Restaurang Oxenstiernan

The story

Crafted with passion, served with love

A Place With Deep Roots

In the eastern part of Östermalm, tucked behind the bustle of central Stockholm, sits Restaurang Oxenstiernan — known simply as ROX — on the grounds of the Oxenstiernska malmgård, an 18th-century estate built for vegetable cultivation, livestock, and recreation. The wing that once housed the Life Guards' horses has been transformed into something altogether different: a restaurant where the history of the land is taken seriously, and where the connection between producer and plate is anything but abstract.

The restaurateur behind ROX is Sebastian Schildt, a silversmith who still works in the facing wing of the same estate. That detail says a lot about the place — craft, in every form, is the organizing principle here.

Elvira Lindqvist in the Kitchen

Creative leader Elvira Lindqvist came to Oxenstiernan from Fotografiska, bringing with her a deep conviction that cooking is inseparable from understanding the land. "When I began to understand the symbiosis between nature and the human hand," she has said, "cooking became so much more than just a good piece of food." Her kitchen follows the crop and livestock calendar closely, building menus around what local small-scale farmers harvest on any given day.

The approach is New Nordic in the most grounded sense: an obsession with Swedish ingredients — wild plants from forests and fields, produce from nearby farms, honey from bees whose flowers are known by name — combined with a commitment to using every part of every ingredient. Minimal waste is treated not as a constraint but as a creative prompt.

White Guide recognized the restaurant at "very fine level" in 2026, a reflection of how seriously this kitchen takes both quality and sustainability.

The Jardin and the Philosophy

The outdoor space, called Jardin, opens Wednesday through Saturday and moves through lunch, an apéro hour of drinks and light snacks, and then dinner — a rhythm that suits the relaxed, garden-courtyard atmosphere. Drop-in seats are always available.

Inside and out, the design is deliberate: artists were given creative freedom independently of one another, resulting in a dining room where handmade ceramics, natural materials, and locally sourced finishes coexist without feeling curated into uniformity. ROX knows who blew the glass, who grew the carrot, who spun the honey — and that knowledge shapes everything from the menu to the tableware.

This is New Nordic cooking with a genuine sense of place: not a trend, but a long argument for what Swedish food culture can look like when quality, sustainability, and craft are treated as the same conversation.