Più 39 Trattoria Italiana

We had heard the rumours – that this little trattoria in Råå was supposed to be something special. The reviews were almost unnaturally good, and our expectations correspondingly high. But Più 39 managed the rare feat of surprising us, exceeding what we expected and doing it all with calm, charm and Italian elegance.

The restaurant sits in the small coastal town of Råå, just a quarter of an hour’s drive south of Helsingborg. A discreet facade, almost like a secret spot known only to those in the know – and that does something to the pleasure of anticipation. Inside awaits a small, intimate room with soft lighting, rustic wooden tables and a calm atmosphere where time seems to stand still. The scent of fresh pasta, herbs and olive oil is the first thing to greet you – and you know instinctively that you have landed in the right place.

We started with a classic “tagliere italiano” – a lavish charcuterie board with slices of air-dried ham, salami, pickled vegetables, olives and creamy cheeses. Simple, but executed to perfection. The olive oil drizzled over everything had a sharp, fresh bite, and the bread was warm, crisp and exactly as chewy as it should be. A glass of sparkling prosecco was the finishing touch – and laid the perfect foundation for the rest of the evening.

For my main course I chose a pasta dish I had never seen before – a combination of carbonara and arrabbiata. Imagine the best of both worlds: the creamy richness and salty pancetta of the carbonara meeting the heat of the chilli and the acidity of the tomato from the arrabbiata. It was utterly heavenly. Creamy without being heavy, spicy without burning – and with the kind of umami that makes you close your eyes in bliss. I have to write a recipe for that dish – it deserves to be shared.

Across the table, a homemade ravioli with chanterelles was served, and I could almost sense the envy radiating from my own plate. The filling was intensely mushroomy, the sauce understated but deep, and every ravioli tasted like something made with love and precision. Nothing was left to chance.

The children had a pasta dish with bolognese made from salsiccia – a playful and slightly more grown-up version of a classic. It was mildly spiced, with depth and a sweetness they noticed straight away. Plates were cleared. Quickly. And that says something.

The service deserves praise too – not only for being friendly and attentive, but because the food was talked about with genuine delight. Each dish was presented with pride, and you could tell that this place is run by people who love what they do. It is infectious – and it does something quite special to the experience of being a guest.

The evening was rounded off with an airy tiramisù and an espresso with an edge to it – sweetness, bitterness and creaminess in perfect balance. We sat for a long time, let the conversation flow and savoured the feeling of being full in exactly the right way – with both stomach and heart filled up.