Best Dishes at H3 Amager Fiskehus

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.

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.

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.

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.

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.