The two Michelin starred restaurant runned by chef Magnus Ek and his team, is focusing on the variations of the seasons. They choose unique produce, from the closest neighbouring areas as Djurgården to the Nordic region’s, quality, taste, sustainable agriculture and humane animal rearing. Nature is the inspiration that shapes the menu. Sustainability is something that runs throughout the organisation, from the building and its furnishings to the food they serve.Let´s meet Magnus and hear how he takes care on the concept “A taste of Sweden” and creates an experience that is genuinely holistic Swedish.