San Marco's signature contribution—taking the smørrebrød tradition and reimagining it with Italian quality standards. Options might include prosciutto with burrata, smoked fish with crème fraîche and dill, or roasted vegetables with ricotta. Always built on excellent bread.
Tips from diners
The smørrebrød is available at lunch and breakfast. It's less expensive than the dinner pastas and risottos, making for an affordable San Marco experience.
Order two smørrebrød to get a sense of San Marco's philosophy—Italian quality + Danish tradition.
A classic Italian antipasto executed with care. Tender veal is pounded thin, cooked lightly, then cooled and served with a silky tuna mayonnaise sauce, capers, and a squeeze of lemon. Reviewers consistently praise the quality of the veal and the balance of the sauce—rich but not heavy.
Tips from diners
Order vitello tonnato as a starter and follow with pasta—the combination is a classic and the restaurant executes both.
High-quality beef tartare prepared to order with restraint. The meat is minced fine, combined with anchovy, capers, shaved Parmesan, and fresh lemon juice. No unnecessary additions—the focus is on the beef's quality and the brightness of the acidic components.
Tips from diners
Order beef tartare with toasted bread—the restaurant provides it, and it adds texture to the dish.
A risotto that changes with the season—spring features peas and asparagus, autumn brings mushrooms and root vegetables. The rice is cooked to the correct creamy consistency without being stodgy. Chef Dan Andrade's hand is visible in the precision of the preparation.
Tips from diners
Ask what risotto is available today—the seasonal changes make it worth ordering even as a repeat visitor.
A straightforward pasta dish where quality ingredients speak for themselves. Fresh fettuccine (or similar fresh egg pasta) is tossed with butter, whole king prawns cooked until just opaque, garlic, and parsley. Light and refined without sauce dominating.
Tips from diners
The king prawn pasta is reliable and impressive—a good date night dish.
Founded in 1984 by the Zangrando family, San Marco JUNIOR blends Italian and Danish culinary traditions in Frederiksberg. The restaurant is now managed by second-generation Marc Zangrando and his wife Mathilde, with Head Chef Dan Andrade. They maintain a European wine cellar, serve breakfast through dinner daily, and balance traditional Italian dishes with luxurious reinterpretations of Danish smørrebrød. The restaurant is consistently rated among Copenhagen's top Italian establishments and has built a loyal local following.
Book in advance for dinner. The restaurant fills quickly, especially Thursday-Saturday, and walk-ins may wait 30+ minutes.
Lunch (11 AM-3 PM) is more relaxed than dinner. Smørrebrød options are lighter, prices are lower, and seating is usually available without reservation.
The wine list is European-focused with strong Italian selections. Ask the staff for a pairing recommendation—they're knowledgeable and generous with guibalance.
San Marco is a proper date restaurant. The space is elegant without being stiff, and the service is attentive. Good for celebrations.
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