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The Michelin-awarded Restaurant Marchal reflects the culinary love that has quite literally been at the heart and soul of the d’Angleterre since 1755. Copenhagen is the world-leader in creative cuisine, and Marchal strives to make the d’Angleterre dining experience appealing to all the senses. Fusing a modern urban touch with culinary passion Marchal’s cuisine brings a classic French twist to revolutionary Nordic cuisine.
Hours
| Friday | 7–10:30 AM, 12–3 PM, 6–11 PM |
| Saturday | 7–11 AM, 12–3 PM, 6–11 PM |
| Sunday | 7–11 AM, 12–3 PM, 6–10 PM |
| Monday | 7–10:30 AM, 12–3 PM, 6–10 PM |
| Tuesday | 7–10:30 AM, 12–3 PM, 6–10 PM |
| Wednesday | 7–10:30 AM, 12–3 PM, 6–10 PM |
| Thursday | 7–10:30 AM, 12–3 PM, 6–10 PM |
Address and Contact Information
Address: Hotel d’Angleterre, Kongens Nytorv 34, 1050 København, Denmark
Phone: +45 33 12 00 94
Website: https://www.dangleterre.com/en/dining/marchal?utm_source=MarchalGMB&utm_medium=organic
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Reviews
Carter McKaughan
Probably my absolute favorite “fancy” restaurant in Copenhagen. One of the relatively few Michelin restaurants that serve actual food and still earn a star. Highly recommend the canard presse but I honestly doubt you can go wrong on this menu.
… moreHeather MacFarland
We had an amazing anniversary dinner here. My husband had made the reservations several months in advance as we knew we would be in Copenhagen for our anniversary. The restaurant Marchal is located in the historic Hotel D’Angleterre in the city center. The building is gorgeous both inside and out with a fascinating history.
The restaurant is quite elegant and people were dressed accordingly. We had a wonderful server who started us with champagne and worked us through the menu with recommendations and answering questions. The restaurant is highly French influenced and the dishes reflected this. Fish, shellfish and caviar figured heavily into our selections, though they are highly known for their duck and other dishes as well.
We chose the Danish Turbo fish, that was in season, as our main and it did not disappoint! The fish was mild and perfect and the sauce incredible. Our appetizer choices included salmon cones with caviar and lobster knuckles. For desert, we chose the traditional Crepes Suzette which was prepared table side. It was wonderful with the vanilla ice cream.
Our server was wonderful and we enjoyed speaking with her about the food and local ingredients used. She was very warm and knowledgeable. We had a wonderful experience.
… moreThe restaurant is quite elegant and people were dressed accordingly. We had a wonderful server who started us with champagne and worked us through the menu with recommendations and answering questions. The restaurant is highly French influenced and the dishes reflected this. Fish, shellfish and caviar figured heavily into our selections, though they are highly known for their duck and other dishes as well.
We chose the Danish Turbo fish, that was in season, as our main and it did not disappoint! The fish was mild and perfect and the sauce incredible. Our appetizer choices included salmon cones with caviar and lobster knuckles. For desert, we chose the traditional Crepes Suzette which was prepared table side. It was wonderful with the vanilla ice cream.
Our server was wonderful and we enjoyed speaking with her about the food and local ingredients used. She was very warm and knowledgeable. We had a wonderful experience.
Yue Zong
Recommendations:
-Starters：
Raviole of Langoustine ⭐️⭐️⭐️⭐️
Fresh ingredients yet too salty.
Blue lobster with marinated tomato ⭐️⭐️⭐️⭐️
Amazing taste but the portion of tomato could be bigger.
-Main Course：
Poulet Au Vin Jaune ⭐️⭐️⭐️⭐️
Not creative but still very tasty.
Poached cod ⭐️⭐️⭐️⭐️⭐️
The garnish and the sauce are just perfect!
Venison Pithivier ⭐️⭐️⭐️⭐️⭐️
The best of all!! Deluxe version of beef Wellington, a must try. As an art of the table, the dish was partitioned beside the table for the guests.
-Dessert
Blueberry and buckwheat ⭐️⭐️⭐️⭐️⭐️
Not too sweet it’s my highest compliment.
… more-Starters：
Raviole of Langoustine ⭐️⭐️⭐️⭐️
Fresh ingredients yet too salty.
Blue lobster with marinated tomato ⭐️⭐️⭐️⭐️
Amazing taste but the portion of tomato could be bigger.
-Main Course：
Poulet Au Vin Jaune ⭐️⭐️⭐️⭐️
Not creative but still very tasty.
