The agnolotti del plin arrives bathed in a demi-glace of profound depth, its richness punctuated by the earthy musk of morels and silken foie gras. This French-Italian hybridity defines Calma, a Copenhagen bistro where technical precision meets a soulful, shared-dining ethos. The menu celebrates seasonal transitions, featuring monkfish roasted on the bone to achieve a resilient, caramelized crust, served alongside a langoustine bisque that carries the sharp aroma of sun-dried tomatoes. Texture is a constant focus, from the tender, charred octopus paired with briny Taggiasca olives to the delicate, laminated layers of an Amalfi lemon pie. The latter, finished with a brûléed top, offers a crystalline snap that yields to a vibrant curd. Each plate reflects a commitment to ingredient integrity, where cold-pressed olive oil and flakes of sea salt elevate simple flavors.