There are days when all you really fancy is a fantastic pizza. Cue a trip to Christian Puglisi’s organic restaurant in Nørrebro, where they make their own mozzarella, cure their own meats, grow vegetables on their own farm, and make the best pizza dough. From the restaurant (all bare brick walls, wood-topped tables and stylish white lamps) you can see through to the open kitchen, where the wood-fired oven turns out thin-crusted and slightly charred pizzas that are invariably delicious, from the basic tomato, garlic and oregano version to others topped with seasonal veg, charcuterie and home-made cheeses.

Inside Bæst's slick brick-and-tiled space in Nørrebro, chefs slide freshly prepared pizzas into the wood-fired oven, bartenders shake up cocktails, and groups of friends jabber away over casual Italian cuisine. The dishes might seem simple, but a whole lot of craft goes into making them. The vegetables are harvested from the restaurant's nearby farm, the pizza dough is made from local flour and left to rise before it's baked, and the mozzarella and gelato are both made in-house from the happy cows who live on that farm.

Head to Baest for a lazy Sunday lunch served family-style and made by chefs who make a point of knowing everything about each and every ingredient. This place shows off Copenhagen’s farm-to-table dining in its purest form. “Christian Puglisi has his own farm, so he gets his own milk from the cows, his own mozzarella and all his own cold cuts,” says Munk.

Owned by powerhouse Italo-Scandi chef Christian Puglisi, Bæst remains hot years after its 2014 launch. Charcuterie, cheese and competent woodfired pizzas…

Found in the neighborhood of Nørrebro, the award-winning pizzeria BÆST is well known for using the highest quality ingredients and operating with sustainability at the core of everything it does. Even though the pizzeria is, quite rightly, clearly inspired by Italian traditions and craft, BÆST harnesses the power of these techniques and ideals using local, organic ingredients. In fact, the restaurant very proudly states that they aren’t an ‘Italian’ restaurant per se, but, rather, a mix of Italian and Danish sensibilities as told by chef Christian Puglisi, who was born in Messina, Italy and moved to Denmark in 1990 with his parents.

Much like how René Redzepi has had superlative influence on Copenhagen’s modern dining scene, Christian Puglisi can be credited with kick-starting the city’s current love of pizza. When he opened Bæst in 2014, it was the first restaurant in the city to take pizza seriously; with thoughtful sourdough bases, housemade mozzarella, ricotta, and in-house butchery for sausages and cured meats, and a truly Copenhagen collision of Italian ideas with seasonal, local ingredients. It may be the blueprint, but more than a decade after opening its doors, Baest remains one of the leading restaurants in the city to settle in for a slice.

At Bæst, which literally means "beast", ambitions of creating an authentic Italian restaurant are set aside to create a unique Italian-style Copenhagen restaurant, where great Italian produce, such as extra virgin olive oil and sun-ripened tomatoes, co-star along with the best local produce sourced from talented organic farmers in Denmark. The venue is founded by Christian Puglisi in 2014, former sous chef at noma, and includes a next-door dairy-producing mozzarella cheese for what is said to be one of the best pizzas in the world.

BÆST by Michelin-starred chef Christian Puglisi appears on every ‘best pizza in the world’ list and it’s definitely an essential stop on any pizza pilgrimage. This game-changing Nørrebro restaurant takes a uniquely Danish approach to Italian cooking and has its own sustainable eco system. Fresh ingredients are sourced from Puglisi’s organic Farm of Ideas, while the artisan cheeses and charcuterie are made upstairs in the micro-dairy and salumeria and bread comes straight from the oven at Mirabelle bakery next door.

Based on proximity alone, Bæst is usually a far easier reach for me. As its name suggests – it means “beast” in Danish – you’ll find a rather impressive selection of cured meat on the menu. There’s also fantastic housemade burrata and about a dozen wood-fired pizzas with knobby, blistered rims and a terrifically elastic crust (my favorite one is generously threaded with Lolin anchovies). If you want to sample widely, consider the “Big Bæst,” an almost indiscriminately generous tasting menu, served family-style.

