From the White Guide Nordic 2018:

Taxinge Krog

Very Fine Level 71
Food rating:31/40
Chambre separéeParkingVegetarian dishesMainly open during summer time

Putting Taxinge on the map

Gustav Öhman, the restaurateur at Taxinge Krog, lives for food and loves talking about food with his customers. He is excited about the chewy gluten strands of the last delivery of Warbro Kvarn’s flour, about the taste of the meat from the six-year-old cow that he had the privilege to come by, and the delight in a childhood memory of BigPack ice cream now reinterpreted in a version containing strawberry, porcini and spruce shoot ice cream. In the next second he’s acting as sommelier, presenting his selected drinks with equal amounts of engagement and knowledge. He explains how the flavour of the beers or the organic and biodynamic wines will pair with the food. Non-alcoholic beverage pairings are also available, with different flavours of house-made barley waters. He is currently assisted by a young Swede who, during his internship in Paris, was referred to Taxinge because it is considered to be at the forefront when it comes to green and sustainable cooking. The rumour has reached Europe. It’s true, Gustav probably runs one of Sweden’s most sustainable restaurants. The plant kingdom forms the basis of the food served here and he uses as much as he can of each ingredient. The season governs what is collected, grown, picked, fished, butchered and prepared. The menu is fixed at six to eight small dishes that vary week to week, depending entirely on what his small producers and entrepreneurs from the neighbourhood have to offer, or what they find in the forest and soil...

To read the whole review go to Buy The White Guide Nordic 2018.

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