You can’t miss this yolk-hued vestige of fine dining on Djurgården island's marina. Originated by Agneta Green and Magnus Ek on Oaxen Island, today it’s housed in an old ship-building shed, though the cornerstones of sustainability, creativity and seasonality remain. Oaxen’s produce – plus a house farm – drives the ten-course menu, flavours of which ebb and flow like the tide, offering well-placed contrast. Spruce cone with sour cream and sea buckthorn, lamb steak with seaweed and black garlic and trout with apple miso, asparagus and rhubarb are emblematic. High ceilings, an open kitchen and Scandi furnishings offer subtle ambiance.
Beckholmsvägen 26, Djurgården, Stockholm, 115 21