Stockholm’s New Restaurants Are Decidedly More Global
"The hotel restaurant, led by chef Leo Frodell, pairs an almost obsessive commitment to trusted producers (including preordering animals before birth) with a global sensibility; this allows spontaneity in the kitchen and standout seafood like remarkably fresh mackerel. Desserts can reflect cross-cultural flair—such as a fig‑leaf flan topped with raspberries and aged balsamic that melds Spanish form with Nordic berries and Italian vinegar." - Simon Bajada
