Reviewers consistently call out the bisque as among the best they've tasted — rich and deeply flavored without being heavy. The delicate langoustine and crispy rice elements provide textural contrast, making this a frequently mentioned highlight of the menu.
Tips from diners
This bisque is the standout element — ask the sommelier for a pairing that will enhance the richness of the sauce.
One of Marchal's signature presentations. The lobster is prepared to highlight its sweetness and delicate flesh, while the generous caviar and rich sauce create a luxurious course. Multiple reviews highlight the balance of flavors and the skilled presentation as what makes this version memorable.
Tips from diners
Request a wine pairing with this course — the sommelier often suggests Meursault or other white Burgundy that complements the caviar and lobster beautifully.
Marchal's pastry team creates dishes that balance classical French technique with Nordic inspiration. The desserts change seasonally and frequently feature local ingredients like berries, herbs and preserved fruits. Reviews note that desserts match the quality and presentation of savory courses.
Tips from diners
Inform the restaurant if you're celebrating a special occasion — they often create a small additional treat or personalized presentation.
A delicate course showcasing Nordic freshness. The briny sweetness of the scallop is balanced by the acidity of marinated cucumber and the slight heat of horseradish. This represents the Nordic side of Marchal's Franco-Nordic approach, highlighting local seafood and garden vegetables.
Tips from diners
This course shows the restaurant's lighter side — it arrives between heavier courses and provides a palate-cleansing moment that refreshes your appetite.
A signature of classic French haute cuisine executed with precision. The tender beef tenderloin is topped with luxurious foie gras and shaved truffle. This dish appears frequently in reviews as a showcase of Marchal's respect for classical techniques while maintaining contemporary sensibilities.
Tips from diners
Ask for a Pinot Noir pairing — Chanin Sanford & Benedict Vineyard Pinot Noir is frequently recommended by their sommelier for this dish.
Marchal opened in 2013 and was inspired by the love story of French servant Jean Marchal and Maria Coppy, the Royal Chef's daughter. Head Chef Alexander Baert leads the kitchen with a philosophy of schooling in French culinary tradition, rooted in Nordic techniques and global influences. The restaurant sits in Copenhagen's most iconic luxury hotel, overlooking Kongens Nytorv, with the wine program as one of the greatest strengths — sommeliers provide thoughtful pairings from an extensive European collection.
Book several weeks in advance, especially for weekend dinner service. The restaurant fills quickly due to its iconic location and Michelin recognition.
The wine pairing program is one of the greatest strengths — the sommelier can guide you through options at various price points, making even high-end selections feel accessible.
Arrive early or stay nearby — the Hotel d'Angleterre location is stunning but navigate carefully as Kongens Nytorv can be crowded with sightseers during the day.
Request seating overlooking Kongens Nytorv if available — the view of the historic square adds to the luxurious experience.
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