Ekstedt

The unique selling point at Niklas Ekstedt’s tasting menu–only (four or six courses) restaurant is that it is, quite literally, on fire. The only electricity in the kitchen is for lighting and refrigeration. All the cooking is done over a stove or in an oven heated by birch logs. This back-to-basics approach is reflected in the décor in the dining room, which is all wood, leather and copper. While the cooking methods are old-fashioned, the food is New Nordic, with dishes such as lobster with chimney-smoked tomato, or hay-baked pork with smoked cauliflower and truffle. The best seats are those with a view of the kitchen where you can watch the chefs working the flames.