The Fat Pike offers you plenty of seafood and steaks in an informal and relaxed setting.

The chefs of the restaurant are passionated about the informal kitchen without any kind of fear of the deep-fryer and the barbecue. They have a huge respect for the produce that is often presented with a minimum of cooking.

At The Fat Pike, they think it’s weird that seafood has to be so expensive. A dozen of oysters should be within economic reach – even on casual Tuesdays. Therefore, the concept of “value for money” is not about dumping the prices but rather about giving a big experience with a small bill.

The Fat Pike is located in Islands Brygge in Copenhagen’s old dockland, and like in any oyster bar in Boston or another modern dock joint, they go straight forward in the preparation of food as well as the interior. The restaurant embraces the raw, original flooring, concrete pillars and other leftovers from the story of the warehouse.