Fishbar: Mediterranean Fire and Fresh Seafood in the Starland District

By Vanessa Lantos Daly (Spicy Melon)

Feb. 13, 2026 — The excitement keeps growing with more and more creative and elevated dining experiences in the Starland Area. The latest addition? Fishbar, which opened in December at 2218 Bull St.

Upon a superficial inspection and quick search, Fishbar looked… maybe Japanese? Perhaps a new Asian fusion restaurant?

It looked enticing, and it kept popping up in endless chats amongst bartenders and locals in all the Starland District restaurants and bars. Raving comments about the creative flavors flooded Instagram. Enticing photos of fire-roasted delicacies… I was so curious.

When I reached out to them for an interview, I was first greeted by a very friendly and excited Anthony Debreceny.

I blinked… Anthony? Anthony who owns Ukiyo? Right here, next door to Water Witch?

Anthony has been in Savannah for a long time, his first restaurant being the very popular Collins Quarter on Bull Street in 2014. I still remember the ravings about their sophisticated coffee filtering systems when they first opened and that spiced lavender mocha which you can’t get anywhere else.

…And that spiced lavender mocha which you can’t get anywhere else.

Now, Anthony owns Southern Cross Hospitality with a portfolio of seven restaurants and active plans to open two more on Broughton Street.

Squirrels Pizza lived in this location for years, with their fire-baked pizzas and quirky squirrel art adorning the walls. Their departure was quiet. And to be truthful, I’m quite impressed by how much talent has passed through this space, which looks like an office building from the outside.

There’s nothing sparkly about the facade. There never was, even when it was Squirrels Pizza. But now inside, the evocative warm light, fine-tuned details, and aromas from the kitchen set the scene. I visited with zero expectations…

Their social media manager and photographer, Marley Davis, sat with me for a friendly chat. At the time of my conversation with her, they had been open for just a week.

She shares, “Originally when Anthony acquired this space, the plan was to turn it around and open another pizzeria, since the pizza oven was still here and it was fully set up for that kind of operation. But over time, as the team grew, ideas were really flowing and inspiration was everywhere for a Mediterranean-style dining experience.”

Marley continues, “Along the way, Anthony fell in love with live-fire cooking. There are a few other restaurants around the world that do it. It is super cool. It requires a lot of technique and takes a lot of time. Anthony is all about creating really bespoke experiences for his guests.”

When asking her about the Mediterranean specialties offered, she goes a bit further: “I would say Mediterranean-inspired. They have some Dominican flavors too. Also, some flavors from Central and South America. But above all, that very Mediterranean fresh seafood focus takes the spotlight.”

Marley shares the inspiration for the remodeling and decor of Fishbar: “Our interior designer was inspired by their time in the south of France. He pulled from an art deco, 1960s Italian, and French aesthetic.”

Moreover, they have added a beautiful hidden-away patio, adorned with elegant details, fire pits, and water features. I am distracted by the young but fragrant fruit trees. Marley adds, “We have also partnered with Water Witch, located next door, so that they can also access the back patio.”

Maren Gudmondsson, their bar manager, took a moment to share her inspiration behind their cocktail program. “One of my most surprising and popular cocktails is Aqua de Gilda. Anchovy oil-washed gin, pepperoncini brine, and thyme-infused dry vermouth. Finished with a classic Spanish pincho, which is olive, anchovy, and a pepper on a skewer.”

This was my first interaction with Maren: Nothing but smiles and excitement and creativity.

The resulting outcome for the cocktail menu is astounding: Full of inventive fresh flavors to complement their theme.

I took a moment to speak with their chef, Charles Alexander, about their menu. “After a week of being open, I’d say one of our best sellers is our crudo. Especially the process we use when preparing it: we cure it and then we dry-age it for about three days, so that not only intensifies the flavor but also changes the texture to be smoother and a bit meatier.”

