Flyout Menu
We went for lunch at Marchal, a place we have visited many times and always had high expectations for. The manager directed us to a table with a sofa, but when I requested a table with chairs, she informed us that they were all booked. So, we sat at the sofa table, watching three empty tables remain unoccupied until the end of lunch service at 3 o’clock.
It felt like we were mistaken for walk-ins from the street, with the best tables saved for hotel guests. Perhaps they received a smile and a warm welcome when asking for a table… –oh dear!
The service staff looked dead serious, and their lack of enthusiasm was evident, as they seemed eager for their shift to end. This is disappointing, as we have always loved the atmosphere at Marchal.
Bottini pasta from our most recent visit. Compare to the main picture.
Aside from the food, we noticed that there is always new staff at the restaurant, from breakfast to dinner, and even at the reception. While we recognised some of the other guests, none of the staff were familiar. High staff turnover is never a good sign.
It is not just the service that has changed. Marchal no longer feels like the Michelin-starred restaurant it once was. The Bottini pasta is not the same as before, and is no longer a signature dish—it is okay but not fabulous. The lovely breadbasket with two different types of butter, which we used to adore, has now been replaced with, yes, you guessed it—a round sourdough cut into four pieces with standard butter (cutting costs?). The overall menu and price adjustments left us feeling that it remains overpriced.
Chef Jakob de Neergaard has left the establishment—could that be the problem?
We also had breakfast the next day, served in Marchal. Unfortunately, the breakfast buffet lacked attention to detail as well. For example, the smoked salmon was bone dry, and other items were also off. Breakfast at the Angleterre has, in our opinion, been the best among hotels in Copenhagen and one of the main reasons to stay at the hotel. But now we doubt that.
During our visit, we did not see Simon, one of the members of the restaurant’s service team. If he has also left, it is certainly a concerning sign.
For now, we are putting Marchal on hold and will wait to see what happens in the future.
Original Review: [April / 2024]
Nestled in the heart of Copenhagen, within the storied walls of Hotel d’Angleterre, Marchal creates an atmosphere that feels as though the restaurant has always been a part of Copenhagen’s culinary landscape.
As you approach the grand entrance of the hotel, the buzz of Kongens Nytorv and the gentle hum of people passing by set the stage for an experience woven into the very fabric of the city.
Restaurant Marchal at Hotel d’Angleterre is more than just a dining destination; it is a piece of Copenhagen’s history. While the culinary experience may have its ups and downs, the ambiance, setting, and sense of tradition make it a place worth visiting.
Be aware that it is expensive, both the wine list and the menu. Their 6-course menu is far more expensive, for example, than The Ledbury in London, which holds 3 Michelin stars. But their signature dish, Bottoni Pasta with Gruyère, was purely outstanding!
Extensive, classic and expensive
One-star
Many times over the years
Dinner & Lunch
Yes
We're torn. Yes and no, depending on the occasion.