Oaxen Krog

Close to nature and almost in the middle of town at a place with a historical industrial past. In many ways that our origins and our philosophy from the island Oaxen in the Stockholm archipelago where it all began.

We explore the wild herbs on Djurgården, we choose unique ingredients from our neighboring regions to the Nordic region’s ultimate limits where quality, taste, sustainable agriculture and humane animal husbandry is required to get end up in our kitchen. We cook our ingredients in a modern way, but old and traditional techniques are the foundation of our approach. And the wines we serve come from small selected vineyards that share our philosophy and only from the old world of wine Europe.

Welcome,
Magnus, Agneta with staff

Agneta_SignaturMagnus_Signatur

Langoustine, soured cucumber, juice with gin & juniper

Jerusalem artichoke from Oaxen farm with chicken of the woods, smoked ox marrow & sea buckthorn

Beef & fat of an old dairy cow beans from Oaxen farm &  wild pineapple weed

Roasted fresh cabbage in potato miso, hazelnut, forest leaves & soured Jerusalem artichoke cream

Scallop marinated in fermented shellfish, black radish from Oaxen farm, labrador tea & buttermilk

Turbot with unripe black currants, salad root from Oaxen farm & grilled kale butter

Swedish secreto glazed in fermented beef, kohlrabi & green strawberries with dill

Swedish duck, chanterelles, forest capers, celeriac from Oaxen farm & spruce cream

Blueberries from Transtrandsfjällen, angelica ice cream & hemp seed praline

Rhubarb from Oaxen farm with sorbet of celery & fresh herbs from Djurgården

Menu 2 100 | Wine pairing 1 400 or juices 600

Fridays and Saturdays we serve exclusively our ten course menu. Tuesday to Thursday we will offer both menus of six or ten servings associated with wine / non alcoholic pairing and a well-stocked wine list.

Wine cellar list

Langoustine, soured cucumber, juice with gin & juniper

Jerusalem artichoke from Oaxen farm with chicken of the woods, smoked ox marrow & sea buckthorn

Scallop marinated in fermented shellfish, black radish from Oaxen farm, labrador tea & buttermilk

Turbot with unripe black currants, salad root from Oaxen farm & grilled kale butter

Swedish duck, chanterelles, forest capers, celeriac from Oaxen farm & spruce cream

Blueberries from Transtrandsfjällen, angelica ice cream & hemp seed praline

Menu 1 900 | Wine pairing 1 200 or juices 500

Fridays and Saturdays we serve exclusively our ten course menu. Tuesday to Thursday we will offer both menus of six or ten servings associated with wine / non alcoholic pairing and a well-stocked wine list.

Wine cellar list

Book a table

Book a table

Tuesday to Thursday we offer menus of six or ten servings, Fridays and Saturdays we serve exclusively our ten course menu. The menus are complemented by a associated wine/non alcoholic pairing and a well-stocked wine list.

“Shared table”: When a large table in our dining room is available it is possible to book seats at this community table and enjoy your meal with other guests (max 6-8 people) at the same table. The reservation refers to our menu of 10 servings,
SEK 2 100 per person.

 

Opening hours:

Tuesday-Saturday from 18:00, the latest arrival time is 20:00

Open year round, with reservation for calendar holidays.

We take reservations for 3 months in advacne.