The signature dish that defines Marv & Ben's approach. Tender pork (sourced from specific organic producers) paired with silky celeriac puree and fresh parsley, bound together with a delicate poultry jus. It's simple in concept, complex in execution — each component serves the others. Reviews consistently mention this as the heart of the restaurant.
Tips from diners
If this appears on the six nightly dishes, order it — it's the reason people return to Marv & Ben.
Pair this with a light natural red or orange wine — the sommeliers have bottles that complement the umami-rich jus perfectly.
Desserts are small, refined, and seasonal. The kitchen might offer a chocolate mousse with sea salt and olive oil, poached fruit with a sweet cream, or a simple tart. No overly sweet endings — just enough to signal the meal's conclusion.
Tips from diners
Ask if they have digestif (herbal spirit) after dessert — natural wines are served before, and a digestif completes the evening nicely.
Marv & Ben respects vegetables as mains, not sides. The kitchen might offer roasted cauliflower, braised cabbage, or grilled vegetables depending on the season — each prepared with creativity and care. Often includes a protein accent (anchovy, nut, cheese) rather than relying on meat for richness.
Tips from diners
The vegetable course here is as thoughtful as any meat course — not a compromise or side, but truly the main.
The kitchen sources from responsible day-boat fishermen. The fish might be cod, halibut, or flounder depending on deliveries. Preparation emphasizes freshness — often a light poach or simple roast with herbs and perhaps a citrus element. The dish changes nightly.
Tips from diners
Call or email before dinner to ask what fish is featured that night — it's a clue to what other dishes will pair well.
Tender beef or veal from organic producers, cooked to a warm center and paired with vegetables that peak in that season. The sauce is restrained, emphasizing rather than masking the meat. It's quality protein treatment — no heavy reduction, just clean flavors.
Tips from diners
The veal, when available, is more delicate and interesting than beef — ask which is available tonight.
Marv & Ben (marrow and bone) opened on Snaregade in 1998 and was taken over by chefs David Andersen and Johan Burich-Holck in 2017. Located on one of Copenhagen's oldest streets in Indre By, it occupies a cozy two-story apartment with bright street-art murals (pinecones, seaweed, coral) against dim lighting. Six dishes rotate nightly — guests build à la carte or opt for the 'Six Favourites' menu. Everything is made from scratch using local organic producers. The wine list includes biodynamic, natural, and conventional options. Received Michelin Bib Gourmand in 2025.
Book the 4-course menu at 725 DKK for simplicity, or order à la carte from the six nightly dishes. Both offer the same quality.
The wine list is notably strong — ask the staff for recommendations. Biodynamic and natural wines are the house style, priced fairly (no markup excess).
Sunday-Thursday evenings are quieter — better chance of a spontaneous reservation or seating at the counter.
The room is intimate and moody (dim lighting) — not ideal for first dates or formal meetings. Better for friends exploring food together.
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