Oaxen Krog prepares for Grand Finale 2011
Restaurateurs Magnus Ek and Agneta Green have decided that summer 2011 will be their last on the Stockholm archipelago island of Oaxen, where they for 17 years have been running one of Sweden's most richly awarded restaurants.
- We have had many fantastic years out here on the island, but now we are beginning to feel that it's time to do something else, says Agneta Green. We have therefore decided that next summer will be the grand finale for us out here.
Magnus Ek is one of Sweden's most influential chefs. His unconventional, innovative cuisine, largely based on local produce, has also aroused wide international attention. Together with Agneta Green, who is responsible for the wine list and the dining room experience at Oaxen, he has over the years developed Oaxen Krog into a restaurant among the world's absolutely finest. For example, for five years running the restaurant is on the prestigious list of The Worlds 50 Best Restaurants.
- We are obviously proud of what we have accomplished, says Magnus Ek. It is also my and Agneta's hope that somebody else will take over the baton, continuing to run the restaurant. But first we are going to entertain our guests to a really fantastic season next summer.
Oaxen Krog is open for dinner Tuesday through Sunday until September 30.
D j u r g å r d s v a r v e t gets a new lease on life when the restaurateur couple from Oaxen moves in to town. After 17 years Agneta Green and Magnus Ek have decided to shutter their award winning Oaxen Krog restaurant. The 2011 summer season will be the last out in the archipelago ~ on the somewhat fateful theme ‘A Natural Ending’.
The couple will subsequently open an entirely new restaurant at Nya Djurgårdsvarvet at Djurgården in Stockholm. Work on the new restaurant has commenced and its doors will open in the spring of 2013.
‘After all the fantastic years at Oaxen, we are now tempted by a more central location. It was by pure coincidence that we got to learn about the new location. Djurgårdsvarvet offers exactly the kind of marine environment we feel comfortable in, and as an extra bonus it comes with an exciting history’, says Agneta Green.
The shipyard was established in 1735 and remained in operation until 19 79. Since then, it has been allowed to fall into total disrepair. But recently a restoration in keeping with past traditions was begun. Some of the older buildings have been rebuilt and a new quay has been constructed.
When finished the restaurant will have room for 36 guests in the dining room and 70 guests in a somewhat less formal part ~ plus seating for 70 additional guests in the shipyard’s open space and on the dock. But a lot of work remains before Stockholm’s new shipyard restaurant ~ yet to be named ~ is ready to receive its first guests.
‘First we must transform a dilapidated shipyard into a restaurant of the same class as Oaxen Krog. We will then continue to work in our true-to-nature way, so we are confident that our guests will feel as much at home here,’ says Magnus Ek in closing.
