It is obvious that the proximity of nature is source of inspiration to the chef Magnus Ek.
His culinary creations are seeming to be result of a knowledge
about wild plants, lichens, seaweed but also regional products from local farmers.
Formerly located on the minuscule island of Oaxen, the restaurant is now on the island of Djurgarden in Stockholm.
The Oaxen Krog has aquired a second Michelin Star in 2015.
Smoked ox marrow with pickled shallots onion and cream of ramson
(left) Tartar of langoustine with parsnip marinated in spruce; (right) Cream of sea urchin with apple and topside matured for three years
Mushroom bread with chicken of the woods and cep mushroom