Christian Puglisi is one of Copenhagen’s most influential chefs, having championed New Nordic Cuisine at his Michelin-starred fine dining restaurant Relæ, which sadly closed during the pandemic in 2020. Fortunately, his casual pizzeria Bæst is still going strong, and it offers what is undoubtedly Copenhagen’s best value meal on a cost-to-quality ratio. Pizzas here start at just £15, with toppings coming from Christian’s organic farm outside Copenhagen, including charcuterie, vegetables, ricotta, and mozzarella.

Opened in Nørrebro by Noma alum Christian Puglisi (also known for now-closed Relæ and Manfred’s), Bæst is the restaurant that put pizza on the map in Copenhagen. With their sourdough crusts that are baked to perfection, Bæst quickly became the hottest ticket in town. Its staying power has been in its consistent quality, fantastic cocktails (seriously, you can go just for the drinks if you don’t feel like food), and its tasty Italian menu focused on local ingredients and authentic, uncomplicated dishes.

Like all too many restaurants, Christian Puglisi’s influential Relæ fell victim to the pandemic and shuttered its doors for the final time in 2020. However, Copenhagen hasn’t been fully deprived of the Noma alum’s cooking, with his three other spots still alive and well. Among this trio is Bæst, an Italian-inspired restaurant in trendy Nørrebro with a firm focus on organic sourdough pizza – pizza so good, in fact, that many call it the best in the city.

Christian Puglisi also honors his roots — he’s half-Sicilian — with his newest enterprise, Baest. A rollicking pizzeria, it too pays obsessive attention to its ingredients: The salumi is made and cured in-house from local organic pork, and the mozzarella, made from Danish milk, is pulled by hand. The pizzas, like one with creamy burrata and leeks, are cooked in the open kitchen’s wood-burning oven, and are as good as any you’ll find in Italy.

Welcome to an unforgettable evening, celebrated in style at Bæst, the fine-dining Italian restaurant offering an exclusive 11-course menu, paired with premium wines chosen by a Sicilian sommelier. At midnight, make a toast with Ricciarelli and a glass of bubbles, and keep the celebrations alive at their after-party with a live DJ until 3:00. The evening begins with His Majesty the King’s New Year speech at 18:00, for those booked by 17:45.

From the outside it will look like your typical Italian pizza shop, but a ton of care goes into making everything on the menu at Bæst. The main chef at Bæst and Noma alumni, Christian Puglisi, grows the majority of the restaurant’s ingredients on his organic farm. Their pizza dough is made from local flour and left to rise before it’s baked, and the mozzarella and gelato are both made in-house from the happy cows who live on his farm

With his world-renowned pizza place Bæst on Guldbergsgade, he has made his mark on not only the Nørrebro foodscape but certainly the entire Danish gastronomic universe. Also worth a visit is the Pan-African eatery, Sasaa, where you can treat yourself to delicious treats from the amazing African cuisine. All you need to do is step onto the streets of Nørrebro, and you'll find yourself surrounded by whatever fancies your taste.

Believe it or not, but one of the best pizzas in Europe (sorry, not sorry Italy) is found in Copenhagen at restaurant Bæst. Bæst is loud, lively and fires out gourmet pizzas together with great vibes. Yes, it is a pizza place, but knowing every ingredient is locally grown on a farm 40 km from the restaurant and every cheese or charcuterie is produced house, makes this restaurant so much more than just a great pizza place.

Other options are Bæst, a pizzeria from the Relæ chain with self-made organic products; or La Neta or Hija de Sánchez, two very popular taquerías. If you are looking for something out of the tourist eye, try out Osteria 16 in Vesterbro. This tiny italian restaurant, unlike many others, moves the focus away from pasta and pizza and makes a daily menu of antipasti (appetizers) of great quality for a reasonable price.

