The first evening of my Copenhagen food tour was spent at restaurant Bæst in good company with my friend Arve. We met up outside the restaurant Noma, where he works as the PR & Administration Coordinator, and cycled all the way to Nørrebro in the North-East part of town. Bæst had been on my list of top spots in Copenhagen to visit, ever since I read about the place opening a year ago. This pizzeria is as close to Italy as you will come in Denmark, and yet very few of the ingredients they use are actually imported. Only the highest quality meat is chosen from the organic free-range Hindsholm pork. The restaurant even makes its own fresh cheeses like mozzarella, burrata, and ricotta.
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Bæst is the third restaurant of chef Christian Puglisi – the famous Noma alumni and owner of acclaimed restaurants Relæ and Manfreds. This time Puglisi has gone back to his Italian roots, but at the same time stayed true to his vision of local produce and 100 % organic. Next door he has opened Mirabelle; a bakery that supplies Bæst with the pizza doughs. Mirabelle is also a great breakfast and lunch spot. Don’t miss out on the amazingly perfected thousand layered croissants, or the traditional Rome style square pizzas you can purchase by the slice. Arve and I started our evening with a pre-dinner drink at Mirabelle.
Bæst is the kind of place which made me feel at home as soon as I entered. Maybe because they had the same lamps hanging from the ceiling as I have in my living room, but more likely because of the people here. The waiters are friendly and informal, but at the same time professional and efficient. This combination is quite rare. Arve ordered the house signature spritz, and I followed his lead. After all, he had been here at least a dozen times the last few months judging from his Instagram. Always do like the locals! We looked at the menu and quickly decided on the BÆST selection of charcuterie. DKK 195 is so ridiculously cheap for the amount of food you get on the table.
Next up we tried the freshly made mozzarella and stracciatella. The latter being the softest and tastiest part of the burrata cheese. Topped with shavings of truffle made this a heavenly dish! By the time the pizza arrived there was almost no room for more food. At least I didn’t think so until I had a bite of the thin, crunchy, slightly burnt pizza pie with fresh cheese, mushrooms and crispy pork fat on top. Bæst is a perfect choice for an evening of great food in company with awesome people, in the best city for food adventures at the moment – Copenhagen!
Did you try the croissant at Mirabelle or a pizza at Bæst yet? What did you think? Please leave a comment below.
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Anders Husa & Kaitlin Orr