Oaxen Krog

Oaxen Krog & Slip

When Koen asks me every year what I want for my birthday, I always request a nice dinner in lieu of a material gift. This year I decided on Oaxen Krog, the 2 Michelin Star restaurant from Magnus Ek and Agneta Green. In addition to the two stars, Oaxen Krog also has a Michelin Green Star because of their dedication to sustainability. In Stockholm we're a bit spoiled for choice when it comes to restaurants, so the Green Star was the deciding factor for choosing Oaxen Krog. I want to support restaurants with a mission I admire. From their website:

"Sustainability is something that runs throughout our organisation, from the building and its furnishings to the food we serve. To avoid unnecessary transportation we have chosen sustainable materials that are found in Sweden, and we only buy European wines from a carefully selected range of small vineyards. We separate our waste, food waste is turned into biogas and the premises are kept at the right temperature using environmentally friendly geothermal heating and a heat recovery system."

I can't recommend Oaxen Krog enough! Such an amazing experience with beautiful, creative, delicious food. The presentation of each dish was perfectly complimented with the handcrafted wooden serving displays made by Chef Magnus Ek. Plus the location on the water is the perfect backdrop!

Oaxen Krog

Presentation of the seasonal ingredients featured in our menu

A glass of champagne for the birthday girl

Oaxen Oaked Fashion for Koen

Förför

The snacks at the start of the meal are always my favorite! So many delicious bites before the menu begins!

Rainbow trout, tomato and truffle seaweed

Smoked moose, beetroot, and lemon verbena

Mackerel, green kale, and geranium

Crayfish and crown dill

House cured pork belly, Jerusalem artichoke and ramson

Chicken of the woods, snail caviar (!), and jelly of Oaxen charcuteries

Back: Cream of black kale, rutabaga, and sweet shrimp: Front: Summer tomatoes and lovage

Pike perch, smoked zucchini, and soy of wax beans

Bread and butter - the dark loaf was my favorite!

Menu

Crab tartlet with trout roe and herb salad

Pointed cabbage with Swedish oyster, dill, blackberries, and kavring miso

Celeriac from our garden with pickled rhubarb, almonds, and sauce of buttermilk and vendace roe

Scallop in its own broth, fermented beetroot, roasted hazelnut and hogweed

Lacto fermented pear with rosehip, Jerusalem artichoke, and pineapple weed

Langoustine sautéed with unripe strawberries and dulse with sauce of smoked and dried (photo above) Mahogany clam

Lamb from Norrby Gård with cream of garlic from our garden, wild and farmed herbs

Lamb from Norrby Gård with lovage, kohlrabi, and miso broth of wax beans

Swedish blue duck from Blekslätten Gård with ox marrow, fermented black currants in Angelica oil and zucchini from our garden

Nordic kakigori! I chose sea buckthorn and Koen chose the white cherry blossom

We mentioned how much we love sea buckthorn and our waitress asked if we had ever tried a fresh berry. When we said we hadn't, she plucked a branch from their garden for us to try!

Churchill's 20 Year Old Tawny Port with Sirius cheese from Troldhede Mejeri and pine marmalade

Rhubarb with tagetes from our garden and chard cooked in ättika

Cherries and fig leaf parfait with warm foam of potatoes and plum kernels

Birthday cake! Cake of buckwheat, raspberry, and honey

The after-dinner sweets! I always ask for one of everything, but Koen just chose 3!

My favorite brown bread and recipe as a parting gift!