The story
Right on the edge of Hammershøi Kaj in Christianshavn, with the Black Diamond library directly across the water and Copenhagen's skyline as a backdrop, Restaurant No. 2 occupies one of the most enviable spots in the city. The large waterfront terrace fills up quickly whenever the weather allows, and the interior carries the same clean, modern lines — stylish without being stiff.
Opened in 2014, No. 2 is part of a small restaurant family that includes AOC, and it wears the relationship honestly: think of it as AOC's more relaxed sibling, where the ambition in the kitchen stays high but the atmosphere is deliberately more informal and the price point considerably more accessible.
Chef Nikolaj Køster has run the kitchen since opening, and co-owner Christian Aarø is a regular presence on the floor — knowledgeable, unhurried, and personally invested in the evening going well. That combination of a steady kitchen hand and engaged front-of-house is part of what earned No. 2 a Masters-level recognition from the White Guide, the guide's highest tier.
The cooking is modern Danish — seasonal, produce-led, and executed with craft that invites no criticism. The restaurant takes its vegetarian menu every bit as seriously as the main menu, which is worth noting: this is not an afterthought. A recent vegetarian dish of white asparagus with poached egg, smoked butter and sea purslane drew specific praise from the White Guide for the way crisp freshness and soft umami found balance together. On the meat and fish side, turbot with elderflower sauce and an organic Danish entrecôte with grilled onions and a rich jus have been standout plates.
The evening menu currently runs at 550 kr. for four courses, with a vegetarian version following the same structure. Dishes rotate with the seasons — green asparagus with king fish hiramasa and green gazpacho sauce, white asparagus with wild garlic capers and kombu sauce, summer venison with glazed pointed cabbage and cherry gastric, and Danish strawberries with olive oil semifreddo and white chocolate are among the current offerings.
The wine programme is curated by Aarø himself, drawing from both Old and New World producers, and guests can choose individual glasses, full bottles, or a matched wine menu — options run from a four-glass pairing to an exclusive five-glass selection. The cheese course, available as an add-on, is not to be skipped: a recent version featured firm Tegel from Almnäs Bruk in Västergötland, layered with crisp cheese waffles, onion compote and cheese cream.
No. 2 delivers what very few restaurants manage: serious Danish cooking, genuine hospitality, and a waterside setting — without requiring a special-occasion budget. The cocktail bar adds another dimension for those who want to linger after dinner.
Recognition
Ambience
Details
History
The location is top-notch on the edge of Hammershøi Kaj, where the canal meets the harbor right across from the Black Diamond. No. 2 is AOC's little brother in the restaurant family, which also includes Trio at Axel Towers. The interior is sleek and modern, and when the weather permits, the large waterside terrace is naturally often packed with happy guests. Since opening in 2014, head chef Nikolaj Køster has steered the kitchen with a steady hand, and co-owner Christian Aarø can be found on the floor himself, where he, alongside a capable team of waiters, delivers knowledgeable and pleasant hospitality. Aarø is also responsible for a well-curated wine selection featuring excellent bottles from both the Old and New Worlds, and whether you want individual glasses, whole bottles, or a well-matched wine menu to accompany your dishes, you are unlikely to be disappointed. They offer both à la carte dining, a vegetarian menu, and a menu featuring fish and meat dishes. The kitchen's style is modern Nordic, yet still comforting, and it is impossible to fault the craftsmanship or the quality of the ingredients. The vegetarian menu is taken just as seriously as the regular menu, which is evident, for example, in a dish of white asparagus, poached egg, smoked butter, and sea aster, where crisp freshness meets soft umami in beautiful balance. White asparagus reappears in a dish of firm and flavorful pan-fried turbot with a lovely elderflower sauce that adds balanced acidity. This is followed by a beautifully and perfectly cooked piece of entrecôte (of course organic and Danish) with more sea aster, grilled onions, and a rich jus, matched in the glass by a Rosso di Montalcino from Cava d'Onice. The Tuscan wine is spicy and full-bodied with dark berries on the nose and forms a beautiful pairing with the beef. You should not deprive yourself of the venue's cheese plate, which can be added to any menu. Tonight, it consists of thin slices of firm Tegel from Almnäs Bruk in Västergötland, layered with crispy cheese waffles, onion compote, and cheese cream – delicious! No. 2 is essentially a luxurious, seasonally driven bistro version of AOC, with a simpler expression, a more informal atmosphere, and, of course, at a much more accessible price point. Here, the focus is on great taste without too many frills, and when you add the excellent wine selection and pleasant service, we are surely landing in Masterclass territory.
good quality, good value cooking
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