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BÆST

@baestcph

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Open every day 17.00-23.00
Sat-Sun Lunch 12-14.30
BÆST, an organic restaurant mad about raw milk cheeses, artisanal butchery and award winning pizza.

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We’re looking for an experienced Pizzaiolo to join our Bæst team - go to www.baest.dk/jobs to learn more and to apply taken in BÆST by @baestcph

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5 days ago

Our cave. The cool, quiet room where everything hangs to mature, and where time does most of the work for us.

Here the meats hang side by side, salted and left to the cool air and as much time as they need. Week by week they lose moisture and gain character, the fat turns soft and sweet, and each cut slowly finds its balance until it’s ready for the kitchen.
Some of it is sliced thin next to a glass of wine, some of it ends up on the pizzas, and some comes together on our charcuterie board. taken in BÆST by @baestcph

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8 days ago

Part of the Baest Team visited @godis_gront on the most beautiful autumn day - thanks for the tour Fredrik by @baestcph

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11 days ago

No. 1. Marinara sauce, stracciatella, oregano and Lolin anchovies 🤌 by @baestcph

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12 days ago

We are commited to craft. In our kitchen we have a micro diary. We stretch fresh mozzarella every day, seven days a week. taken in BÆST by @baestcph

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21 days ago

Looking back at the summer's burrata servings. Months with tomatoes, nettle and asparagus from local responsible growers. by @baestcph

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23 days ago

A day in our Micro Dairy. We turn fresh raw milk from @oellingegaard into mozzarella, stracciatella and burrata - stretched, torn, shaped and filled by hand. All under the same roof as the restaurant. taken in BÆST by @baestcph

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2 months ago

‘Tis the season 🍅🍅🍅 tomatoes from @gartneritoftegaard taken in BÆST by @baestcph

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2 months ago

Stracciatella from our Micro Dairy on marinara sauce and anchovies.

The perfect balance of creaminess umami and acidity. 😮‍💨 taken in BÆST by @baestcph

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3 months ago

Our take on an Italian classic.

Creamy mascarpone from our Micro
Dairy. Coffee-soaked sponge from our Bakery.
Made fresh, every day. 🤌 taken in BÆST by @baestcph

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3 months ago

‘Nduja from our Salumeria. Smoked mozzarella from our Micro Dairy.

A spicy favourite. taken in BÆST by @baestcph

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3 months ago

@baestcph 😮‍💨😮‍💨😮‍💨 From their micro dairy producing incredible cheeses to their own salumeria curing top-quality meats, Bæst was one of the first restaurants outside Italy to produce its own mozzarella daily from organic Jersey cow’s milk, alongside curing its own salumi. That obsessive in-house approach is a huge part of why it’s become such a cult favourite among foodies. The charcuterie and cheese plate was outstanding. For the main event ( pizzas obviously lol) we had the nduja and the mushroom chimichurri, and both were genuinely some of the best pizzas we’ve ever had, with the mushroom chimichurri and smoked mozzarella taking the crown. An unforgettable meal from start to finish. It’s an italian spot that carries Danish standards. Make sure to book your table in advance! taken in BÆST by @baestcph

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3 months ago