Seafood
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Review
Led by British chef Jamie Lee, Fiskebaren has always followed one principle: Nordic seafood sourced sustainably. The menu centres on cod, hake, oysters and other local catch, treated simply and with respect for their habitat. From the beginning, the team banned trawled fish and red-listed species, working closely with suppliers like Fiskerikajen to maintain strict standards. The restaurant also redefined Copenhagen’s fish scene, offering a relaxed, urban alternative to the traditional white-tablecloth seafood spots or sushi bars. Its casual approach and strong sourcing ethos continue to set it apart.