The story
Tucked into Copenhagen’s former meatpacking district, Kødbyens Fiskebar has anchored the city’s seafood scene since 1910. As Doobydobap notes, it opened right beside the fishmongers and still requires a 24‑hour advance booking so everything can be freshly prepared—her visit highlighted the Brown Crab as a classic example of the kitchen’s straightforward, high‑quality approach.
Where The Foodies Go calls it “an excellent seafood restaurant with Nordic‑style cooking, unusual pairings, and very high quality—totally worth the price.” Their meal showcased that ethos: fermented potato bread with seaweed butter, a gold‑leaf scallop, hake with grilled salad and elderflower sauce, and a potato dish with apple cider and herbs. Each dish is a thoughtful, distinctly Nordic take on the sea’s bounty, making this a reserved yet essential stop for anyone seeking the real Copenhagen seafood experience.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
“I got the Canadian scallop with a gold leaf on top. It could taste of colour, but it's love. You can really taste the basalt, it's very fresh, everything is very fresh.”
What creators say
2 creators have covered Kødbyens Fiskebar. Most active: Where The Foodies Go, Doobydobap
- Where The Foodies GoLoved
Cibo da urlo e cocktails sconvolgenti! 🍸🍔🥐⚰️🐟 - Viaggio a Copenaghen - Ep.5 · @ 11:09
An excellent seafood restaurant with Nordic-style cooking, unusual pairings, and very high quality — totally worth the price in Copenhagen.
Dishes mentioned
Pane con Patate Fermentate e Burro alle Alghe
They brought homemade bread with fermented potatoes in the dough, and we spread this butter mixed with seaweed on it. The butter is salted seaweed butter, delicious. Denmark's bread-making art reaches levels found in few other parts of the world.
Capasanta con Foglia d'Oro
I got the Canadian scallop with a gold leaf on top. It could taste of colour, but it's love. You can really taste the basalt, it's very fresh, everything is very fresh.
Nasello con Insalata alla Griglia e Salsa al Sambuco
I got a hake cooked to perfection with a grilled salad dressed with an elderberry sauce, and these things that look like olives but are actually a sauce made from something else. The fish is super tender inside, very crunchy outside, and the elderberry sauce goes perfectly with it.
Patata con Sidro di Mele ed Erbe
This is a potato with a realistic touch, stewed with apple cider and then finished with herbs. It's very light, a delicate thing.
Kødbyens Fiskerestaurant is one of Copenhagen's oldest and most iconic seafood restaurants, opened in 1910 right beside the fish mongers — you have to book 24 hours in advance so they can prepare everything.
Dishes mentioned
Brown Crab
Brown crab is the big crab we have in Denmark. We don't really have king crabs. The crab meat is very flaky, so it has a really nice texture. Served on a ramson toast — it's a bit garlicky coming from the ramps. Wow. The sweet crab bitterness. The crab is super flaky and sweet. Crabs with any form of carbohydrates is my favorite.
