Chef Patron Magnus Ek and Lady of the House Agneta Green closed down their renowned Oaxen in 2011. The couple had during 17 years created one of the better places for fine dining in

Europe. But it was a bit of a project to visit since it was closed several months per year and was located on a pretty hard to reach island south of Stockholm. In 2013 they opened up again, but luckily this time much more accessible. Now it is located in almost central Stockholm on Djurgården, an island in Stockholm where you will also find the Vasa museum and Skansen. It is also open year-round now.

Magnus and Agneta have found a perfect place for their restaurant. It is situated by the sea, has a beautiful view and the place lets you get away a little from the city pulse and most importantly you can still enjoy some of the better fine dining.

Chef Patron Magnus started local foraging before it was trendy. So location is important and you will find wild herbs and other locally sourced ingredients on the plate. The interior decoration with plates, tables and other elements also comes a lot from local designers. This does not mean the food is dogmatic and only sourced from nearby, but most of it is. But the sourcing is more based on discovering what is excellent nearby and not being afraid to add other great ingredients such as reindeer from the far North.

One wonderful aspect of Oaxen is their natural commitment to sustainability. It goes far beyond bottling their own water, for example when building the new restaurant they planned well proven sustainable thinking. They have a geothermal heating and cooling system, of course a lot of locally supplied food, recycled vintage furniture, everyone working there is employed by them and all leftovers are composted. They are also engaged with their community and currently they are focused on developing black garlic fermentation in compost with a local supplier.

You have a choice of either a six or ten course menu. To this you can enjoy some great wines, mostly French due to taste and less transport, or some creative juices with flavours such as hawthorn, meadowsweet, lingonberry or tarragon. Before the menu you will have a procession of appetisers with both great tastes and beautifully plated. Then the great courses come and all to be finished with a multitude of creative pralines.

When you visit Oaxen you can understand why it is known internationally, but luckily it is still a very local place. You really feel that you are guests of Magnus and Agneta. Magnus is in the open kitchen creating interesting dishes with his staff while Agneta with the rest of the staff manage the restaurant with its professional, friendly and relaxed service.

Written by Joakim