"Welcome to Bæst! Hang up your jacket and be welcomed by the charismatic staff before you settle into a night of simple pleasures. Good food, great service and run by the infamous Christian F. Puglisi of Michelin-starred restaurant Relæ at Jægersborggade. Here you’ll the best pizza and delicious charcuterie and the freshest organic mozzarella in town made every morning with milk from the local dairy. Book in advance if you plan on eating otherwise grab a seat at the bar and settle in for a spritz." - Kaktus København
"BÆST, Nørrebro. Welcome to Bæst! Hang up your jacket and be welcomed by the charismatic staff before you settle into a night of simple pleasures. Good food, great service and run by the infamous Christian F. Puglisi of Michelin-starred restaurant Relæ at Jægersborggade. Here you’ll the best pizza and delicious charcuterie and the freshest organic mozzarella in town made every morning with milk from the local dairy. Book in advance if you plan on eating otherwise grab a seat at the bar and settle in for a spritz."
"An Italian restaurant in the group known for award-winning pizza that will remain open and receive increased focus from ownership as the chef concentrates on fewer, more personally involved projects and the associated farm." - Rafael Tonon
"Inside Bæst's slick brick-and-tiled space in Nørrebro, chefs slide freshly prepared pizzas into the wood-fired oven, bartenders shake up cocktails, and groups of friends jabber away over casual Italian cuisine. The dishes might seem simple, but a whole lot of craft goes into making them. The vegetables are harvested from the restaurant's nearby farm, the pizza dough is made from local flour and left to rise before it's baked, and the mozzarella and gelato are both made in-house from the happy cows who live on that farm. A nice alternative when you've had your fill of Nordic meals." - Mary Holland
"GO HERE: to get to know Relæ and Manfreds chef Christian F. Puglisi’s Italian side. The menu might read like a modern pizza joint—charcuterie, cheeses, small plates, a couple of large-format shares—but in this case almost everything is grown or raised on Puglisi’s organic farm. As a result, you might never go to another slice joint again. ORDER THE: tasting menu, because you’ll never be able to decide. Everything is so expertly crafted! The charcuterie and cheese are made upstairs. The bread comes from next-door bakery Mirabelle, which has its own killer croissant, but that’s another story. Go for the bresaola; mozzarella; ricotta; burrata; pizza with nduja and smoked mozz; and a seasonal veg side like roasted carrots with buckwheat and goat yogurt, some of which are on the tasting menu and all of which are spectacular. For dessert? Milk gelato with olive oil and sea salt. Then get lost in the natural wine list. THE VIBE IS: cool international crowd under 40 barely containing its excitement over the food. That goes for the staff, too—you get the feeling that everyone here is going to return home to open his or her own amazing place in a couple of years. The room itself feels a little new-build, but after downing a spritz made with Rondo and Danish cider, you won’t even notice. PRACTICAL STUFF: Open for dinner every day, from 5 p.m. to 10:30 p.m., and lunch Thursday to Sunday, from noon to 3 p.m. —Christine Muhlke" - Condé Nast
