The opening of Antwerp's first fish restaurant in the old harbour district.

This March, Nikolaj Kovdal – co-founder of Fiskebar, Østerbar, Gå Nord and Bar Noord – launched a new restaurant concept with Sen Kulanthaivelu. Located at the Kattendijkdok-Oostkaai, Fiskeskur will transform the old customs building into the first fish restaurant on 't Eilandje. After successful cases like Ga Nord and Fiskebar, Kovdal and Nightingale once again joined forces for the communication of the launch and concept for Fiskeskur.


The menu for this concept will adapt to what's available on a daily and weekly basis, and depend on the local harvest of organic fish and greengrocers. Kovdal calls this concept the "responsible kitchen", making as much use as possible of what is currently available. In the future, the concept will even work with fermenting and brining to create as little residual waste as possible. 

The crown jewel of the concept, however, is the open kitchen. Food concepts such as an open fire and a rocket stove, which will simultaneously serve as a bread oven and heating for the seats, are inspired by mankind's long history with cooking and in turn will introduce the kitchen of the future.

Press Introduction at Open Days
During the Open Days for SS19, Nightingale introduced the brand new food concept to a select group of journalists from Belgium and The Netherlands. During the Benelux press dinner, guests were introduced to several menu items and the concept of open fire cooking.