They restaurant will re-open in August with a new kitchen, a rotisserie, open grill and a langoustine aquarium. They will also build a new smoke oven, a meat aging fridge and employ more chefs.
It's been a rapid rise through the ranks for Bjorn Frantzén and Daniel Lindeberg, the co-owners and chefs at the restaurant. Their 'à la minute'' policy of presented food on the plate as fresh as possible has led them to develop some interesting techniques, such as churning butter at diners tables, and these new upgrades will only increase their presence on the high-end dining scene.
"As a chef this feels almost unreal," said Bjorn, "It's a dream to cook under these new conditions. The planned changes have been in the pipeline for some time but it's only now that we have given ourselves the time to implement them."
The pair say they can't to get back into the kitchen after the renovation and set about cooking their silver cuckoo maran chickens raised on buttermilk, chickens that last year were unfortunately killed by a fox.