Surt

Giuseppe Oliva spent six years as a sea captain before he became a pizzaiolo. His family has baked bread since 1941, and Surt opened in December 2019 in Carlsberg Byen, where the oven was built on site with Ernesto, an oven crafter.

The base is sourdough made with ancient grain varieties, and the name is no accident: this house cultivates acidity. Marinara costs 165 kroner, margherita 175, the Zucchini with buffalo mozzarella, garlic and fresh mint 225, Rianata with anchovies, red onion and pecorino 235, and Hindsholm with summer leeks, pork sausage and 30-month Parmigiano 265.

There is food that is not pizza too: hand-cut Danish organic beef tartare at 185, Lion's Mane with Manganji peppers at 165 and a ribeye at 425.

The table is yours for one hour and forty-five minutes — they say so themselves. Quiet dogs are welcome, but the house cannot promise a high chair, so bring your own.