In this PRC Stories feature, we had a conversation with Philip Skovgaard, owner of five restaurants in Copenhagen with his wife, Lea Parkins (Bar Amore, Bar La Una, BEVI BEVI, Circolo and Mangia). Over the past decade, they have had a significant impact on the Copenhagen food scene, setting an incredibly high standard for restaurants.
Philip grew up in Montalcino, Tuscany, where his love for Italian food began. While studying philosophy, he would spend all his SU money dining out with Lea at restaurants they could barely afford. This passion eventually led to the opening of their first restaurant, BEVI BEVI, while still enrolled.
Get to know the mastermind behind the restaurants and what makes them so great.
What are the essential factors you consider when creating a great restaurant?
We are known for creating restaurants with a special vibe, and it’s something we talk about every day - how the vibe and atmosphere feel, and how we create the exact energy we want. Consistency is also a key element. We want people to rely on us for quality and taste. For example, we have a team of three full-time pasta chefs who fill and fold handmade pasta every day. It’s a big expense that not many restaurants are willing to pay, but I feel it’s super important.
"We want people to reply on us for quality and taste"
Your playlists are also always on point. What are your thoughts behind them and will you share one with us?
We just play music we really like. The dogma is that all the tunes on our playlists are real, good music - with no filler music or lounge sound. Our list is long by now, as we keep finding new numbers we like when we travel in our car to Italy.
Martin Kongstad wrote in a review of Bar Amore that he was sure our playlist was made by Christian d´Or - a very cool guy who knows everything about good playlists. We must share the same taste in music…
The best list we made is named AMORE, you can find it here on Spotify.
What is going to be the drink that everyone will order in 2025?
Good wine! I'm definitely a wine guy!
Where do you see the Copenhagen food scene in 10 years?
Hopefully, even more international and experimental, with more people daring to tackle the lunch market. I feel we are entering a period where anything is possible if quality and good energy are put into the project.
Do you have any plans for the future you would like to share with us?
We always have a lot of plans. Nothing for sure yet, but I still want to create good restaurants with a nice vibe. It's in the making of a new concept that I am happiest. Thinking about the dishes, interior and how the atmosphere should feel - that's the best part. And, hopefully, that the guests will understand it and like it. In the end, it's the guests interacting with the food and atmosphere that creates a good vibe.
What is your signature outfit?
My everyday clothes are very practical. My primary job is being a janitor, so I’m always in jeans with paint stains, a t-shirt, and now, since we just designed caps with our restaurant names, I’m also a company logo.
Shoes are the only item of clothing I buy regularly - leather shoes, mainly monk straps. I always buy them in Italy or Paris. And, of course, newly added to my spring wardrobe: a cool cashmere sweater.
Content by: @magnusomme, @skovgaardphilip, @p_a_r_k_i_n_s