well.
Amicisvej 20
On 23 October 2025, the Pasta Lab concept arrives at Frederiksberg too: fresh pasta, antipasti, dolce, on the west side of town.
laposata.dk
A new home online, built to match the warmth of the counter, wherever you find us.
All ingredients are sourced from Italy and Denmark, the same quality at the counter and at your event.
Visit us in Indre By or Frederiksberg, or let us bring focaccia to your event.
New focaccias, pasta evenings, the occasional seasonal special making a comeback. One short email a month, no spam, and a little grazie for joining.
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