Fiskeskur

The story

Fiskeskur Antwerp: Fire-Kissed Seafood by the Waterfront

The Kitchen and Its Creators

Fiskeskur Antwerp anchors its seafood cuisine along the Kattendijkdok waterfront inside a repurposed customs building. Nikolaj Kovdal, co-founder of Fiskebar, works alongside Sen Kulanthaivelu to run an open-flame kitchen that draws recognition from Le Fooding. Their method strips away heavy preparation, letting controlled fire shape each course. Daily vegetable deliveries from Ferm in Hombeek arrive to match the shifting marine catch.

Dishes From the Grill

The open hearth defines their fish-forward cooking, transforming simple ingredients into layered plates without heavy sauces. A serving of organic pink shrimp arrives with a smoky cocktail blend that highlights the natural sweetness of the catch. Guests frequently order the fish balls resting in a rich crab bisque or the grilled prawns paired with oyster mushrooms, sautéed potatoes, and a fermented garlic reduction. Even the smoked mackerel pâté relies on pickled vegetables and freshly baked bread to balance the briny richness.

Space and Setting

A large glass greenhouse extends the dining season through colder months while a wide terrace opens toward the water when temperatures rise. The exterior signage declares exactly what happens inside, pointing visitors straight to the active grill station. Large windows frame the harbor activity and draw attention to the slow fading light over the dock. This straightforward layout keeps the focus on the food and the quiet rhythm of service.