Djuret
Vegetarians beware—this place is all about gorging on flesh. Just like in the old days when food was scarce, every part of the animal is used: hoof to snout. It's all sustainable stuff, but Djuret (which means "The Animal") is more than just a statement. It is the sidekick restaurant of Leijontornet, one of Stockholm's most accomplished fine-dining kitchens. This means Djuret to mix a topnotch three- or six-course menu with the atmosphere and design of a neighborhood eatery. (There's a bistro feel, the jade-green walls adorned with antlers, taxidermy, and oil paintings depicting meat.) The menu offers one type of animal at a time and is tuned to whatever is in season, and no attempt is made to disguise the particulars of what you're eating. As a bonus, the staff is surprisingly well trained to help diners pick a fitting wine from the 2,000-label wine cellar, which is bigger than the restaurant itself. In summer, Djuret closes and turns into Svinet ("The Swine"), an outdoor barbecue joint.
Vegetarians beware—this place is all about gorging on flesh. Just like in the old days when food was scarce, every part of the animal is used: hoof to snout. It's all sustainable stuff, but Djuret (which means "The Animal") is more than just a statement. It is the sidekick restaurant of Leijontornet, one of Stockholm's most accomplished fine-dining kitchens. This means Djuret to mix a topnotch three- or six-course menu with the atmosphere and design of a neighborhood eatery. (There's a bistro feel, the jade-green walls adorned with antlers, taxidermy, and oil paintings depicting meat.) The menu offers one type of animal at a time and is tuned to whatever is in season, and no attempt is made to disguise the particulars of what you're eating. As a bonus, the staff is surprisingly well trained to help diners pick a fitting wine from the 2,000-label wine cellar, which is bigger than the restaurant itself. In summer, Djuret closes and turns into Svinet ("The Swine"), an outdoor barbecue joint.
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