Hav & Mar
Seafood restaurant · Chelsea ·
Seafood, Swedish & Ethiopian fusion with berbere-cured salmon.
Seafood, Swedish & Ethiopian fusion with berbere-cured salmon.
"An airy and elegant space in Chelsea—with a striking central bar, light wood décor, an open kitchen, and Black mermaid artworks by Derrick Adams—this seafood‑centric venture from Marcus Samuelsson and Executive Chef Fariyal Abdullahi plays with Ethiopian and other African flavors, peppered with Scandinavian touches. Standouts include the Swediopian, a salmon slice marinated in Ethiopian berbere and sprinkled with dill on rolled cucumber, and a grilled octopus set over ultra‑creamy white beans with tender carrot cubes, merguez sausage, crispy fried kale, and two strips of roasted red pepper; “I loved the octopus dish: the quality, execution, and flavors were flawless,” notes a MICHELIN Guide Inspector. Service is attentive, cocktails are expertly crafted, and the wine list highlights female and BIPOC producers." - The MICHELIN Guide
"Marcus Samuelsson’s Hav & Mar has a ready-made party atmosphere, with painted mermaids on the ceiling, and food that draws inspiration from Sweden, Ethiopia, and elsewhere. There are a few private dining areas, with minimum spends from $2,000-2,500 depending on the room. Smaller groups of around 8 people can also book a semi-private table in the middle of the space." - neha talreja, bryan kim, hannah albertine, will hartman
"The restaurant where executive chef Fariyal Abdullahi—nominated in 2024 for Emerging Chef—chose contemporary Harari-inspired attire that included intricately embellished pants, a shawl, and a gold zargaf headpiece; by adapting traditional garments into a modern slip-style dress, she used fashion to represent her Ethiopian tribe, her identity as a Black Muslim first-generation immigrant, and the multiple underrepresented voices she carries." - Lisa Shames
"A restaurant that deliberately fuses Swedish and Ethiopian flavors, showcasing dishes that pair Scandinavian techniques with Ethiopian staples—one example being a pan-seared hake served with shiro and gomen (Ethiopian-style greens)—illustrating the chef’s ongoing interest in cross-cultural cuisine." - ByPervaiz Shallwani
"Marcus Samuelsson’s latest restaurant Hav & Mar occupies a huge space in the Starrett-Lehigh building in Chelsea. It’s a useful option if you’re looking to impress clients or visitors with something truly unique but still very New York. The name reflects Samuelsson's Ethiopian and Swedish roots ("hav" means ocean in Swedish, while "mar" means honey in Amharic), and the inventive menu pulls from both countries with a range of other influences. For a handy tutorial on what to expect, start your meal with the berbere-cured salmon topped with a tangy mustard seed caviar and sour buckthorn." - team infatuation
