Limfjorden oysters are sourced from Venø Seafood, a specialist producer known for sustainable farming in Denmark's northernmost waters. The oysters are served freshly shucked with lemon and mignonette, and are recommended by regulars as a signature start to any meal.
Tips from diners
Order a dozen — they come 3 at a time and pair beautifully with a cold beer or white wine.
The langoustines are sourced from small-boat Faroese fishermen who use sustainable pot fishing methods that don't damage the seabed. Grilled simply with olive oil and fresh lemon, the sweet, tender meat is the star. Multiple reviews highlight these as the best langoustines in Copenhagen.
Tips from diners
Ask the server which fisherman the langoustines came from that day — part of the restaurant's sourcing transparency.
One of the restaurant's signature raw bar preparations, these scallops showcase the minimal-intervention approach. The anise oil adds a subtle Scandinavian herb note without overwhelming the briny sweetness of the mollusk. Reviewers often recommend ordering this alongside oysters for a complete raw course.
Tips from diners
Try this if you want something beyond oysters but still raw — the dill and anise oil are typically Scandinavian touches.
The cod comes from sustainable catches in southern Danish waters and is battered in-house, then fried until golden. The accompanying chips are thick-cut and salted heavily, following the Nordic preference for simplicity and quality ingredients over complex preparation.
Tips from diners
A casual alternative to the raw bar — equally good and less formal. Pairs well with a Mikkeller beer.
Hake is one of the restaurant's cooked main courses and changes seasonally based on the catch. When available, it's typically served with foraged salsify and pickled morels, reflecting the Nordic tradition of sourcing from both sea and forest. The fish is kept simple to let its sweetness shine.
Tips from diners
Ask what fish arrived fresh that day — the menu changes based on the catch, so the best dish might not be listed.
Kødbyens Fiskebar opened in the Vesterbro Meatpacking District and earned its Michelin Bib Gourmand designation within the first year. The restaurant sources sustainable Nordic seafood, from native Limfjorden oysters to Faroese langoustines caught in small pots. The industrial-style setting — all concrete and exposed pipes — helped spark the neighborhood's food renaissance.
Book 2-3 weeks ahead for weekend dinner. The terrace is worth requesting in summer — it's one of Vesterbro's most popular spots.
The open kitchen means noise travels; it's loud and lively. If you prefer quieter dining, book a weeknight or call ahead for quieter seating.
Lunch offers better value than dinner — similar quality raw bar items at lower prices, and the terrace is less hectic weekday afternoons.
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