TRIO

Crisp chicken skin with sorrel Avocado, peas & yuzu kosho

By .quintana

Sweet scallops, Nashi pear white currant sauce with, roasted Kombu oil, black currant wood oil and Black currant leaf oil
by .quintana

Raw melon Parisian, Kombu Dashi, black currant aromas, ikura, finger lime and fresh wasabi
.quintana

Mushrooms, Confit egg yolk & pine shoots
By .quintana

Pictures

WE ARE HIRING!
We are seeking chefs in every position to join our team at located in central Copenhagen with a beautiful view of the city Please send your resume & applikation to [email protected]

Shiso tempura, shrimps & jalapeño

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Fresh pomelo and walnut, marinated with passion fruit and walnut oil. Brown butter foam topped with fresh grated walnut

By .quintana

Salt baked Beetroot Fondant
Slow cooked and Glazed, truffle pure & a Beetroots and smoke bone marrow sauce split with elder flower oil
At by .quintana

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Kulfi parfait infused with green cardamom, beet reduction and summer berries. Rhubarb and rose broth
By .quintana

Crisp chicken skin with sorrel Avocado, peas & yuzu kosho

By .quintana
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Grilled sommer Buk glazed in Tare, cubeb pepper, grilled cherries marinated in smoked bone marrow and cherry vinaigrette, black garlic and lemon thyme flowers
By .quintana
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Raw melon Parisian, Kombu Dashi, black currant aromas, ikura, finger lime and fresh wasabi
By our head chef .quintana

Salt baked Beetroot Fondant
Slow cooked and Glazed, truffle pure & a Beetroots and smoke bone marrow sauce split with elder flower oil
by .quintana
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Tjener til no.2

No.2 søger tjener:
Er du passioneret omkring mad og vin?
Har du lyst til at være en del af et fantastisk team?
Har du lyst til at være med til at give gastronomiske oplevelser?
Har du lyst til at arbejde med et spændende vinkort?
Har du lyst til at udvikle dig selv?
Er dette noget for dig?

Så er det nu vi har en ledig stilling til dig på no.2.

Vi har en forventning om at du er nysgerrig, er energisk, serviceminded og har lyst til at være med til at orkestrere gæstens oplevelse fra start til slut.

Vi tilbyder dig, en lærerig rejse, hvor mange af dine personlige evner kommer i spil, et fagligt dygtigt personale og gode arbejdsforhold.

Send mail med få ord om dig selv til [email protected]

WE ARE HIRING! We are seeking chefs in every position to join our team at located in central Copenhagen with a beautiful view of the city
Please send your resume & applikation to
[email protected]

“Winemaker’s Dinner with Hamilton Russell”
Join us in welcoming Talita Engelbrecht from Hamilton Russell Vineyards, who will present the wines we’ll savor that evening.

📅 Tuesday, May 28, 2024, 6:30 PM

Menu & Wines:
- Hamachi Ceviche, Leche de Tigre & Cilantro
*2023 Sauvignon Blanc, Southern Right*
- Octopus with Wasabi & Ponzu Sauce
*2022 Chardonnay, Hamilton Russell Vineyards*
- Veal Sweetbreads with Ginger, Rhubarb & Bone Marrow
*2023 Chardonnay, Hamilton Russell Vineyards*
- Grilled Lamb Rump with Green Asparagus
*2021 & 2022 Pinotage, Southern Right*
- Quail with Morels & Brown Butter
*2023 Pinot Noir, Hamilton Russell Vineyards*

Coffee & Sweet Treats

Price: 1,350 DKK (excluding ticket fee)

Sweetbread, rhubarb, ginger & onion bouillon
By .quintana

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Did you know we offer a stunning skyline view of beautiful Copenhagen? Enjoy a snack and a cocktail at the bar, or head upstairs to our restaurant for our “Trio Tasting Menu” or a selection from our à la carte offerings.

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Green peas with “Prästost” Potatoes & spinach
At by .quintana

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Meet our Head Chef, .quintana, who brings an international flair to Trio with his culinary expertise. Having honed his skills at various places, including Michelin-starred restaurants, Damian’s menu is a captivating journey through the universe of flavors, where each bite offers an explosion of freshness and innovation. Experience the best of the season with a twist of scallops with pear, perfectly paired with Christian Aarø’s extraordinary wine selections. From delicate hamachi to butter-soft lamb, prepare for an unforgettable tasting experience. And don’t miss our bold desserts that will leave you craving more. Welcome to an exceptional culinary adventure at Trio, where each dish tells its own story of taste and craftsmanship.

Fresh pomelo and walnut, marinated with passion fruit and walnut oil. Brown butter foam topped with fresh grated walnut

By .quintana
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Iberico pork “Secreto” glazed & bbq
Salsify & browned butter sauce
by .quintana

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Mushroom (cep) and Almond dessert
Prune Compote cooked in walnut snaps, almond and cep praline, cep broth caramel sauce, almond ice cream, toppe with a Jerusalem artichoke tuile at byquintana

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