Oaxen Krog, Sweden | © Eric Olsson

Oaxen Krog

Agneta Green

What requirements do you have on the fish and seafood you use at the restaurant?

We encourage producers to use the seas and marine resources in a sustainable way that promotes biodiversity. We do this by purchasing only MSC, ASC, and KRAV-certified products or following WWF’s green listed recommendations.


At the restaurant, what consideration has been taken for durability in materials, manufacturing methods, and sustainable producers?

Only Swedish materials and items. Our chairs are vintage/second hand from the 60s (Wigells Stolfabrik). Our tables were made by a neighboring carpenter and all the ceramics also come from a neighbor. The wooden tableware are made by Magnus Ek, the silver cutlery is vintage/second hand, and our glassware is from Orrefors.


Does the restaurant have a policy regarding single-use plastic?

In 2017, we actively started our journey toward reducing the use of unnecessary plastic. In the kitchen, we have cut the use of disposable (nitrile) gloves by 50% and piping bags are now used only when absolutely necessary. Plastic film use has also been reduced and replaced with reusable alternatives to store food and ingredients. Other examples include: not using plastic bags in trash bins when appropriate and not offering plastic straws. Today, no plastic goes out to guests in the dining room.


How do you work with food waste? Do you have guidelines and goals in regards to waste?

We work actively and consciously to minimize food waste through carefully planned purchases and menus. We recycle all food waste, which is converted into biogas or composted into nutrient-rich soil that we use for our own vegetable cultivation. We strive to use every part of the plants and animals used in our production. We also measure our waste to be able to follow up and analyze effectively

Oaxen Krog, Sweden
Oaxen Krog, Sweden



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