ROSA MARIE HANSEN / WAITRESS & BARTENDER / GAVLEN

» They make the best pizza in town, and as a bonus they make their own cheese to put on. «

HENRIQUE CASTILHO / HEAD CHEF

» When I think a place to go for dinner, one of the first that come to my mind is Baest. The garlic bread with lardo and Ramson capers, the Nduja pizza, the burrata, Charcutarie, and the list go on. It’s so simple that it’s so unbelievably good. With the open kitchen you can always have a closer peak to what is going on. A great place to start your evening. «

MATHIAS SILBERBAUER / CHEF & OWNER / SILBERBAUERS BISTRO

» My old workspace and a place I love. I always eat their marinara with stracciatella — the best pizza I have ever tried. I drink negroni, eat charcuterie, and finish off the meal with an espresso. «

EMIL LUIGI MATHIS VANG / AMBASSADOR

» Amazing Mozzarella! Great servings for not a lot of money. «

GONZALO WOLFSOHN / OWNER & MANAGER / GORDA

» I love way they make things, everything from scratch, also all kind og cheese and charcuterie they make italian style. «