Bæst / København N

Guldbergsgade 29 B København N 2200
+45 35 35 04 63
$$$$
Opening Hours
Sun, Mon, Tue, Wed, Thu, Fri, Sat 17:00 - 22:30
Description

A restaurant where pizza is made of local flour, gently fermented then baked at blasting 500 C degrees in a wood-fired oven built for us in Naples. A place where Mozzarella is made of local organic milk and stretched by hand several times a day. Where charcuterie is something that we craft from the best variety of pigs we have come across in Denmark … well, maybe even Europe. A place where you can swing by for a quick bite, indulge in the tasting menu or just grab a Spritz in the bar. Bæst a place in Nørrebro, Copenhagen, where organic fare is affordable – ‘cause we make it all from scratch.

from official Facebook page
trending 1644 votes
3.7
Tips from the Net @ Bæst
Leonel Sosa en
Great food and atmosphere. Friendly staff. Pizza with pancetta (#9) is quite greasy and you'll notice how the dough absorbs all the fat from it. Other than that everything is great! GooglePlace - April 2018
Giulio Corona en
service is fast, nice and knowledgeable but pizza is just ok. seriously people rating this higher than a 7 are grossly mistaken. just my 2 cents tho. Foursquare - March 2018
Kamran Efendioglu en
Pizzas were good, there was a strand of hair in one of them.. but we didn’t mention this to waiters... Burrata was so so. The bread from Mirabelle was very delicious. Wine served at 11degrees.. lazio wine was either corked or the worst wine I have ever had in my life.. the substitution wine provided (after a fake smile in the face of waiter stating that probably it was not for my taste and that’s all) was like a mixture of that corked wine with some other normal wine. Such a big shame for such a restaurant.. If you have only 4 reds in your list and you’re a respected restaurant you select the best of the best.. and you wouldn’t risk your reputation... GooglePlace - March 2018
Jennyfer Pinto en
Really, really good pizza. Top 3 in Copenhagen. The dough is perfect, slow rise sourdough without any commercial yeast. The cheese is homemade, delicious and fresh. You'll need to make a reservation some days in advance if you want a private table. Otherwise you can walk in and get a shared table but you'll have to quite a while if you come during peak hours. If you arrive right when it opens at 17:00 then your chances are higher. GooglePlace - March 2018
Andrew Bell en
Overly hip at the expense of providing a satisfying dining experience. Making your own cheese etc. is all well and good, but it doesn't detract from the fact that the food is not reasonably priced and nothing to write home about. Nor does it detract from the fact that the over-zealous army of serving staff and trendy interior make the whole visit seem like sitting in the middle of a food factory. The place did, however, seem popular with many less-critical patrons. GooglePlace - March 2018