buzzing new nordic seafood
Since its inception in 2009, Kødbyens Fiskebar has become a beloved institution in Copenhagen’s vibrant Meatpacking District. The restaurant has garnered a loyal following among both chefs and the seafood-loving dining public, thanks to its creative New Nordic take on sustainably sourced seafood, served in a lively and buzzing atmosphere.
Founded by Bagge Algreen-Ussing and former Noma sommelier Anders Selmer, the kitchen is helmed by head chef Jamie Lee, who trained under Gordon Ramsay and Jason Atherton in the UK. The restaurant’s philosophy revolves around direct partnerships with fishermen, primarily from across the Nordic region, with fresh seafood delivered daily. Dishes are presented in a minimalist yet creative style and the food menu is accompanied by a great list of natural wines.
Standouts on our visit included a brilliantly simple dish of raw, buttery hand-dived scallops from Norway, served alongside compressed cucumber and garnished with horseradish and oyster leaf. Another highlight was the squid sliced into long, thin ribbons similar to fettucine, served in an umami-rich dashi broth. While the menu puts on display both creativity and considerable technical skill, more than anything it’s the unpretentious and convivial atmosphere that sets Fiskebar apart.
Whether you’re opting for the full menu deep dive or just a nice platter of oysters shared over a glass of sparkling wine, the staff will make you feel welcome and very much at ease. No wonder Fiskebar has become a favorite hang for chefs from across the city. It’s the kind of place you wish would open up in your own neighborhood.
