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.
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.