The ever-creative Magnus Ek doesn’t play it safe. Case in point: At Oaxen Krog, there are only two menu options—a six- or ten-course tasting, no substitutions. The industrial space is a former boat shed, and the restrained but warm, dark-wood décor is a refreshingly understated setting for what is fundamentally a fine dining experience. Wines are selected from small European vineyards and most of the vegetables come from Oaxen’s own farm on Djurgården. Expect fresh riffs on Nordic-style dishes like roasted cabbage in potato miso with soured Jerusalem artichoke cream and rhubarb with celery and fresh herb sorbet.

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