Divina Pizza & Birra – your pizza oasis by Espergærde Harbour

We had heard local rumours about a cosy pizzeria by Espergærde Harbour, where the pizzas are baked in a stone oven on genuine tipo 00 dough, slow-proved for 48 hours – and our curiosity was piqued immediately. Divina is the sister of Café Divino (I have already reviewed it, and you can find the link at the top of the article), so expectations were already high.

Atmosphere, interior and location

The place combines Italian charm with a sports-bar vibe: big screens, a relaxed mood, good beers, cocktails and DJ parties – the last Friday of the month in particular sounds like a crowd-puller (though not in June–August). The location right by Espergærde Harbour makes it an obvious stop before or after a walk along the water – the only thing one could wish for is a bit of dancing on the tables at the summer parties (rumour has it that happens – and we intend to find out!).

The walk there

A short, breezy stroll along the harbour and you are there – no parking chaos to contend with, just wine in hand and a sea view as you walk through the door.

The food and the comfort

We were shown to a laid table, and the menu was studied with broad smiles. The Margherita, Prosciutto, Diavola and Salsiccia & Patate all tempted us – and the receipt afterwards confirmed our choices: Aperol spritz, a carafe of water, 4 glasses of white wine, Margherita, Prosciutto, Diavola with extra ‘nduja and rocket, Salsiccia, Coke Zero and an ice cream dessert – 1,046 kr in total.

About the pizza dough – and takeaway tips

I was completely taken with their technique: they use tipo 00 flour and let the dough prove slowly for 48 hours for aroma and a crisp crust. The mozzarella is freshly made and ultra creamy – and every pizza comes with a small mixed salad, which was a fun and appetising touch. When a pizza is taken home, they leave it unsliced so the base doesn’t go soggy – genuinely well thought through. But we did discover this: order via Wolt if you absolutely must, but be aware that the thin sourdough bases can go a little soft in transit. If you live nearby, come down and eat in – you will thank yourself.