Interview With Nicola Fanetti – One Of Denmark’s Youngest Michelin-Starred Chefs

Interview With Nicola Fanetti – One Of Denmark’s Youngest Michelin-Starred Chefs

On days you’re too tired to cook, what do you like to eat?
I’m very lucky that when I have my day off or on Sunday when the restaurant is closed, my girlfriend cooks.

She’s half Brazilian and half German and I must admit that she’s a really good chef (sometimes better than me, but please don’t say that to her).

She cooks Brazilian dishes which are all delicious, in this way, I also discover another culinary tradition and way to eat food.

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What essential ingredients should we keep in our cupboards and what are your favourites?
I love aromatic herbs like rosemary, thyme, oregano and sage because they are all full of flavours and give an intense smell to the food.

Also because not all of these herbs are possible to use for the same preparation, some of them are really good with fish and others with meat or vegetables.

Do you have any luxury kitchen gadgets or cooking equipment that you can’t live without?
I really like the Thermomix because it allows you to blend everything in a perfect way and at the same time, also allows you to cook in different temperatures. It is expensive but it’s a gadget that you can’t miss in a professional kitchen.

What are your favourite Michelin restaurants around the world?
It is really hard to choose because there are a lot of amazing Michelin-starred restaurants around the world. Many of which have inspired me not only for creating dishes but also for using that knowledge to find ways to improve myself.

I like for example, Alinea, Quique Dacosta, Tickets, Bras, Lido84, Osteria Francescana, Le Calandre, Noma, Elven Madison Park, Reale, Aqua and Dinner by Heston Blumenthal.

Lastly, what food trends are emerging right now and how are you incorporating them into Italian cooking?
What I think is emerging right now is the South American culinary movement. More in general, I think the current trends are to be more respectful to nature, respect the course of the seasons and most importantly is the attention that the chefs are making to waste less food – for many different reasons.

I am incorporating the new Nordic Cuisine, for example, into my Italian background by incorporating their way they respect the products and use different herbs and the use of more vegetables than meat or fish. This is an important point because in Italy we actually have a large selection of vegetable products.

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Era Ora – Where and How?

Era Ora is located at Overgaden Neden Vandet 33B, 1414 København, Denmark. For more information or to make a booking, visit or email [email protected]

Leanne Kelsall

Luxury Travel and Lifestyle Journalist

Leanne jumped ship from a sleepy suburban town to the Big Smoke to pursue a career in creative writing and advertising. She now freelances as a luxury travel and lifestyle journalist for Luxurious Magazine. As an avid storyteller, she combines her love of the written word and luxury travel to review trending and undiscovered hotels, restaurants and events. Recent adventures have taken her as far as Fiji, Iceland and New York to discover what really makes the world’s top hotels tick. As well as writing, her passions include boutique luxury escapes, fine dining, theater and music events, alongside a keen interest in fitness having been a previous British swimming record-holder and a current fitness/figure champion.

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