Opens the meal with a course that showcases the quality and freshness of fish sourced from Danish waters. The preparation is often minimal — slicing and plating — to let the fish itself speak. Accompaniments (preserved vegetables, citrus, herbs) provide contrast without masking the seafood's natural flavors.
Tips from diners
Ask the server about the specific fish and where it comes from — the team is proud of their sustainable sourcing and enjoys explaining the provenance.
The tasting menu is available in two lengths, allowing diners to choose based on appetite and time. The 4-course focuses on the most impactful elements, while the 6-course provides a fuller exploration of the kitchen's capabilities. Both showcase the restaurant's philosophy of sustainable sourcing, preservation techniques and refined presentations. Wine pairings are available at additional cost (500 DKK for 4 courses, 700 DKK for 6 courses).
Tips from diners
Choose the 6-course if you have time — it provides more variety in technique and flavor while maintaining a sense of progression through the meal.
The kitchen uses cooking methods that preserve the delicate nature of seafood. Light poaching in aromatic broth, gentle steaming or carefully controlled pan-searing all feature. The approach reflects the restaurant's philosophy of restraint and respect for the ingredient. Sauces and accompaniments are refined and minimal.
Tips from diners
The cooking technique shows a light touch — the goal is to enhance the fish's natural flavors, not transform them with heavy sauces.
Shellfish courses might feature lobster with preserved lemon and herbs, or scallops with a delicate beurre blanc. The kitchen's understanding of preservation techniques — curing, fermenting, pickling — provides layers of flavor that complement the sweetness and richness of shellfish. The presentations are contemporary and refined.
Tips from diners
The shellfish courses are luxurious and memorable — perfect for special occasions or when you want to splurge on premium ingredients.
A palate-cleansing or transitional course. Even in a seafood restaurant, the vegetable courses show technique and respect for seasonal ingredients. These might feature preserved vegetables alongside fresh preparations, demonstrating the full range of the kitchen's preservation techniques.
Tips from diners
The vegetable courses reflect the sustainable philosophy — they celebrate what's in season and use the full ingredient with minimal waste.
The Pescatarian opened in 2019 with an ambition to create high-quality cuisine based on seasonal ingredients from the local market and surrounding Danish seas. The restaurant is part of the same group as Marv & Ben and sits in the historic area around Amalienborg Palace and Gefion Fountain. The chef prepares modern dishes with Danish hallmarks including preservation techniques and a lightness of touch. The menu changes seasonally and emphasizes sustainability. Diners choose between fish-based or vegetarian tasting menus offered in 4 or 6 courses. The Michelin Guide features the restaurant as an establishment offering optimum comfort.
Book well in advance, especially for weekend service. The restaurant is popular and fills up quickly due to its Michelin recognition and scenic location.
The kitchen changes the menu seasonally as fish availability changes — return across different seasons to experience the full range of what local Danish waters have to offer.
Wine pairings are available at 500-700 DKK depending on menu length — the sommelier can guide you through selections that complement the seafood courses.
The location near Amalienborg Palace is stunning — the restaurant sits in one of Copenhagen's most beautiful areas. Arrive early to explore the neighborhood before your reservation.
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