When we were at Bæst, we noticed there was a bar upstairs but we didn’t really pay much attention to it. But then we ate at Relæ and were given two tokens for vermouth at Rudo. Then all the dots connected and we realized Christian Puglisi recently opened a vermouth bar! So of course we had to go with our tokens – we love vermouth after trying so many in Barcelona!
We headed over after dinner at Manfred’s and enjoyed a relaxing evening trying everything. The drinks sounded delicious, so of course we needed to try the cocktails and then the Rudo Experience (just one so we could split them 🙂 ). Really cozy and intimate!
Our very first time in Copenhagen, we celebrated my 29th birthday with dinner at Manfreds! It was such a delicious, impressionable meal. We realized just how delicius sourdough bread can be and tried naturally fermented wines for the first time! Koen and I left very inspired and experimented a lot once back in Antwerp with our cooking. So of course we came back this trip! The food is very reasonably priced and creative (plus local and organic), so definitely worth visiting – especially if you can’t get a table at Relæ.
For our second restaurant of Christian Puglisi, we had lunch at his highest acclaimed restaurant, Relæ, currently (2019) ranked #56 on the list of best restaurants in the world. Relæ is also the first Michelin restaurant to be 100% organic – so the food is not only good for your tastebuds, but for the world as well!
One of the chefs in Copenhagen that we really like is Christian Puglisi, a Sicilian-born chef who moved to Denmark in the ’90s. Before this trip we had only dined at Manfred’s and it was the highlight of the visit. So this time we decided to try as many as possible…beginning with Bæst!
A few highlights from the Bæst website with their food philosophy:
A place where the best Danish, local, sustainable and organic produce is combined with Italian craftsmanship to create a unique dining experience. Made by hand and eaten by hand!
Instead of importing mozzarella, we make it ourselves with the best raw milk – from our 16 cows grazing at Farm of Ideas, just 50 km from the restaurant – and stretch it by hand several times a day.
A restaurant where pizza is made of local flour, gently fermented, then baked at blasting 500°C in a wood-fired, custom made oven, built for us in Naples.