The best pizzas in Copenhagen
Authenticity is everything.
Charming, sustainable and organic
Bæst
With Bæst, Christian Puglisi, who's also the man behind the Michelin starred restaurant Relæ and Manfreds on Jægersborggade, has created a charming, sustainable and organic restaurant with a big nod to Puglisi's Italian heritage. The pizzas here are made from sourdough and baked at 500 degrees in a wood-fired oven from Naples. The pizzas are so good, they’ve made the famous Italian 50 Top Pizza list and been crowned 4th on the best in Europe list in 2022.
Dream pizzas
Made in Italy
When a true Neapolitan recommends a certain pizzeria on Vesterbrogade, you have to try it. Made in Italy is definitely worth a detour. The place may not look like much to the world from the outside, but inside there are a handful of dedicated pizza bakers who bake dreamy Neapolitan pizzas with a base so good that even the pickiest of children won't leave the edges. There are plenty of variations, but we’ve got a thing for the one with salsiccia and mushrooms. Finish your meal with a tiramisu.
Ingredients from Naples
Rossopomodoro
Illum Rooftop terrace is the home of Rossopomodoro, one of the best pizza places in Copenhagen, that prepare Neapolitan pizzas, with ingredients exclusively from the Naples region. In other words, the best olive oil, sun ripened tomatoes and fresh fish and shellfish. Many Italian immigrants head to Rossopomodoro when they feel a bit homesick, and the place also serves handmade pasta, Neapolitan street food and fantastic cocktails on Fridays.
Line down the street
Stefanos Pizzabar
Stefansgade in Nørrebro is one of the streets that have enjoyed a renaissance in recent years with small, designer stores, delightful coffee places, bars, Nørrebroparken and Stefanos Pizzabar. The area is a magnet for connoisseurs, and it's no coincidence there's often a line outside Stefanos stretching right down the street. The pizzas are as informal as the clientèle, but hugely popular and well worth the wait. There are several vegetarian and vegan options on the menu, and all the pizzas can be ordered gluten-free, on request.
A spectacular success
Gorm's
Gorm’s is the brainchild of a young guy from Bornholm, who arrived as a pizza pioneer in 2008 and whose gourmet pizzas have become a spectacular success in the Danish capital. There are now 10 Gorm’s around the country, and the quality remains consistently high. Gorm's pizzas have a thin and crispy sourdough base, superb tomato sauce and delicious seasonal toppings that genuinely complement each other. Try for example, the new classics Hottie or Sweet Truffle.
The pizza base is the star
Pizzeria Luca
Luca is one of the newer stars in the Copenhagen gourmet pizza firmament, and was named 15th best in Europe in the 50 Top Pizza awards 2022. It's the base in particular, that makes Luca pizzas so standout special. It’s made from 72-hour cold rise dough, a recipe they coaxed out of Italian pizzaiolo Luca Platania, after whom the place is named. The style is Neapolitan with a soft base and crisp airy crust plus four pizze rosse (with tomato) and 4 pizze bianche (without tomato) to choose from. We absolutely adore the Polpette e pecorino with tomato sauce, meatballs, pecorino and parsley.
A beacon of light
Mother
Since opening its doors in Kødbyen in 2010, Mother has been a beacon of light amongst Copenhagen pizzerias. Here, the sourdough is made using purified seawater, with seasonal toppings from small, organic producers in Italy, all baked in a very hot wood-fired oven. They have a special beer from Funen and selected wines from Puglia to accompany the pizzas.
Oldie but goldie
La Vecchia Signora
"The Old Lady”, located on the delightful Grønnegade in the historic center of Copenhagen, has been crowned Copenhagen's best pizzeria for several years by Italian food guide, Gambero Rosso. Achille Melis and Olimpia Grussu, both from Sardinia, have been baking authentic pizzas in a wood-fired brick oven since 1996 here, and they're as excellent as ever. Naturally, they also have an Italian wine list, fresh homemade pasta and desserts on the menu.
Text by Lise Hannibal