Photo: Alastair Philip Wiper
Kødbyens Fiskebar
71-75
Gastronomy points 2024
It’s difficult, but possible!
Running a seafood restaurant while staying updated on different species and fish stocks is no easy task. But it’s doable! At Kødbyens Fiskebar, thoughtful decisions are made to ensure that the fish and seafood are often checked and certified. The website goes into detail about everything that’s served on the plate; it’s not only essential reading but also educational. The kitchen handles the ingredients with great knowledge and respect; the dishes are balanced, beautiful, and well-seasoned—and of course, the spotlight is always on the stars of the show: the fish and seafood.
Sustainability highlights
- Source 90 percent of produce locally
- Feature primarily Danish beverages, with wine as the exception
- Repurpose leftovers creatively to craft new dishes
- Adapt to a daily-changing menu, encouraging staff growth
- Recycle heat from the kitchen to warm the restaurant sustainably
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