Demanding gourmets are only too happy to set foot ashore on the island of Djurgården, close to central Stockholm. Here at the Oaxen Krog, Magnus Ek presents his innovative and regionally rooted New Nordic Cuisine which is considered to be one of the best in the world and therefore has been nominated with a Michelin star.
Ek’s journey to the top of international Haute Cuisine is rather unusual. His résumé is not adorned with renowned top restaurants in London or Paris, nor does it boast extraordinary culinary adventures in faraway countries. Rather, Ek developed his own style very early on and developed his culinary philosophy, which is strictly committed to regionality and sustainability, years before star chefs such as René Redzepi. Ek finds the inspiration for his creations right on his very doorstep. “I am really happy when I can find my ingredients in nature. For me, cooking is first and foremost about tracking down the best ingredients.”
ServusTV: Culinary Heights at Ikarus on ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.