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.