Fermentum Lab

The Spis take

A newcomer to Nørrebro's Jagtvej doing proper Roman-style pizza al taglio: long-fermented dough baked in trays and cut to order, alongside supplì and rotating slices like carbonara. It rides Copenhagen's serious sourdough-and-fermentation wave, promising the light, crisp, well-fermented crust that scene prizes. Early days and worth a look for slice fans, though it's too new to have a settled reputation yet.