"The team at Brutalisten knows how to focus. Each of the restaurant’s dishes revolves around one primary ingredient, such as diary, chanterelle mushrooms, mackerel, monkfish, mangalitsa pork, or Norwegian langoustines, chosen from the best purveyors, in the optimal season, and prepared in the most technically skilled way. Conceptual artist Carsten Höller opened the place, which he runs in partnership with one of Sweden’s most well-known chefs, Stefan Eriksson. The menu is built around Höller’s own “Brutalist Kitchen Manifesto,” which encourages chefs to find the pure flavors ingredients undisguised by spices and sauces." - Per Styregård