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One chef, one counter, one seating, everyone served together. Essence is a small tasting-menu restaurant built around Stefan Taylor working solo in front of his guests, walking through each dish as he plates it. The pauses between courses, while he catches up with himself, are where the room gets talkative. He dries, pickles, and prepares much of it days in advance, which you'd never guess until he explains it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Fiskpinnar trout
“including the likes of fiskpinnar trout, where he cooks and dries the bones, creates a biscuit and later fills it with a pâté of the belly fat”
Michelin Guide
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- Apropos Drink · 81
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