Plastered stone walls, marble tables and white chair backs with bright leather seats are enlivened by grapevines, natural light from the ceiling and a wall painting in the bar. Buco Nero’s interior on Roslagsgatan 4 in Vasastan is a mix of Scandinavian minimalism and a softer Italian style.
The restaurant opened its doors in January 2010, but the owner Sacha Smedereva already got the idea when his Italian espresso bar Café Nero became popular. In 2007 they accepted the vacant premises next to Café Nero, applied for a building permit, and built a year before the opening. The biggest challenge was to serve Italian food in large quantities:
“Unlike the French cuisine we don’t prepare the food in advance. Everything is made from A to Z in the pan”, says Sacha.
Even though the restaurant feels urban and international, Buco Nero keeps the Italian soul in the food.
Even though the restaurant environment feels urban and international, Buco Nero keeps the Italian soul in the food. They cook traditional Italian cuisine, and always choose a flavor that has existed for 50 years, before a new and innovative. In order to let two, three flavors be the center of the dish, fine ingredients are crucial. The vegetables are mostly Italian, since the sun brings out a better taste, and the beef is fed on grass instead of grain which makes the meat lack fibers. Not everyone appreciates the pure, simply spiced flavors. Sacha compares it with the transition to organic wine, which was perceived having more taste because it wasn’t refined.
Since the food is traditional, the arrangement is innovative:
“It compensates for the view not being the same as on an outdoor terrace at the Italian coast”, says Sacha.
Unlike the French cuisine we don’t prepare the food in advance. Everything is made from A to Z in the pan.
– Sacha Smedereva –
There are many standing favorites on Buco Nero’s menu. The Osso Buco, a Milanese casserole on veal shank with saffron risotto and gremolata, has been made according to the same recipe for 13 years. And the recipe of the Tuscan wild boar bolognese, Pappardelle al ragù di cinghiale, is more than 80 years. The newcomer Fettucine Alfredo with pasta, Parmigiano-Reggiano cheese, olive oil, black pepper and fresh truffles, also seems to have the potential to become a classic.
Between 11 am and 2 pm on weekdays, Buco Nero also serves lunch. In order for the guest to have a quick lunch, it’s a buffet that’s paid at checkout. The food still has the same quality, but is more internationally oriented.
It’s not only meat, fish and pasta that Buco Nero handles well. On the dessert menu you’ll find many delicious options. Like Tortino di ciccolato, a warm chocolate fondant with lemon curd and homemade vanilla ice cream. Or the Tiramisù, the Italian classic with mascarpone, savoiardi biscuits, espresso, amaretto and grated chocolate, which Buco Nero makes in their own way:
“The secret is in the mascarpone being used. Once again, it’s all about fine ingredients”, says Sacha.
Sponsored article in collaboration with Buco Nero.