Review: Bæst Christian Puglisi Makes the Best Pizza in Copenhagen!

The first evening of my Copenhagen food tour was spent at restaurant Bæst in good company with my friend Arve. 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. Bæst is the third restaurant from 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 using local and organic produce.

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We started with an aperitivo – Bæst's signature spritz.
We started with an aperitivo – Bæst’s signature spritz.
BÆST

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Guldbergsgade 29, Copenhagen, Denmark
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The Best Pizza in Copenhagen!

Next door, Puglisi 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 amazing thousand-layers croissants, or the traditional Rome-style squared pizza you can purchase by the slice. Arve and I started our evening with a pre-dinner drink at Mirabelle this day.

Bæst is the kind of place that makes me feel at home as soon as I enter. Maybe because they have the same lamps hanging from the ceiling as I have in my living room, but more likely because of the people working there. 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. 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).

Next up, we tried the freshly made mozzarella and stracciatella. Stracciatella is the creamiest and tastiest part of the burrata cheese. Topped with shavings of truffle, it was 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, leopard-spotted pizza topped 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!

Liver paté of pork, ciccioli on confit pork, and ‘nduja with wafer-thin crispy crostini.
Liver paté of pork, ciccioli on confit pork, and ‘nduja with wafer-thin crispy crostini.
Parma ham cooked ham.
Parma ham cooked ham.
Bæst's homemade mozzarella.
Bæst’s homemade mozzarella.
Fennel salami, lardo, Bresaola and Coppa.
Fennel salami, lardo, Bresaola and Coppa.
Fresh tomatoes from the Farm of Ideas.
Fresh tomatoes from the Farm of Ideas.
Bæst's handmade mozzarella topped with truffles.
Bæst’s handmade mozzarella topped with truffles.
Interior details at Bæst.
Interior details at Bæst.
As the evening progresses, Bæst gets completely packed with guests every night.
As the evening progresses, Bæst gets completely packed with guests every night.

Did you try the croissant at Mirabelle or a pizza at Bæst yet? What did you think? Please leave a comment below.

2 comments

  • I am not really keen on pizza nor croissant in general. I would much rather have a vegetable based asian meal or some kind of dairy/egg-thing for breakfast. However Mirabelle and Bæst has radically changed this. You see, smell, feel and not in the least taste the professionalism, research, passion and sense of quality that has been put into the craftmanship that is bakery. It is more than reasonable prized for this standard of food. I more than agree with the review on this blog.

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