Sustainable seafood in the meatpacking district — the irony is intentional. Long raw bar, market fish cooked simply, and a natural wine list that takes the food seriously. The sourcing here is the story: direct relationships with Danish and Faroese fishermen mean the catch changes daily and the kitchen adapts accordingly. The industrial Kødbyen space suits the raw-bar format perfectly, and the atmosphere on a busy evening has a crackling energy that more formal seafood restaurants struggle to generate.
Location
Vesterbro, Copenhagen
Plan Your Visit
Reservations recommended
Insider Intel
Oysters from the raw bar as a start. The market fish — ask what's freshest, it changes daily. The whole fish roasted over wood if it's available. Simple preparation lets the sourcing speak.
Lunch is excellent and slightly more relaxed. Dinner on weeknights. The meatpacking district atmosphere in the evening is worthwhile.
One of Copenhagen's best sustainable seafood restaurants, operating in the Kødbyen (meatpacking) area. The sourcing story is genuine — they work directly with Danish and Faroese fishermen. The raw bar is long and serious. Natural wine pairing is well-matched to the seafood.