No detail goes unnoticed at this sleek, recently revamped beauty, now sporting an open kitchen with Chef Emma Bengtsson at the helm. The suited servers glide seamlessly through the dining room, and the overall design of Aquavit remains clean and contemporary. The cuisine is as refined as its Nordic presentations are modern and beautiful—expect glazed earthenware, slate platters and wooden boxes.
Opt for the namesake aquavit—offered in house-infused flavors like anise-caraway-fennel or fig-cardamom—to team with such appetizers as a seaweed tartlet with mussel cream and malt gel or Scandinavian sausage slider on a toasted potato bun. This kitchen does many things well, but what makes it one of the more unique is its ability to take bold Scandinavian flavors like dill, lingonberry, smoke, or brine and soften them into balanced, whimsical, and elegant dishes. Take for example, the house-cured salmon, with its dramatic presentation thanks to the fog created by its pear granité “snow; " or crispy-skinned duck with a perfectly pink interior, black truffle, apple shavings, and a drizzle of black truffle duck jus poured tableside.
If you find yourself across the pond, visit the London sibling.- MICHELIN guide inspectors