Kødbyens Fiskebar broke ground for restaurants in the once rundown old meatpacking district in 2009. Since then, many have followed, and the area is now a hub for many new creative businesses. Kødbyens Fiskebar is fine dining yet accommodating and unfussy by design. The menu is seasonal, local, and playful; it’s created to delight and excite. Kødbyens Fiskebar is where you can come to soak up the atmosphere over a sharp cocktail or glass of bubbles with some delicious oysters, or go all in and enjoy the spectrum of the tasting menu with wine to match. Naturally, only the best quality produce is used – the best you can find. Seasonal vegetables arrive in the morning from a biodynamic farm north of Copenhagen. In the afternoon, the forager steps in, holding an armful of forest herbs. Then there is the fish. Working hand in hand with Jesper the fishmonger guarantees the use of only sustainable fish caught on a small scale and inshore. The fish is exceptional. Kristian catches wild European oysters from the oyster banks of Limfjord in Denmark; he delivers them in the morning, and in the evening, they are shucked in the kitchen. It all starts with the raw ingredients.