The Experience
Oaxen Slip sits directly beside Oaxen Krog — Magnus Ek and Agneta Green's two-Michelin-star restaurant on Djurgården's shipyard island — in what was once the actual slipway of the historic boatyard. The Krog is one of Sweden's most formally celebrated restaurants; the Slip is where the same team's philosophy manifests in a bistro format: smaller plates, sharing menus, more modest prices, and the particular energy of a room designed for enjoyment rather than evaluation.
The cooking at Oaxen Slip draws from the same eco-Nordic philosophy that drives the Krog — direct supplier relationships, rigorous seasonality, the commitment to Swedish produce — but applied to a menu designed for flexibility. Smørrebrød-style open sandwiches at lunch, sharing plates in the evening, natural wines by the glass or the carafe.
The space is housed in the former shipyard building — exposed timber, waterfront windows, the industrial bones of the boatyard — with warmth generated by firelight in cooler months and the Djurgården waterfront in summer. The Djurgården ferry makes the island accessible without a car from the city centre.
For a team dinner that wants to feel like a genuine Stockholm experience, Oaxen Slip's island location, the shipyard building, and the connection to one of Sweden's most celebrated culinary projects combine to create an evening that is definitively Stockholmian.
Best Occasion: Team Dinner
A team dinner at Oaxen Slip benefits from the sharing format's ability to create group dynamics — the decisions about what to order are collaborative, the dishes arrive shared. The natural wine by the glass means each person can find their own pairing. The Djurgården ferry journey feels like an adventure.
What to Order
The smørrebrød and smaller plates format encourages broad ordering. The seasonal fish — particularly anything involving Swedish shellfish from the west coast — are the kitchen's most consistent strengths. The natural wine by the carafe is the most economical way to explore the list.
