The story
On Sct. Peders Kirkeplads in central Næstved, B-Spis has quietly become one of Denmark's most compelling reasons to travel beyond Copenhagen. The restaurant is run by chef Kristoffer Ringsing and owner and restaurant manager Brian Jensen — two professionals who trained together at restaurant Babette in Vordingborg before striking out on their own. The White Guide awarded them Masters level recognition in 2026, calling the restaurant "worth a journey" and praising the duo for their "great warmth and professionalism." That is not a phrase critics deploy lightly.
B-Spis describes its cooking as honest food without too much tweaking — seasonal, largely local, with ingredients sourced from the surrounding forests and coastline. The kitchen follows the seasons closely and brings real craft to each plate. White Guide reviewers noted standout moments in an evening menu of five courses with paired wines: a pikeperch with crisp glasswort, chervil, tarragon and a mussel foam split with green oil; a halibut with crown dill, sorrel and bitter coastal herbs matched to a mineral Pouilly-Fumé; and a mushroom consommé with chanterelles, truffles, pickled garlic and pickled mustard that delivered umami of rare depth. The wine pairings throughout the evening were singled out as exceptionally well-matched — kitchen and cellar working as one.
For those who want to go further, the restaurant offers a Wine Table experience — a chef's table format where wine takes the lead. Guests sit with a direct view of the kitchen and wine cellar while a sommelier guides them through a seven-course menu paired with wines from Burgundy, the Rhône, Piedmont, Ribera del Duero and beyond.
The generously lit dining room opens with a sofa area for snacks, setting the tone before the meal proper begins. The space also accommodates private parties of up to 70 guests, smaller meetings in two dedicated rooms, and private dining — either at the restaurant or at the guest's own home, with the full team arriving to cook and serve. The address next to a church makes it a natural choice for weddings and milestone celebrations.
What B-Spis offers Næstved — and anyone willing to make the trip — is seasonal Danish gastronomy executed with genuine skill and an unusually sure hand with wine.
Recognition
Ambience
Details
History
Næstved has gained a new attraction. A worthy dining destination, B-spis, is run by deeply passionate professionals: head chef Kristoffer Ringsing, who is currently winning numerous awards in chef competitions, and restaurant manager and owner Brian Jensen, both thoroughly trained at Restaurant Babette in Vordingborg. They have now flown the nest and serve food and wine in combinations that fit perfectly and are of exceptionally high quality. The somewhat large, warmly lit space invites you in with a sofa area where you can enjoy snacks that send a clear message: here, no one cuts corners. The season shines through in the rich chanterelle bites with mayo and mushroom powder, the classic yeast-leavened pancake paired with a modern chicken salad, and the craft-masterful crispy thin mini tart with fresh crab in lemon cream. Crunchiness is beautifully united with acidity and sweetness, while the glass holds refreshingly effervescent Jacquesson Cuvée 742 champagne. The kitchen and wine pair more than exceptionally well, which already shows its strength in the first of five courses, served with matching wines for 1,250 DKK. One of the finest freshwater fish, whose historical introduction in Denmark comes precisely from the local area—namely Gisselfeld Castle, where Peder Oxe is said to have released pikeperch into the moat—arrives as a refined base topped with flakes of folded, crispy, nutty glass cabbage, chervil, and tarragon to add a hint of anise, alongside an umami-rich pleaser of clam foam finished with green oil. Anise is also served in the glass, a Grüner Veltliner Alte Reben from Nigl, and these perfect matches continue throughout the evening. The mineral-driven Pouilly-Fumé pairs excellently with the outstanding classic halibut dish featuring crown dill, bright acidity, and salty-bitter coastal herbs, creating a profile that is delicious with just the right kick and light freshness. Umami amplified tenfold follows in the mushroom consommé with funnel chanterelles, truffles, pickled garlic, pickled mustard, and lemon thyme, presented in a brown tableau accompanied by a memorable pairing from a magnum bottle of 1967 Sherry Adorado Solera Rueda. I can understand why the guests in Næstved are smiling; they are indeed fortunate. This extends to the wild duck, which plays with mouthfeel: the leg is grilled and crisp-salty, while the breast is served with rehydrated beetroot, blackcurrant, and red goosefoot. These aren't reckless experiments, but cozy little creative touches executed with confidence and refined seasoning. Therefore, the dessert follows the classic approach to the letter, which certainly doesn't make it taste any less impressive, featuring blackberry, lemon thyme, salted caramel, fresh cheese, and tonka bean parfait. The duo of Kristoffer Ringsing and Brian Jensen handles everything masterfully, with great warmth and professionalism.
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