In Haarlem’s vibrant culinary scene, Fish Bar Monk emerges as the perfect blend of understated elegance and seafood mastery. With an emphasis on fresh catches, it combines a laid-back vibe with exceptional flavours, making it a destination for both seafood aficionados and casual diners alike.
We were warmly greeted by Isa, a front-of-house professional who exudes the sort of genuine hospitality that many places try to manufacture but rarely achieve. It's always the small gestures that make a difference—the friendly greetings, the effort to make you feel comfortable, and Isa and her team nailed this from the get-go.
The decor at Fish Bar Monk expertly balances industrial chic with a coastal, laid-back atmosphere. The space features sleek metal tables, exposed tile work, and bold, overhead lighting fixtures that add a raw yet polished touch to the setting. The dark leather banquette seating and minimalist accents create an inviting environment that feels effortlessly cool. Modern touches like the understated art on the walls, including a skeletal outline of a monkfish, give the room personality without overpowering the clean, refined vibe. With warm candlelight scattered across the tables and a focus on earthy textures, Fish Bar Monk creates a cosy, intimate space perfect for a leisurely seafood feast. Whether you're sharing a plate of oysters or diving into a main course, the ambiance encourages relaxation and indulgence, making it as ideal for a casual bite as it is for a celebratory evening.
Fish Bar Monk’s concept is refreshingly straightforward: fresh seafood, shareable plates, and a casual yet polished dining experience. The menu’s focus on shareable plates is intentional, inviting diners to embrace the joy of communal eating. Whether you’re with a group of friends or enjoying a romantic evening, the ability to sample multiple dishes together enhances the experience, sparking conversation over each bite.
We kicked things off with some oysters, naturally. The staff recommended starting with a pair of Dutch oysters, paired with a crisp glass of cava, as well as a warm gratinated oyster for those who are wary of raw seafood. It’s a perfect compromise. The Dutch oysters were outstanding—plump, creamy, with just the right balance of brine and zing. The gratinated version, with breadcrumbs and an herbal Pernod mix, was equally delightful—rich, with a lovely crunchy top that added a welcome textural contrast.
From here, we moved on to a series of smaller plates, each one more inventive than the last. The clams with 'nduja butter and parmesan were a standout. The richness of the 'nduja gave the clams a bold, spicy flavour, while the parmesan added a surprising twist. Admittedly, I wasn’t sold on the idea of parmesan in a clam dish—it felt a touch unnecessary—but the overall execution was so good that it didn’t matter. The clams were fresh, succulent, and swimming in a sauce that demanded to be mopped up with the accompanying baguette. Paired with a glass of their beautifully balanced Chenin Blanc, this dish is the kind of comfort food that warms you from the inside, perfect for a winter evening.
Next up was the tataki of Dutch yellowtail, a dish that highlighted the restaurant's commitment to high-quality local ingredients. The fish was soft, fatty, and had a depth of flavour that only comes from impeccable sourcing. Served with dashi mayo and unagi sauce, it was a beautiful balance of rich umami and delicate fish. However, the unagi sauce was a bit too heavy-handed for my taste—used sparingly, it would have allowed the fish to shine even more.
Then came the signature pickled monkfish. This was the showstopper of the night. The combination of apricot jelly, lemon curd, roasted hazelnuts, and chilli powder was nothing short of genius. The tanginess of the lemon curd, the sweetness of the apricot, the spice of the chilli, and the crunch of the hazelnuts all worked together to elevate the monkfish to another level. It’s the kind of dish that makes you sit back and savour every bite, pondering how such seemingly disparate elements can come together so perfectly. If for no other reason, go to Fish Bar Monk just to try this dish.
As someone who has eaten their fair share of scallops over the years, I can confidently say that the scallops at Fish Bar Monk are among the best I’ve ever tasted. Seared to perfection, with a golden crust and a tender, melt-in-your-mouth centre, they were served with a classic beurre blanc sauce, pea shoots, and—here’s the kicker—smoked eel. The eel added a smoky, rich depth to the dish that contrasted beautifully with the sweetness of the scallops. It’s a combination I never would have thought of, but it works so well that I can’t imagine eating scallops any other way now. Paired with a buttery Chardonnay, it was a heavenly experience.
