To start, try apple-lingonberry macron with foie gras parfait. For mains, pan-seared scallop with chicken mousseline, sabayone and Nordic dashi or hot pot of wagyu beef with cabbage, cauliflower bouillon and truffle are good. A spicy orange dessert catches the eye, with rose hip curd, sea buckthorn sorbet, cloudberry compote and carrot foam infused with Szechuan pepper. Swedish beer, gin, vodka and artisanal wines are on the menu.