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Wood
Swedish Italian
A creative restaurant perched at 2,000 meters in the middle of a ski town, Wood is where a Swedish chef makes the case that elk tartare in beetroot ravioli belongs on an Italian menu, and is hard to argue with. Amanda Eriksson weaves northern Swedish ingredients into Italian technique in ways that shouldn't work as well as they do. One Michelin star. The wine list, curated by her business partner, leans toward rare vintages with solid by-the-glass options.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Elk tartare in beetroot ravioli
“resulting in dishes such as elk tartare in beetroot ravioli with horseradish sauce, and cauliflower cooked in butter like an escalope and topped with smoked Fontina cheese”
Michelin Guide -
Cauliflower cooked in butter
“resulting in dishes such as elk tartare in beetroot ravioli with horseradish sauce, and cauliflower cooked in butter like an escalope and topped with smoked Fontina cheese”
Michelin Guide
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