Incorporating the Japanese omakase tradition, Bokbacka leaves you in the hands of the chef; Simon Weinberg. He’ll choose six to nine courses across which you sample the myriad toothsome flavours whipped up within these walls – food prepared using a blend of the “natural and the technical ways of cooking”, in their own words. Many dishes are finished at the table, where your meal sourced from Norwegian farmers might be enhanced by, for example, a sauce that’s made on the fly. All options reflect Weinberg’s Swedish heritage.

Visit the website