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Highly creative and fearless in approach, Chef Benjamin Breton allows each ingredient to guide his philosophy. Constantly in search of the more exotic, rare and elusive produce he pushes the boundaries of traditional Nordic fare to create seasonal dishes from meat, seafood and vegetables that are bold in flavor and clever in technique. Hosts are on hand to interpret the revolving menu, which is led by the time of year and transforms every eight weeks to showcase an entirely new dining experience.

Fiskebar's commitment to serving organic, local produce, extends to the thoughtfully crafted wine list, showcasing independent, biodynamic and organic labels. Practicing environmentally-friendly methods in nurturing, producing and distributing wines, our suppliers are dedicated to capturing the finest character and flavor of the region. As our cuisine, the wine list celebrates the famous domains and Châteaux, but above all independent winemakers from the biodynamic culture.