It doesn’t take much digging on the Copenhagen pizza scene to realize that, generally speaking, Bæst has long been at the center. Since opening in 2014 as the city’s first upmarket pizzeria, this brick-oven spot in the uber-cool Nørrebro neighborhood has embodied the way Italian chefs have merged their roots with Danish ingredients and the values of New Nordic cuisine: locality, seasonality, and sustainability.

Don't expect plain old pizza at this red-brick Guldbergsgade joint; the team behind Bæst adorn their sourdough, stone-ground flour pies with homemade mozzarella, ricotta and charcuterie made in an on-site salumeria. Pick from inventive toppings like the No.5's radicchio and blue cheese layers, or, gracing the No.8, a confit potato concoction. Make sure to leave room for the restaurant's luxurious tiramisu.

Bæst: I know this may be controversial, but I think Bæst is the best pizza I’ve ever had. They produce their own charcuterie and dairy (their burratta is one of my favorite things I’ve ever eaten) and everything on the menu is just chef’s kiss. And yes, it’s pizza, but I put it under the “nicer” category because it’s so high quality and the prices reflect that 😛 Not a cheap pizza place, but well worth it.

The organic pizza at this informal spot in hip Nørrebro is to die for, and the interiors are as laid-back and likable as the food. With a long brass-top bar serving up cocktails and wine, the restaurant is appointed with solid wood tables, casual seating arrangements, and plenty of dim lighting—it’s the kind of place you want to enjoy for an entire evening. Guldbergsgade 29, baest.dk

After the celebrated Relais and Manfreds, Christian Puglisi and Kim Rossen launched themselves in a unique restaurant, halfway between pizzeria and restaurant, in the lively Nørebro district. Everything is organic and most is produced locally. Meals may begin with homemade mozzarella with the milk of cows kept a few kilometers from the restaurant, to meats cured upstairs.

Bæst is an authentic Italian pizzeria founded by chef Christian Puglisi (Relæ). They make their own charcuterie and fresh cheeses – including ricotta, mozzarella, and burrata – and bake sourdough in their bakery, Mirabelle, located just next door. The pizza here is some of the best in Copenhagen: bouncy, fluffy dough topped with fresh farm-grown ingredients.

Bæst is an organic, Italian eatery with a joint bakery located in the multicultural and hip Nørrebro district. The keywords are high-quality ingredients, sustainability and ecology which result in simple but authentic dishes and an exceptionally interesting wine collection. The burrata cheese is a must and this is what will keep you going back more dinners.

Nadat ze jarenlang hadden gekookt bij Relæ en Manfreds, besloten de oprichters van Bæst een eigen plek te openen. Het werd deze Italiaans geïnspireerde brasserie/pizzeria, waar uitsluitend gewerkt wordt met biologische ingrediënten. De pizza’s worden bereid in de houtoven (500°C!) en afgewerkt met huisgemaakte mozzarella én charcuterie.

It’s easy to call yourself the best and leave it at that—but where’s the fun in that?. Instead, why not call yourself Bæst (“Beast” in Danish) and serve up roaringly good pizza?. Crafted with homemade cheese, house-cured charcuterie, and locally sourced organic ingredients, these pies and sides are simply artisanal works of excellence.

Bæst in Copenhagen stands out for making its own cheese and charcuterie on-site, focusing on quality and straightforward flavors. It’s also recognized for its wood-fired sourdough pizza, considered among Europe’s best. The relaxed setting and mostly organic ingredients create an inviting place to enjoy a meal.

Baest: From the team behind Relae, this place focuses on home-made charcuterie and cheese (burrata and ricotta), traditional-style crispy pizza and large cuts of meat cooked on real, open fire. They also have their own bakery, Mirebelle, adjacent to the restaurant (don't leave without trying the sourdough).

Bæst is an organic, Italian-inspired restaurant in the lively neighbourhood of Nørrebro. The menu consists of different cuts of chargrilled meat, house-made charcuterie and cheeses, and wood-fired pizza. Above the restaurant is a micro dairy where fresh mozzarella is hand-crafted on a daily basis.

