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Sweden - Oaxen Krog and Slip

Bailliage of Sweden
Stockholm, March 15, 2022

2022 will be our final and best year
" With 17 years on the island of Oaxen and almost ten years on Djurgården, Magnus and Agneta have run the restaurant for more than a quarter of a century "

Now that Maître Rôtisseur Magnus Ek and Agneta Green are entering their tenth year of Oaxen Krog and Bistro Slip on Djurgården in Stockholm, they are aiming to make 2022 their very best year ever given that it will be the final one for the restaurant.

Oaxen Krog was started in 1994 as a luxurious restaurant in the southern part of Stockholm archipelago, situated on the island Oaxen, south of the inlet to the Södertälje Canal. The restaurant developed into one of the most highly rated restaurants in Sweden being named one of the 50 best restaurants in the world five years in a row by Restaurant Magazine.

It closed in September 2011. The new Oaxen Krog opened in 2013 near Beckholmsbron at Djurgården in Stockholm in a new building designed by architects Mats Fahlander and Agneta Pettersson. In 2014 the restaurant was awarded a Michelin star and in 2015 gained its second.

Oaxen Krog has a sister restaurant Oaxen Slip which is in the same building and is a bistro. There is also the hotel boat “Prince van Orangiën”.

With 17 years on the island of Oaxen and almost ten years on Djurgården, Magnus and Agneta have run the restaurant for more than a quarter of a century.

Agneta said, “We are extremely proud of our 27-year journey with Oaxen. We have no plans for what we will do next. We are fully focused on making our last year the best ever together with all our employees and for all our guests.”

Magnus commented, “Oaxen is and has been a wonderful and fun journey for us. We have been able to develop authentic Nordic cooking both in Oaxen Krog and in our bistro Slip, keeping sustainability at the forefront with ingredients grown on our own farm. Of course, the most important thing is all the wonderful guests and fantastic employees during all these years.”

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