BÆST
BÆST opened in 2014 as chef Christian Puglisi's tribute to his own Italian roots, and its pizza programme is built on a working micro-dairy and salumeria on the premises: mozzarella and stracciatella are made daily from biodynamic Danish cows' milk, and cured meats come from named Danish farms. Italian pizzaiolo Matteo Martinenghi, trained in the Neapolitan tradition, uses a biga pre-ferment on organic flour to build the dough. Puglisi stepped back from day-to-day ownership in February 2025, handing the restaurant to his business partner Ulrik Mikkelsen; it continues operating under the same programme.
Why it is here
BÆST opened in 2014 as chef Christian Puglisi's tribute to his own Italian roots, and its pizza programme is built on a working micro-dairy and salumeria on the premises: mozzarella and stracciatella are made daily from biodynamic Danish cows' milk, and cured meats come from named Danish farms. Italian pizzaiolo Matteo Martinenghi, trained in the Neapolitan tradition, uses a biga pre-ferment on organic flour to build the dough. Puglisi stepped back from day-to-day ownership in February 2025, handing the restaurant to his business partner Ulrik Mikkelsen; it continues operating under the same programme.
What to order
'Nduja, smoked mozzarella and red onion pizza; pumpkin puree, sage and pumpkin seed pizza