Bottega Estadio — Restaurant in Copenhagen Municipality

Our recent evening at Estadio Bottega, though long, was a mixed experience. We arrived on time for our 7 PM reservation and opted for an outdoor table to enjoy the pleasant weather.

We began with olives, nuts, and wine, followed by six oysters. The 30-minute wait for the oysters, in retrospect, was a sign of things to come. After another 45 minutes, a waiter apologized, explaining that a new colleague had forgotten to inform the kitchen about our subsequent order. She assured us the mistake was being rectified.

Our next dishes, a taco and Stracciatella, finally arrived 1 ½ hours into our evening. The waiter again apologized for the delay and, unprompted, offered us shots as compensation. While we hadn't complained or sought compensation, we accepted the shots, though they felt a bit out of place for a family dinner.

After being forgotten again, it quickly became cold outside. We were offered heat blankets, which were also forgotten. We went inside to ask for a table and got one, but still no main courses appeared. The main courses finally arrived around 9:30 PM, with another excuse that we had been forgotten. As compensation, we were offered Espresso Martinis, which were not ideal after just receiving our main course at a family dinner.

We were then forgotten once more. Typically, coffee, dessert, or cheese would be offered. After another 30 minutes, we had to stop a waiter to ask for the check. The check and credit card terminal arrived, suggesting a tip. While many Copenhagen restaurants do this despite tips being included in waiter salaries, suggesting a tip after such an evening was highly offensive. The total for the evening was DKK 2,505 (USD 350) for three people. It would be expected that the restaurant would offer a discount after an evening like that.

So all in all it leaves me with no choice other than giving a very bad rating. Yes, the food was very good (when it arrived) and so was the wine. But the waiters somehow managed to completely destroy the evening. When going out to eat it is of course because of the food but also because you don’t want to make food yourself that evening. And we ended up spending the whole evening wondering if we actually were forgotten, when the waiter would come again or if we would get the next course at all. And yes, sometimes you have to get new staff but then usually there is some manager to overlook the situation and make sure guest are treated as expected. I am from Copenhagen center and eat out at least once a week and usually in new and exciting restaurants. I also travel quite a lot and I just have to say that this was my worst waiter experience in the past 10 years and not at all to be expected at a restaurant at this price level and in general - even in Copenhagen. I hope this feedback can be used constructively to get the staff up to speed with the actual excellent food. My recent dining experience left me with no alternative but to give a very low rating. While the food (once it finally arrived) and wine were excellent, the waitstaff utterly ruined the evening. Dining out is not just about the food, but also about the enjoyment of not having to prepare a meal yourself. Instead, we spent the entire evening in a state of uncertainty, wondering if we had been forgotten, when the waiter would reappear, or if we would even receive our next course.

While I understand that staff changes can occur, there is typically a manager present to oversee service and ensure guests are treated appropriately. As someone who dines out at least once a week in Copenhagen's diverse restaurant scene, and travels frequently, I can confidently say this was the worst waiter experience I've encountered in the past decade. It was entirely unexpected for a restaurant at this price point, and frankly, unacceptable even by Copenhagen standards. I hope this feedback can be used constructively to bring the staff's service level in line with the truly...

We had a booking as a group of four and ordered 10ish dishes to share. One of us was celiac so asked the waiter which items were gluten-free, and he said he didn’t know on some of the items but confirmed some more obvious ones like oysters, peppers were gluten-free. I asked if he could check and he told us to order what we wanted and he’d confirm with the chef if any of it was not gluten-free and he’d let us know before the order went through. I thought it was an odd approach but complied. 10 minutes later our food started coming out, with the entrees coming first despite ordering a bunch of starters. All 10 dishes ended up being served at the same time - no way we’d be able to eat everything while hot meanwhile there’s mussels and prawns in sauces being served which are unpleasant cold. I asked another server if the food always came out at the same time and she said only when asked to come at the same time, otherwise the server placed the order in courses.. which our server apparently did not? Then our initial server let us know as the final dishes were being placed down that some of the dishes we ordered weren’t gluten free - wish we had been told before the food ordered so we could adjust as needed. All in all, throughout the evening I asked several questions: which items were gluten-free, for a description of a few white wines, for a description on one of these dishes, if there was decaf espresso or tea - all of these were answered with “I don’t know”. For a place with prices like this, I’d expect much better service with staff who are familiar...

Dish by dish breakdown. Surdejsbrød m. koldpresset oliven olie - Don't bake bread if you don't know how to, it was dry and way too dense. Lots of great bakers around, buy from them instead. Bao m. stegt svinekød & løgkompot - This was the worst, inedible. A solid lump of baked dough in the oven, no pork to be seen, and caramelized onion. Could have been a desert. Padrons m. gammelkvas kompot - Very nice Padrons. The gammelknaskompot was more of deciliter of hellmans spritzed out on a plate. Papa huacaina - Boiled potatoes on salsa rosa, a nice dish if its this is the level of cuisine. Chorizo m. tomatsauce - Delicious, but also really hard to mess up Hummersuppe m. muslinger - Tastes really good but needs further reduction.

Grillet ribeye steak m. pebersauce & grillet forårsløg - Steak perfect, sauce is also good. Grilled spring onions feels unnecessary, although I get why you do it.

Beverages - Present a winelist?? Present the costumer with options in differing price range?? It feels like the waiting staff was excellent at taking advantage of a situation where you don't ask for the price and then sells you something above your budget. It's not service, it's a trick. Be transparent.

Bar staff took four tries to pour a beer.

Go here to eat oysters and drink sparkling wine, not full meals.

It needs to be better than this for what you are asking costumers to...