No.42 – Oaxen Krog

Oaxen is a remote island 1 hour from the Swedish Capital, for those that make the journey, a warm and luxurious welcome awaits them at Oaxen Skärgårdskrog.

Chef Magnus Ek uses ingredients from Biodynamic local producers and traditional methods of curing, smoking and preserving.

Each year his menu is completely reinvented, a result of being closed in the winter, that allows Magnus the chance to create delicacies such as last year’s Sandalwood smoked turbot, and Goats milk cheesecake with crispy rockweed.