The standout tortellini at Mangia features silky ricotta and fresh spinach folded into housemade pasta, served in a simple sauce that lets the filling shine. Multiple reviewers across Google Maps call this dish out as a must-order, praising the balance of delicate pasta and rich filling that keeps diners coming back.
Tips from diners
Ask which pasta is freshest that day — the menu changes based on what they made in the morning.
The wine list honors Mangia's Italian roots, featuring selections from the three regions represented in the kitchen — Piedmont, Apulia, and Marche. Staff are knowledgeable and willing to guide you toward unexpected pairings that complement the food.
Tips from diners
Ask the staff for a glass recommendation rather than ordering by price — they know the menu and make clever matches.
Mangia's carbonara follows the uncompromising Roman method — guanciale fat tempers the egg without scrambling, Pecorino provides sharp saline bite, and cracked pepper adds heat. The pasta hits al dente, and the sauce coats evenly without being heavy or cream-based.
Tips from diners
This is a perfect dish to order if you're eating alone at the counter — watch the cooks handle it and understand the simplicity.
Reviewers consistently praise the seafood pasta for its briny sweetness and the way the shellfish flavor permeates the housemade pasta. The light broth carries the taste of the sea without overpowering the delicate pasta, making it a standout among the pasta offerings.
Tips from diners
Order this when the daily catch is good — the chef will tell you at the table what's freshest.
The kitchen's non-fussy philosophy shines on the plate: perfectly cooked cod with just enough acidity and olive oil to enhance rather than mask. Reviewers note the vegetable selection changes with the seasons, making each visit feel intentional and fresh.
Tips from diners
Book ahead and mention if you prefer fish — they can prep the daily catch knowing you're coming.
Mangia opened its doors as one of Copenhagen's first restaurants to take handmade pasta seriously. The kitchen features three Italian chefs, each hailing from a different Italian region: Piedmont, Apulia, and Marche. Everything is made from scratch, drawing from the traditions of Italian rural cooking where uncomplicated food and hospitality reign supreme.
Arrive before 7 PM on Friday or Saturday, or book ahead — the place fills quickly with locals and doesn't hold reservations past service.
The dining room is small and intimate — conversations from other tables carry, which is part of the vibe but worth knowing.
Plan to spend 400-500 DKK per person for food if you order one pasta, one main, and a glass of wine — it adds up but feels worth it.
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