For their crudos, they rotate fresh fish selections. Chef Charles also shares, “I recommend trying our bone-in whole fish preparations. We serve them with fresh roasted veggies and sauces which are very complementary to the fish we are serving at the time” The chefs debone their fish in-house.

They are currently open 5 to 10 p.m. Tuesday through Saturday. I’m going to stop teasing you, and let’s talk about these amazing bites and cocktails.

I saw Maren again on my second visit at the end of January and met Emma Ruskin, one of their extremely talented bartenders.

Left: Emma Ruskin. Right: Maren Gudmondsson. Photo Credit: Marley Davis

Maren recommends this cocktail to first-time guests: La Melon Rouge. Crafted with vodka, melon, tomato, lemon, vanilla, and cardamom.

…Tomato and melon you say?…

The tomato balances the sweetness of the melon, and the cocktail is bright and light. Bursts of sweetness and acid notes open your appetite… delicious and refreshing.

Let’s talk some food, shall we?

Extremely recommended: the Smashed Pee-Wee Potatoes. Topped with squid ink aioli for a touch of umami and sweetness. Trout roe persillade with trout eggs, citrus, oils, and herbs. And bottarga, which is dried trout roe for concentrated flavors and texture.

For the life of me, I can’t think of anywhere else in this city currently offering such elevated and decadent potatoes. First bite, and I’m already impressed and fully committed.

Maren then shares, “This is my favorite thing on the menu,” with a warm smile. And we are presented with the Charred Savoy Cabbage. The cabbage is topped with sea urchin cream and crispy chicken skin.

“I never imagined cabbage could be this delicious. This one is fully on another level,” she shares brightly.

That sauce… is perfection. I would come here and simply order this cabbage and a cocktail. Nothing could ruin my night after the indulgence of this dish. Honestly, if you had a Tinder date and got stood up, this food would fix your night.

I get a little worried. I went to Fishbar to experience the whole fish presentation, and the opening acts have left me on such a high and with little room or bandwidth for anything else. Portions are generous, and the flavors are incredible.

For the main event, we tasted the Whole Grilled Red Snapper. A whole fish presentation prepared escovitch-style: a Jamaican-inspired preparation classically topped with a tangy, spicy, and crunchy mixture of onions, carrots, and peppers. Also topped with a shaved cucumber-radish salad and a carrot citrus mojo.

Soft, fresh, melt-in-your-mouth bites with bright citrus and veggie crunch. Also, light. With no starches, just a perfectly cooked fish with inventive veggies all around.

Their full fish preparations are definitely shareable, so maybe another side makes it a full dinner experience. Prices are more than reasonable for their level of cuisine. I would even say, a steal for the level of experience. If you bring a date here, prepare for them to be impressed.

Emma crafted us an amazing cocktail too, the Sage La Mer. Prepared with tequila, sage, lemongrass, ginger, and agave. And perfectly rimmed with cayenne and sumac salt. Herbaceous with perfect balance of sweet and spice.

A spicy tequila cocktail is my love language.

Finally, a complete must-do is asking for their desserts du jour. Their desserts are verbalized and fully inspired, so don’t hesitate to ask.

They had two options that night, I went with chocolate…

Chocolate flourless torte. Presented with a toasted marshmallow base, vanilla ice cream, chocolate mousse, and a miso togarashi crumble.

No more words, that chocolate torte is a perfect balance of sweet and savory. This is one of the best experiences I’ve had in a long time. I’m trying really, really hard not to sound like a full-blown fangirl to keep all your expectations leveled.

Fishbar is an amazing experience of fresh seafood with explosive flavors and creative twists, rivaling downtown’s fine dining restaurants. This Anthony’s most elevated concept yet, and the buzz around town continues, whispering of the delicious experiences of their artfully curated menu and excellent service.

Don’t miss it, and please say hi to Maren and Emma from us. Find me there this spring, enjoying every sip and bite at their hidden-away patio.

Love always,

Vanessa

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