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

    Three year old Oaxen ham & Sanda egg with broth of black Skilleby garlic, fermented cep mushrooms & hazelnuts

    Fermented & pickled vegetables from our farm, vendace roe from Kalix
    in smoked ox marrow sauce

    Raw shrimp & beef, cap from aged entrecôte & sorrel

    Kohlrabi & browned smen, ramson & pickled green peas

    Smoked scallop & oyster emulsion, unripe currants, mushrooms & wild leaves

    Skrei baked in Kelp with cream of grilled parsley & unripe plums with seaweed from the West Coast

    Mallard with forest capers & fennel seeds, oak moss and calf cheese seasoned with green juniper

    Garlic glazed Linderöd pork, crispy black cabbage from the farm & roasted almonds

    Wild cherries with bread miso, toasted spelt & sweet cicely

    Roasted carrot sorbet with brown butter & hay infused cream

    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

    Three year old Oaxen ham & Sanda egg with broth of black Skilleby garlic, fermented cep mushrooms & hazelnuts

    Fermented & pickled vegetables from our farm, vendace roe from Kalix
    in smoked ox marrow sauce

    Smoked scallop & oyster emulsion, unripe currants, mushrooms & wild leaves

    Skrei baked in Kelp with cream of grilled parsley & unripe plums with seaweed from the West Coast

    Mallard with forest capers & fennel seeds, oak moss and calf cheese seasoned with green juniper

    Wild cherries with bread miso, toasted spelt & sweet cicely

    Menu 1 800 | 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.

    Closed Easter from Good Friday 14/4-18/4 (open again Wednesday 19/4)

    Closed Swedish Midsummer & Midsummerday 23/6-24/6 (open again Tuseday 27/6)

    We take reservations for 3 months in advacne.