På Skissernas

Nature on a plate

Although the close-knit team behind this museum restaurant may not spend quite as much time outside as they do in the kitchen, they find the time to harvest what nature has to offer during the summer months, and through a wide range of intricate techniques, preserve for the winter. The bond with the suppliers is steadily growing, as is the gastronomic excellence, which is displayed through three or seven servings. In the dining room, huge windows let you follow the seasons outside, adding to the feeling that this will be a meal to remember.