Marv & Ben

A Nordic kitchen on one of Copenhagen’s oldest streets

Marv & Ben occupies a narrow historic townhouse on Snaregade, a cobbled lane in Copenhagen’s inner city that once housed merchants and craftsmen. Inside, the restaurant combines the bones of an old apartment with a modern dining room, spread over multiple small rooms that still hint at the building’s domestic past. Low ceilings, creaking floorboards and close-set tables make the space feel intimate rather than grand. The open kitchen is very much part of the room, so the sound of pans, the glow of the pass and the concentration of the chefs become part of the evening’s backdrop. This connection between guests and kitchen suits the restaurant’s philosophy: a contemporary interpretation of Nordic cooking that is rooted in local landscapes and seasons rather than in showy technique.

From local fields and shores to a compact tasting menu

The menu at Marv & Ben is deliberately concise. In the evening, you choose between a shorter progression of four plates or a more expansive six-course experience, both built around a handful of seasonal headline ingredients. Vegetables from small-scale farms, sustainably sourced seafood and carefully selected meats tend to anchor the dishes, supported by pickled, smoked or fermented elements that echo traditional Scandinavian preservation methods. Plates usually arrive as carefully layered compositions rather than rustic sharing dishes. Sauces are bright and focused, often poured at the table, and garnishes are used to add texture and contrast rather than decoration alone. The kitchen leans into clarity of flavor; richness is balanced with acidity, and you are more likely to meet a thoughtfully treated root vegetable or local herb than imported luxury products.

Wine, pairings and a relaxed sense of occasion

Wine is central to the experience. The list mixes classic European regions with a strong interest in organic and biodynamic producers, plus a selection of natural wines for those who enjoy something more adventurous. You can order by the glass, choose a bottle or opt for a curated pairing that tracks the tasting menu course by course. Service aims to keep the mood informal despite the fine-dining structure. Staff explain dishes and wine in approachable language, and the pacing usually allows time between courses to talk and linger. The small scale of the rooms means conversations and kitchen sounds carry softly through the space, creating a gentle buzz rather than hushed formality.

Design details, art and the glow of the old town

The interior design references both the city outside and the food on the plate. Dark-toned walls, contemporary paintings and mural-style motifs inspired by natural forms add visual interest without competing with the dishes. Candlelight and low, warm lamps soften the space, particularly on winter evenings when the lane outside is quiet and the restaurant glows against the old brick and timber. From certain seats, you can glimpse the cobbles of Snaregade through the windows and feel how close you are to the city’s canals and historic power centers. Yet once you are settled, the restaurant feels like its own small world: a place designed for lingering dinners, conversation and an unhurried exploration of Nordic flavors.

Who it suits and how long to linger

Marv & Ben works especially well for couples, small groups of friends or solo diners who enjoy sitting at the heart of a focused tasting menu experience. The structure and price point make it more of a destination for an evening out than a casual everyday meal, and the late closing hours give plenty of time to stretch dinner into the night. Allow at least two and a half to three hours for the full menu with pairings, particularly if you enjoy talking through the wines or pausing between courses. The compact size means advance reservations are strongly recommended, especially on weekends and during busy travel seasons, if you want to secure a specific time or table.