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Putting its people at the center

This Stockholm institution is known for serving up impeccable service and reliable, Scandinavian style fine dining. The kitchen is resting on a foundation of craftsmanship and high-quality produce, with a strong emphasis on sustainability. To name one of many examples, only invasive oysters are served at this restaurant. As far as the staff is concerned, the perspective is equally long-term. Chefs are urged to get education and experience to help them climb in the hierarchy, and salaries are topped up before parental leave. Exemplary!