10 years jubilee menu at No. 2
Celebrate a decade of culinary excellence at No. 2 with their exclusive 10 Years Jubilee Menu, a thoughtfully curated tasting experience that highlights the best of seasonal and locally sourced ingredients from Copenhagen's vibrant food scene. This menu offers a refined yet generous journey through innovative flavors and artistic presentations, perfect for food enthusiasts seeking sophisticated dining by the canal.
Starters and light bites
The menu opens with delicately balanced dishes designed to awaken your palate. Experience the vibrant earthiness of leeks and radishes paired with a luxurious foamy langoustine sauce, delivering a creamy texture and subtle sweetness. Another highlight is the artisanal tartare of beef complemented by creamy burrata, harmonizing rich flavors with melt-in-your-mouth freshness.
Main courses
For mains, the menu showcases exquisite seafood and tender beef preparations. Savor the slightly salted and smoked scallops served with peas and a fresh peapod sauce, bursting with delicate flavors of the sea and garden. The pancake with fried langoustine offers a delightful contrast of crispy and tender textures, while the ballotine of beef tenderloin presents a perfectly cooked, succulent cut that epitomizes refined comfort food.
Desserts
Finish your meal on an indulgent note with standout desserts like the parfait of Jerusalem artichokes enhanced by almond oil and Rossini Black Label caviar—a unique blend of earthy, nutty, and luxurious flavors. Alternatively, the “Tipsy cake” with cherry sorbet offers a refreshing and spirited finale, balancing sweetness with a hint of tartness that perfectly cleanses the palate.
Drinks and specials
Complement your dining experience with an expertly curated selection of wines and cocktails, designed to pair exquisitely with the menu's flavors. Whether you prefer classic or creative drinks, the offerings elevate each course with thoughtful pairings. The specials often feature seasonal ingredients and celebrate local producers, ensuring fresh and memorable tastes with every visit.
- Starters Leeks and radishes with foamy langoustine sauce, Tartare of beef with burrata
- Mains Slightly salted and smoked scallops with peas and peapod sauce, Pancake with fried langoustine, Ballotine of beef tenderloin
- Desserts Parfait of Jerusalem artichokes with almond oil and Rossini Black Label caviar, “Tipsy cake” with cherry sorbet
