Hav & Mar

The story

Hav & Mar by Marcus Samuelsson – Michelin Recommended Ethiopian-Fusion Seafood in NYC

A Seafood House with Roots in Ethiopia

Hav & Mar is Chef Marcus Samuelsson’s energetic seafood restaurant in New York’s Chelsea arts district. The menu, created with Executive Chef Fariyal Abdullahi, draws from a wide global pantry while centering on Ethiopian techniques and spices — a reflection of Samuelsson’s own heritage. This Ethiopian-fusion approach sets Hav & Mar apart from other seafood spots in the city.

The dining room, a mix of contemporary and classical design, features original artwork by award-winning artist Derrick Adams. The bar is lively, the cocktails show-stopping, and the wine list — spotlighting BIPOC and female producers — is as thoughtful as the food. The atmosphere is convivial and festive, with gracious hospitality at every turn.

Dishes That Bridge Continents

From the raw bar, the Swediopian — cured salmon with sea buckthorn, fennel, and a coffee-injera crumble — captures the restaurant’s signature style. Other standouts include the Addis York, a fried chicken with spicy Doro wat stew and ayib cheese, and the Shiro Branzino, a whole fish served with injera, cilantro, and mint. The menu ranges from light raw plates like tuna tartare with miso and avocado crema to hearty family-style options like the Short Rib Biryani.

Recognition That Speaks for Itself

Hav & Mar holds two stars from The New York Times and has earned a Michelin Recommended distinction for 2026. The praise reflects a kitchen that balances thoughtful sourcing with bold, inventive cooking — where Ethiopian flavors feel natural, not forced, alongside oysters, hamachi, and black bass. It is a seafood house that expands expectations without losing its sense of place.