Otto Pizza Godthåbsvej

The Spis take

One of the Frederiksberg outposts of Otto, the Neapolitan pizza project from former Michelin chef Rasmus Oubæk and Christian Brandt. The pitch is genuinely appealing: cold-fermented dough, quality charcuterie and veg, blistered in 90 seconds at 500°C, at prices that undercut most of the city's serious pizzerias. It leans fast and casual (eat-in or takeaway), but the pizza-to-value ratio is one of the best in town.