Oaxen Skärgårdskrog
Open for six months of the year from April to September and situated on an island accessible only by ferry, Oaxen Skärgårdskrog (Oaxen is the name of the island, Skärgård means archipelago and krog is the old Swedish word for country restaurant) is the very definition of a destination restaurant. The typically Swedish cool and modern 40-cover dining room and 50-cover terrace offer stunning views of the bay of Himmerfjärden. But the real draw here is Magnus Ek's highly idiosyncratic take on Nordic cuisine. Where else could you find the likes of Cinnamon-fried Swedish Duck & Onion Braised in Sotholmens Stout, Trotters and Breast of Veal in Beans served with a Cream of Truffle from Gotland and Deep-fried Parsnip?
Behind the stove:
Chef-proprietor Magnus Ek and Sous Chefs Johan Andersson and Markus Eriksson
What they stay:
"A true modernist, Ek creates dishes that are pared down but complex, as with his lobster carpaccio on herb ice accompanied by green-tea jelly." Food & Wine magazine
New dish this year:
King Crab Porridge in Red Wine and Basil Vierge with Caramelized Emulsion of Pig's Blood and Shellfish Butter, Lardo in Crispy Pastry and Salt-baked Celeriac
Not a lot of people know that:
During a morning walk with their dogs, Magnus Ek and sommelier wife Agneta Green collect up to 15 different types of wild herb for the restaurant's menu.
SE-153 93 Hölö, Sweden+46 (0) 8-551 531 05
www.oaxenkrog.se
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