Fisk

I enjoyed the Swedish meatballs, smoked salmon, and the Fisk soup. These are legendary staples of the Scandinavian region! I also enjoyed how well the chefs here take their time to explain the dishes and the stories behind them. The service is top notch. The quality of the dishes is also excellent. I can see why Fisk is a Michelin Guide honorable mention.

Tried Fisk for the first time last night and absolutely had an amazing experience. I had never tried Scandinavian food before and I loved every dish. My personal favorites were the lobster, the beetroot tartar, the Swedish meatballs, the fish pie croquettes, the smoked salmon eclair, and the Fisk soup! We definitely plan to return to try everything else on the menu. The chefs there were so personable and helpful and obviously had a love for their craft. I’m excited to come back to try more delicious things and to also experience the tasting menu at EBBE, which is in the same large room but separated from Fisk by a partition (the building is the old Fly bar on Franklin). Special shoutout to Chefs Ocean, Ryan, and Daniel who were so welcoming and attentive.

My husband and I had an unforgettable dining experience at Fisk last night, and we couldn’t be more thrilled to have this new Scandinavian gem in Tampa. It’s not often we find Nordic cuisine here, so we were eager to try it—and it absolutely lived up to our expectations. Our meal began with a smoked salmon éclair, an unexpected yet delightful bite that was both unique and beautifully executed. Next, we had a tuna tartare served in a crisp toasted shell with a silky avocado mousse. The tuna was impeccably fresh, with its clean, vibrant flavor truly standing out. We also enjoyed a crab salad, which was light and refreshing, offering a perfect contrast to the richness of our other dishes. One of the most memorable parts of the evening was the Swedish meatballs, which instantly transported us back to our honeymoon in Stockholm. The flavors were warm, comforting, and perfectly balanced. We also shared a steak, cooked to absolute perfection—tender, well-seasoned, and expertly marinated. For dessert, we indulged in Fisk’s take on a strawberry shortcake, made with fresh Florida strawberries at the peak of their season. It was a lovely, local touch and the perfect way to round out our meal. Another highlight was seeing the chef out speaking with guests, a thoughtful gesture that showed his genuine care for both the food and the dining experience. While the bar program could use a bit of fine-tuning, I did have one of the best espresso martinis I’ve ever had, made with aquavit—a rare and exciting addition in Tampa. Between the exceptional food, warm hospitality, and attention to detail, Fisk has made an outstanding first impression. We’re already looking forward to our next visit!

We had dinner at Fisk to see if we would like the taste and experience of Swedish cuisine before we popped for the elevated experience of Ebbe. Every course was imaginative and well prepared and delicious. We started with the smoked salmon eclair which was just outrageously good. From there, we had the crab salad, beef tartare, lobster with white asparagus, Swedish meatballs, and Fisk soup. The two of us shared every dish. All were delicious. We finished with the strawberry crumble which was the perfect ending. We tried the Riesling and a French Sauvignon Blanc and both paired very well with most of the dishes. Meeting Chef Ebbe Vollmer made the experience even more special. When I told him my wife would like to try Ebbe (I was at Fisk with my son), but that she thought it might be too much fish, he said to email him and he would accommodate for her likes and dislikes. Very nice gesture for a set dinner menu. Though I would say Swedish is not my favorite cuisine, we both like Fisk enough that we very much look forward to trying Ebbe and the Chef’s restaurant in Mamlo, Vollmer, as I go to Copenhagen on occasion.

Great experience and amazing food. Chef Ebbe has created a wonderful experience. Everything we had was amazing. The fish soup is comfort food in a bowl. The broth is amazing, and you need to order the bread to dip into the soup. The caviar was great, and the waffles chef has paired with it are so lite and airy. We ordered the Turbot, and it comes with leaks (best I've ever had), potatoes, and spinach. Can't say enough good things about tonight. We will be regulars here for sure.