My wife, who rarely comments on wine, fell in love with the fragrant Rêveu Chardonnay Boisé. This wine, with its oak-tinged aroma and rich, creamy texture, was an ideal match for the buttery scallops and the smokiness of the eel, a great recommendation by the staff.
Another highlight was the razor clams, cooked simply in white wine with red pepper, garlic, and parsley. This dish took me back to childhood memories of foraging for razor clams on the beach, cooking them in a tent with just a dash of wine, olive oil, and garlic, and serving it with bread. The razor clams at Fish Bar Monk captured that same simplicity, that same joy of eating something so fresh, so pure. The sauce, rich with butter and the zest of wine, was perfect for mopping up with bread.
For the main course, we opted for the turbot, part of the catch of the day. Cooked to perfection and served with charred pointed cabbage and a rich sauce, the turbot was a masterclass in how to cook fish simply but beautifully. The dish was accompanied by charred lemon, which tamed the acidity of the lemon while keeping it fresh and zesty, adding a delicate brightness to the buttery fish. It flaked off the bone effortlessly, each bite a delicate, buttery delight. It’s the kind of dish that shows off the kitchen’s skill without being flashy—it’s all about letting the fish shine. At this point we were beyond full, with just enough space for dessert.
Fish Bar Monk’s wine list is concise but curated with care. Each wine is chosen to complement the fresh, often delicate flavours of the seafood. The Chenin Blanc was a standout, pairing beautifully with the clams and monkfish, while the Chardonnay elevated the scallops to new heights. Isa and Marlie clearly know their stuff when it comes to wine, and they are more than happy to make recommendations that will enhance your dining experience without pushing you towards the priciest options on the list.
As a Portuguese, I was particularly impressed by their use of high-quality Portuguese olive oil in many of the dishes. It added an extra layer of richness and authenticity to the meal, and I commend their choice of such a premium ingredient.
We ended the meal with a Strawberry Romanoff, a light, boozy dessert that was the perfect way to finish such a rich meal. The combination of cherry cream, vanilla ice cream, and a hint of gin was refreshing without being overly sweet, and it provided just the right amount of indulgence to round off the evening.
The service at Fish Bar Monk is, in a word, impeccable. From the moment we walked in, to the moment we left, every detail was attended to with care. The dishes arrived at just the right pace—never rushed, never delayed—and each plate was presented with a level of knowledge and enthusiasm that added to the experience. Isa and Marlie have clearly been trained to anticipate needs without hovering, and their passion for the food and wine is evident in every interaction.
Behind the scenes, Chef Robert leads the kitchen with skill, ensuring each dish showcases the finest seafood with a delicate balance of flavours. When it came to dessert, Chef Wessel's creations brought a perfect finish to the meal, particularly the delightful Strawberry Romanoff that left us craving just one more bite.
One of the best parts of the experience was the ease with which Isa and Marlie handled the wine pairings. They worked in perfect harmony, guiding us through the options without overwhelming us with jargon. They were attentive without being intrusive, a balance that is all too rare in many fine dining establishments.
One thing that stood out was the pacing of the meal. It’s easy for a meal with so many small plates and courses to feel chaotic, but Fish Bar Monk knows how to pace a meal. Each dish arrived at the perfect moment, giving us enough time to savour each course before moving on to the next. It’s a rare thing to find a restaurant that understands this balance so well, and it made the evening all the more enjoyable.
At around €170 for two, including wine, Fish Bar Monk is not a cheap meal, but it’s worth every penny. The quality of the food, the precision of the cooking, and the warmth of the service make it a dining experience that lingers long after the meal is over. If you’re in Haarlem and looking for a seafood experience that’s both refined and unpretentious, Fish Bar Monk is the place to go. Whether you’re indulging in oysters and cava at the bar, or working your way through their inventive small plates, it’s an experience that you won’t soon forget.
Fish Bar Monk is located in Turfmarkt 20 | 2011 CB | Haarlem | The Netherlands
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Fishbar Monk, situated in the heart of Haarlem, is a seafood restaurant known for its fresh fish and oyster dishes....
