Stockholm's Djuret restaurant feels like a country retreat in a city of modernity and razor-sharp design.
Named after the word for "animal" in Swedish, the team at Djuret prides themselves in conceptualizing a menu with dishes from one regionally and sustainably farmed animal at a time, mimicking the traditions of old hunters that took advantage of every cut of their prizes. The warm and inviting space is furnished in the style of a hunting lodge, featuring dark wood panels and rustic country furniture all tied together by taxidermy and Edison lightbulbs to truly set the mood.
On this week's menu? Veal from Hamrånge prepared in numerous ways including a blade dish where the meat is boiled à l'aigre douce (sweet and sour), served with creamy dill sauce alongside roasted carrots, cauliflowers and a parsley root purée.
Of course, each animal menu is paired with a list of wines with over 1,300 labels found in the restaurant's cellars alongside a wide selection of regional beers.