The Credentials:
Originally built for those who worked for Scandinavian Airlines, this centrally-located historic hotel was designed by acclaimed designer Arne Jacobsen in the late ‘50s. The commitment to Danish design is evident throughout the hotel, from the Egg and Swan chairs in the lobby to the curvature of the doorknobs in the rooms. Even the cutlery of the 20th floor fine dining restaurant did not escape his notice. The building was the tallest building in Denmark when completed in 1960 and today it is the 13th tallest building in Denmark, which is reason enough to stay in as high a room as your wallet will allow. Whatever you may think of the exterior of the building, it is a popular one among architecture and design enthusiasts.
I got a glimpse of the famous room 606, where film crews are known to book in order to have a room that is unchanged since the ‘60s, complete with sleek-lined ashtrays and Arne Jacobsen drop chairs. Hotel guests are allowed to take a peek, if the room isn’t already booked. Not as well-known, is the fact that the hotel’s first general managed lived there with his family for 20 years on the 10th floor. (He named his son, the present general manager since 2008, Roy Al after the royal blue in the hotel’s name.)
Dine:
The Café Royal, on the ground floor of the hotel, is a perfect for perch for people watching. I enjoyed a lovely lunch of halibut with capers and cauliflower, served by a friendly waitress in a surprisingly quiet environment, despite the buzz beyond the window.
Though I didn’t make reservations for dinner at the Alberto K, the Michelin-starred restaurant on the 20th floor of the hotel, I did enjoy an extravagant breakfast in the same location. They were opening Champagne as I arrived – not for me, unfortunately – indicating the conviviality of the venue, a formal yet relaxed affair. The array of choices – cooked, fresh, dried, or baked – was enough to make an Englishman happy with options for breads, pastries, cereals, cold meats, cooked breakfast, cheese, fruit and veg, yoghurts, and dried fruits.
Sleep:
The extras that come with the Royal Club room are worthwhile, from the exquisite buffet breakfast in Alberto K to the roomy, well-lit space. Standard rooms are spacious enough, though, and possess the same attention to design from the Danish-designed chairs and lamps to the doorknobs, faucets, ceramic tiling and the pastel light-blue-and-green design to match the copper roofs of the buildings below.
The turndown service wasn’t very impressive, but the overflowing basket of fruit and chocolates made up for this oversight. And the full gym facilities, complete with a variety of classes, were an excellent way to reduce the guilt over the large meals I had been eating.
Who Goes There?
Who doesn’t? They proudly display the more famous guests on the wall adjacent to the lifts on a list. The list is long… And growing. With numerous conference facilities and a friendly team, the hotel has a large number of business as well as leisure guests.
Out & About:
It is possible to enjoy some sightseeing within the hotel if room 606 and room 506 are available to view. In contrast to room 606, room 506 was recently re-designed by a Spanish artist, Jaime Hayon, and boasts sharp shapes and colours. Ask the friendly team if it’s possible to have a peek.
The hotel is very near to Strøget, one of Europe’s longest pedestrian (and cobble-stoned) shopping streets. However, if the order and perfection of this hotel and this part of town is too much for you, head to Freetown Christiania, abode of hippies as well as the skate park (which we discovered was hard to find). Just follow the Do’s and Don’ts, outlined as you enter, in order to avoid a ticking off from any of the balaclava-wearing residents. Though you are allowed to get your camera out for the ‘Drug Pusher’ cut-out, complete with hoodie.
The Worst Thing:
Its exterior.
The Best Thing:
The views of the city are unparalleled. As it’s the tallest building for miles, you can see the city of Copenhagen unlike anywhere else.
And the service is extremely friendly, carried out by people who clearly love what they do. Even the reception area is individualised with pod-like tables with computers so every guest is given private, efficient, friendly attention.
