Originally opened in Gamla Stan (Old Town), this farm-to-table restaurant is now housed in a former stroller factory in the small suburb of Enskededalen, five miles south of Stockholm. Inside, the minimalist dining room contains a dark hardwood floor, sparse white walls, and blocky white tables topped with miniature flower vases. Showcasing the natural flavors of locally grown ingredients, chef Frederik Andersson crafts seasonal tasting menus with dishes like crisp and creamy potatoes with pine-milk bread emulsion and raw mushrooms, followed by Jerusalem artichoke ice cream with artichoke milk. The exclusively French wine list emphasizes selections from lesser-known, biodynamic wineries.
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Congratulations to Mei Lin, winner of Top Chef Season 12.