Poached cod ⭐️⭐️⭐️⭐️⭐️
The garnish and the sauce are just perfect!
Venison Pithivier ⭐️⭐️⭐️⭐️⭐️
The best of all!! Deluxe version of beef Wellington, a must try. As an art of the table, the dish was partitioned beside the table for the guests.
-Dessert
Blueberry and buckwheat ⭐️⭐️⭐️⭐️⭐️
Not too sweet it’s my highest compliment.
Doctor Bruun
We were on a Christmas trip to Copenhagen and were really looking forward to try the gløgg and æbleskiver at Marchal. Unfortunately, the experience was extremely disappointing from start to finish.
We waited over an hour just to get a table, and once seated, the service was shockingly slow. It took almost 45 minutes to receive our gløgg, tea, coffee, hot chocolate, and æbleskiver. The tea was cold and the teapot was dirty. To make matters worse, the waiter didn’t even know what skimmed milk was, which was surprising for a hotel of this standard.
For such a renowned hotel, the level of service was unacceptable and far from what you would expect. The entire experience felt poorly organised and frustrating. Sadly, we cannot recommend this place!
… moreWe waited over an hour just to get a table, and once seated, the service was shockingly slow. It took almost 45 minutes to receive our gløgg, tea, coffee, hot chocolate, and æbleskiver. The tea was cold and the teapot was dirty. To make matters worse, the waiter didn’t even know what skimmed milk was, which was surprising for a hotel of this standard.
For such a renowned hotel, the level of service was unacceptable and far from what you would expect. The entire experience felt poorly organised and frustrating. Sadly, we cannot recommend this place!
Marla T
If only every fine dining establishment could learn from Marchal.
The chef spoke with me personally to help me choose the best dishes based on my dietary restrictions and appetite. The carrot appetizer was spectacular and scrumptious. The turbot entrée was delicate and perfect. I was surprised with a fabulous dairy free dessert.
In addition, I was delighted by the fresh mini loaf of sourdough and the excellent olive oil from Spain. The staff were friendly, helpful, patient, professional.
If you have a chance to have a fabulous dinner in Copenhagen, be sure to dine at Marchal!
… moreThe chef spoke with me personally to help me choose the best dishes based on my dietary restrictions and appetite. The carrot appetizer was spectacular and scrumptious. The turbot entrée was delicate and perfect. I was surprised with a fabulous dairy free dessert.
In addition, I was delighted by the fresh mini loaf of sourdough and the excellent olive oil from Spain. The staff were friendly, helpful, patient, professional.
If you have a chance to have a fabulous dinner in Copenhagen, be sure to dine at Marchal!
Eva
Long story short: this experience fell well short of what one would expect from a Michelin-star restaurant.
First misstep: the service lacked coordination. We ordered white wine with the appetizers and red with the mains, yet the red wine was decanted and poured long before the white even arrived. The situation was awkward and easily avoidable. To their credit, the waiter did apologize and made an effort to correct the mistake, but the lapse in communication set the tone for the evening.
The foie gras canapé was disappointing – served too cold, with a “crust” that tasted like plain white bread. Rather than enhancing the foie gras, it dulled it.
The sourdough bread was serviceable but unremarkable – dense, and lacking the refinement and lightness expected at this level.
My blue lobster appetizer was the most concerning. The intestine tract was still intact in the tail – a basic oversight that simply shouldn’t happen in a Michelin-star kitchen. When I mentioned it to the waiter, the kitchen’s response was that there “might be some tender parts” and that they “could not identify what it was.” That explanation felt dismissive and unprofessional. The dish was removed from the bill, but the handling of the issue fell below Michelin standards.
To be fair, the lobster itself tasted quite good. Still, these early missteps – especially in service and attention to detail – undermined the experience before the meal had a chance to recover.
The rest of the dinner, including the venison main and crêpe Suzette dessert, was well-executed and pleasant, but by then the impression had already been shaped.
Overall, the atmosphere didn’t help redeem the evening. The dining room felt sterile – no music, little warmth, and a formality that bordered on uncomfortable. Service, while polite, lacked genuine hospitality; it felt procedural rather than personal. At this level, one expects a sense of ease and flow, but here the mood was cold and stiff, leaving the impression of a place more focused on maintaining appearances than on creating an enjoyable dining experience.
I’ve dined at several Michelin-starred restaurants, and while not every meal must be flawless, there’s a certain grace and attentiveness that defines the best of them. Unfortunately, this one missed that mark in both execution and atmosphere.
