Bæst

Bæst makes its own mozzarella from organic Danish milk and its own charcuterie from animals it knows by name. The pizza comes out of a wood-fired oven, and it is the reason the place became one of Nørrebro's fixed addresses.

It is not a pizzeria, although it looks like one. The kitchen runs its own dairy and its own curing room in the building, and that is the part that separates the food from the rest of the street. Start with the charcuterie, follow with a pizza, and let the cheese decide which one.

The bill lands above an ordinary pizza budget and below a proper restaurant one. Lunch is served at weekends and dinner every day of the week, and although the tables get booked, they always keep room for walk-ins.

It suits an evening where you want to eat well without changing clothes — and groups, because the food is built to be shared. There are seats outside when the weather allows.