Allergy-Friendly Kitchen - we welcome you with Spelt Bread (gluten free) and other lactose-free & allergy considerate menu'er, call and book your table the day before and No1 offers to compose complete allergy friendly menu

Morten´s casual Mondays at No1 ...
Monday Dinner all incl. - Dkr. 250,- pr.person

Mondays can be long to get through -
and there is almost never anything good on the telly!
But there is no reason to despair,
for No. 1 offers now Mondays with a delicate
The dinner runs everything including not up to more
than Dkr. 250, - pr.person and includes:

Welcome appetizer & snack's
*
starter:
Delicious Tapas dishes served for2 with 3-4 delights
*
Main course: Gourmet-pot style No1
*
Cheese & Dessert / coffee
*
Buffet with beer / wine  / bread & tap water
casual self-service in "Århusgade No1"

'Manifesto' for No1 2012
Morten Bech Køster who for 12 years has been the owner and chef at No. 1, has partnered with Benjamin Moretto, who among other things have a history of Lucknam Park in England. Morten & Benjamin has since late December 2011 formed the basis for kitchen style at No first Together, the two chefs will pursue the following few, but simple, basic rules for the kitchen.
For No. 1, Morten & Benjamin keen following 6 rules:

1 Feminine & local produce
Both chefs have a history in kitchens that have been characterized by vegetables and fish, and the style must therefore be primarily light and feminine. The ingredients are naturally influenced by the prevailing tendency to use mainly the obvious choice of raw materials, namely, the region's local produce, popularly known as "new nordic". It is first and foremost a sensible and economical choice to use local ingredients
that are in season - instead of using raw materials flown in from around the world in the 'old days' were a sign of "class" & high level .. .

2 Technical play and textural experiments
Concurrently, Morten & Benjamin focuses on textures and future new cooking methods and new techniques,
and playing with the processing of individual commodities such as by use of vacuum and rooning,
among other things may contribute to the unique tender meat preparations. In addition, a focus on the use of such gelling products of seaweeds and protein substances, which brings new opportunities in terms of texture and structure that covers the spectrum from near gel to light as a feather snow.
 
3 It must be fair and in order!
In addition to a razor sharp focus on a commodity option, which is defined by seasonal and geographical promontory location, the use of Fairtrade products and products from manufacturers with a positive CSR mindset also high on the priority list.
The choice of suppliers and partners in general is essential for Morten & Benjamin - and quality is never up for discussion.
 
4 Gourmet - Robin Hood-style
The goal of No. 1 is that the opening 12 years ago, to go after a level where the economy is still linked to the visitors.The desire is to reach an ideal level with room for experimentation and topical trends, where the guest still afford to come back before too long. We want more Danes may have the opportunity to experience the 'gourmet'!
 
5 Tax Influenced Cuisine
Fat Tax, upcoming sugar levy etc. of course plays a role in the choice of raw materials - for it all to hang together. It gives a natural, more focus on commodities such as vegetables, and place higher demands on creativity,working and seeing the possibilities of conjuring new flavors and textures of everyday vegetables, which visitor not previously imagined.
 
6 Relaxed and knowledgeable waiters
The atmosphere should be relaxed, and silverware, stiff waiters with white gloves, you will never see us.
Our waiters are relaxed, knowledgeable and there for you. The wine list is greatly influenced by a growing interest and a significantly wider range of good and economically accessible biodynamic wines - we look more than before after wines not to sail in from the other end of the globe, but for example, French / German wines also easily fits in temperament with the very madstilen in the kitchen.

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Theatre  at "Gasværket"
book your table at No1 & enjoy a
"Quick theatre dinner menu" before the Concert from tuesday -friday kl.17,00 til kl.19,30
3 course menu kr.295,- 
Restaurant No1 is located just 3 blocks from "Gasværket"

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Morten Bech Køster - Product developer for MENU A/S in cooperation with designer Christian Bjørn. "Steam Tower' - winner of Formland Design Award