Pescetarianism is the fastest growing trend within gastronomy.

The word is a contraction of the Italian Pesce (fish) and the English vegetarian, and the concept covers a vegetarian diet consisting of fruit and vegetables with added seafood. The Pescatarian is located on Amaliegade 49, 1256 Copenhagen, which is just a five-minute walk from big attractions such as Frederik’s Church and Amalienborg. The restaurant’s interior is homey, which gives the restaurant a relaxed and warm vibe. The tables are decorated with flowers and the seats with puffy pillows. The team behind The Pescatarian is a collection of some of the most passionate and dedicated people within the restaurant industry. The Pescatarian is the second restaurant byJohan Burich-Holck, who is also the man behind the Bib Gourmand restaurant Marv & Ben. In addition to a high gastronomic level, he emphasizes health and the environment: Restaurant managerAlexander Bangwill provide an unforgettable service. The head chefJesper Steffenis also a co-owner. He has previously juggled the kitchen utensils on Studio, Kokkedal Castle and Skovshoved Hotel. The menu will consist of many small dishes withfish,seafood and vegetables focusing on sustainability and organic produce. The guests can look forward to a great dining experience and world-class service. In addition, seafood is a healthy andclimate-friendly alternativeto red meat, says Johan Burich-Holck. The man responsible for the wine profile is Isolde Itenov. she is a sommelier and very aware of the fact that wines need to fit with seafood dishes. The wine list has a focus onacid-driven, mineral and balanced white wines. At the Pescatarian, they are playing with champagnes, and Germany and Austrian white wines. Burgundy and Jurrasic will also have a large spot on the map, same as at Marv & Ben. The Pescatarian is characterized byhigh quality at liberal prices.

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