No. 2 focuses on local seafood given its quay location. The kitchen sources from day-boat fishermen and features whatever arrived fresh that morning. Preparation is often minimal — a poach, a light cure, a simple roast — letting water and ingredient quality be the story. The menu changes with the season and daily deliveries.
Tips from diners
Ask what fish or shellfish arrived this morning — the kitchen is eager to feature the day's best catch.
Desserts follow the No. 2 philosophy — seasonal, restrained, and technically precise. The kitchen might offer a chocolate mousse with Nordic berry compote, a fruit tart with herb cream, or a composed plate with multiple textures. Nothing overly sweet; the focus is balance.
Tips from diners
The weekend brunch includes a light dessert course — often fruit-based and perfect for a midday meal.
Following the Nordic playbook, No. 2 showcases vegetables as mains or starters. The kitchen might offer roasted root vegetables with herbs, raw salad with edible flowers, or braised greens depending on the season. Each component is sourced from small Danish producers and treated with respect.
Tips from diners
Vegetarian mains are equally thoughtful as fish and meat — build a meal from vegetables and starters if preferred.
The kitchen sources heritage duck or game birds (pheasant, quail, pigeon) from reliable Nordic producers. Cooking is restrained — the aim is to let the bird speak, not to overwhelm with sauce. Served with vegetables that pair naturally with the protein's flavor.
Tips from diners
Game courses are strongest in fall and winter — book during these seasons if game is your preference.
Quality Danish beef or veal, sourced from known producers, cooked to a warm center. The sauce is refined and restrained — perhaps a jus or a subtle reduction rather than heavy gravy. Vegetables are seasonal and chosen to highlight rather than overwhelm the meat.
Tips from diners
The veal, when available, shows more delicacy than beef — ask which is available tonight and choose based on mood.
No. 2 is the relaxed sibling to AOC, Copenhagen's two-Michelin-star restaurant. Located on Hammershøi Kai in Christianshavn overlooking the Black Diamond (Royal Library), it seats 100 inside and 40 on a covered patio. The kitchen applies the same uncompromising approach to raw materials and flavor combinations as AOC — seasonal Nordic ingredients cooked with precision — but the atmosphere is casual and the prices considerably lower. Received Michelin Plate designation. The wine list shows the same care as AOC, with selections tailored to the Nordic-focused menu.
Book the set menu (around 450-550 DKK) for variety and simplicity. À la carte is available but the set menu offers the kitchen's best perspective.
Request harborside seating — the Black Diamond library and quay views are the restaurant's best feature. Sunset timing (summer 20:00-21:00) is ideal.
Lunch 12:00-14:00 offers the same menu and pricing as dinner but with far easier reservations. Perfect for a business lunch or casual weekday meal.
The bar seats 20-30 and serves the full menu without reservation. Drop in for a drink and snack, or a full meal at the counter.
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