Copenhagen – 8/26/15 – No. 2 and Noma

No. 2
At No. 2, the little brother of AOC, I had the most beautiful sauce of the week accompanying sorrel leaves filled with scallops.  I also had a revelation that monkfish can be perfectly cooked.  Perhaps just bad luck on my part but I have literally never ever enjoyed it before.  And my favorite ending to any meal, cheese (3/4 Dutch if I remember correctly).

Sorrel and sea scallop with crisp chicken skin and smoked mussel sauce

Pan fried monkfish with lard, bitter salad, elderflower and vendace roe


I will admit that I was afraid I was going to be entirely disappointed by this dinner.  I had built it up in my mind to be the ultimate dining experience and thus didn’t think it could possibly live up to my likely unrealistic expectations.  However my expectations were exceeded completely.  While I feared some challenging courses (visions of live ants in my head), the food was completely approachable yet spectacular.  But what I was not really expecting was such stellar hospitality.  The tone was set before we even stepped inside when a gentleman offered to hold our belongings while we took the typical ‘touristy’ photos outside.  Upon entering it was a surprise to be greeted by Chef Redzepi himself as well as several others.  When it is nearly impossible to get a reservation I was not expecting an attitude of true appreciation that we were spending our evening there.  Every single one of the front of house staff with whom we interacted, as well as the chefs who described our dishes, could not have been more enthusiastic, friendly and engaging.  It seemed that everybody truly loved to work here and that attitude really does rub off on the diners.  A big thank you to our lovely tour guide Chef Mello.  The minute this evening ended I just wanted to rewind and start over again.  I don’t think I’ve ever used the word ‘magical’ in my life, but this experience was just that.

Fresh berries and lemon thyme

Oland wheat and virgin butter

Cabbage leaves and white currants
 Green shoots of the season with scallop marinade
 Sweet peas,  milk curd and sliced kelp

Grilled onion

Grilled baby corn with egg yolk and beef marinade  
New Danish potato and nettle

 Flower tart
 Sweet shrimps wrapped in nasturtium leaves
Mahogany clam and grains

Monkfish liver
 Pumpkin, rose petals and caviar

 Lobster and nasturtium

Vegetable flower
Roasted bone marrow
 Berries and greens soaked in vinegar for one year
Ice cream sandwich
 Rhubarb and sheep milk yoghurt

Forest flavors, chocolate and egg liqueur

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