The entire restaurant operates on what's in the fish counter. The cooks buy from the morning's catch and grill simply — no elaborate preparation needed when the fish is this fresh. The menu changes daily based on what was landed. This is the restaurant's raison d'être: eat a fish you bought fresh that morning.
Tips from diners
Call ahead to ask what fish is fresh that day. They'll tell you what's worth ordering and you can reserve a table around that dish.
The soup is made fresh daily from whatever's available at the fishmonger. It's hearty and warming, perfect for Copenhagen's cold months. The base is built on fish stock, and the vegetables rotate with the season. Served with rye bread and butter.
Tips from diners
Arrive early for lunch (12-13) if you want soup — popular item that sometimes sells out by evening.
Fried fish is another classic Scandinavian preparation, and H3's version is executed well. The batter is light, the fish stays moist inside. It's less pretentious than their grilled preparations but equally good. Pairs nicely with cold beer.
Tips from diners
The lunch menu offers fried fish at a better price than dinner — same quality, more casual atmosphere.
A simple shellfish dish where the quality of the raw ingredients is all that matters. The prawns and mussels come from the counter that morning, steamed until just cooked. The white wine reduction adds acidity and depth. Locals recommend ordering this with a dry white wine.
Tips from diners
This dish is shareable but works perfectly as a main for one. The kitchen size means no dish is presented fancily — it's honest food.
Several varieties of smoked fish from the counter are arranged on a board with sides. It's a Scandinavian classic way to eat fish, and H3's versions are excellent because they smoke their own product. The horseradish cream and rye bread are authentic accompaniments.
Tips from diners
A good way to try multiple fish in one course. Ask the server which varieties are available that day.
H3 Amager Fiskehus began in the late 1800s when the founding family delivered fresh fish by horse-drawn carriage through Frederiksberg. The fishmonger and restaurant have occupied the same spot on Holmbladsgade since then, now run by Rikke and Lars (5th generation). The tiny 28-seat dining room sits directly next to the fish counter, creating a direct line from catch to kitchen.
Book ahead, especially for weekends. With only 28 seats, Friday-Saturday fills quickly. Lunch is quieter.
Visit during lunch (12-16) for a more relaxed vibe. Dinner attracts the serious fish-eaters willing to wait.
Arrive 30 mins early and chat with Rikke or Lars at the fish counter — they'll explain what's fresh and why, building anticipation for your meal.
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