The baseline pizza at Bæst showcases why the 36-hour dough fermentation matters: the crust is visibly leopard-spotted from the wood fire, crispy on the outside, chewy inside. The tomato and cheese are sourced from Puglski's organic network — reviewers consistently note the difference in texture and brightness compared to conventional pizzerias.
Tips from diners
Lunch service (Sat-Sun 12-14:30) has shorter waits than dinner; reservations still recommended but walk-ins have better odds early.
Avoid the bottled water charge (175 DKK) by ordering tap water. Each refill is charged separately unless you specify otherwise.
Mirabelle, the attached bakery, uses the same sourdough mother that leavens the pizzas. The bread arrives at tables still warm from the oven. Reviewers mention it as the kind of bread that makes you realize why dough fermentation time matters — the crumb is open and airy, the crust crispy, the sour note subtle.
Tips from diners
Order bread as a light opener before your pizza — at 45 DKK it's an affordable way to pace the meal and appreciate the fermentation craft.
Bæst operates its own dairy, producing both fresh cheeses (served within days of making) and aged varieties (up to 4 months). The selection is small and rotates weekly. Reviewers note the fresh cheese particularly — creamy, tangy, and a world away from factory mozzarella.
Tips from diners
Phone ahead to ask what cheeses are currently in the dairy — the selection changes weekly, and if you have a favorite, the team can tell you when it will next be available.
Bæst makes its own salumi daily from organic pork sourced from a historic Danish breed. The charcuterie board changes seasonally but typically includes guanciale, pancetta, and speck aged to order. Reviewers note the meat is less heavily cured than Italian versions, allowing the animal quality to shine through.
Tips from diners
Order this as a standalone starter or ask the staff to pair it with the natural wine list — Bæst's wine selection is curated specifically for Italian-Danish flavor contrasts.
Bæst rotates seasonal vegetables on wood-fired bases. Spring brings spring onions and new potatoes; summer features heirloom tomatoes and zucchini blossoms. The produce is picked from Puglski's farm 40 kilometers away, often arriving at the kitchen within 24 hours. Reviewers consistently mention the vegetable quality as a reason to return multiple times per season.
Tips from diners
Ask your server which vegetables just came in that day — the pizza menu changes more than the printed list suggests based on what's at peak ripeness.
Bæst opened in 2014 as the pizzeria sibling to Christian Puglski's Michelin-starred Relæ. Everything is organic: produce comes from Puglski's Farm of Ideas 40 kilometers away, pork is from a heritage Danish breed, and the in-house dairy produces cheese and charcuterie daily. The wood-fired oven turns out sourdough pizzas that cost €15-20 but deliver Michelin-quality consistency.
Book well in advance (1-2 weeks) for evening service. Weekday dinners are easier to access than weekends. If you can't get a reservation, arrive at 5:00 pm for the 5:30 pm opening — walk-in seats sometimes release just before service.
The bar counter accommodates solo diners well — you can watch the wood-fired oven in action and chat with the pizza makers.
Saturday and Sunday lunch (12:00-14:30) is less crowded than evening service and offers the same wood-fired pizzas at the same price. Good for a relaxed pacing.
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