“I’ve gone down the rabbit hole and there’s no telling when, or if, I’ll come out. In front of me is a dish that smells of freshly cut grass. Truffles and toadstools float in a thick pond of green, their tops covered with what looks like dried basil.”

“The first round of amuse bouche were effortlessly placed before us by the smiling and tactful waiting staff, gliding gracefully around the dining room like ballerinas on a merry-go-round.”

‘A gastronomic journey led by the needs of each ingredient and with the freedom of our creativity’. Noah May experiences one of the best meals of his life at Restaurant Frantzén Lindeberg in Stockholm.