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FDE

Oaxen, Sweden

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Michelin's coverage in Sweden is only limited to Stockholm. Otherwise, many top Swedish chefs would easily agree that this place would be at least a 2-star equivalent.

Oaxen is a hidden culinary treasure! It is as impressive as Fat Duck or El Bulli, and the food in Oaxen actually tastes better! In short, delicious food, innovative meal, awesome plating, entertaining demonstrations, top-notch service, unique location... Simply the most memorable meal in our life! I rarely say this, but this place is strongly recommended if you are in Sweden!

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After about 1hr+ drive and a 5-min ferry ride from Stockholm, we arrived at this small island, Oaxen.

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It was a long meal consisted of 2 amuse bouches, 5 courses, 2 desserts, and many petits-fours. Here is a just a quick highlight:

Meticulous attention to details even for an Amuse Bouche:

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Demonstration of their smoking technique with clam and lobster:

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Crab terrine with black pudding:

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Foie gras with cardamom sugar and fried ink:

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Our server cracked open the clay and there was pork inside:

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Honey ice cream with brioche blanketed with a raspberry jelly:

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One of the desserts composed of a cream cake of pears squeezed in between two slices of spiced sugar, a browned butter ice cream, a terrine of peach, and salty pistachio:

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Full meal here:

www.finediningexplorer.com/rest_of_europe


Fine Dining Explorer

www.finediningexplorer.com

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Sounds and looks completely delicious!

(Do click the "Full meal here" link, friends. It's worth it.)


Charles Milton Ling

Vienna, Austria

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Thanks for the report. I haven't been there (yet). The logistics of getting there and back has always seemed a bit challenging.


Edited by TheSwede (log)

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Great photos and report. This restaurant is also on my get-to short list. Denmark/Sweden and japan are the three countries that I have not yet been to that I most want to go to for culinary explorations. I would love to put this into an itinerary that would include Noma, Mathias Dahlgren and a few others.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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I have heard a lot about Oaxen in comparison to Noma. Basically following the new wave of innovative scandinavian cooking using the amazing local ingredients from the nordic region. I hear they only open for 6 months a year also. Definitely wish to go there soon.

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fde, saw on the main review you're going to Chez Dominique soon. You will LOVE it, very similar style of food and presentation to Oaxen (where I am desperate to go myself)

They have only tasting menus, no a la carte, just 5 course, 7 course or 9 course. A different selection of dishes is prepared for each menu - it's not just an extra 2 courses.

It is simply fantastic


www.diariesofadomesticatedgoddess.blogspot.com

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fde, saw on the main review you're going to Chez Dominique soon. You will LOVE it, very similar style of food and presentation to Oaxen (where I am desperate to go myself). Lots of scandi dishes presented in a modern way

They have only tasting menus, no a la carte, just 5 course, 7 course or 9 course. A different selection of dishes is prepared for each menu - it's not just an extra 2 courses.

It is simply fantastic


www.diariesofadomesticatedgoddess.blogspot.com

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fde, saw on the main review you're going to Chez Dominique soon. You will LOVE it, very similar style of food and presentation to Oaxen (where I am desperate to go myself)

Yes, we went to Chez Dominique last month. It was definitely an excellent meal, but I have to say our two meals at Oaxen (yes, we went back to Oaxen again) are much more interesting and delicious.

We had the 9-course surprise menu at Chez Dominique. There were interesting items like Foamy Greek Salad and Bacon Ice Cream. In addition, these two dishes are worth mentioning:

An arrangement of crisp, mousse, ice cream, foam, and pasta made with asparagus and parmesan:

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Terrine of oyster, salmon, and octopus garnished with sweet pepper, garlic sorbet and saffron ice cream:

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CLICK HERE FOR FULL DETAIL


Fine Dining Explorer

www.finediningexplorer.com

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