The story of Marchal begins in 1755, when Jean Marchal, a French servant, and Maria Coppy, the daughter of the royal chef, opened a restaurant in Copenhagen. Their passion for cooking and hospitality laid the foundation for what would eventually become Hotel d’Angleterre, the grand dame of Copenhagen hotels.
Named in their honour, Marchal is one of Copenhagen’s most elegant and classic dining rooms. Located on the main floor of the hotel, with large windows overlooking Kongens Nytorv, it is where you come for a refined and timeless style of fine dining rooted in French technique and complemented by elegant Nordic influences.
Marchal opened in 2013 and received its first Michelin star the following year, an accolade it has retained ever since. Today, the kitchen is led by Executive Head Chef Alexander Baert, who brings a contemporary perspective to the restaurant’s French and Nordic identity.
The dining room is understated yet sophisticated, with crisp white tablecloths, polished silver, fresh floral arrangements and an impressive floor to ceiling wine display. The classic black and white palette is softened by grey carpeting, purple velvet chairs and curtains, and generous touches of marble.
Even the tableware makes a statement. Gleaming white and gold Bernardaud china is paired with striking plates embossed with a matte black circular detail. A small table was provided for my handbag, of course, and the background music was set at exactly the right level. Every detail felt considered.
The cuisine is French at heart, elevated by precision, modern presentation and seasonal Nordic ingredients. This was one of the few restaurants in Copenhagen where we were able to enjoy a beautifully prepared piece of beef. It was perfectly cooked, although it could have arrived a little warmer. We also had turbot, a classic Danish choice, served in a luxurious champagne beurre blanc. The menu offered plenty of indulgent seafood, caviar and beautifully executed desserts.
I appreciated having the option to order à la carte, although a tasting menu was also available. There were several elegant tableside presentations, and we were especially impressed when Chef Baert came into the dining room to serve one of our courses himself.
The wine program is exceptional, with an extensive cellar emphasizing French producers alongside prestigious international labels. The cocktail program was equally polished.
Marchal is ideal for those seeking a luxurious and traditional Michelin star experience rather than the theatrical innovation of Alchemist or the highly experimental approach associated with Noma. It delivers accomplished cooking, gracious service and an elegant setting steeped in Copenhagen history.
Recommended.
Happy dining,
Shanea
09/09/2026
