Magnus Ek used to be on the island of Oaxen, an hour's drive from Stockholm that you could only reach with a ferry. The restaurant was only open 6 months a year. In the meantime he has found a beautiful place in the capital where he can cook for more guests all year round. But his basic values remain the same. Nature is still the inspiration for composing his menu. He opts for unique products, from local producers to the borders of Scandinavia where quality, taste, sustainable agriculture and human livestock farming go hand in hand. And vegetables still often come to the forefront to highlight the main ingredient of fish or meat.