If you're looking for a few suggestions on where to eat organically, you might want to check out the rooftop farm/restaurant Gro Spiseri, the hotdog stand DØP, the house boat turned floating restaurant Vandvid, or the Italian restaurant Bæst (whose pizza has been ranked third best in Europe).

You can enjoy house-made cheeses, bread and salumi at Italian-focused Bæst. You can pimp your own organic hot dog with Mikkeller beer mustard at local institution John’s Hot Dog Deli. And you can have deliciously stripped-back-yet-elegant breakfasts and craft coffee at Atelier September.

Bæst translates to “beast” and that is exactly what you get at this place. At least in terms of pizzas, this pizza is definitely one of the best you can have in Copenhagen. These guys serve sourdough pizzas with often homemade ingredients and cook them inside their impressive oven.

Bæst which translates to Beast also serves other delicious foods, such as their also own produces charcuterie meats. Additional information: the guy behind Bæst is also the chef behind one of the world’s best restaurants, Relæ in Copenhagen, plus Mirabelle and Manfred’s & Vin.

Highly acclaimmed, Baest is the brainchild of Relae and Manfred’s og Vin founder Christian Puglisi. All ingredients are local and organic, so there’s no reason to feel guilty about indulging in these heavenly pies. The crust is soft and chewy with just a hint of crunch.

For Michelin quality pizzas (at a quarter of the price), head up to Bæst. Opened by Christian Puglisi, one of the most influential chefs in Copenhagen, Bæst has one of Copenhagen’s best value meals on a cost-to-quality ratio. The vibes here are immaculate.

Baest: the ultimate farm-to-table sourdough pizza joint – almost everything, cheeses and charcuterie included, comes from their farm. We ate two pizzas and plates of fresh ricotta and stracciatella between the two of us, and staggered home via Nice Cream.

You know it’s the real deal here because they have their own farm that has a focus on organic meats & high quality produce as well as their own salumeria and micro-dairy – instead of importing mozzarella, they make it themselves with the best raw milk.

There are so many restaurants and cocktail bars I still want to try such as gourmet pizza at Bæst or New Nordic at the industrial-style Amass. I want to try some of the smaller restaurants not on the top ten list. It is just a matter of planning ahead.

Another great choice for significantly affordable restaurants in Copehagen, this time in Nørrebro!. This Italian-owned pizzeria operates its very own dairy where they make burrata and ricotta and they even have a salumeria where they cure charcuterie.

Bæst is defined by sustainability, organic produce and high quality. Everything’s made from scratch – even the mozzarella is made at Bæst’s own farm located 40 kilometers from the restaurant. Bæst is owned by the world-renowned chef Christian Puglisi.

Last month, Gasoline Grill in Copenhagen landed on a list of the best burger joints in the world, and now the Italian eatery Bæst in Nørrebro has been listed as making some of the best pizzas in the world by the Guardian newspaper.

Bæst: I’m about to make a very bold statement, but this may just be the best pizza I have ever had outside of Italy. They source all their organic produce locally with a high emphasis on sustainability and quality.

If you love charcuterie and pizza, put this in your map right now!. Another award winning restaurant, Bæst has housemade charcuterie and cheese and makes the best pizza using organic and sustainable ingredients.

Some were tourist attractions, others were food or coffee places that I had either seen in Somebody Feed Phil, read about, or, in the case of Baest, been told about by a friend of a friend.

In addition, we enjoyed delicious meals at Marv & Ben, Baest, Silbauers, and Doomsday Deli. The only meal we weren’t thrilled about was a lunch at Selma’s. Reviews of each meal are below.

Bæst is a pizzeria and charcuteri, but then again, so much more than that. Most of the sausages and hams are homemade and utterly delicious and the mozarella is to die for.

Everything on the menu is organic, homemade, or at least locally sourced. The mozzarella on our plate?. Made by hand this this morning.