From the White Guide Nordic 2018:

No. 2

Masters Level 78
Food rating:33/40Service rating:16/20
BarBar menuTables outsideWheelchair accessVegetarian dishesMedlem af Horesta
  • Address: Nicolai Eigtvedsgade 32, 1402 Copenhagen
  • Phone: +45 33 11 11 68
  • Web: nummer2.dk
  • Seats: 100
  • Opening Hours: Mon-Fri 12 noon-2 PM, 5.30 PM-10 PM, Sat 5.30 PM-10 PM
No. 2

Rigid precision in loose surroundings

At the little sister to the finer AOC, Christian Aarø and crew have found a style with quality and craftsmanship of the same high standards at a very reasonable price, executed with greater simplicity and less prestigious ingredients. On this winter evening, sitting by the restaurant’s large-windowed facade, Copenhagen is mirrored in the adjacent waters of Christians-havn. In summer you can enjoy the same view in sunlight, sometimes from the outdoor terrace. The view adds an extra dimension to the meal, and fortunately the restaurant is not short on window tables. Aarø is among Denmark’s best sommeliers, as evidenced in the wine list. The wine pairings (DKK 325 for four glasses), as well as the many glasses and extravagant bottles on the wine list, have all been selected with the greatest of care. We are served a glass of young chardonnay from Hamilton Russel on the Western Cape of South Africa, whose minerality and fresh notes of pear and lime balance a brilliant dish of salted pollock. The fish comes in green robes of lightly smoked Tuscan kale and cod roe cream with pickled elderflowers. Several dishes during our meal employ this discreet use of smoke and richness to add an edge to the creamy flavour, including the boneless rib-eye in a jacket of beets with marrow and slightly bitter parsley emulsion. This subtle smokiness is at its best in the tender lamb belly with large, mild Brussels sprout leaves, parsley root and smoked butter sauce. The smoke, nutty butter and bitter Brussels sprouts are all elevated by a fantastic glass of pinot noir 2012 from Pro Bono from the central coast of California: a velvety, fresh wine with notes of red berries and mushrooms. The menu is smart and edgy from beginning to end, and Chef Nikolai Køster also has a flair for desserts. “Lemon mousse” with caramel and frozen yoghurt has fresh acidity, while mocha foam with chestnut and salted caramel ice cream is sweet, salty and slightly bitter. Both hit the bull’s-eye with few frills. The service is attentive, impeccable and informal (guests fetch their own cutlery, for example). But the food is served hot and often by a team of servers. Our total indulgence of the palate ends with well-brewed mocha and a reasonable bill of less than 2,000 DKK for two...

To read the whole review go to Buy The White Guide Nordic 2018.

  • No. 2
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