I arrived at Fisk, after making a reservation weeks in advance and placing an $80 deposit, only to find that they didn’t have my reservation, although I had confirmation proof and a receipt of deposit, and they had to move the entire bar of people down to find seats for my friend and I. I was also confused to see the restaurant is in the same room as Ebbe and is only separated by a paper mache wall. There was one server/ bartender and we waited over 15 minutes to even get asked what we wanted to drink. The cocktail menu is very limited and they only had the basics. We started with the caviar and it was delicious. Unfortunately, little was to be desired thereafter. My friend’s glass of wine was by far the smallest pour I’ve ever seen and my $95 turbot was bland, full of bones and aesthetically looked like something a person who has never cooked before makes at home. I asked for sauce for the fish because it was so terrible and they never even asked why or how I liked it. The server then forgot we had put an $80 deposit down and charged us without crediting my check the $80. We had to walk back in after leaving and ask for our money back. The server was quite aloof the entire meal and the experience was overall disappointing. I can’t believe they share a room with a Michelin starred restaurant, given they certainly exhibit none of the qualities to have a star themselves. Needles to say, we won’t be back. Please reference the $95 fish in the photo below.

My husband and I had the pleasure of dining at Fisk on their 10th day after opening. The Chef was polite, attentive, and recommended the absolute best food for our dining experience. Expect bar seating; there are no tables. Note: everything was visually appealing and delicious! What we ate: • Smoked Salmon Éclair (one count per order). Absolutely amazing! You’ll definitely want your own. •Beetroot-Horseradish-Russets Tartare (Recommended by the Chef) - flavorful & light. We truly enjoyed it! •Swedish Meatballs - One of my favorite dishes! Meatballs were cooked to perfection and the potatoes were so creamy. • Fisk soup - If the Chef had not recommended this after we put in our order, we honestly would not have experienced one of the most flavorful soups we had ever had. Seriously 10/10 •Red Snapper (Chef’s recommendation) Incredible flavor combination! Absolutely recommend on your first visit. • Gingerbread tiramisu - An absolute must if it’s available. This is possibly a seasonal dessert. I hope to have this again! Overall, we truly enjoyed the atmosphere, food, and service. We will be back for more!

Chef Ebbe has started his bar with a limited menu. Good choices and tasty. Warning you end up overeating. :) Could use more stable and more comfortable bar stools.

We dined in at Fisk on Friday night. We have dined at EBBE as well and loved our experience so we were looking forward ro dinner here. This restaurant is in the same building as EBBE and it is more casual and serves "family styled" meals to be shared. The food in my opinion was still Michelin starred level as is EBBE. I would highly recommend the Fisk soup, crab salad, and tuna tartare. The Fisk soup is made with a fish broth, but it is not fishy it is actually creamy and herbacious and has two or three different types of fish in it. It was rather enjoyable and we got the cup which was more than enough. The crab salad was very creamy, we never found out what type of crab was in it, but the pink grapefruit paired well with it and it was very Floridian. The tuna tartare had the salt and acid that I love and I also love tuna. This one was my favorite out of the crab salad and tuna tartare. They had no issues accommodating my having Celiacs Disease and everything we had was gluten free. There is a parking lot on the side of the building. I would recommend a reservation. The restaurant on this side is pretty small so it's all bar seating or otherwise called Chef's Counter. The bar seats are very flat and have no real back support so that actually is pretty uncomfortable and there are no bar hooks for your purse. They have wine and beer. The wine selection is good. The overall space is nice, clean and chic. The decor is simple and aesthetic. Price wise it is a bit cheaper than dining at EBBE, but it's still expensive. We dined at EBBE and it was $$$$ and here it was about $$$. I would recommend both restaurants and they are both different.

Who knew Tampa was hiding this seafood gem? Fisk is serving up some seriously impressive dishes that'll make any fish lover's heart skip a beat. Let's talk about their Fisk Soup - this isn't your ordinary starter, folks. It's a bowl of pure comfort that'll have you contemplating whether it's socially acceptable to lick the bowl clean (no judgment here!). The Red Snapper? Absolute perfection on a plate. They've mastered the art of letting this beauty shine without overdoing it. But here's the real plot twist - their salmon éclair dessert. Yes, you read that right. It sounds skeptical, tastes amazing, and somehow works so brilliantly. What can I say except "You're Welcome!"

Disappointing TBH sat at the bar, not at the fancier prix fixe restaurant section. An "old fashioned" was just bourbon with tho small ice pieces, not the usual garnish but that's ok. Had to ask for napkins but hey! Salmon eclairs were good, but crab salad didn't evoke much. Soup was ok, more salmon. The fish was a bit bland and almost cold. Desert was good. Then the lights went off for the next 20 minutes! A chance occurrence, likely not their fault, but a completely missed opportunity to acknowledge the fact and come up with a save by offering a glass of anything on the house. For the price, nothing to come back to.