Swedish restaurant Oaxen Krog began life in 1994 when Magnus Ek and Agneta Green rented a property on Stockholm’s archipelago. It was a modest operation with a handful of staff, but the venue’s reputation quickly grew and it was soon finding its way onto the coveted 50 Best Restaurants of the World list, appearing four years in a row. Oaxen Krog outgrew its first premises — its location meant it was unable to open all year round — so Ek and Green began the search for a new place a little closer to the city. And here we have Oaxen Krog & Slip, the scaled-up sequel.
Like its predecessor, this second Oaxen Krog enjoys a waterside location. This time it lies in a former shipyard, and architect Mats Fahlander designed the Slip (an informal Nordic bistro offshoot to the fine dining Oaxen Krog) on the original building’s footprint. These days the team has grown to include 25 chefs and 20 waiters; in addition to the two main dining rooms seating about 120, there’s The Club Room on the first floor offering private members’ dining with a panoramic balcony, and a hotel ship, the Prince van Orangiën, moored on a nearby jetty. This lavishly decorated vessel, built in Holland in 1935, contains no fewer than five different types of marble, yet still manages to float quite nicely. Two of the six cabins have access to private decks, and one even contains the ship’s wheel.