… moreFirst misstep: the service lacked coordination. We ordered white wine with the appetizers and red with the mains, yet the red wine was decanted and poured long before the white even arrived. The situation was awkward and easily avoidable. To their credit, the waiter did apologize and made an effort to correct the mistake, but the lapse in communication set the tone for the evening.
The foie gras canapé was disappointing – served too cold, with a “crust” that tasted like plain white bread. Rather than enhancing the foie gras, it dulled it.
The sourdough bread was serviceable but unremarkable – dense, and lacking the refinement and lightness expected at this level.
My blue lobster appetizer was the most concerning. The intestine tract was still intact in the tail – a basic oversight that simply shouldn’t happen in a Michelin-star kitchen. When I mentioned it to the waiter, the kitchen’s response was that there “might be some tender parts” and that they “could not identify what it was.” That explanation felt dismissive and unprofessional. The dish was removed from the bill, but the handling of the issue fell below Michelin standards.
To be fair, the lobster itself tasted quite good. Still, these early missteps – especially in service and attention to detail – undermined the experience before the meal had a chance to recover.
The rest of the dinner, including the venison main and crêpe Suzette dessert, was well-executed and pleasant, but by then the impression had already been shaped.
Overall, the atmosphere didn’t help redeem the evening. The dining room felt sterile – no music, little warmth, and a formality that bordered on uncomfortable. Service, while polite, lacked genuine hospitality; it felt procedural rather than personal. At this level, one expects a sense of ease and flow, but here the mood was cold and stiff, leaving the impression of a place more focused on maintaining appearances than on creating an enjoyable dining experience.
I’ve dined at several Michelin-starred restaurants, and while not every meal must be flawless, there’s a certain grace and attentiveness that defines the best of them. Unfortunately, this one missed that mark in both execution and atmosphere.
A. Kramer
We went to celebrate our anniversary in Marchal. Frankly, we were expecting a bit more. Service was excellent and the restaurant is located in a beautiful location, at Kongens Nytorv. The food was beautifully presented in a very precise French style with Danish ingredients, and was very good, but not excellent. However, price was reasonable for a 1-star Michelin restaurant.
… moreMalenkaya Nyash
You don’t go to Michelin star restaurant for bread – but this brioche was best bread in my life
The duck they cook in front of you was exceptional, prepared in front of us and finished with a rich sauce made from the duck’s blood pressed in a traditional way. Staff were nice and attentive.
In the end of the night a guestbook was given to us with notes from people who dined here before, it’s an amazing idea as I’m looking forward to come back one day and find message I’ve written
That was a truly memorable Michelin star experience.
… moreThe duck they cook in front of you was exceptional, prepared in front of us and finished with a rich sauce made from the duck’s blood pressed in a traditional way. Staff were nice and attentive.
In the end of the night a guestbook was given to us with notes from people who dined here before, it’s an amazing idea as I’m looking forward to come back one day and find message I’ve written
That was a truly memorable Michelin star experience.
Andreas Ekblad
Exceptional dining experience at Marchal
We had a truly fantastic evening at Marchal. The highlight of the night was undoubtedly the Canard de la Presse—it was prepared to perfection and was a culinary experience we won’t soon forget. Every dish served was of the absolute highest quality.
The service was excellent and attentive throughout the evening, and the atmosphere in the restaurant provided the perfect backdrop for a memorable night in Copenhagen. If you are looking for world-class gastronomy combined with a sophisticated yet welcoming ambiance, this is the place to be.
A must-visit for any food lover. We will definitely be back!
… moreWe had a truly fantastic evening at Marchal. The highlight of the night was undoubtedly the Canard de la Presse—it was prepared to perfection and was a culinary experience we won’t soon forget. Every dish served was of the absolute highest quality.
The service was excellent and attentive throughout the evening, and the atmosphere in the restaurant provided the perfect backdrop for a memorable night in Copenhagen. If you are looking for world-class gastronomy combined with a sophisticated yet welcoming ambiance, this is the place to be.
A must-visit for any food lover. We will definitely be back!
Glyn Simpson
Found our way to the Michelin starred Marchal restaurant. Service was excellent.
Food great although smaller portions which is expected of a Michelin restaurant where it’s more about the quality, presentation and taste.
Always a pleasure being served correctly and our questions answered
… moreFood great although smaller portions which is expected of a Michelin restaurant where it’s more about the quality, presentation and taste.
Always a pleasure being served correctly and our questions answered