Fiskebar

Summer in the city..
📷 by .official

Summer time ..

Fiskebar X AI
Amazing to see what Artificial intelligence creates in 1 minutes with 3 keywords.

Bring the summer on the plate ..

Coffee shoyu from .ferments.
For our tonka ice cream with coffee shoyu butterscotch we use this amazing produce. Used coffee, water, Koji incubated pearl barley and salt is fermented 30 days at 60°.. this results in a rich deep light salty coffee shoyu .. (thanks Noma for the inspiration)

A fiskelife Monday ..

NYE in fiskebar
On 31/12 we welcome you for:
•Lunch 12-16h
•Menu from 18h
[reservations [email protected]]
•Outside oyster & champagne bar with VITRIN from 16h
•Takeaway 15-17h
Our holidays opening hours are:
•24/12 takeaway 15-17h
•25/12 closed
•31/12 see above
1+2/1 closed
The rest day open as usual ..

Oysters & champagne

New on the menu .. 2011 Mechthild Weiss ..

Fiskebar is looking for new fish heads behind the bar.
Flexi / student / fulltime / parttime.
Experience is a plus, motivation & positive spirit a must..

Please fill in the form on fiskebar.be/jobs or mail us on [email protected].

We welcome you in team FISK !

Fiskebar No nonsense fish restaurant since 2007

Aubergine, miso, pomegranate & bottarga ..

Tast toe…

Summer in the city... 😎

Where the f*** is Rosie
wild apple cider
Collab Verger du Nord(b) & Jérôme Forget (fr) .. 5,8% vol
Available in +
.forget61

The story of fisk (and a little bit of Fiskeskur )

Peter Verhelst en FISK Gitarist Peter Verhelst is van vele markten thuis maar dit nieuwe project FISK voelt als thuiskomen. Het album Paranoid Lobster laat een uitgepuurd gitaartrio horen, ongeremd in een vrijë wereld van water en beweging.

Hop, die fiets op… 🦪🎣🥂