mother
mother was one of the first restaurants to open in Copenhagen's Meatpacking District in 2010, and its pizza is built on a self-described '100% natural and organic' sourdough culture baked in a wood-fired oven -- the same natural yeast, by its own account, that the restaurant uses to ferment two house beers with a nearby brewery. Owner David Biffani has kept the restaurant close to full since opening, and it opened a second location in the city centre in 2025, both inside the municipality boundary.
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Why it is here
mother was one of the first restaurants to open in Copenhagen's Meatpacking District in 2010, and its pizza is built on a self-described '100% natural and organic' sourdough culture baked in a wood-fired oven -- the same natural yeast, by its own account, that the restaurant uses to ferment two house beers with a nearby brewery. Owner David Biffani has kept the restaurant close to full since opening, and it opened a second location in the city centre in 2025, both inside the municipality boundary.