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Thursday, 26 May 2011

Kødbyens Fiskebar (Denmark: Copenhagen)

Flæsketorvet 100, 1711 København V. Tel: +45 32155656

Situated in Copenhagen’s ‘Meatpacking district’, this restaurant would not attract you from the street. You literally need to know about it, and the locals definitely do!

Fiskabar underneath the white Cow

The Fiskebar specialises in sea food, as the name suggests, and would have to be some of the best I have tasted.

Kødbyens Fiskebar’s décor is very much the “restaurant at the back of a fish port”, with its water stained ceilings and black wooden tables. But the leather couches, the back lit bar and the enormous Lionfish fish tank, give the Fiskebar a modern, funky interior and vibe.

Inside Fiskabar (Photo thanks to RedVisitorBlog)
The menu changes with the seasons. Starting with smaller dishes from the raw bar, there was a selection of oysters, lumpfish roe (with smoked cheese), or snow crab (with horseradish). I went with the Trout tartare, served with spelt seeds and herbs, mustard and capers (105DDK - £12)
Trout tartare
The trout was to die for (can I say that?). The subtle flavour of the mustard, and the crunchiness of the spelt seeds really complimented the tender fish. The meal was light, and it truly felt like the Trout was swimming an hour ago (I would not be surprised).  So satisfying!

Although the menu contained a token meat dish (Ribeye), and one for the vegetarians, the majority of the mains was seafood. Mussels, scallops and fish. 

The fish mains (served with burned lettuce, pickled lemon peel and white fish roe sauce, artichoke and new potatoes) were cooked to perfection (235DDK - £37)
Cod - Western Shores
My Skate was literally falling onto my fork. I can't say that I have ever tried Skate before, but I have been converted. Two different textures within one serve, meaty yet light and fluffy (Sorry no picture). The pictured Cod, baked with browned butter, was tender and flaky. 

The dishes were well balanced in texture, and the sauce was slightly tangy which complimented the fish well. Fiskebar definitely took me to foodie heaven.

So it is no wonder that dessert was definitely a must (c£10).
Chocolate 70% served in chocolate pod
The desserts take on a haute cuisine flare of elaborate presentations! The Swiss chocolate was served in a Chocolate pod on a bed of cocoa beans. Inside was an elaborate concoction of flavours of pineapple, coffee and peanuts. 

Rhubarb and brown sugar ice cream
Seasonal pickled rhubarb and mousse with brown sugar ice cream, looked fit for the Chelsea Flower Show. The pickled rhubarb was surprisingly mild, still retaining its fresh, tangy flavour.  The fluffy, almost creamy mousse, crunchy brown sugar brittle and ice cream, along with the tangy rhubarb, really made this dish a great balance of flavours and textures. The perfect way to end a meal.

Our waiter was knowledgeable about the menu, was friendly and happy to advise. Fiskebar really emphasises on Danish ingredients and also employs some of the ex-chefs from Noma.

Kødbyens Fiskebar later turns into a funky bar, and should definitely be on the list for when visiting Copenhagen.

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