Kødbyens Fiskebar has been shaping Copenhagen’s seafood scene for 15 years, tucked beneath the concrete bull that once marked the entrance to the old meat market. What was once raw and industrial became one of the city’s most influential dining rooms.
This was never about white tablecloths. Just sustainable Nordic seafood, cooked with restraint, served in a laid-back space that helped redefine how Copenhagen eats fish. Thoughtful, unfussy, and full of energy.
There’s a reason it earned a Bib Gourmand early on and has stayed in the Michelin Guide ever since. If you go, try to request a seat at the chef’s counter. (Thanks for the rec, @justinpeachpeach).
Swipe through for a taste of a true Copenhagen institution!
Side note: we sat at the pass, so I did take some pics of dishes we didn’t order. But they all looked 🔥!
1. Highlight reel
2. Perch - smoked mussel, seaweed and burnt onion
3. Razor clams - plankton, parsley, lemon and ricotta
4. Fiskebaren's sourdough bread and seaweed butter
5. Shrimp - sea lettuce and buttermilk
6. Vendace Roe - dill, crème fraîche and seaweed waffle
7. Oysters
8. Tuna loin - smoked eel and black currant
9. Trout - lemon balm, green pepper and kelp root
10. Cod - radish, tuna heart, green strawberries, and chicken butter sauce
11. Squid - daikon, parsley, chicken dashi
12. Sea urchin - carrot and hazelnut
13. Monkfish - butternut squash, chestnut, helt roe
14. Donut - crab, crème fraîche, and caviar
15. Scallops - Jerusalem artichoke, shiso
16. Blue mussels - steamed in apple cider, herbs, double cream
17-18. Lobster - quince, carrot, dry-cured ham
19. Chef plating
20. Pollock tail - cabbage, green tomato and mild horseradish mashed potatoes and smoked mussel
#kødbyensfiskebar #seafood #copenhagen #copenhageneats #beneatscopenhagen
