Chef Matthias Dahlgren is hot property and his namesake newcomer has foodies in a flutter. Set in the Grand Hôtel, it’s divided into three spaces: a luxe bar, Matbaren (Food Bar) for casual noshing, and the more formal Matsalen (Dining Room). The latter is where Dahlgren really delivers his tour de force: think organic foie gras terrine with mango, black sesame and black pepper, or fried apple with goat’s milk ice-cream, vanilla cream and rye bread, bowling over the critics. Book ahead.