An interesting and lovely seafood dinner location: Restaurant Fiskebar (6. July 2023)
I was promised quite an experience upon the visit of the Fiskbar, so, I was, by nature, curious about what I was to expect. I had ordered “Freya’s Flower”, but even as the waitress recommended me to try something else, I decided to stay with “Freya’s Flower”, but got served the “Torh Strenght (Linie Aquavit, Jägermeister, Pimm’s, Oyster Leave)” (CHF 25.00), which was somewhat confusing as after the first sip, I realised this didn’t tasty anything like the drink I had ordered. Hence, I told them that there was a mistake, and they actually rectified it right away. To be honest, it took them a while, but they fixed it finally and brought me the …
… “Freya’s Flower (vodka, chambord, Aalborg Taffel, Lime)” (CHF 25.00), which was indeed incredibly sweet (which the waitress had warned me of), but still overall enjoyable.
We went for the “five-course tasting menu ‘Nordic Experience'” (CHF 145.00), which started with an “amuse bouche”, which was quite nice.
The second “amuse bouche” was even nicer as it was a good combination of the fish, a sweet dash on top, and the crunchiness of the cracker.
Then, it was time for “amuse bouche” number three, which was some kind of cold soup, which was absolutely enjoyable.
The first real course of the evening was “caviar, hazelnut miso ice cream” where you got the closed box …
… and some crackers …
… and once you had the box opened, both elements of the dish to be put onto a cracker were there. And while I was a bit sceptical since I’m usually not too big a fan of caviar, it turned out to be absolutely delicious.
The next course was “charcuterie de la mer, pickles” and while I liked the rather intense fishes, personally, it was a bit too fishy in terms of taste for me. Sure, interesting combination of ingredients, but it just – somehow – didn’t really make me too happy.
The “safran brioche” with the respective butter on the other hand was absolutely exquisite. There was that cured fish on the side (upper right corner), and man, let me tell you, that was mouth-watering. We had asked for more of the same, and without a flinch, they brought us another round.
The “cuttle fish, fermented strawberry, lemon gel” did not only look very pretty, but it was also a super tasty dish in itself – mainly due to the combination of different flavours and textures.
I liked that they only served the “bread & spread” a bit later during the menu so you wouldn’t fill yourself up with too much bread.
The next course then was “octopus, cucumber, almond cream | bao, green peas, smoked sturgeon | artichoke, creamy ricotta crémeuse, summer truffle” and it turned out to be a great flavour and texture combination. of course, the fried little ball wrapped in Parmesan shaves, was one of my favourites this evening.
The desserts were the one thing, which didn’t make me all too happy. The “blackcurrant, elderflower” dish was nice, but rather on the sweet side.
The “cherries, chocolate, and kriek beer” were not really to my liking. The jelly was somehow bearing a flavour profile of beer, and while this might be considered innovative, it was just not that great from a flavour perspective (but then again, I’m not a big beer drinker).
Overall, the Fiskebar is a good place, tasty dishes, lovely atmosphere, super friendly service (but sometimes struggling with language), but for me, it was somehow always falling a tiny bit short of being great. In any case, since the place is rather small, I would highly recommend you to book well in advance.
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Contact Details:
Restaurant Fiskebar
The Ritz-Carlton Hotel de la Paix, Geneva
Quai du Mont-Blanc 11
1201 Genève (CH)
Tel.: +41 22 909 60 71
E-Mail: geneva.fiskebar@ritzcarlton.com
Homepage: http://www.geneva-fiskebar.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
