Marv & Ben

The story

Crafted with passion, served with love

A Bistro with Conviction

Marv & Ben occupies a set of historic, charming rooms on Snaregade in central Copenhagen, and on most evenings the place is full for both sittings. The restaurant is run by David Andersen and Johan Burich-Holck, who have spent recent years building a skilled team and quietly raising the standard of Nordic cooking in the city. White Guide has recognised the result with a "Very Fine Level" rating, placing Marv & Ben squarely among Copenhagen's most accomplished bistros.

What Lands on the Plate

The kitchen's starting point is unambiguous: Nordic gastronomy made from seasonal ingredients sourced from small local producers. Fish is caught close to the coast; meat comes from nearby farms; as much as possible is organic. Everything is prepared from scratch, with what the restaurant describes as "a sincere curiosity for new flavours and textures."

The current six-course menu moves through dishes like hamachi with white asparagus and elderflower, potatoes with bakskuld and fresh cheese, raw beef with pine and green asparagus, and a dessert of rhubarb with white chocolate and rose. White Guide's reviewers were particularly taken by the salted scallop in buttermilk sauce with fermented cucumber and cabbage — creamy and mild despite its acidity — and the fried potatoes with lovage emulsion, smoked mackerel and smoked-cheese foam, described as "a pure umami bomb." The lamb course, served without fuss, drew equal praise when paired with a Gevrey-Chambertin 2017. A super-fresh rosehip and rhubarb sorbet closes the meal on a characteristic, frothy note.

For those with less time, a four-course "Fast Four" format covers the same seasonal logic at a brisk pace.

The Wine Approach

The wine list draws from France, Italy, Spain, Germany, Austria, Australia and the United States, mixing organic, biodynamic, conventional and natural selections. The house policy is generous: any bottle priced below DKK 1,000 can be opened by the glass, at one-fifth of the bottle price, when ordering a minimum of two glasses. It is a straightforward arrangement that makes exploring the list easy and rewarding.

Atmosphere and Flexibility

The mood is relaxed but alive — the kitchen and floor move at a confident pace. All menus can be adapted for pescatarian and vegetarian guests, and the four-course menu is available in a vegan version with 48 hours' notice. A private dining space at a sister address on St. Strandstræde accommodates between 10 and 42 guests for exclusive events, served the full Marv & Ben menu.