Simple modernity reaches an art form at this tiny restaurant. The interior marries warm-gray walls with oiled oak and crisp white linens to achieve understated elegance. Chefs Björn Frantzën and Daniel Lindeberg create exquisite dishes using imagination, passion, and a little science. Dishes include mind-blowing creations such as lightly seared diver scallops with hay ashes and burned bread pudding, and a knuckle of pork cooked in its own fat for three days. The 17-course
tasting menu, which is changes daily is the only option, so eating here is extremely expensive. It's also unforgettable.