Kødbyens Fiskebar is one of the best fish restaurants in Copenhagen — a large, noisy room in the Meatpacking District's white sector that specialises in fresh seafood and natural wine. The menu changes with the catch, but the oysters are consistently excellent and the kitchen handles fish simply and confidently. The interior uses the original industrial building: concrete floors, high ceilings, communal tables.
Booking is essential at weekends and advisable midweek. The wine list is entirely natural wine, skewing Nordic and French. Prices are high but not unreasonable for the quality. One of the anchor restaurants that established the Meatpacking District as Copenhagen's best eating area.