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Our story

About Salmon Bar

A neighborhood restaurant and bar built around fresh seafood, simple cooking and the idea that an ordinary evening can still be worth remembering.

A place to slow down

Food first, atmosphere second, everything else after that.

Salmon Bar started with a straightforward idea: create a place where people could eat well without having to dress up for the occasion.

We wanted the food to be carefully prepared, the drinks to be interesting and the room to feel comfortable enough that guests could stay for another conversation after dinner.

Over time, that simple idea became our way of working. We keep the menu focused, change dishes when ingredients change, and try not to make things more complicated than they need to be.

“A restaurant should feel like somewhere you wanted to go, not somewhere you were supposed to go.” — The Salmon Bar kitchen team
A few milestones

From a small idea to a place of our own.

Salmon Bar has always been shaped by the people who work here and the guests who come back. These are a few moments that mark the story so far.

2019

The first idea

The concept begins with a small menu centered around fish, seafood and uncomplicated cooking.

2020

First service

Salmon Bar opens its doors with a compact kitchen, a short menu and a handful of tables.

2022

A bigger kitchen

The kitchen expands and the menu grows to include seasonal specials, cocktails and a wider wine selection.

2024

Evenings & events

Regular tasting evenings, guest chefs and small music sessions become part of the calendar.

Today

Still cooking

We continue to change, experiment and learn while keeping the original idea at the center of the place.

How we work

Three things guide the kitchen.

They sound simple, but keeping them consistent is what takes the most work.

01

Good ingredients

We start with ingredients that are fresh, seasonal and suitable for the dish. The menu follows what's available rather than the other way around.

02

Simple preparation

Fish doesn't need to be hidden under complicated sauces. We use heat, seasoning, acidity and time to let the main ingredient speak for itself.

03

Consistency

A dish should be enjoyable whether you're visiting for the first time or ordering the same thing for the twentieth.

Behind the scenes

The kitchen is where most of the work happens.

Our kitchen team prepares sauces, dressings, marinades and desserts in-house. Fish is prepared throughout the day rather than being held longer than necessary.

We also keep a small rotating list of specials. These dishes give the cooks an opportunity to work with ingredients that aren't part of the permanent menu.

Daily preparation

Fish, vegetables, sauces and garnishes are prepared before service and replenished throughout the day.

Seasonal menu

Several dishes change during the year according to what's available from our suppliers.

Less waste

We plan portions carefully and use suitable ingredients across several dishes whenever possible.

The people

A small team with a lot to do.

Restaurants are ultimately about people. Here's a glimpse of the team behind the food and the room.

👨‍🍳

Alex

Head Chef

Focused on seafood, sauces and keeping the kitchen moving when the room is full.

🍸

Maria

Bar Manager

Looks after the cocktail list and makes sure the right drink finds the right table.

🍽️

Daniel

Restaurant Manager

Keeps the dining room organized and makes sure guests feel welcome from the moment they arrive.

Come and see us

Make yourself comfortable.

Whether you're stopping by for a quick lunch, meeting friends for dinner or staying late at the bar, there's always a table waiting.

Find Salmon Bar