Bokbacka

“At Bokbacka the chef follows the products and not the other way around. Our cooking starts with hunting out top ingredients, when and where they are at their best. It’s our ambition to appeal to all senses, and we strive to find the balance between a natural and a technical approach to cooking. Our food is about seeing the simplicity in the product and doing our best to lift the produce with the perfect technique.”

The snack tree; and the picnic of Kåseberga with smoked arctic char, a sweet bread from southern Sweden and Swedish Løjrom.

Bockbacka is one of the New Nordic restaurants taking things down a notch, by mixing the roughness of the north with the elegance of Japanese cuisine. The six-course omakase menu opens with the creative bonsai tree, inspired by the olive tree at El Cellar de Can Roca. You scoop up the edible soil surrounding the tree with help from a mini shovel and enjoy the ground made from crumbles and fried moss. The dish is playful, just like the Swedish-inspired picnic referred to as the chef’s childhood memory with arctic char, roe, and onions on sweet bread. Refined oyster pearls of gin and tonic cleanse your palate before the next round of bold Nordic flavours.

“Bokbacka serves my best meal of 2016, brilliant and flawless. Luxurious counter seating on soft sheepskin, like Putin at his dacha.”

–Alan Richman, AFAR magazine