Oaxen Krog & Slip is a unique twin-restaurant concept from restauranteurs Magnus Ek and Agneta Green. Found on the site of a former shipyard on the island of Djurgården, Oaxen Krog & Slip has numerous references to its marine history in its interior design – most notably in the wooden boats suspended from the ceiling in Slip. But it’s fair to say that the atmosphere of the two restaurants is as different as the food.

First, there’s Oaxen Krog: an intimate 35-seat restaurant offering six- and 10-course menus of masterfully executed, seasonally inspired cuisine. And did we mention it received its second Michelin star in 2015, just two years after opening? Although the menus regularly change, diners here can expect anything from oyster served with a salt currant lemonade, semolina porridge, grilled cucumber and dill juice, to thinly sliced reindeer with a broth of roasted red cabbage, autumn mushrooms, Jerusalem artichoke and served with a final flourish of juniper oil and blackberries.

And then there’s Slip next door (itself recently winning a Bib Gourmand award), which specialises in serving up Nordic bistro-style dishes in a more informal setting; think deep fried pigtail with dijon mustard and tarragon, and Norrøna herring with potato, butter fried rye bread and sour cream. Here the vibe is convivial and casual, enhanced by the odd communal dining table, dishes intended for sharing, and massive windows that flood the cavernous, quietly industrial-style space with natural light.