The classic Sicilian sfincione — what most think of as Sicilian pizza — uses a puffy, bread-like dough with a fluffy interior and crispy base. Surt's version follows the family recipe with deep red sauce, slow-cooked onions, and a scatter of breadcrumbs and anchovy or local fish. The dough fermentation creates a completely different mouthfeel than Neapolitan: airy, almost cloud-like.
Tips from diners
Order this before you order anything else — the Sfincione Classica is the statement dish that defines the kitchen. Everything else you order will make more sense after tasting this.
The dough texture is completely different from Neapolitan pizza. If you've had pizza everywhere else and think you know what you like, this will surprise you.
The tiramisu here is made fresh, following traditional proportions. With the rich, slow meal before it, it serves as the final note rather than the statement. Reviewers note it's a small, composed dessert that doesn't pretend to be revolutionary, just well-made.
Tips from diners
Skip the tiramisu if you want to finish in time for a late movie — the meal before it is substantial, and this sets you up for a long dining experience.
The Marinara at Surt is one of the permanent menu fixtures — the Sicilian baseline. With the fluffy Sfincione dough, tomato, fresh garlic, and oregano, it shows you exactly what the oven and fermentation can do when nothing else competes. Reviewers specifically praise the texture of the dough and the balance of the simple toppings.
Tips from diners
Order this as your comparison point — taste the dough quality before exploring the more complex seasonal pizzas.
The Margherita follows the Sfincione formula — thick, fermented dough with tomato sauce, fresh mozzarella, and basil. On the fluffy base, the cheese distribution and the slow release of tomato flavor feel completely different than thin-crust versions. Reviewers consistently praise the balance of the simple ingredients.
Tips from diners
Order two different pizzas and split them — you'll want to try multiple styles of the Sfincione dough.
Surt rotates seasonal pizzas, featuring produce like winter squash, spring artichokes, and summer zucchini. The Sfincione dough base means vegetables sit in a pillowy, bread-like vehicle rather than a thin crust — the eating experience is completely different from Neapolitan-style pizzerias. Reviewers note these are often the best value on the menu.
Tips from diners
Call ahead to ask what seasonal pizzas are available that day — the menu changes frequently based on market finds.
Surt opened in late 2019 in Carlsberg Byen, the transformed meatpacking area in Vesterbro. The pizzeria is built around Sicilian Sfincione style — thick, pillowy dough fermented with a sourdough starter that changes the crust texture fundamentally from Neapolitan pizza. Giuseppe Oliva, who previously made pizzas at Tribeca and Bæst, uses his family's Sicilian recipes and builds the signature stone oven on-site. Only 50 seats keep the atmosphere intimate.
Book ahead — only 50 seats and the restaurant fills quickly. Weekday evenings have better availability than weekends.
The oven is visible from the dining room — if you can, sit facing it. Watching the dough rise and blister in real time adds context to what you're eating.
Surt has a focused wine list with Sicilian and Southern Italian selections that pair specifically with Sfincione pizza. Ask the staff for wine by the glass — they're knowledgeable about local production.
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