Kødbyens Fiskebar

Flæsketorvet 100, 1711 København, Denmark

Copenhagen

Open

Visit Website +45 32 15 56 56

Cuisines

Scandinavian (nordic)

Influencer Reviews1

Doobydobap

8/11/2025

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About

Kødbyens Fiskebar opened in 2009 in Copenhagen’s trendy Meatpacking District. The restaurant is renowned for its focus on fresh, sustainable seafood and creative Nordic cuisine. The kitchen emphasizes local ingredients and whole-fish utilization, earning acclaim for both its innovative dishes and laid-back atmosphere.

The Visit

Kødbyens Fiskebar delivers a standout seafood experience in Copenhagen’s vibrant Meatpacking District. The reviewer was impressed by the kitchen’s commitment to sustainability and whole-fish cooking, as well as the ever-changing menu. Highlights included the airy seaweed butter, the beautifully plated flatfish crudo, and especially the mussels, which were described as worth the trip alone. The meal concluded with a dramatic whole grilled monkfish head, cementing Fiskebar as a must-visit for seafood lovers.

What They Ate

Sourdough bread with seaweed butter

Flatfish crudo with smoked mussels, seaweed, rye, and burnt onion

Mussels in creamy fish broth with green onion and potatoes

Monkfish tail with lovage, zucchini, koji, creamy sauce, and green split oil

Carrot salad

Whole grilled monkfish head

Quotes

"How many restaurants in the world will serve a whole ass monkfish head? These fish cheeks are so big that it almost reminds me of enoki mushroom... The flesh itself is extremely like creamy and milky, but it tastes like chicken."

"(Mussels) Honestly, this alone is worth the trip to Fiske Bar. Plump, juicy, and cooked to perfection. They're bathed in a rich creamy fish broth sprinkled with chopped green onion and tender potatoes."

"(Seaweed Butter) The butter is whipped into submission into a light airy foam with flecks of seaweed running through its salty umami depth that pairs perfectly with the soft warm bread"

Our Reflection

Kødbyens Fiskebar stands out for its dedication to sustainability and creative seafood preparations. Each dish reflects a respect for the ingredients, from the whipped seaweed butter to the dramatic presentation of a whole monkfish head. The reviewer’s excitement is palpable, especially when describing the mussels and the kitchen’s behind-the-scenes ethos. It’s a place where innovation meets comfort, making it a memorable stop for anyone seeking Copenhagen’s best seafood.

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