Fresh ingredients? Of course! The Fish Bar menu can vary from day to day depending on the catch. And naturally it reflects the changing seasons


3 pcs/6 pcs

Papillon – Arés
light and salty 80,-/155,-

Le Gall – Bretagne
briny 110,-/210,-

St. Vaast – Normandy
rich and intense 130,-/245,-

Gillardeau – Marennes
elegant 140,-/265,-

Oyster tasting
1 of each oyster above 4 pcs 170,-
2 of each oyster above 8 pcs 305,-

Gigas – Limfjorden
mineralic 120,-/230,-

Limfjord, flat oyster
european, native oyster, first of the season 160,-/300,-

raw bar

Brill – Western Shores
smoked mussel, seaweed, pickled burnt onion and rye 125,-

Bleak roe – Denmark
carrot, sea buckthorn, quail egg and poppy seed 95,-

Razor clam – Atlantic Ocean
celery, salsify, pickled tomato, almond and seaweed 115,-

Scallops – Norway, hand dived
hazelnut, black trumpet, plum and geranium 145,-

Green salad – France
vinaigrette, no fuss 55,-

medium courses from the hot kitchen

Fish and chips – Kattegat
lightly smoked cod
hand cut potatoes and raw remoulade 110,-

Blue mussels – Limfjorden
steamed in apple cider with plenty of herbs 105,-

Trout – Bisserup
brussel sprout, parsley root,
apple, lovage and portulak 155,-

Squid – Western shores
celeriac, black garlic,
pickled seaweed and blueberry 165,-

King crab – Norway
char grilled
cauliflower, mead og wild roses 180,-

Savoy Cabbage – Denmark
char grilled
shallot, potato, mild horseradish and chives 105,-

Below the surface


7 courses, chef’s choice per person 600,-

– served to the whole table


5 glasses of matching wines 500,-


bigger courses

Blue mussels – Limfjorden
steamed in apple cider with plenty of herbs 155,-

served with
jerusalem artichoke, green kale
malt and fermented pear
pearl barley, buckwheat, poppy seed
vesterhavscheese and chives

Cod – Kattegat
firm, white meat
baked 245,-

Hake – Western Shore
delicate, juicy meat
seared 255,-


Pork – Hvidebæk
neck and cheeks
fermented mushrooms, onion and nasturtium
pearl barley, buckwheat, poppy seed
vesterhavscheese and chives 225,-


Vegetables – Denmark
hispi cabbage, beet, cauliflower, carrot, fennel
wild mushrooms and poached egg from Vorsholtgård
pearl barley, buckwheat, poppy seed
vesterhavscheese and chives 215,-


4 nordic cheeses: 135,-
‘Gammel Knas’ – Nr. Vium mejeri
‘Gedegouda’ – Sondrup gårdmejeri
‘Granbarkost’ – Jürss mejeri
‘Blå Kornblomst’ – Thise Mejeri


Chocolate – Bolivia
sea buckthorn, honey and feuilletine 110,-

Beetroot – Denmark
brown cheese and hazelnut 115,-

Liquorice – Denmark
verbena, buttermilk and almond 95,-

Ris á l’amande – Denmark
cherry, vanilla, almond and pine 105,-

Sweets for the coffee
petits fours, 4 pcs made by Søren and Betty 65,-

we work with sustainable fish and shellfish
we use local organic produce where possible

payment with credit card is charged the credit card company fees

Smiley Report from Food health administration